Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup maple syrup
- 1/4 cup bourbon
- 1 cup pecans, roughly chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Feel free to substitute the bourbon with apple cider for a non-alcoholic version, or use honey in place of maple syrup for a different sweetness profile.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
- In a small bowl, whisk together the maple syrup, bourbon, Dijon mustard, soy sauce, olive oil, garlic powder, salt, and pepper. This marinade will infuse the chicken with incredible flavors.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- After marinating, remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes. This helps the chicken cook more evenly.
- Transfer the chicken breasts to the prepared baking dish, pouring the marinade over the top. Sprinkle the chopped pecans evenly over each chicken breast, pressing them gently to adhere.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the pecans are golden brown. I like to check for an internal temperature of 165°F (74°C) to ensure perfect doneness.
- Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley for a touch of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International