Description
Maple Bourbon Pecan Chicken is a savory-sweet masterpiece — tender, pan-seared chicken breasts glazed with a rich maple bourbon sauce and topped with toasted pecans. It’s elegant enough for guests but simple enough for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup chopped pecans, toasted
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup bourbon
- 1/3 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tbsp apple cider vinegar (optional, for tang)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken breasts dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium. Add butter and minced garlic, cooking for 30 seconds until fragrant.
- Carefully pour in the bourbon (it may flame briefly), scraping up browned bits from the bottom of the pan.
- Whisk in maple syrup, Dijon mustard, soy sauce, thyme, and apple cider vinegar. Simmer for 3–5 minutes, or until sauce thickens slightly.
- Return chicken to the skillet, spooning the sauce over the top to coat evenly.
- Sprinkle toasted pecans over the chicken and cook for another 1–2 minutes to let flavors meld.
- Garnish with chopped parsley and serve immediately with mashed potatoes, rice, or roasted vegetables.
Notes
- Use pure maple syrup for the best flavor — not pancake syrup.
- If you prefer not to use alcohol, substitute bourbon with apple juice or chicken broth.
- Toast pecans in a dry skillet for 3–4 minutes over medium heat for deeper flavor.
- Leftovers taste even better the next day — reheat gently in a skillet to preserve the glaze.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Southern American