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Maple Bourbon Pecan Chicken Recipe

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★★★★★

4.6 from 132 reviews

Maple Bourbon Pecan Chicken is a flavorful and savory dish featuring tender boneless skinless chicken thighs coated with gluten-free flour, seared to golden perfection, and simmered in a rich maple bourbon sauce with chopped pecans. This easy skillet recipe combines the sweetness of pure maple syrup with the warmth of bourbon and the earthiness of rosemary, finished with tangy Dijon mustard and apple cider vinegar for a balanced, comforting meal.

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

  • 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

  1. Season chicken: Add the gluten free flour to a shallow dish and season generously with salt and pepper. Dredge each chicken thigh thoroughly in the seasoned flour, shaking off any excess flour, then place the coated chicken pieces on a plate.
  2. Prepare sauce mixture: In a medium-sized bowl, whisk together the chicken broth, pure maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten-free tamari, and crushed dried rosemary; set this sauce mixture aside for later use.
  3. Sear chicken: Heat the extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. Once the oil is hot, add the chicken thighs without overcrowding the pan, searing them on one side until golden brown, about 1-2 minutes. Flip the thighs and sear the other side until golden brown as well. Transfer the seared chicken back to the plate; it will not be fully cooked at this stage.
  4. Add bourbon and deglaze: Remove the skillet from heat and carefully pour in the bourbon. The bourbon will boil immediately due to the skillet’s heat—be cautious during this step to avoid splattering. Return the skillet to the heat and add the prepared maple syrup sauce mixture.
  5. Simmer chicken: Turn the heat up to bring the liquid to a gentle simmer, then reduce heat to medium. Nestle the chicken thighs back into the skillet with the sauce. Loosely cover the skillet with foil and allow to simmer for about 10 minutes, flipping the chicken pieces once or twice to ensure even cooking and to allow the sauce to reduce and thicken.
  6. Serve: Once the chicken is cooked through and the sauce has reduced to a glaze-like consistency, transfer the chicken to plates and generously spoon the maple bourbon pecan sauce over the top. Serve immediately for a deliciously hearty meal.

Notes

  • Use pure maple syrup for the best flavor—avoid pancake syrups as they can alter the taste.
  • Choose a good quality bourbon like Maker’s Mark to enhance the sauce’s depth.
  • This recipe uses gluten-free flour and tamari for gluten-free compliance.
  • You can substitute regular soy sauce if not requiring gluten-free.
  • Cast iron skillet is recommended for best heat retention and searing results.
  • Ensure the chicken is cooked through by simmering it thoroughly in the sauce; internal temperature should reach 165°F (74°C).

Keywords: Maple Bourbon Chicken, Pecan Chicken, Gluten Free Chicken Recipe, Skillet Chicken, Bourbon Sauce Chicken, Maple Syrup Chicken

Find it online: https://nataliereeve.com/maple-bourbon-pecan-chicken-recipe/