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Maple Bourbon Pecan Chicken

Maple bourbon pecan chicken features golden, pan-seared chicken breasts coated in a glossy maple-bourbon pan sauce. The sauce is simmered until thick, then finished with toasted pecan halves for crunch and fresh thyme aroma.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken breasts
Pecans
  • 0.5 cup pecan halves, toasted
Aromatics & liquids
  • 3 cloves garlic, minced
  • 0.33 cup bourbon
  • 0.33 cup pure maple syrup
  • 0.5 cup chicken broth
Sauce & seasoning
  • 2 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp fresh thyme
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless chicken breasts with salt and pepper, then sear in olive oil and butter in a hot cast iron skillet for 5-6 minutes per side until cooked through. Visual cue: a deep golden crust forms on both sides.
Build the maple bourbon sauce
  1. Remove the chicken from the skillet, then add the minced garlic and cook for 1 minute. Visual cue: garlic becomes fragrant without browning too much.
  2. Carefully add the bourbon and cook for 2 minutes, off heat if using open flame. Visual cue: bubbling reduces slightly and the alcohol smell cooks off.
  3. Add the pure maple syrup, Dijon mustard, chicken broth, and fresh thyme, then simmer for 4-5 minutes until the sauce thickens. Visual cue: the sauce coats the back of a spoon and looks glossy.
Finish and serve
  1. Return the chicken to the skillet, coat it in the sauce, and top with the toasted pecan halves. Visual cue: pecans sit on top and cling to the thickened glaze.

Notes

Pro tip: For the thickest glaze, simmer the sauce until it visibly coats a spoon before returning the chicken. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently to avoid drying out. Freezing is not recommended because the sauce texture can thin after thawing. For a lower-sugar option, use sugar-free maple syrup in place of pure maple syrup to keep the flavor profile while reducing carbs.