Maple Bourbon Pecan Chicken Recipe
This Maple Bourbon Pecan Chicken recipe features tender boneless, skinless chicken thighs coated in gluten-free flour and seared to golden perfection. It’s simmered in a flavorful sauce made from bourbon, pure maple syrup, chicken broth, pecans, Dijon mustard, and a blend of tangy and savory seasonings. The result is a delightful dish balancing sweet, savory, and nutty flavors, ideal for a comforting yet elegant meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Coating
- 1–1/4 lbs boneless, skinless chicken thighs
- 1/2 cup gluten free flour
- Salt and pepper, to taste
Sauce and Seasonings
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons bourbon (Maker’s Mark recommended)
- 1 cup chicken broth
- 1/4 cup pecans, chopped
- 3 Tablespoons pure maple syrup (not pancake syrup)
- 1 Tablespoon Dijon mustard
- 1 Tablespoon apple cider vinegar
- 2 teaspoons gluten free reduced-sodium Tamari (or soy sauce if not gluten free)
- 1/4 teaspoon dried rosemary, crushed between fingers
Instructions
- Season and Dredge the Chicken: Add gluten free flour to a shallow dish, then season generously with salt and pepper. Dredge each chicken thigh in the seasoned flour, shaking off any excess. Place the coated chicken thighs onto a plate to rest while preparing the sauce.
- Prepare the Sauce Mixture: In a medium-sized bowl, whisk together chicken broth, pure maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten-free tamari, and dried rosemary. Set this mixture aside for later use.
- Sear the Chicken: Heat extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. Once hot, add the chicken thighs without overcrowding the pan. Sear for 1-2 minutes until golden brown on the first side, then flip and sear the other side until also golden. The chicken should not be fully cooked at this stage. Transfer the seared chicken back to the plate.
- Deglaze with Bourbon: Remove the skillet from heat and carefully add the bourbon. It will boil instantly due to the hot surface. Return the skillet to heat.
- Add Sauce and Simmer: Pour the prepared maple syrup mixture into the skillet with the bourbon. Increase heat to bring the liquid to a gentle simmer. Nestle the chicken thighs back into the skillet, covering them loosely with a piece of foil.
- Cook Through and Reduce Sauce: Simmer on medium heat for about 10 minutes, flipping the chicken thighs once or twice during cooking, until the sauce is reduced and the chicken reaches full doneness.
- Serve: Plate the chicken thighs and spoon the reduced maple bourbon pecan sauce generously over the top. Serve warm as an impressive main dish.
Notes
- Use pure maple syrup, not pancake syrup, to ensure authentic flavor and better cooking results.
- If gluten-free is not required, regular all-purpose flour and soy sauce can be used in place of gluten-free flour and tamari.
- Bourbon adds depth and a subtle smoky sweetness; Maker’s Mark is recommended for best flavor pairing.
- Simmering with foil helps keep the chicken moist while allowing the sauce to thicken properly.
- Make sure not to overcrowd the skillet when searing to get a proper golden crust on the chicken.
Keywords: Maple Bourbon Chicken, Pecan Chicken, Gluten Free Chicken Recipe, Bourbon Sauce Chicken, Maple Syrup Chicken
