Maple Bourbon Pecan Chicken Thighs

barbara lentz


So good you want to lick the plate.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 8
    boneless skinless chicken thighs
  • 1 1/4 c
  • 1 Tbsp
  • 1 Tbsp
    smoked paprika
  • 1 tsp
    black pepper
  • 2 Tbsp
  • 3 Tbsp
    olive oil
  • 1/4 c
    bourbon whiskey
  • 1 1/2 c
    chicken broth
  • 4 clove
  • 1/3 c
  • 1/2 c
    real maple syrup
  • 1 Tbsp
    each dijon mustard and apple cider vinegar
  • 2 tsp
    soy sauce
  • 1/2 tsp
    dried rosemary

How to Make Maple Bourbon Pecan Chicken Thighs


  1. mix the flour with the salt, pepper, smoked paprika, and sugar. Dredge the chicken in the flour mixture and shake off the excess. Lay on a plate and set aside.
  2. Mix the chicken broth, maple syrup, pecans, garlic, dijon mustard, apple cider vinegar, soy sauce, and rosemary. Set aside.
  3. Add into large skillet. Brown the chicken in oil until seared browned on both sides. Remove from pan and set aside. Remove from the pan and set aside. Pour in the bourbon and deglaze the pan. Pour in the chicken broth mixture. Bring to a boil and reduce to a simmer. Add the chicken back to the pan and cook until the sauce has thickened and chicken has been cooked through. Serve the chicken with sauce over top.

Printable Recipe Card

About Maple Bourbon Pecan Chicken Thighs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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