Can I skip the bourbon?

Yes — swap with equal parts apple cider or extra chicken broth plus a splash of vanilla extract for that caramel note. Bourbon adds nuance, but the dish still works without it.

Can I use chicken breasts?

You can, but thighs stay juicier and more forgiving. If you use breasts, don’t overcook and reduce simmer time.

Is this recipe gluten-free?

Yes, if you use gluten-free flour for dredging and tamari (certified GF) instead of soy sauce. That makes it perfect for Gluten Free Recipes For Dinner .

Can I make it nut-free?

For nut allergies, skip pecans and swap with toasted pumpkin seeds for crunch. You’ll lose the pecan flavor but keep the texture.

How do I keep the sauce from being too sweet?

Add a splash more apple cider vinegar or a dash of tamari to bring balance.

Maple Bourbon Pecan Chicken — Skillet Dinner Recipes in 30 Mins

Name: Maple Bourbon Pecan Chicken — Skillet Dinner Recipes in 30 Mins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1¼ lb boneless, skinless chicken thighs; ½ cup gluten-free flour; Salt and freshly ground black pepper; 2 Tbsp extra-virgin olive oil; 2 Tbsp bourbon (Maker’s Mark suggested); 1 cup chicken stock; ¼ cup pecans, roughly chopped; 3 Tbsp pure maple syrup (not pancake syrup); 1 Tbsp Dijon mustard; 1 Tbsp apple cider vinegar; 2 tsp gluten-free reduced-sodium tamari (or soy sauce); ¼ tsp dried rosemary, crushed between your fingers

Description

This skillet chicken is sweet, nutty, and fast — ready in about 20 minutes and great with mashed potatoes.

Ingredients

Scale

1¼ lb boneless, skinless chicken thighs
½ cup gluten-free flour
Salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
2 Tbsp bourbon (Maker’s Mark suggested)
1 cup chicken stock
¼ cup pecans, roughly chopped
3 Tbsp pure maple syrup (not pancake syrup)
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
2 tsp gluten-free reduced-sodium tamari (or soy sauce)
¼ tsp dried rosemary, crushed between your fingers

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Instructions

Put the gluten-free flour in a shallow plate and season it well with salt and pepper. Dredge each thigh in the flour, tapping off any extra, and arrange the pieces on a clean plate.
In a bowl combine the chicken stock, maple syrup, chopped pecans, Dijon, apple cider vinegar, tamari, and the crushed rosemary. Whisk until smooth and set this sauce aside.
Warm the olive oil in a 12-inch cast-iron or heavy skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer (work in batches if necessary so the pan isn’t crowded). Sear the thighs until they develop a deep golden crust on the first side, about 1–2 minutes. Turn and brown the other side, then transfer the pieces back to the plate. They don’t need to be fully cooked yet.
Remove the pan from the heat and carefully pour in the bourbon — it will sizzle and steam from the hot surface, so stand back for a second. Return the pan to the burner, pour in the prepared maple-pecan mixture, and bring everything up to a gentle simmer.
Nestle the chicken back into the skillet so each piece sits in the sauce. Reduce the heat to medium, cover loosely with foil, and simmer until the sauce has reduced and the thighs reach a safe internal temperature, about 10 minutes. Turn the thighs once or twice so they glaze evenly.
Transfer the chicken to plates, spoon the glossy maple-pecan sauce over the top, and serve right away.

Notes

Serving Suggestion
- Serve this with creamy mashed potatoes to soak up the sauce.
Quick Tip
- Work in batches when searing to ensure good browning.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner

Nutrition

Calories: 270kcal
Sugar: 10g
Sodium: 447mg
Fat: 15g
Saturated Fat: 3g
Carbohydrates: 23g
Fiber: 2g
Protein: 8g
Cholesterol: 18mg