Name: Maple Bourbon Pecan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Ingredients: 1¼ lbs boneless (skinless chicken thighs — thighs stay juicy; I avoid breasts because they dry out more easily); ½ cup gluten-free (or regular flour — for dredging, to help the sauce cling); Salt and pepper — be generous; seasoning the flour helps flavor the crust; 2 Tbsp extra virgin olive oil — for searing the chicken; 2 Tbsp bourbon — gives a subtle caramel-bourbon note (you can omit if you prefer); 1 cup chicken broth — to thin the sauce and deglaze the pan; ¼ cup chopped pecans — for crunchy texture and nutty depth; 3 Tbsp pure maple syrup (not pancake syrup — the main sweetener and flavor backbone); 1 Tbsp Dijon mustard — gives a tangy counterpoint to the sweet; 1 Tbsp apple cider vinegar — brightens the sauce; 2 tsp reduced-sodium Tamari (or soy sauce if not gluten-free — adds umami and salt); ¼ tsp dried rosemary (crushed between fingers — a whisper of herb flavor)

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Maple Bourbon Pecan Chicken Recipe | Sweet, Savory & Crispy

Here’s my take on the Maple Bourbon Pecan Chicken recipe — after trying it myself, I absolutely fell in love with the sweet, nutty, and slightly boozy glaze. It’s one of those dishes you think might be fancy, but actually comes together fast and feels so rewarding.

When I served it to my family, they kept asking for seconds before I even sat down. If you enjoy a balance of sweet, savory, and crunchy textures, I think you’ll love cooking this as much as I did. You can also enjoy similar flavors in this delicious Cilantro Lime Chicken Recipe.

Ingredients

Here’s what I used (for about 4 servings) — I’ve added tips based on what worked best for me:

1¼ lbs boneless, skinless chicken thighs — thighs stay juicy; I avoid breasts because they dry out more easily
½ cup gluten-free (or regular) flour — for dredging, to help the sauce cling
Salt and pepper — be generous; seasoning the flour helps flavor the crust
2 Tbsp extra virgin olive oil — for searing the chicken
2 Tbsp bourbon — gives a subtle caramel-bourbon note (you can omit if you prefer)
1 cup chicken broth — to thin the sauce and deglaze the pan
¼ cup chopped pecans — for crunchy texture and nutty depth
3 Tbsp pure maple syrup (not pancake syrup) — the main sweetener and flavor backbone
1 Tbsp Dijon mustard — gives a tangy counterpoint to the sweet
1 Tbsp apple cider vinegar — brightens the sauce
2 tsp reduced-sodium Tamari (or soy sauce if not gluten-free) — adds umami and salt
¼ tsp dried rosemary (crushed between fingers) — a whisper of herb flavor

Note: several servings

Variations

You can tweak this recipe to suit different dietary needs or flavor interests:

Dairy-free / gluten-free: Already dairy-free by default. Use gluten-free flour as listed.
Alcohol-free: Omit the bourbon; you can substitute with extra broth and a splash of apple juice or just leave it out altogether.
Lower sugar or keto: Replace part or all of the maple syrup with a sugar substitute like monk fruit syrup or erythritol, though flavor may shift slightly.
Extra kick: Stir in a pinch of cayenne or red pepper flakes to the sauce.
Different nuts: Swap pecans with walnuts or almonds if pecans are not available or you prefer another nut flavor.

For another bold and flavorful chicken idea, you might also like the sweet and savory glaze of Char Siu Chicken.

Cooking Time

Here’s how long this takes from start to finish:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Cast iron skillet (or heavy skillet) — for even searing and building the sauce
Shallow dish (for dredging) — to coat the chicken in seasoned flour
Whisk or fork in a bowl — to combine sauce ingredients
Small bowl (for sauce) — to hold the mixture before pouring into the pan
Tongs or spatula — for flipping the chicken

How to Make Maple Bourbon Pecan Chicken

Dredge the chicken

I mix the flour with salt and pepper in a shallow dish, then coat each chicken thigh, shaking off excess. This helps the sauce cling and gives a light crust on the outside.

Sear the thighs

In the skillet over medium-high heat, I heat the olive oil until shimmering, then sear each thigh for about 1–2 minutes per side until golden. The chicken doesn’t have to be cooked through yet — just browned nicely.

Deglaze with bourbon

I carefully remove the skillet from heat and pour in the bourbon (be cautious—steam or a flare can occur). The bourbon helps lift flavor bits from the pan and adds a gentle caramel note.

Add sauce and simmer

Then I stir in the sauce ingredients — broth, maple syrup, chopped pecans, Dijon mustard, vinegar, Tamari, rosemary — and return to heat. I nestle the chicken back in, loosely cover with foil, reduce heat to medium, and let it simmer for about 10 minutes, flipping the thighs once or twice until sauce thickens and chicken is cooked through.

Serve

I transfer to plates, spoon extra sauce and pecans over the top, and serve immediately (more on serving below).

Additional Tips for Making this Recipe Better

From my own experience, these little tweaks make a huge difference:

Use fresh-cracked pepper and good salt — seasoning well makes even simple ingredients shine.
Don’t overcrowd the skillet — I cooked in two batches so each piece sears beautifully.
Let the sauce reduce fully — as it thickens, the flavor concentrates and clings to the chicken better.
Toast the pecans lightly before chopping — I like to warm them in a dry pan for 2 minutes for extra crunch and aroma.
Taste before serving — if it’s too sweet, a splash more vinegar or Tamari helps balance it.

How to Serve Maple Bourbon Pecan Chicken

Serve this dish over a base that soaks up the sauce nicely. I love it over creamy mashed potatoes, cauliflower mash, or herb rice. Spread the chicken thighs with the sauce drizzled over.

Garnish with extra chopped pecans, a sprinkle of fresh parsley or chives, and maybe a lemon wedge for brightness. For contrast, a side of greens (like arugula salad or steamed broccoli) adds balance and color on the plate.

Nutritional Information

Here’s a quick glance at the nutrition (approximate per serving):

Calories: ~270 kcal
Protein: ~8 g
Carbohydrates: ~23 g
Fat: ~15 g

Make Ahead and Storage

Storage

Once cooled, store leftover chicken and sauce in an airtight container in the fridge. It stays fresh for about 3–4 days.

Freezing

You can freeze in portions (chicken plus sauce) in freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the refrigerator.

Reheating

Reheat gently in a skillet over low to medium heat, adding a splash of broth or water if needed to loosen the sauce so it’s not too thick or sticky.

Why You’ll Love This Recipe

Here are a few reasons I think this might become a favorite in your rotation:

Simple, one-skillet method — minimal pots, minimal fuss.
Balanced flavor profile — sweet maple, nutty pecans, subtle bourbon, savory umami.
Versatile adaptability — easy to make gluten-free, alcohol-free, or low sugar.
Friendly even to novices — I found it hard to mess up; it practically cooks itself once underway.
Impressive and satisfying — it looks and tastes like something special, but takes less than 30 minutes.

I hope you try this Maple Bourbon Pecan Chicken soon — it’s now one of my favorite quick dinners to pull off when I want something comforting yet a little fancy. Let me know how it turns out or if you want side ideas or tweaks for your dietary needs!

Ash Tyrrell