Dinner

Maple Bourbon Pecan Chicken Recipe

Bylina moretti December 2, 2025December 2, 2025

Introduction

Sweet maple syrup, smoky bourbon, and buttery pecans elevate simple chicken breasts into a rich and flavorful skillet dinner. This Maple Bourbon Pecan Chicken recipe brings gourmet taste to your table with minimal effort, perfect for cozy evenings.

A close-up image of three glazed chicken thighs covered in a shiny, rich brown sauce with small pieces of pecans scattered on top and around them, garnished with a small sprig of fresh green rosemary on the front piece. In the background on the right side, there is a white plate with creamy mashed potatoes and a silver fork resting on it against a white marbled surface. The chicken skin is golden brown with a slightly crispy texture under the sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless chicken breasts (about 1.5 lbs or 680 g)
1/2 cup maple syrup
1/4 cup bourbon
1/2 cup chopped pecans
2 tbsp unsalted butter
2 tbsp olive oil
1 tbsp Dijon mustard
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and smoked paprika evenly.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, toast the chopped pecans for about 2 minutes, stirring frequently to avoid burning. Transfer the toasted pecans to a small bowl.
Step 4: Add butter to the skillet. Once melted, sauté the minced garlic for 30 seconds until fragrant.
Step 5: Stir in maple syrup, bourbon, and Dijon mustard. Reduce the heat and simmer the sauce for 3–4 minutes until it thickens slightly.
Step 6: Return the chicken breasts to the pan, turning to coat them thoroughly in the glaze. Let them simmer in the sauce for 5–6 minutes until cooked through.
Step 7: Add the toasted pecans back into the skillet during the last minute of cooking, stirring so they are well coated with the sauce.
Step 8: Serve the chicken hot, spooning extra sauce and pecans over each piece for maximum flavor.

Tips & Variations

For a non-alcoholic version, substitute bourbon with apple cider or extra maple syrup.
Use skin-on chicken breasts if you prefer extra crispiness when searing.
Try adding a splash of lemon juice before serving to brighten the rich flavors.
Serve with mashed potatoes or roasted vegetables to complement the sweet and smoky sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

A close-up view of a dish displayed on a white plate with a blue rim, featuring three main layers. The bottom layer is a soft bed of creamy, white mashed cauliflower with a slightly chunky texture. On top of this is a golden-brown, glossy chicken breast covered in a rich, translucent onion glaze mixed with small bits of cooked onions and green herbs. The dish is topped with several whole, dark brown pecans and a small sprig of fresh green rosemary, with a side of bright green arugula leaves in the background. A silver fork rests at the front edge of the plate. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds make great alternatives if you prefer a different nut flavor or need a substitute.

Is it necessary to use bourbon in this recipe?

Bourbon adds a characteristic smoky richness, but you can omit it or replace it with a non-alcoholic option like apple cider or extra maple syrup if desired.