Description
Maple Bourbon Pecan Chicken is a flavorful and elegant dish featuring tender, seared chicken breasts topped with a crunchy pecan crust and a rich maple bourbon glaze. This easy recipe combines sweet, savory, and slightly spicy elements for a delicious meal perfect for weeknights or special occasions.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Maple Bourbon Glaze
- 1/2 cup pure maple syrup
- 1/4 cup bourbon (smooth, sweeter bourbon preferred)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Pecan Crust
- 1 cup pecan halves
- 1/4 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons melted butter
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread pecan halves on a baking sheet in a single layer and toast for 5-7 minutes until fragrant and lightly golden, watching carefully to avoid burning. Remove and let cool.
- Chop Pecans: When cool, pulse pecans in a food processor until finely chopped but crumbly. Alternatively, chop finely by hand.
- Prepare Pecan Crust Mixture: In a medium bowl, combine chopped pecans, panko breadcrumbs, Parmesan cheese, parsley, salt, and pepper. Mix evenly.
- Add Butter to Crust: Pour melted butter over the pecan mixture and stir until evenly moistened.
- Make Maple Bourbon Glaze: In a small saucepan, whisk together maple syrup, bourbon, apple cider vinegar, Dijon mustard, Worcestershire sauce, minced garlic, and red pepper flakes if using.
- Simmer Glaze: Place saucepan over medium heat and bring to a simmer. Reduce heat to low and simmer for 5-7 minutes until slightly thickened, stirring occasionally.
- Set Aside Glaze: Remove from heat and let cool; glaze will thicken further. Thin with a tablespoon of water if too thick.
- Prep Chicken: If thick, pound chicken breasts to an even 1/2 inch thickness using plastic wrap and a meat mallet or rolling pin.
- Season Chicken: Combine salt, pepper, garlic powder, and onion powder in a small bowl. Sprinkle evenly over both sides of the chicken and pat to adhere.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear 2-3 minutes per side until lightly browned. Cook in batches if needed.
- Apply Glaze: Remove skillet from heat. Brush tops of chicken with a generous layer of maple bourbon glaze evenly.
- Add Pecan Crust: Sprinkle pecan crust mixture over glazed chicken, pressing gently to adhere a thick layer.
- Bake Chicken: Preheat oven to 375°F (190°C). Place skillet (if oven safe) or transfer chicken to a baking dish. Bake 15-20 minutes until chicken is cooked through (internal temp 165°F/74°C) and crust is golden brown.
- Rest Chicken: Remove from oven and let rest 5-10 minutes before serving.
- Serve: Drizzle any remaining glaze over chicken and garnish with chopped parsley if desired.
Notes
- Watch pecans carefully when toasting to prevent burning.
- If panko breadcrumbs are unavailable, use finely crushed crackers as a substitute.
- Use a smooth, sweeter bourbon for a balanced glaze flavor.
- If skillet is not oven safe, transfer chicken carefully to a baking dish before baking.
- Resting chicken after baking helps retain juices for a moist result.
- Adjust red pepper flakes quantity or omit depending on spice preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: maple bourbon chicken, pecan crust chicken, bourbon glaze chicken, easy chicken recipe, maple syrup chicken, baked chicken breasts, savory sweet chicken
