Alternatively titled “THE ONLY CHICKEN RECIPE YOU WILL EVER NEED.”
Ahem, that is to say, holy buckets 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.
Maple Bourbon Pecan Chicken
Back to this sassy, sticky, delectable dish!
Chicken thighs are seared in a skillet before its 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 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!
How to Make This Recipe
Start by adding gluten free flour to a shallow dish then generously season with salt and pepper. Dredge 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:
- Chicken broth
- Chopped Fisher Naturals Pecan Halves
- Maple syrup (not pancake syrup)
- Dijon mustard
- Apple cider vinegar
- Gluten-free tamari or soy sauce (dish will not be GF if using traditional soy sauce)
- Dried rosemary
(The white bits are just fat from homemade chicken stock floating throughout!)
Set the sauce aside then heat 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, as 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.
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 rounds 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'll lick your plate clean! This 1-skillet chicken 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 like 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.
Video
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!!
[…] Source by iowagirleats Link To The Recipe: Source […]
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!
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!
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!
[…] Maple Bourbon Pecan Chicken from Kristin of Iowa Girl Eats […]
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. :)
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! :)
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/
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!
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!
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 “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!
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 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!
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!
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
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.
I could see myself eating this chicken on repeat for months at a time! So MOUTHWATERING!
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!! :)