Introduction

This Maple Bourbon Pecan Chicken is a delightful combination of savory and sweet flavors, perfect for a cozy dinner. Tender chicken thighs are seared to golden perfection and simmered in a rich maple bourbon sauce with crunchy pecans, creating a dish that’s both comforting and elegant.

The image shows a white plate with a base layer of creamy mashed potatoes that are smooth and pale in color. On top of the mashed potatoes, there are three pieces of golden-brown fried chicken coated in a thick, glossy, brown gravy speckled with black pepper. The gravy also contains small chunks of what looks like pecans, some larger pieces visible on top of the chicken. Behind the chicken and mashed potatoes, there is a small pile of fresh green leafy vegetables for garnish. The plate is placed on a blue and white striped cloth with a fork in front, all set on a white marbled surface. 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 between fingers

Instructions

Step 1: Season the chicken. Add flour to a shallow dish and season generously with salt and pepper. Dredge each chicken thigh in the seasoned flour, shake off excess, and place on a plate.
Step 2: In a medium bowl, whisk together chicken broth, maple syrup, chopped pecans, dijon mustard, apple cider vinegar, gluten-free tamari, and dried rosemary. Set aside.
Step 3: Heat olive oil in a 12″ cast iron skillet over medium-high heat. When hot, add chicken thighs and sear for 1-2 minutes until golden brown on one side. Flip and sear the other side, then transfer chicken back to the plate. The chicken does not need to be fully cooked yet.
Step 4: Remove skillet from heat and carefully add bourbon; it will boil immediately. Return skillet to heat and add the maple syrup mixture. Increase heat to bring the liquid to a simmer.
Step 5: Reduce heat to medium, nestle the chicken back into the skillet, and loosely cover with foil. Simmer for about 10 minutes, flipping the chicken once or twice, until the sauce reduces and chicken is cooked through.
Step 6: Serve the chicken on plates and spoon the maple bourbon pecan sauce over the top.

Tips & Variations

Use a cast iron skillet for even heat and better searing.
Substitute bourbon with whiskey or brandy if preferred, but adjust quantity to taste.
For a spicier twist, add a pinch of cayenne pepper to the sauce mixture.
Serve over mashed potatoes or rice to soak up the flavorful sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the texture of the chicken and prevent the sauce from burning. Avoid microwaving for best results.

How to Serve

A white plate on a white marbled surface holds a base layer of creamy white mashed potatoes with a smooth texture. On top, there are three pieces of golden brown fried chicken covered in a thick, rich brown gravy with visible specks of seasoning. Scattered over the chicken and gravy are small, uneven pieces of chopped pecans adding a crunchy texture. In the background, there is a hint of fresh green leafy vegetables adding color contrast. A silver fork is placed near the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skin-on chicken thighs for this recipe?

Yes, skin-on thighs will add extra flavor and crispiness. If using skin-on, sear longer on the skin side for a crispy texture before flipping.

Is this dish gluten free?

Yes, if you use gluten free flour and tamari. Make sure to check labels on all ingredients to avoid gluten contamination.

Maple Bourbon Pecan Chicken Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

This Maple Bourbon Pecan Chicken is a delightful combination of tender, juicy chicken thighs coated in a crisp gluten-free flour crust and simmered in a rich, flavorful sauce of bourbon, pure maple syrup, pecans, and aromatic spices. Perfectly balanced with a hint of sweetness and a touch of tang from Dijon mustard and apple cider vinegar, this recipe is an elegant yet approachable dish that can elevate any dinner table.

Author: Elias
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Chicken

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

Sauce

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 chicken: In a shallow dish, combine gluten-free flour with salt and pepper. Dredge each chicken thigh in the seasoned flour mixture, shaking off any excess, then place the coated chicken onto a plate.
Prepare the sauce: In a medium 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 mixture aside for later use.
Cook chicken: Heat 2 tablespoons of extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. When hot, add the chicken thighs in batches if necessary to avoid overcrowding. Sear each side for 1-2 minutes until golden brown, then transfer the chicken back to the plate. Note: the chicken does not need to be fully cooked at this point.
Deglaze with bourbon: Remove the skillet from heat and carefully add the bourbon; it will immediately boil due to the skillet’s heat. Return the skillet to the stove next, then add the prepared maple syrup sauce mixture.
Simmer and cook through: Increase heat to bring the liquid to a simmer, then reduce heat to medium. Nestle the seared chicken back into the skillet with the sauce. Loosely cover the skillet with foil and simmer for 10 minutes, flipping the chicken thighs once or twice during this time, until the sauce has reduced and the chicken is fully cooked through.
Serve: Plate the chicken and generously spoon the reduced maple bourbon pecan sauce over the top before serving.

Notes

Use gluten-free flour and tamari to keep the dish gluten free.
Maker’s Mark bourbon is recommended for the best flavor, but any quality bourbon can work.
For a nuttier crunch, toast the pecans lightly before adding to the sauce if desired.
Be careful when adding the bourbon to the hot skillet, as it will ignite briefly—keep a lid nearby just in case.
This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a simple green salad.

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