Description
This Maple Bourbon Pecan Chicken is a sweet, savory, and smoky dish featuring juicy chicken coated in a sticky maple–bourbon glaze and topped with toasted pecans. It’s comforting, elegant, and bursting with fall-inspired flavor — perfect for weeknight dinners or entertaining.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- For the Maple Bourbon Glaze:
- 1/3 cup pure maple syrup
- 2 tbsp bourbon
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp soy sauce (or coconut aminos)
- 1 tbsp apple cider vinegar
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp butter
- For the Pecan Topping:
- 1/2 cup chopped pecans, toasted
- 1 tbsp butter
- 1 tbsp brown sugar (optional for sweetness)
- Pinch of salt
- Fresh parsley for garnish
Instructions
- Season the Chicken: Pat chicken dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side or until golden and cooked through (165°F/74°C). Remove and set aside.
- Make the Maple Bourbon Glaze: In the same skillet, add maple syrup, bourbon, Dijon mustard, garlic, soy sauce, apple cider vinegar, and red pepper flakes. Stir and simmer 3–4 minutes until slightly thickened.
- Stir in 1 tbsp butter for a glossy finish.
- Return chicken to the skillet, spooning the glaze over top. Simmer 1–2 minutes so the flavors meld.
- Prepare the Pecan Topping: In a small skillet, melt butter over medium heat. Add pecans, brown sugar, and a pinch of salt. Toast for 2–3 minutes until fragrant and lightly caramelized. Remove from heat.
- Assemble: Plate chicken and spoon additional glaze over each piece. Top generously with toasted pecans and sprinkle with fresh parsley.
- Serve with mashed potatoes, rice, roasted veggies, or a simple salad.
Notes
- Replace bourbon with apple juice for an alcohol-free version.
- Thighs add extra juiciness, but breasts work beautifully too.
- Add a splash more vinegar if you like a tangier glaze.
- Pecans can be swapped for walnuts or almonds.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American