Can I make maple bourbon pecan chicken without alcohol?

Yes! While bourbon adds depth and a caramel-like note, you can substitute with a mix of apple juice and a splash of vanilla extract for a similar effect. The dish will still be flavorful and family-friendly.

Is it possible to prepare this recipe ahead of time?

Absolutely. You can sear the chicken and mix the sauce ahead of time, then store them separately in the refrigerator for up to 24 hours. When ready to serve, combine and simmer as directed. This makes it perfect for entertaining or meal prep.

What’s the best way to reheat leftovers?

Reheat gently in a covered skillet over low heat, adding a splash of broth or water to loosen the sauce. You can also microwave in 30-second intervals, stirring occasionally. Avoid high heat to preserve the chicken’s tenderness.

Can I use bone-in chicken thighs instead?

Yes, but you'll need to increase the simmering time by 10–15 minutes, or until the internal temperature reaches 165°F. Boneless is preferred for quick cooking, but bone-in adds extra flavor if you have the time.

Maple Bourbon Pecan Chicken – Easy 20-Minute Dinner

Name: Maple Bourbon Pecan Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/4 lbs boneless, skinless chicken thighs; 1/2 cup gluten-free flour; Salt and pepper; 2 tablespoons extra virgin olive oil; 2 tablespoons bourbon (e.g., 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); 1/4 teaspoon dried rosemary, crushed

Description

Maple Bourbon Pecan Chicken is a flavorful, 20-minute one-skillet meal that combines juicy chicken thighs with a sticky maple-Dijon-bourbon glaze and crunchy pecans. Perfect for weeknights or special occasions, this gluten-free dish delivers a sweet, savory, and nutty flavor profile everyone will love.

Ingredients

Scale

1 1/4 lbs boneless, skinless chicken thighs
1/2 cup gluten-free flour
Salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons bourbon (e.g., 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)
1/4 teaspoon dried rosemary, crushed

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Instructions

In a shallow dish, combine gluten-free flour with salt and pepper. Dredge each chicken thigh in the flour, shaking off the excess.
In a bowl, whisk together chicken broth, chopped pecans, maple syrup, Dijon mustard, apple cider vinegar, Tamari, and rosemary. Set aside.
Heat olive oil in a 12-inch skillet over medium-high heat. Sear the chicken thighs for 1–2 minutes per side until golden brown. Remove from skillet.
Remove the skillet from heat and carefully add bourbon. It will bubble rapidly—use caution.
Return skillet to the heat, pour in the maple sauce, and bring to a simmer.
Place the chicken thighs back into the skillet. Loosely cover with foil and simmer for 10 minutes, flipping once, until the sauce thickens and the chicken is cooked through.
Serve hot over mashed potatoes, rice, or vegetables, spooning sauce over the top.

Notes

Use pure maple syrup for best results—avoid pancake syrup.
Bourbon adds depth but can be substituted with apple juice and a splash of vanilla extract.
Leftovers can be stored for up to 3 days in the fridge and reheated gently.
Can be made ahead by prepping sauce and searing chicken in advance.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

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