Print

Maple Bourbon Pecan Chicken Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

This Maple Bourbon Pecan Chicken recipe features tender boneless, skinless chicken thighs coated in a seasoned gluten-free flour dredge, seared to a golden brown, and simmered in a rich, sweet-savory sauce made with bourbon, pure maple syrup, pecans, dijon mustard, apple cider vinegar, and gluten-free tamari. The dish delivers a delightful balance of smoky, nutty, and tangy flavors perfect for an elegant yet easy weeknight dinner.

Ingredients

Scale

Chicken and Coating

  • 1–1/4 lbs boneless, skinless chicken thighs
  • 1/2 cup gluten free flour
  • Salt and pepper, to taste

Sauce

  • 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 fingers

Instructions

  1. Prepare the chicken: Add the gluten-free flour to a shallow dish and season it generously with salt and pepper. Dredge each chicken thigh in the seasoned flour, shaking off any excess, then place the coated thighs onto a plate.
  2. Mix 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 until fully combined. Set aside.
  3. Sear the chicken: Heat the extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. When hot, add the chicken thighs in batches to avoid overcrowding and sear each side until golden brown, about 1-2 minutes per side. Once both sides are browned, transfer the chicken back onto the plate. The chicken will not be fully cooked at this stage.
  4. Deglaze with bourbon: Remove the skillet from heat and carefully add the bourbon. It will bubble and boil immediately due to the heat of the pan. Return the skillet to the heat and pour in the prepared maple syrup sauce mixture.
  5. Simmer the chicken: Increase the heat to bring the liquid to a simmer. Reduce the heat to medium and nestle the chicken thighs back into the skillet with the sauce. Loosely cover the skillet with foil and let it simmer for about 10 minutes, flipping the chicken once or twice to coat it evenly and to ensure it cooks through. The sauce will reduce and thicken slightly during this time.
  6. Serve: Plate the chicken thighs and generously spoon the reduced sauce with pecans over the top. Serve immediately alongside your preferred side dishes, such as mashed potatoes.

Notes

  • This dish pairs wonderfully with prepared mashed potatoes to soak up the delicious sauce.
  • For best flavor, use pure maple syrup rather than pancake syrup.
  • To keep the recipe gluten free, ensure the tamari and flour are certified gluten free.
  • Use a sturdy cast iron skillet for even heat and great searing results.
  • Be cautious when adding bourbon to the hot skillet as it can flare up briefly.

Keywords: Maple Bourbon Pecan Chicken, gluten free chicken recipe, maple syrup chicken, bourbon chicken, pecan chicken, easy stovetop chicken, chicken thighs recipe, sweet and savory chicken

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