Introduction

Maple Bourbon Pecan Chicken is a delightful one-pan meal that’s both light and rich in flavor. With a sweet and savory sauce featuring pure maple syrup and bourbon, this gluten-free dish is quick to prepare and perfect for a satisfying dinner any night of the week.

The image shows a white plate with a layer of creamy white mashed potatoes at the bottom, topped by three pieces of brown glazed chicken covered in thick, glossy brown gravy with visible black pepper specks. Small chopped pecan pieces are scattered on top of the gravy. In the background, there is some green leafy garnish. The plate sits on a blue-striped cloth over a white marbled surface, with a metal fork and a woman's hand holding a knife nearby. 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 your fingers

Instructions

Step 1: Season the chicken. Add the gluten free flour to a shallow dish and season generously with salt and pepper. Dredge each chicken thigh in the flour, shaking off any excess, then place them on a plate.
Step 2: In a medium bowl, whisk together the chicken broth, maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten-free tamari, and dried rosemary. Set this mixture aside.
Step 3: Heat the extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. Once hot, add the chicken thighs and sear until golden brown on one side, about 1-2 minutes. If needed, sear in batches to avoid overcrowding.
Step 4: Flip the chicken and sear the other side until golden brown. Then transfer the chicken back to the plate—note that it does not need to be fully cooked at this point.
Step 5: Remove the skillet from heat and carefully pour in the bourbon; it will boil immediately from the skillet’s heat. Return the skillet to the burner and add the maple syrup mixture.
Step 6: Turn the heat up to bring the liquid to a simmer, then reduce to medium. Nestle the chicken thighs back into the skillet, cover loosely with foil, and simmer for about 10 minutes until the sauce thickens and the chicken is cooked through. Flip the chicken once or twice in the sauce while cooking.
Step 7: Serve the chicken on plates, spooning plenty of the sauce and pecans over the top.

Tips & Variations

Use maple syrup, not pancake syrup, for the best natural sweetness and flavor balance.
For a non-gluten-free option, regular flour and soy sauce can be substituted.
Try adding a pinch of cayenne pepper to the sauce for a subtle spicy kick.
Serve over mashed potatoes or rice to soak up the delicious sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through. The sauce may thicken as it cools; add a splash of chicken broth or water when reheating if needed to loosen it.

How to Serve

A white plate contains a base layer of soft, creamy mashed potatoes with a pale yellow color and smooth texture. On top, there are three pieces of golden-brown fried chicken covered generously in a shiny, thick brown gravy with visible black pepper flakes. Chopped pecans are scattered on the chicken and gravy, adding a crunchy texture. In the background, there is a small pile of fresh green spinach leaves. The scene is set on a white marbled surface, with a silver fork resting next to the plate. 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, chicken breasts can be used but may cook faster and can dry out if overcooked. Adjust the simmer time accordingly and monitor closely.

Is there a non-alcoholic substitute for bourbon?

You can substitute bourbon with additional chicken broth mixed with a splash of apple cider vinegar or a small amount of vanilla extract to mimic some of the flavor without alcohol.

Maple Bourbon Pecan Chicken Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

Maple Bourbon Pecan Chicken is a flavorful, gluten-free skillet meal featuring tender chicken thighs seared to golden perfection, then simmered in a sweet and savory sauce made from bourbon, pure maple syrup, and chopped pecans. This easy one-pan dinner is ready in just 20 minutes, making it a perfect weeknight recipe that’s both indulgent and quick to prepare.

Author: Lena
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: One Pan Dinner
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Chicken and Coating

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

Season chicken: Add gluten free flour to a shallow dish and season generously with salt and pepper. Dredge each chicken thigh in the seasoned flour, shaking off any excess, then place on a plate.
Prepare sauce mixture: In a medium bowl, whisk together chicken broth, pure maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten free tamari, and dried rosemary. Set this sauce mixture aside.
Sear chicken: Heat the extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. Once hot, add the chicken thighs. Sear without overcrowding the pan, cooking each side until golden brown, about 1-2 minutes per side. Work in batches if needed. The chicken does not need to be cooked through at this stage. Transfer seared chicken back to the plate.
Deglaze skillet with bourbon: Remove the skillet from heat and carefully add the bourbon; it will flame or boil upon contact. Return skillet to the heat immediately.
Add sauce and simmer chicken: Pour the prepared maple syrup mixture into the skillet. Increase heat to bring the liquid to a simmer, then reduce heat to medium. Nestle the chicken thighs back into the skillet, cover loosely with foil, and simmer for about 10 minutes, occasionally flipping the chicken in the sauce. Simmer until the sauce has reduced and the chicken is fully cooked through.
Serve: Plate the chicken thighs and generously spoon the reduced maple bourbon pecan sauce over the top. Serve immediately.

Notes

Use a good quality bourbon like Maker’s Mark for best flavor.
Pure maple syrup is essential for authentic sweetness; avoid pancake syrups.
To keep the dish gluten-free, ensure all ingredients, particularly the flour and Tamari, are certified gluten-free.
Cooking in batches during searing avoids overcrowding, which helps the chicken brown evenly.
You can substitute chicken thighs with breasts, but adjust cooking time to avoid drying.
Serve over mashed potatoes or rice to soak up the delicious sauce.

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