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Maple Bourbon Pecan Chicken

Maple bourbon pecan chicken with pan-seared boneless breasts and a glossy maple-bourbon sauce. Toasted pecans and fresh thyme finish the dish for a sweet-savory, restaurant-style finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken breasts
  • 4 boneless chicken breasts
toasted pecans
  • 0.5 cup pecan halves toast before cooking for deeper nutty flavor
garlic
  • 3 garlic, minced
bourbon sauce base
  • 0.33 cup bourbon use bourbon for the sauce; reduce gently
maple sweetness
  • 0.33 cup pure maple syrup
dijon and broth
  • 2 tbsp Dijon mustard
  • 0.5 cup chicken broth
pan sauce richness
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
fresh herbs
  • 1 tbsp fresh thyme finely chopped or leaves picked
seasoning
  • 0.25 Salt and pepper to taste season each stage to balance sweetness

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt and pepper, then sear in olive oil and butter in a hot skillet for 5-6 minutes per side until cooked through, with the surface turning golden brown and juices running clear.
Build the sauce base
  1. Remove the chicken to a plate, then add the minced garlic to the skillet and cook for 1 minute until fragrant and lightly sizzling.
  2. Carefully add the bourbon and cook for 2 minutes; keep it off the heat if using an open flame, and look for bubbling alcohol fumes to mellow.
Simmer and thicken
  1. Add the maple syrup, Dijon mustard, chicken broth, and fresh thyme, then simmer for 4-5 minutes until the sauce thickens and looks glossy.
Coat and finish
  1. Return the chicken to the skillet and coat each breast thoroughly in the sauce, then top with the toasted pecan halves for a toasted, crunchy finish.

Notes

Pro tip: Toast the pecans until fragrant so they keep crunch after simmering. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet to avoid drying the chicken. Freeze cooked chicken in sauce for up to 2 months (pecans may soften). For a lighter option, use light butter or reduce the butter to 1 tbsp while keeping the maple syrup and Dijon for flavor.