Pecan Chicken in Bourbon Maple Cream Gravy

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Crispy Pecan Chicken topped with Bourbon Maple Cream Sauce and Bacon Crumbles. Chicken doesn’t get any better than this y’all.

Pecan Chicken in Bourbon Maple Cream Sauce

I’ve been thoroughly enjoying cooking from Southern Living Off the Eaten Path: Favorite Southern Dives and 150 Recipes that Made Them Famous

which features recipes from “Favorite Southern Dives”. It’s like taking a road trip without leaving your kitchen. After having a huge winner with Chocolate Meringue Pie, I moved on to my second recipe from this book, Pecan Chicken in Woodford Reserve Maple Cream Sauce. It’s from Lynn’s Paradise Café in Louisville, Kentucky.

I have been salivating over the picture for months. Any recipe with bourbon immediately catches my eye. Love the stuff. And how timely that my Pumpkin Pancakes with Bourbon Vanilla Maple Syrup were featured yesterday in Buzzfeed’s 23 Ways to Use Whiskey In Every Meal. Now I have a long list of Bourbon recipes to try including Chocolate, Whiskey, and Bacon Chili and Creamy Blueberry Cream Cheese Pie


Pecan Chicken in Bourbon Maple Cream Sauce

I changed the proportions of the ingredients up a little and added some cayenne pepper and the end result was one of my favorite meals that I’ve cooked. Ever.

Pecan Chicken in Bourbon Maple Cream Sauce

When it comes to telling you what I love about this dish I don’t know where to begin. Everything! I love everything about this.

I’ll start with the chicken. Coating a chicken breast in chopped pecans and pan frying it is one of my favorite ways to cook chicken. Pecans add such a wonderful buttery crunch. Just the chicken alone would make a delicious meal.

Pecan Chicken in Bourbon Maple Cream Sauce

The Gravy. Oh, the gravy. I do so love you.

The gravy is quite sweet. I added a little cayenne pepper to balance the sweetness some. Think chicken and waffles. Only no waffles. The gravy is out of this world. I mean, can you go wrong with heavy cream, maple syrup, bourbon, and bacon? I think not.

Serve with some mashed potatoes  and get a little bit of mashed potatoes, a small piece of chicken, and a whole lot of gravy for each bite. Heaven!

It’s a down-home meal made a little gourmet!

Pecan Chicken in Bourbon Maple Cream Sauce

Pecan Chicken in Bourbon Maple Cream Sauce

Pecan Chicken in Bourbon Maple Cream Gravy

Course: Main Dish
Cuisine: Southern
Prep Time: 4 hours 10 minutes
Cook Time: 35 minutes
Total Time: 4 hours 45 minutes
Servings: 4
Calories: 808kcal
Author: Christin Mahrlig
Pecan coated chicken breasts topped with a sweet Bourbon Maple Cream Gravy and bacon.
Print Recipe


  • 4 boneless skinless chicken breasts
  • 1 cup buttermilk
  • Vegetable oil
  • 3/4 cup pecan halves
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt

Bourbon Maple Cream Gravy

  • 3 bacon slices
  • 1/4 cup chopped shallots
  • 2 1/2 tablespoons all-purpose flour
  • 1/3 cup maple syrup
  • 1/4 cup whole grain Creole mustard
  • 1/4 cup bourbon
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups heavy cream


  • Prepare Pecan Chicken. Combine chicken and buttermilk in a large zip-top bag and place in refrigerator for 4-6 hours.
  • Pour 1 inch of Vegetable oil in a large, deep skillet or sauté pan. Heat oil to 350 degrees.
  • Place pecans in a food processor and process until finely chopped. Place in a pie plate and combine with flour and 2 teaspoons salt.
  • Remove chicken from buttermilk and discard buttermilk. Dredge chicken in pecan-flour mixture, turning to coat both sides well.
  • Fry in oil 6 to 7 minutes per side, or until cooked through. Place on wire rack to drain off oil. Keep warm.
  • Prepare Maple Bourbon Gravy. Cook bacon in a large saucepan over medium heat until crispy. Place bacon on paper towels. And crumble once cooled.
  • Add shallots to bacon drippings and sauté over medium heat for 2 minutes. Stir in flour and cook, stirring continuously for 2 minutes.
  • Whisk in maple syrup, Creole mustard, bourbon, Dijon mustard, salt, black pepper, and cayenne pepper.
  • Cook and stir for 3 minutes. Gradually whisk in cream. Bring to a simmer over medium heat and cook, stirring frequently for 5 to 8 minutes, or until thickened. If too thick, thin with a little milk.
  • To serve, top chicken with gravy and sprinkle with bacon crumbs.


Calories: 808kcal

22 thoughts on “Pecan Chicken in Bourbon Maple Cream Gravy

  1. Wow I am SOOOOOOOOOOOOOOO glad I didn’t miss this post. How southern can you get with this winner. I love pecan crusted dishes anyway. I see something that is pecan crusted and I order it. Plus you clicked right into my current cooking thinking—–cooking with boozeother than wine. Every since I made a peanut butter pie in a cocoa crust using bourbon instead of water for the crust.

  2. Wow — this has so many of my favorite ingredients. Bacon, pecan, bourbon, dijon AND maple syrup?! And I love that you added cayenne pepper for a bit of a kick. I have a feeling this would become a favorite in my household VERY quickly!

  3. I love pecan crusted chicken but with that bourbon maple cream gravy??? Holy moly! Both my husband and his dad would seriously love me if I made this for them : )

  4. Wow, this chicken looks fabulous Christin! Crispy chicken coated in pecans with loads of maple cream gravy? Totally drooling and pinning 🙂

  5. Oh my! If it tastes even half as good as it looks I can see why it’s now one of your favorite meals.It’s nice to see a fun and indulgent dish with some booze and heavy cream 🙂 Awesome looking recipe, thanks for sharing it.

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