Introduction

This Maple Bourbon Pecan Chicken is a flavorful dish that balances savory, sweet, and nutty elements perfectly. Tender chicken thighs are simmered in a rich maple bourbon sauce with crunchy pecans, creating a comforting meal that’s great for weeknights or special occasions.

The image shows a white plate with creamy mashed potatoes as the bottom layer, which is smooth and pale yellow in color. On top, there are pieces of chicken covered with a shiny, thick brown maple bourbon pecan sauce, with visible black pepper specks. The sauce drips slightly onto the mashed potatoes. Chopped pecans are sprinkled over the chicken and sauce, adding texture and a reddish-brown color. To the side, there is a small pile of fresh green leafy vegetables, contrasting the warm tones of the main dish. The plate sits on a white marbled surface, and the photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-1/4 lbs boneless, skinless chicken thighs
1/2 cup gluten free flour
Salt and pepper
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 GF)
1/4 teaspoon dried rosemary, crushed

Instructions

Step 1: Season the chicken by sprinkling salt and pepper on both sides.
Step 2: Place the gluten free flour in a shallow dish. Dredge each chicken thigh in the seasoned flour, shaking off any excess, and set aside on a plate.
Step 3: In a medium bowl, whisk together chicken broth, maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, Tamari, and dried rosemary. Set this sauce mixture aside.
Step 4: Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. When hot, add chicken thighs in batches if needed to avoid overcrowding. Sear the chicken until golden brown on one side, about 1-2 minutes. Flip and sear the other side until golden. Transfer the chicken back to the plate; it doesn’t need to be fully cooked yet.
Step 5: Remove the skillet from heat. Carefully add the bourbon – it will flare up briefly. Return the skillet to the heat and pour in the maple syrup sauce mixture.
Step 6: Bring the liquid to a simmer over medium-high heat, then reduce to medium. Nestle the chicken thighs back into the skillet. Loosely cover with foil and simmer for about 10 minutes, flipping the chicken once or twice, until the sauce reduces and the chicken is cooked through.
Step 7: Plate the chicken and spoon the sauce with pecans over the top. Serve immediately.

Tips & Variations

For a smokier flavor, try using smoked paprika in the flour seasoning.
Swap pecans for walnuts or almonds if preferred.
If you don’t have bourbon, substitute with apple juice and a splash of vanilla extract for a non-alcoholic version.
Use bone-in chicken thighs for extra juiciness; just increase the simmer time by about 5 minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to keep the sauce from thickening too much. Avoid microwaving to maintain the texture of the chicken and pecans.

How to Serve

The dish shows a white plate with a base layer of creamy mashed potatoes, soft and smooth in texture, topped with a thick layer of brown gravy that has a glossy, slightly chunky texture with visible black pepper flecks. On top of the gravy are large pieces of tender chicken, coated well with the sauce. Scattered over everything are chopped pecan halves adding a touch of crunch and dark brown color. To the side of the plate is a small pile of fresh, bright green leafy greens that add color contrast. The plate sits on a dark textured cloth with a white marbled surface visible underneath, and in the background there is a clear glass with an amber liquid and a blue package of pecan halves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Adjust cooking time accordingly and consider pounding them to an even thickness for even cooking.

Is this dish gluten free?

It can be gluten free if you use gluten free flour and Tamari instead of soy sauce. Always check your ingredient labels to be sure.