Introduction

Maple Bourbon Pecan Chicken offers a delightful balance of sweet, savory, and nutty flavors. This easy-to-make dish features tender chicken thighs glazed with a rich maple bourbon sauce and garnished with crunchy pecans. It’s perfect for a comforting weeknight dinner with a touch of elegance.

The image shows a white plate with three main layers: at the bottom, there is a smooth, creamy light yellow mashed potato layer; above it, several pieces of golden-brown chicken are covered in a thick brown gravy with visible black pepper specks and chopped pecan nuts scattered on top; in the background, a small pile of fresh, bright green leafy greens adds a pop of color. The plate is set on a white marbled surface with a dark checkered cloth partially visible underneath. 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, to taste
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 chicken by adding salt and pepper to the flour in a shallow dish. Dredge each chicken thigh in the seasoned flour, shake off excess, and set aside on a plate.
Step 2: 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 3: Heat olive oil in a 12″ cast iron skillet over medium-high heat. Once hot, add chicken thighs and sear for 1-2 minutes per side until golden brown. Work in batches if needed to avoid overcrowding. Transfer chicken back to the plate; it does not need to be fully cooked yet.
Step 4: Remove skillet from heat and carefully add the bourbon. It will boil immediately due to the hot skillet. Return skillet to heat and add the maple syrup sauce mixture.
Step 5: Increase heat to bring the liquid to a simmer, 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 chicken is cooked through.
Step 6: Plate the chicken and spoon the sauce and pecans over the top before serving.

Tips & Variations

Use chicken breasts if you prefer leaner meat, but reduce simmering time to avoid drying out.
Add a pinch of cayenne or smoked paprika for a subtle spicy kick.
For a nuttier texture, toast pecans lightly before adding them to the sauce.
Substitute bourbon with whiskey or rum to vary the flavor profile slightly.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve moisture and prevent the sauce from thickening too much. Do not freeze, as the sauce may separate upon thawing.

How to Serve

A white plate on a white marbled surface holds three main layers of food: at the bottom, there is a smooth, creamy layer of mashed potatoes in a light off-white color; on top of the mashed potatoes, there are two pieces of chicken covered in a thick, brown gravy sauce with small pieces of pecans scattered across the chicken; beside the mashed potatoes and chicken, a pile of fresh green arugula leaves adds a bright, leafy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs for this recipe?

Yes, but cooking time will increase. You’ll want to simmer until the chicken reaches an internal temperature of 165°F (74°C) and is tender. Adjust simmering time accordingly and check often.

What can I substitute for gluten free flour?

You can use regular all-purpose flour if gluten is not a concern. Alternatively, almond flour can be used for a low-carb option, but it may not provide quite the same texture for dredging.