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Maple Bourbon Pecan Chicken Recipe

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Maple Bourbon Pecan Chicken is a cozy skillet dinner featuring tender chicken thighs coated in a light flour crust and simmered in a savory-sweet sauce. Pure maple syrup, bourbon, Dijon mustard, apple cider vinegar, pecans, and rosemary come together for a rich glaze that pairs beautifully with the juicy chicken.

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
  • 1 cup chicken broth
  • 1/4 cup chopped pecans
  • 3 tablespoons pure maple 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

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  2. Place the gluten-free flour in a shallow bowl and lightly dredge each chicken thigh, shaking off any excess flour.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the chicken thighs and cook for about 4-5 minutes per side, until golden brown. Transfer the chicken to a plate.
  5. Reduce the heat to medium. Carefully add the bourbon to the skillet and allow it to simmer for about 1 minute while scraping up the browned bits from the bottom of the pan.
  6. Whisk in the chicken broth, maple syrup, Dijon mustard, apple cider vinegar, Tamari, and dried rosemary.
  7. Return the chicken thighs to the skillet and spoon some of the sauce over them.
  8. Reduce the heat to medium-low, cover, and simmer for 8-12 minutes, or until the chicken is cooked through and reaches 165°F (74°C) internally.
  9. Add the chopped pecans during the final few minutes of cooking and let them warm in the sauce.
  10. Remove the lid and simmer for another 1-2 minutes if needed, allowing the sauce to thicken slightly.
  11. Spoon the maple bourbon pecan sauce over the chicken and serve warm.

Notes

  • Use pure maple syrup rather than pancake syrup for the best flavor.
  • Chicken thighs stay especially juicy in this skillet recipe, but boneless chicken breasts can also be used with adjusted cooking time.
  • If using regular soy sauce instead of Tamari, the recipe will not be gluten-free.
  • Be careful when adding bourbon to the hot skillet. Remove the pan from the heat briefly if needed, then return it to the burner and simmer.
  • The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
  • Serve with mashed potatoes, rice, roasted vegetables, or a simple green salad to soak up the maple bourbon sauce.
  • Store leftovers covered in the refrigerator for up to 3 days.

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