Pistachio Maple Pan Sauce Recipe

Think maple syrup is just for pancakes? Think again. A handful of pistachios and a drizzle of syrup make this pan sauce an easy way to make weeknight dinners feel a little special.

If dinner has been feeling a little repetitive lately, this Pistachio Maple Pan Sauce is an easy way to change things up without making the meal complicated.

The first time I made it, my kids were immediately interested when I told them the sauce was made with “pancake” syrup. Suddenly everyone wanted to know what was for dinner. My husband loved it too.

As the sauce simmers, the pistachios soften slightly but still keep a bit of crunch. That texture with the nutty flavor and rich maple sweetness creates a sauce that feels comforting and a little unexpected at the same time.

And yes, we’re using the same real maple syrup we pour over our Easy Pancakes From Scratch With Gluten Free Bread, or drizzle on our Pumpkin Spice Pancakes or serve with easy French Toast. That familiar flavor works beautifully in a savory pan sauce.

I spooned it over a juicy pan-seared chicken breast for a quick dinner, but you could also serve it on the side as a dipping sauce if that’s easier for your table.

What is pan sauce?

A pan sauce is one of the simplest cooking techniques you can learn, and once you understand it, dinner gets easier fast.

After cooking food in a pan, you can make a fast sauce from the drippings that are left right in the same pan. Use broth or even wine to deglaze the pan, scraping up the flavorful crunchy bits (called fond).

Dinner is ready, and there is no pile of dishes to clean up since everything is made in one pan.

This sauce would also be amazing with Pan-Seared Salmon. 

Are you with me? Let’s go.

Instructions

*Free printable recipe card is available at the end of the post.

Serving suggestions

Pro tips and recipe notes

• This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or broth in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away. 
• I especially like Bragg’s Raw Apple Cider Vinegar because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.
• Leftover sauce will last in the fridge for four days, stored in an airtight container.

This Pistachio Maple Pan Sauce is a simple way to make a basic chicken dinner feel a little more special without adding extra work. After years of cooking gluten free for my family, I’ve learned that small flavor upgrades like this can completely change the way a meal feels.

It’s the same approach I show you inside my course. Not complicated recipes or long lists of specialty ingredients. Just simple ways to turn basic proteins and vegetables into dinners that taste incredible, even on busy nights.

I hope this sauce brings a little excitement to your dinner! If you give it a try, please leave a ★★★★★ rating and share how it turned out in the comments. I love hearing from you. And as always, if you have questions, drop me an email. I’ll get back to you ASAP!

More easy quick pan sauces

Simple Lemon And Capers Sauce: This is a simple version of lemony Piccata sauce. You can serve it drizzled over fish, pasta, chicken, or even veggies.

Tomato Basil Sauce: This might be the quickest tomato sauce ever. The little cherry tomatoes burst when they’re heated. Yum.

Orange Sauce: This lovely sauce is sweetened with the juice of fresh squeezed oranges.

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5 from 1 vote

Pistachio Maple Pan Sauce Recipe

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Make dinner fun again with Pistachio Maple Pan Sauce. It's nutty, sweet, and easy enough for busy weeknights.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 0.5 cup of sauce

Calories 22kcal

Author Barbara Bianchi

Ingredients

• 1/4 cup gluten free chicken broth
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 dozen shelled pistachio nuts
• 1 tablespoon cold butter

Instructions

• After you have cooked your meat, don’t clean the pan.

  Add chicken broth, maple syrup and vinegar to the hot skillet. Then add shelled pistachios. Simmer for about 3 minutes. Stir in cold butter and simmer for one more minute.

  Pour over cooked meat or serve on the side for as a dipping sauce. Yield 1/2 cup of sauce.
  1/4 cup gluten free chicken broth, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 dozen shelled pistachio nuts, 1 tablespoon cold butter

Notes

 

• This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or broth in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away. 
• Leftover sauce will last in the fridge for four days, stored in an airtight container.

Nutrition

Calories: 22kcal

did you make this recipe? If you found this recipe helpful, please leave a quick comment and a ★★★★★ rating. It really helps others find this recipe and means a lot to me. Thanks so much!