Ingredients
Scale
- 1–1/4 lbs boneless, skinless chicken thighs
- 1/2 cup gluten-free flour
- 2 tablespoons extra virgin olive oil
- 1 cup chicken broth
- 1/4 cup chopped pecans
- 3 tablespoons pure maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons gluten-free tamari
- Salt and pepper to taste
Instructions
- Season gluten-free flour with salt and pepper in a shallow dish. Dredge each chicken thigh in the flour mixture and set aside.
- Heat olive oil in a cast iron skillet over medium-high heat. Sear the chicken thighs for 1-2 minutes on each side until golden brown and transfer to a plate.
- In a bowl, whisk together chicken broth, maple syrup, chopped pecans, mustard, vinegar, tamari, and rosemary. Pour into the skillet and bring to a simmer.
- Nestle the chicken back into the skillet and cover loosely with foil. Simmer until the sauce thickens and chicken is cooked through (about 10 minutes).
- Serve hot with sauce drizzled on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh (approx. 170g)
- Calories: 360
- Sugar: 7g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg