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Maple Bourbon Pecan Chicken Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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