Name: Maple Bourbon Pecan Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.25 lbs boneless, skinless chicken thighs; 1/2 cup gluten free flour ((all-purpose flour works too)); Salt and pepper (to taste); 2 Tablespoons extra virgin olive oil; 2 Tablespoons bourbon ((optional, substitute with chicken broth + 1 tsp vanilla for depth)); 1 cup chicken broth; 1/4 cup pecans, chopped ((or walnuts for a milder taste)); 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))

I still remember the first time I browned chicken thighs, deglazed the pan with bourbon, and watched the maple-pecan sauce come together — the kitchen smelled like a cozy, slightly boozy bakery and dinner tasted like something special without much fuss. This Maple Bourbon Pecan Chicken is a weekday-friendly recipe that feels celebratory: sweet maple, nutty pecans, a hit of mustard and vinegar for balance, and a kiss of bourbon to deepen the flavors.

Why you’ll love this dish

This recipe hits sweet, salty, tangy, and nutty in one pan. It’s quick enough for a weeknight (about 30–40 minutes from start to table), but pretty enough for guests. Using boneless, skinless thighs keeps the meat tender and forgiving — thighs won’t dry out like breasts — and the simple pan sauce doubles as an elegant gravy.

“Comfort food with a grown-up twist — maple sweetness cut by mustard and vinegar, and that pecan crunch is addictive.”

Reasons to try it: fast prep, pantry-friendly ingredients, naturally gluten-free when you use GF flour and tamari, and it scales easily for a small family or dinner party.

The cooking process explained

Before you dive in, here’s a quick roadmap of how this comes together:

Dredge seasoned chicken in flour and sear in a hot skillet so the exterior is crisp and flavorful.
Remove chicken, deglaze the pan with bourbon (careful — it will sizzle) and add the sauce ingredients.
Nestle the chicken back into the pan and simmer, allowing the sauce to reduce and the thighs to finish cooking.
Serve with sauce spooned over the top and a sprinkle of extra chopped pecans if you like.

This overview helps you know what to expect: sear → deglaze → simmer → serve.

What you’ll need

1-1/4 lbs boneless, skinless chicken thighs
1/2 cup gluten free flour (all-purpose flour works too)
Salt and pepper
2 Tablespoons extra virgin olive oil
2 Tablespoons bourbon (Maker’s Mark recommended) — optional if avoiding alcohol; substitute extra chicken broth + 1 tsp vanilla for depth
1 cup chicken broth
1/4 cup pecans, chopped (or walnuts for a milder taste)
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

Ingredient notes: Use pure maple syrup for true maple flavor — imitation syrups lack complexity. If you need low-sugar, reduce maple to 2 Tbsp and add a splash more mustard for brightness. Crushing the rosemary between your fingers wakes up the oils and gives a fresher aroma.

Directions to follow

Add the gluten free flour to a shallow dish. Season generously with salt and pepper.
Dredge each chicken thigh in the seasoned flour, shake off excess, and place on a plate.
Whisk together in a medium bowl: chicken broth, maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, Tamari, and crushed dried rosemary. Set aside.
Heat the extra virgin olive oil in a 12" cast iron skillet over medium-high heat until shimmering.
Add chicken thighs, being careful not to overcrowd; sear until golden on the first side, about 1–2 minutes. Work in batches if needed.
Flip and sear the other side until golden, then transfer the chicken back to the plate. The chicken does not need to be cooked through at this point.
Remove the skillet from the heat. Carefully add the bourbon — it may sputter and boil from the hot pan (stand back and use a long-handled tool). Return the skillet to the heat.
Pour in the maple-pecan mixture. Turn heat up briefly to bring the liquid to a simmer, then reduce to medium.
Nestle the chicken back into the skillet and loosely cover with foil. Simmer until the sauce reduces and chicken reaches 165°F internal temperature, about 10 minutes, flipping the thighs in the sauce once or twice so they glaze evenly.
Plate the chicken and spoon the pecan-maple sauce over the top. Garnish with extra chopped pecans or a pinch of fresh rosemary if desired.

Best ways to enjoy it

Pair this chicken with simple sides that soak up the sauce:

Creamy mashed potatoes or buttered egg noodles to catch every dribble of sauce.
Roasted Brussels sprouts or green beans for a bitter contrast to the maple.
A citrusy arugula salad (lemon vinaigrette) to cut the richness.
For presentation, nestle thighs over a bed of mashed sweet potato and scatter extra pecans and a sprig of rosemary on top.

Storage and reheating tips

Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Reheat: Gently reheat in a skillet over low–medium heat, adding a splash of chicken broth to loosen the sauce and prevent drying. Microwave in short bursts, stirring between intervals, if needed.
Freeze: Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety: Always reheat until the chicken reaches 165°F. Discard any leftovers left at room temperature for more than 2 hours.

Pro chef tips

Use a hot skillet and don’t overcrowd — more contact with the pan equals better browning and flavor.
Don’t fully cook the thighs during searing; finishing them in the sauce keeps them moist.
If you prefer a thicker sauce, remove the chicken when done and simmer the sauce a few minutes uncovered to concentrate it, or stir in a small pat of cold butter off-heat for gloss.
To make this dairy-free, skip the butter finish and rely on reduction and pecans for richness.
For a deeper toasted pecan flavor, sauté the pecans in the pan briefly before adding the liquid.

Creative twists

Honey-Bourbon Pecan: Swap half the maple for wildflower honey for a floral note.
Citrus-Pecan: Add 1–2 teaspoons fresh orange zest to the sauce for brightness.
Spicy Maple: Stir in 1/4 teaspoon cayenne or a dash of hot sauce for a heat lift.
Vegetarian swap: Replace thighs with thick slices of seared tempeh or firm tofu; simmer gently to absorb the sauce.
Pan sauce remix: Finish with a splash of heavy cream for a richer, velvety sauce (not GF concern).

Helpful answers

Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Searing and simmering take another 15–20 minutes, so plan on roughly 30–40 minutes total.

Q: Can I skip the bourbon?
A: Yes. The bourbon adds depth and a slight boozy warmth. Substitute with an equal amount of chicken broth plus 1 teaspoon vanilla extract or a splash of apple juice for complexity.

Q: Is this recipe gluten-free?
A: It can be. Use gluten-free flour and a certified gluten-free Tamari. If you use regular soy sauce or all-purpose flour, it’s no longer GF.

Q: How can I make the sauce less sweet?
A: Reduce maple syrup to 2 tablespoons and increase Dijon or vinegar by a small amount; the mustard and acid will rebalance the sweetness.

Q: Can I use chicken breasts instead of thighs?
A: You can, but watch them closely — breasts cook faster and can dry out. Consider pounding breasts to even thickness and reduce simmer time.

Conclusion

If you want a tried-and-true version to compare or adapt, see this Maple Bourbon Pecan Chicken – Iowa Girl Eats for another home cook’s take. For additional inspiration and classic technique notes, this Bourbon Pecan Chicken Recipe is a good reference point.