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Maple Bourbon Pecan Chicken Recipe

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★★★★★

4.5 from 53 reviews

This Maple Bourbon Pecan Chicken features tender, boneless chicken thighs coated in a flavorful gluten-free flour and cooked to golden perfection in a cast iron skillet. The dish is elevated by a rich and tangy maple bourbon sauce, infused with pecans, Dijon mustard, apple cider vinegar, and a hint of rosemary, creating a perfect balance of sweet, savory, and aromatic flavors.

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 GF)
  • 1/4 teaspoon dried rosemary, crushed between fingers

Instructions

  1. Season chicken: In a shallow dish, combine gluten-free flour with salt and pepper generously. Dredge each chicken thigh in the seasoned flour, ensuring an even coat, then shake off any excess flour and set the thighs aside 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 until well combined. Set the mixture aside.
  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; sear for 1-2 minutes on one side until golden brown. Flip the chicken and sear the other side until equally golden. Remove the chicken to a plate. Note that the chicken will not be fully cooked at this stage.
  4. Deglaze and simmer: Remove the skillet from the heat and carefully add the bourbon, allowing it to bubble and deglaze the pan. Return the skillet to medium heat and pour in the prepared maple syrup sauce mixture. Increase the heat to bring the liquid to a simmer.
  5. Cook through and reduce sauce: Nestle the partially cooked 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 thighs once or twice to coat with the sauce. Cook until the sauce thickens and the chicken is cooked through.
  6. Serve: Plate the chicken thighs and spoon the luscious maple bourbon pecan sauce over the top. Serve immediately.

Notes

  • Using a cast iron skillet helps achieve a perfect sear and even heat distribution.
  • Make sure to use real pure maple syrup for the best flavor; pancake syrup will not provide the same depth.
  • The bourbon will cause flames or sizzling when added to the hot skillet—add carefully for safety.
  • Allow the sauce to reduce properly for a thicker, more concentrated flavor.
  • This recipe is gluten-free if Tamari is used as a soy sauce substitute.

Keywords: Chicken, Maple Bourbon Sauce, Pecan Chicken, Gluten Free Chicken Recipe, Cast Iron Skillet Chicken, Fall Dinner

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