Introduction

This Maple Bourbon Pecan Chicken offers a perfect balance of sweet and savory flavors with a touch of warmth from bourbon. Tender chicken thighs are coated in a flavorful sauce with pecans and pure maple syrup, creating a comforting and impressive dish that’s simple enough for weeknights.

The dish is served on a white plate with three clear layers. The bottom layer is creamy mashed potatoes with a smooth, pale yellow texture covering about half of the plate. On top of the mashed potatoes is a thick, glossy brown gravy that coats two pieces of golden-brown chicken. Small chopped pecans are sprinkled over the chicken and gravy, adding texture and detail. On the other half of the plate is a large serving of fresh green arugula leaves, bright and vibrant with a slightly shiny texture. The plate sits on a dark striped cloth with a white marbled surface beneath, and a glass of amber liquid is partially visible at the top right corner. 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 gluten free)
1/4 teaspoon dried rosemary, crushed between your fingers

Instructions

Step 1: Season the chicken. Combine the gluten free flour with salt and pepper in a shallow dish. Dredge each chicken thigh in the seasoned flour, shake off any excess, and set aside on a plate.
Step 2: In a medium bowl, whisk together the chicken broth, maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, Tamari, and crushed rosemary. Set this sauce mixture aside.
Step 3: Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. When hot, add the chicken thighs and sear until golden brown on one side, about 1-2 minutes. If needed, cook in batches to avoid overcrowding. Flip and sear the other side until golden. Transfer the chicken back to the plate; it does not need to be fully cooked yet.
Step 4: Remove the skillet from heat and carefully add the bourbon—it will bubble immediately from the heat. Return the skillet to the stove, add the maple syrup mixture, and bring to a simmer over medium heat.
Step 5: Nestle the chicken thighs back into the skillet with the sauce. Loosely cover the skillet with foil and simmer over medium heat for about 10 minutes, flipping the chicken once or twice. The sauce will reduce, and the chicken will cook through.
Step 6: Serve the chicken on plates and spoon the pecan-maple bourbon sauce generously over the top.

Tips & Variations

For a nuttier flavor, toast the pecans lightly before adding them to the sauce.
If you prefer a thicker sauce, remove the chicken after cooking and simmer the sauce longer until it reduces to your desired consistency.
Substitute chicken thighs with boneless chicken breasts, but reduce simmer time as breasts cook faster and can dry out.
Use a good quality bourbon like Maker’s Mark for the best depth of flavor.
Serve over mashed potatoes or rice to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of chicken broth when reheating to loosen it up.

How to Serve

The image shows a white plate on a white marbled surface with a serving of creamy mashed potatoes as the bottom layer, smooth and pale yellow in color. On top of the mashed potatoes is a thick layer of brown gravy with visible bits of mushrooms and small pecan pieces scattered throughout. At the very top, there are golden-brown baked chicken pieces covered fully in the gravy, with some bright green parsley leaves placed as garnish on one side. Behind the plate, there is a blurred blue and white package of pecan halves and a glass bottle with amber liquid, adding depth to the image. 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 become dry if overcooked. Reduce the simmering time and watch closely to keep them tender.

Is the bourbon flavor very strong?

The bourbon adds warmth and depth but is balanced by the sweetness of the maple syrup and the tang of dijon and vinegar, so it is not overpowering. Cooking it in the pan also reduces its strong alcohol taste.