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Maple Bourbon Pecan Chicken Recipe

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★★★★★

4.9 from 59 reviews

Maple Bourbon Pecan Chicken features tender boneless, skinless chicken thighs coated in a gluten-free flour, seared to a golden brown, and simmered in a rich, flavorful sauce of bourbon, pure maple syrup, pecans, Dijon mustard, apple cider vinegar, and tamari. This dish balances sweet and savory flavors with a delightful nutty crunch, perfect for an elegant yet easy dinner.

Ingredients

Scale

Chicken

  • 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 gluten free)
  • 1/4 teaspoon dried rosemary, crushed between your fingers

Instructions

  1. Season chicken: In a shallow dish, combine the gluten-free flour with salt and pepper. Dredge each chicken thigh in the seasoned flour mixture, shaking off any excess, then place on a plate.
  2. Prepare sauce mixture: In a medium-sized bowl, whisk together chicken broth, pure maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten-free tamari, and dried rosemary. Set aside.
  3. Sear chicken: Heat extra virgin olive oil in a 12″ cast iron skillet over medium-high heat. Once hot, add the chicken thighs and sear for 1 to 2 minutes on one side until golden brown. Flip and sear the other side to golden brown. Work in batches if necessary to avoid overcrowding. Transfer chicken back to the plate; it will not be fully cooked yet.
  4. Deglaze with bourbon: Remove the skillet from heat and carefully pour in the bourbon, which will boil immediately due to the hot pan. Return skillet to the heat.
  5. Add sauce and simmer: Pour the prepared maple syrup mixture into the skillet. Bring the liquid to a gentle simmer over medium heat, then nestle the seared chicken thighs back into the sauce. Loosely cover the skillet with foil and simmer for 10 minutes, flipping the chicken once or twice to ensure even cooking and allow the sauce to reduce and thicken.
  6. Serve: Plate the chicken thighs and generously spoon the reduced maple bourbon pecan sauce over the top. Serve immediately.

Notes

  • Use pure maple syrup for the best flavor; pancake syrup will not yield the same depth.
  • If you do not have gluten-free flour, use your preferred all-purpose flour instead.
  • Maker’s Mark bourbon is recommended for its smooth flavor, but any quality bourbon will work.
  • To avoid overcooking, monitor the simmer and adjust heat as needed.
  • Cast iron skillet is preferred for even heat and good searing, but a heavy-bottomed skillet works as well.
  • For a nut-free version, omit pecans and increase maple syrup slightly for sweetness.

Keywords: Maple bourbon chicken, pecan chicken, gluten free chicken recipe, maple syrup chicken, bourbon sauce chicken, skillet chicken, easy dinner, quick chicken recipe

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