Can I make Maple Bourbon Pecan Chicken without alcohol?

Yes! If you'd like a non-alcoholic version, simply omit the bourbon. You can substitute it with a splash of apple juice mixed with a few drops of vanilla extract to mimic the depth and warmth. The final dish will still be delicious, with a slightly sweeter and less smoky flavor.

Can I use chicken breasts instead of thighs?

Absolutely. Boneless, skinless chicken breasts can be used as a substitute. Keep in mind that breasts cook faster and can dry out more easily, so reduce the simmering time and check doneness early. Thighs are preferred for their tenderness and richer flavor, especially in saucy dishes like this.

How should I store leftovers, and can I reheat them?

Store any leftover Maple Bourbon Pecan Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce if needed. Avoid microwaving if possible, as it may overcook the chicken.

Maple Bourbon Pecan Chicken – Easy 30-Minute Recipe

Name: Maple Bourbon Pecan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 2 Tablespoons bourbon (such as Maker’s Mark); 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 fingers

Description

Maple Bourbon Pecan Chicken is a sticky-sweet, savory, one-skillet dinner featuring tender chicken thighs simmered in a luscious maple-bourbon sauce with pecans and Dijon. Ready in just 30 minutes, this gluten-free dish delivers comforting flavors with minimal cleanup.

Ingredients

Scale

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
2 Tablespoons bourbon (such as Maker’s Mark)
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 fingers

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Instructions

In a shallow dish, mix gluten-free flour with salt and pepper. Dredge chicken thighs and shake off excess flour. Set aside.
In a bowl, whisk together chicken broth, maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, Tamari, and rosemary. Set aside.
Heat olive oil in a 12″ cast iron skillet over medium-high heat. Sear chicken thighs for 1–2 minutes per side until golden brown. Remove to a plate.
Remove skillet from heat and carefully add bourbon. It will sizzle immediately. Return to heat.
Add the maple-pecan sauce to the skillet and bring to a simmer.
Return the chicken to the skillet, nestling it into the sauce. Loosely cover with foil and simmer over medium heat for 10 minutes, flipping the chicken once or twice.
Once the sauce has thickened and chicken is cooked through, plate the chicken and drizzle with sauce. Serve immediately.

Notes

Use real maple syrup, not artificial pancake syrup, for best flavor.
Chicken breasts can be substituted but reduce simmering time to avoid overcooking.
For a non-alcoholic version, substitute bourbon with apple juice and a drop of vanilla extract.
Double the sauce if serving over mashed potatoes, rice, or noodles.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop Skillet
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 270 kcal
Sugar: 10 g
Sodium: 447 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 18 mg