Maple Bourbon Pecan Chicken

Why You’ll Love This Recipe

I love how quick and simple this dish is while still tasting gourmet. The sauce has the perfect mix of sweet, tangy, and savory flavors, and the bourbon adds a depth that makes it stand out. Since it’s cooked in one skillet, cleanup is minimal, which is always a bonus. I also like that it’s naturally gluten-free and can easily be paired with mashed potatoes or rice for a complete meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
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

Directions

I start by adding the flour to a shallow dish, seasoning it generously with salt and pepper. I dredge each chicken thigh in the seasoned flour, shake off the excess, and place them on a plate. In a medium-sized bowl, I whisk together the chicken broth, maple syrup, chopped pecans, dijon mustard, apple cider vinegar, tamari, and crushed rosemary, then set it aside.

Next, I heat the olive oil in a cast iron skillet over medium-high heat. Once hot, I add the chicken thighs and sear them until golden brown on one side, about 1–2 minutes. I sear in batches to avoid overcrowding. After flipping and searing the other side, I transfer the chicken back to the plate.

With the skillet off the heat, I carefully add the bourbon, letting it bubble immediately. I return the skillet to the heat, add the maple syrup mixture, and bring it to a simmer. Then I lower the heat to medium, nestle the chicken back in, and loosely cover with foil. I let it simmer for about 10 minutes, flipping the chicken once or twice, until the sauce reduces and the chicken is fully cooked.

Finally, I plate the chicken and scoop the luscious sauce over the top before serving.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, so I can have it ready in just 30 minutes.

Variations

Sometimes I swap chicken thighs for chicken breasts if I want a leaner option. If I’m cooking for someone who prefers no alcohol, I use extra chicken broth in place of the bourbon. I also like adding a pinch of cayenne pepper or red chili flakes for a little kick. For a nut-free version, I simply omit the pecans and the dish still tastes amazing.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat with a splash of chicken broth to loosen the sauce. The microwave also works in short bursts, but I prefer the stovetop to keep the chicken tender.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I can use chicken breasts, but I make sure not to overcook them since they dry out faster than thighs.

What can I substitute for bourbon?

If I don’t want to use bourbon, I replace it with extra chicken broth or apple juice for sweetness.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free since it uses olive oil instead of butter.

Do I need a cast iron skillet?

No, I can use any large skillet, but I find cast iron gives the best sear and flavor.

Can I make it ahead of time?

I can cook the chicken and sauce ahead, then reheat gently before serving. The flavors deepen overnight.

What side dishes go best with this chicken?

I love serving it with mashed potatoes, rice, or roasted vegetables to soak up the sauce.

Can I freeze leftovers?

Yes, I can freeze the cooked chicken and sauce for up to 2 months. I thaw it in the fridge overnight before reheating.

Is this recipe gluten-free?

Yes, as long as I use gluten-free flour and tamari instead of soy sauce, it stays gluten-free.

How do I know when the chicken is cooked through?

I check that the chicken reaches an internal temperature of 165°F and that the juices run clear.

Can I double this recipe?

Yes, I can double the recipe easily, but I make sure to use a large skillet or cook in batches to avoid overcrowding.

Conclusion

Maple Bourbon Pecan Chicken is one of my favorite quick dinners because it feels fancy without requiring hours in the kitchen. The rich, sweet-savory sauce paired with tender chicken makes it irresistible, and I love how versatile it is with different sides or variations. This dish always impresses at the table, whether I’m cooking for my family or for guests.