Description
Maple Bourbon Pecan Chicken brings southern comfort right to your dinner table with a perfect blend of sweet and smoky flavors. Glazed chicken that delivers bold taste without complicated cooking techniques will become your new weeknight favorite.
Ingredients
Scale
Proteins:
- 1 ¼ lbs boneless, skinless chicken thighs
Dry Ingredients:
- ½ cup gluten-free flour (or all-purpose flour)
- ¼ cup chopped pecans
- ¼ teaspoon dried rosemary, crushed
- Salt and black pepper, to taste
Liquid and Seasoning Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons bourbon (optional)
- 1 cup chicken broth
- 3 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons gluten-free tamari or soy sauce
Instructions
- Grab a shallow dish and mix ½ cup gluten-free flour with a pinch of salt and pepper. Coat each chicken thigh lightly, shaking off excess flour.
- Combine 1 cup chicken broth, 3 tablespoons maple syrup, ¼ cup chopped pecans, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 2 teaspoons tamari, and ¼ teaspoon crushed rosemary in a bowl. Set the mixture aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Sear chicken thighs for 1–2 minutes per side until golden brown.
- Transfer chicken to a clean plate. Remove skillet from heat and carefully pour 2 tablespoons bourbon into the pan.
- Return skillet to heat once bourbon bubbling subsides. Pour prepared maple pecan sauce into the pan.
- Bring sauce to a gentle simmer. Nestle chicken thighs back into the skillet.
- Cover loosely with foil and simmer for 10 minutes at 325°F, flipping chicken once. Ensure internal temperature reaches 165°F.
- Plate chicken and generously spoon maple bourbon sauce over the top. Sprinkle extra pecans for crunch if desired.
Notes
- Always pat chicken dry before dredging to help flour adhere and create a better golden crust.
- Use unsalted butter instead of olive oil for a richer flavor and more even browning of the chicken.
- Select bourbon carefully – a sweeter variety like Maker’s Mark works best with the maple sauce’s profile.
- For gluten-free adaptation, replace wheat flour with almond flour or cornstarch when dredging chicken.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 335 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1.5 g
- Protein: 29 g
- Cholesterol: 110 mg