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Maple Bourbon Pecan Chicken

This Maple Bourbon Pecan Chicken dish combines sweet maple, nutty pecans, a hit of mustard, and a splash of bourbon for a cozy, weekday-friendly meal that feels celebratory.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 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
Sauce Ingredients
  • 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)

Method
 

Preparation
  1. Add the gluten free flour to a shallow dish. Season generously with salt and pepper.
  2. Dredge each chicken thigh in the seasoned flour, shake off excess, and place on a plate.
  3. Whisk together in a medium bowl: chicken broth, maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, Tamari, and crushed dried rosemary. Set aside.
Cooking
  1. Heat the extra virgin olive oil in a 12" cast iron skillet over medium-high heat until shimmering.
  2. Add chicken thighs, being careful not to overcrowd; sear until golden on the first side, about 1–2 minutes. Work in batches if needed.
  3. Flip and sear the other side until golden, then transfer the chicken back to the plate.
  4. Remove the skillet from the heat. Carefully add the bourbon — it may sputter and boil from the hot pan. Return the skillet to the heat.
  5. Pour in the maple-pecan mixture. Turn heat up briefly to bring the liquid to a simmer, then reduce to medium.
  6. 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.
Serving
  1. 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.

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over low–medium heat, adding chicken broth to loosen the sauce. The sauce can be made less sweet by reducing maple syrup and increasing mustard or vinegar.