Alternatively titled “THE ONLY CHICKEN RECIPE YOU WILL EVER NEED.”
Ahem, that is to say, holy buckets my friend you have got to try my Maple Bourbon Pecan Chicken, which is so good Ben wasn’t even mad I used some of his precious bourbon collection to test and tweak it to perfection! Maybe it’s because I didn’t tell him until after he shoveled an entire chicken thigh into his mouth whilst telling me how delicious it was?
Before we go any further, I have to recognize that this plate of lusciousness is sponsored by Fisher Nuts. I used their buttery pecans, which contain zero preservatives, in this comfort food dish whose taste screams “CALORIES!” but recipe contains zero butter, cream, what else am I missing…cheese? Bacon? Yeah, none of that. Look for Fisher’s new resealable packaging which helps keep their nuts fresher, longer on store shelves now.
Back to this sassy, sticky, delectable dish! Chicken thighs are seared in a skillet before it’s deglazed by a shot of bourbon. Don’t keep a bottle of bourbon in the house? No problem – I’ve got a hack for that. Next, the chicken thighs are nestled back into the skillet with a maple-dijon-cider vinegar pan sauce then simmered until tender with a sprinkling of chopped pecans. Totally foolproof. Literally I don’t think it’s possible to overcook chicken thighs – they just get more tender and juicy as they cook, and once drizzled with the thickened and syrupy sauce at the end? GET OUT.
Now, bourbon and pecans go together like pecans and maple syrup, which is to say the three of them combined in this dish are just heavenly. The bourbon flavor is more of a whisper then shout, and lends a subtle, caramel-y background note that I’d definitely miss if it were left out. All that said, this dish is not sweet – it’s got the perfect balance of flavors.
20 minutes, 1 skillet, pantry staples, absolutely incredible – make this tonight!
Start by adding 1/2 cup gluten-free flour to a shallow dish then generously season with salt and pepper. Dredge 1-1/4lbs boneless skinless chicken thighs in the seasoned flour then shake to remove any excess flour and place onto a plate.
Next get the sauce ready – in a bowl whisk together 1 cup chicken broth, 1/4 cup Fisher Naturals Pecan Halves that have been chopped, 3 Tablespoons maple syrup (NOT pancake syrup,) 1 Tablespoon each dijon mustard and apple cider vinegar, 2 teaspoons gluten-free tamari or soy sauce (dish will not be GF if using traditional soy sauce,) and 1/4 teaspoon dried rosemary that’s been crushed between your fingers.
(The white bits are just fat from homemade chicken stock floating throughout!)
Set the sauce aside then heat 2 Tablespoons extra virgin olive oil in a 12″ cast iron skillet over medium-high heat. Add the chicken thighs then sear until golden brown on one side, 1-2 minutes, and then flip and sear until golden brown on the other. The chicken does not need to be cooked through at this point. Remove the chicken to a plate then set aside.
Next, remove the skillet from the heat then add 2 Tablespoons bourbon. Two things:
- Be careful because the bourbon will bubble and evaporate almost immediately from the heat of the skillet, and if you have a gas range it might ignite briefly.
- If you don’t keep bourbon in the house – no worries! These tiny, 1(ish)-shot bottles are usually available behind the counter at the liquor or grocery store. So adorable, and so much easier than buying an entire bottle if you won’t drink it.
Like I said, the bourbon will evaporate almost immediately so add the maple sauce to the skillet then return it to the heat and bring the liquid to a simmer. Nestle the chicken thighs into the liquid then loosely cover the skillet with foil, turn the heat down to medium, then simmer until the sauce has thickened and the thighs are cooked through, 10 minutes.
I nestled my Maple Bourbon Pecan Chicken onto a pile of mashed potatoes then drizzled a few spoonfuls of the lip-smacking sauce on top. An arugula, parmesan, lemon and olive oil salad on the side rounded out this absolutely insane meal. I hope you love, love, LOVE it! Enjoy!
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Maple Bourbon Pecan Chicken
Description
Maple Bourbon Pecan Chicken is sinfully delicious - you will lick your plate clean! This 1-skillet, gluten-free dinner recipe is ready in just 20 minutes.
Ingredients
- 1-1/4lbs boneless, skinless chicken thighs
- 1/2 cup gluten-free flour
- salt and pepper
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons bourbon (I used Maker's Mark)
- 1 cup chicken broth
- 1/4 cup Fisher Naturals Pecan Halves, chopped
- 3 Tablespoons maple syrup (not pancake syrup)
- 1 Tablespoon dijon mustard
- 1 Tablespoon apple cider vinegar
- 2 teaspoons gluten-free tamari or soy sauce (dish will not be GF if using traditional soy sauce)
- 1/4 teaspoon dried rosemary, crushed between your fingers
Directions
- Add flour to a shallow dish then season generously with salt and pepper. Dredge each chicken thigh in the seasoned flour then shake to remove excess and place onto a plate. In a medium-sized bowl whisk together chicken broth, maple syrup, chopped pecans, dijon mustard, apple cider vinegar, gluten-free tamari, and dried rosemary then set aside.
- Heat extra virgin olive oil in a 12" cast iron skillet over medium-high heat. Once hot, add chicken thighs then sear until golden brown on one side, 1-2 minutes, searing in batches if needed to avoid overcrowding the skillet. Flip then sear until golden brown on the other side, and then transfer back to the plate - chicken does not need to be cooked through at this point.
- Remove skillet from heat then carefully add the bourbon - most of it should evaporate very quickly (use caution if you have a gas range as the alcohol could flame briefly.) Return skillet to the heat then add the maple syrup mixture. Turn heat up to bring the liquid to a simmer then turn heat down to medium and nestle the chicken back into the skillet. Loosely cover the skillet with a piece of foil then simmer until the sauce has reduced and the chicken is cooked through, 10 minutes, flipping the thighs in the sauce once or twice.
- Plate chicken then scoop sauce over the top and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Ohmygosh. I’ve never wanted chicken for breakfast as much as I do right now. We just received a giant bottle of Maker’s Mark as a gift, and we’re not big bourbon drinkers (shh! don’t tell Ben!) so I’ve been dreaming up ways to bake and cook with it. This is going on the list!
Oh perfect! And even if you think you don’t like bourbon, try mixing it with apple cider and ginger beer. OMG.
That sounds like a really delicious flavor combination! Thanks for sharing =)
How necessary is a cast iron skillet? We have a very old one – which I know sometimes means it’s a good one – but I’m not convinced it was taken care of properly. Would a normal pan work?
I’m sure it’d be just fine to use a nonstick or stainless steel skillet!
Oh my yum! My husband would be licking his plate clean too! :D
Looks delicious. I am on Weight Watchers and wonder if you could either supply Smart Points Value or the nutritional information so I can calculate it?
Hi Sharon! I’d recommend Livestrong’s recipe calculator tool if you need that information! http://livestrong.com/recipes/create/
The arugula, parmesan, lemon and olive oil salad accompaniment sounds fantastic. Can you provide a recipe?
It’s so good and so easy – no recipe needed! Just whisked together fresh lemon juice with extra virgin olive oil, salt, pepper and parmesan cheese until I liked the flavor, then tossed with fresh arugula. ??
My husband will not eat dark meat, but LOVES bourbon, maple syrup, and pecans :). Do you have suggestions regarding substituting chicken breasts – like cooking time?
I think the same cooking time would apply to chicken breasts!
Oh, that looks delish! We are big chicken thigh eaters in my house, and we always have bourbon on hand for my Old Fashioneds! (I love Cedar Ridge’s bourbon whiskey…made in Iowa!)
This recipe has your name written all over it, Terri! I visited the Cedar Ridge distillery a few years ago – so beautiful!!
Kristin, my husband loves to cook in cast iron skillets but we don’t use cast iron on our flat top stove because we were told it could damage the surface of the stove. Thoughts?
Good question – the skillet in my pictures is enameled so the bottom is smooth. That said, we also have a classic cast iron and haven’t had an issue with our flat stop scratching. This recipe doesn’t call for a lot of stirring or anything so the skillet doesn’t move around much, if that helps you make a decision on whether or not to use it!
My cast iron skillet has a lid. Any particular reason why I would need to use the foil instead of just plopping the lid on it?
(Lucky!) I would place it partially on top to let the sauce reduce as it simmers!
Gotta try it! Any suggested side dishes?
The mashed potatoes and arugula salad I served it with are awesome – otherwise any roasted vegetable would be great too!
Never mind! I just re-read your story and found the mashed potatoes and arugula salad. Many thanks!
Kristin, I made this tonight for dinner and it was awesome! My husband also licked his plate clean, so I can already tell this will be in heavy rotation for a while. Thanks for another great GF dinner!
Wohoo! So glad to hear it (and good to know my husband isn’t alone!) ;) Thanks for the great feedback!
Any non-alcoholic suggestions for the sauce ( we don’t have alcohol at home)?
You can use the mini bottle I showed or just skip that step!
OMG… I was getting ready to make this for my husband and i was going to make sweet potato mash since thats what i had… and he suggests we make SWEET POTATO WAFFLES with the chicken….!!! this chicken looks amazing and i think this is going to be an EPIC combo :)
Just looking at these pictures on my iPad makes me hungry. What a talent you have.
Love you Grandma!! ?
ok- update- first of all – that chicken recipe is SO FREAKING AMAZING – there are no real words…. we’ve decided that this is now our go to company dinner bc its not hard but its SO GOOD. also the waffle sitch was key ;)
Oh my gosh, I’m so, so glad – love the sounds of the sweet potato waffles, too!! Thanks for the great feedback, Sarah!
Maple Bourbon Pecan Chicken is absolutely amazing. I made the dish for dinner tonight and I will be making it again. A savory flavor, tender chicken paired well with bacon garlic green beans was delightful experience. Thank you for sharing your recipe.
Yum, I love your choice of side dish! Thanks so much for leaving your feedback!
I am thinking of using bone-in thighs (that’s what I have on hand). Would it be better to bake in the oven due to the increased cooking time?
I’m thinking so. Maybe use this recipe as your guide, and just add glugs of chicken broth if the sauce reduces too far down while baking. Let me know how it turns out – I was going to test bone in thighs but never got around to it! http://iowagirleats.com/2016/09/12/pan-roasted-chicken-thighs-and-rice/
Oh this looks GOOD! Those chicken thighs look so nice and thin. Did you pound them down? Chicken at the store is always so huge and thick these days.
Thanks Allison! I didn’t have to pound these thin. I’m thinking maybe the giant ones you saw at the store were bone-in? Those are definitely big honkers!
Made this tonight and it was delicious!!!!!! Great flavor and the chicken was so moist. I served it over garlic mashed potatoes with a side of greens. Thanks so much for a wonderful dinner?
Awesome combo, Stacy! I’m so, so glad you loved it!! :)
I could see myself eating this chicken on repeat for months at a time! So MOUTHWATERING!
Crazy question, Is bourbon gluten-free? Is it possible to have it made by using wheat, rye or barley? I love the idea of your recipe and am really encouraged by all the positive comments. Just wanted to check to see if you had a short answer.
Yes! Good question. Bourbon is a type of whiskey and whisky is distilled and gluten-free.
Im very sorry I’m leaving you the notes I left in my recipe app, Plan to Eat. It is 1:30 in the morning and I had to use the chicken in the fridge. I’ve had this recipe open in my tabs because it looked so darned good!
We were going to bed after it was made. That was the plan. And then this happened.
Settle over mashed potatoes.
This one is a keeper. OMG yummy. Gluten free. Can be amended to non inflammatory.
Used fresh bone in skin on chicken thighs. Doubled the recipe. Added dried onion, lots of garlic and fresh thyme to the dredge.
Next time use fresh garlic…maybe 5-6 cloves.
used aged JD because bourbon is not in my scotch filled liquor cabinet.
My mother is coming to visit tomorrow. She’s going to love it
Oh my goodness this was good. I made this a few nights ago with Parmesan orzo and roasted veggies and couldn’t get enough. The leftovers are even better. And both my 3 year old and 15 month old gobbled it up as well. Thank you!
I made this last night and it is genuinely delicious! I paired it with asparagus and a wild rice blend from Trader Joes. What a good meal, I’m so excited about lunch today because it’s the little bit of leftovers that remained!
I made this the other night for my husband and I and it was amazing! Now making it again today for a family gathering but trying it with chicken breast instead of thighs. LOVE how easy this is but that it seems complicated :) your recipes continue to be my go-to’s after years!
YES! That’s why I love it too – taste sooo fancy, yet couldn’t be easier. ;)
I “thought” that I didn’t like chicken thighs UNTIL I made this dish! It’s so awesome. My 16 year old son said it’s the bomb! Ha!
Right?? This will be your gateway recipe – we have made it half a dozen times in the last 3 weeks!
Can I substitute pancake syrup? What is the difference between Maple syrup and Aunt Jemima?
Hi Stacy! Pancake syrup is made of corn syrup and artificial coloring, and doesn’t taste a whole lot like maple syrup. Look for a jar that says “pure maple syrup” on it and you’ll be good to go!
I’ve made this once already, and plan to make it again tonight. It is absolutely delicious! My hubby really enjoyed it too! I also like the cooking method for the chicken; I plan to use that technique more often!
Oh I’m so glad, Suzie! We just had it for dinner last night too – cannot get enough!
This looks sooooo good! I am planning on making this for dinner tonight! I am wondering if you have any suggestions for something other than mashed potatoes? I LOVE mashed taters, but am thinking since it’s so warm out I should try something that’s not quite as heavy….like some sort of seasoned rice? Can’t wait to try this!
Check your Makers Mark. They might have changed, but last I knew, they weren’t gluten free.
Hey Sue! Distilled alcohol is gluten-free, though I know there is some debate over bourbon/whiskey. I personally don’t have a reaction to Makers or Bulleit, and use the Gluten Dude’s guide to GF alcohol as my guide: https://glutendude.com/alcohol/what-alcohol-is-gluten-free/
My daughter has a nut allergy, so we wouldn’t be able to use he pecans. Thoughts on whether the recipe would still work without them?
For sure! :)
Looking forward to trying this – do you think the tamari/soy sauce makes or breaks the sauce recipe? I can’t use either b/c baby has soy intolerance. Thoughts?
It should be just fine – maybe just add a touch more salt. :)
[…] Maple Bourbon Pecan Chicken from Kristin of Iowa Girl Eats […]
This was WOW delicious, not just everyday delicious! We just ate this for dinner. Easy for weeknight, everyone loved it, even without the pecans (allergy). This is company for dinner worthy! Thank you for this and your other terrific recipes. Since being told I had to give up gluten, your site has been a go-to for me.
So glad to hear ALL of it, Laura!! Thanks for your great feedback!
Super-yum even sans the bourbon since didn’t have though am sure would taste great. Also loved the Argula side greens idea, subbed spinach since its what I had…. So goood. A new way to love greens. It would be a great little post for ease of reference…. Just a thought:)
Love it! Thanks for the great idea, Carla – so glad you enjoyed!
I’ve had this recipe open in my browser since you posted it and finally pulled the trigger — it is sooo good! Served it with mashed sweet potatoes and your lovely and simple arugula salad, which goes beautifully, the bright acidity playing off the sweet flavors of that delectable sauce smothering the chicken. I did add a little Wondra by the sauce right at the end, to thicken it up, which I recommend. I will definitely make this again!
[…] Source by iowagirleats Link To The Recipe: Source […]
Tried the bourbon chicken and the tatir tot both were delicious. My daughter has to b gluten free was running out of ideas and came along this site . Awesomeness!!
[…] Maple Bourbon Pecan Chicken from Iowa Girl Eats // “Maple Bourbon Pecan Chicken is sinfully delicious and you will lick your plate clean! This 1-skillet, gluten-free dinner recipe is ready in just 20 minutes.” […]
I just finished eating this for dinner. It is delicious! Can’t wait to add this to our regular rotation. :)
This chicken recipe is wonderful… tasty, quick, and easy. I used chicken tenders because that is what I had. They were great and moist.
Thank you so much for sharing.
I’m so glad you loved it, Sandy! Thanks for the great feedback. ;)
Made this last night – served with a simple green salad with strawberries, and pecans of course. Delicious! We used chicken breasts instead of thighs, would suggest cooking for less time. Fabulous flavor in the sauce.
Sounds so lovely!! So glad you enjoyed, Christina!
Made as directed and it was wonderful. Served with delicata squash roasted with butter and chile-lime seasoning. It will be part of the regular rotation. Thanks for the great recipe.
Hi tried this meal a few times now and really loved it, is it possible to freeze it and reheat in a microwave on another time?
This is the best recipe ever. Great to serve to company.
Lean Cuisine has a Chicken Pecan dinner with a Maple Bourbon Sauce that I love and wanted to make myself, so I found your recipe and used it, matches their sauce pretty close. I use cut up Rotisserie chicken, wild rice, your sauce with dried cranberries, while the cranberries seem like a weird addition they are really great in this dish. Thanks for recipe.
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This was too sweet for us.