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Maple Bourbon Pecan Chicken Recipe
Ash Tyrrell

Maple Bourbon Pecan Chicken Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. I transfer to plates, spoon extra sauce and pecans over the top, and serve immediately (more on serving below).

Notes

  • 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.