Cooler weather calls for warm spices, seasonal ingredients, and comforting dinners that feel special without being complicated. This spicy maple pecan chicken with radicchio, Brussels sprouts, and cranberry salad delivers sweet heat, texture, and brightness in every bite.
Paired with Sterling Vineyards Reserve Napa Valley Chardonnay, this dish becomes a balanced and elegant autumn meal. The wine’s citrus lift and spicy satin finish beautifully complement the maple glaze, toasted pecans, and slightly bitter greens.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Serves: 6
Ingredients
For the Chicken
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1 Tbsp olive oil
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6 (6-oz) chicken cutlets
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2 Tbsp minced garlic
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¼ cup pure maple syrup
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1 Tbsp Dijon mustard
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2 tsp fresh lemon juice
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¼ tsp cayenne pepper
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½ cup finely chopped pecans
For the Fall Salad
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½ lb Brussels sprouts, thinly sliced
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1 Tbsp water
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6 cups organic baby spinach or chopped kale
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1 small head radicchio, thinly sliced
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½ cup unsweetened dried cranberries
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¼ cup pepitas
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1 Tbsp white wine vinegar
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1 Tbsp honey
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2 cloves garlic, minced
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3 Tbsp extra virgin olive oil
Instructions
Roast the Chicken
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Preheat the oven to 425°F. Lightly oil a roasting rack and place it inside a roasting pan. Arrange the chicken cutlets on the rack.
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In a bowl, combine garlic, maple syrup, Dijon mustard, lemon juice, and cayenne pepper.
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Brush the mixture evenly over both sides of the chicken. Sprinkle with chopped pecans.
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Bake for 10 to 12 minutes, or until the chicken is cooked through and lightly caramelized.
Prepare the Salad
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Place Brussels sprouts and water in a microwave-safe bowl. Cover and cook on HIGH for 1 to 2 minutes, or until crisp tender. Drain and cool.
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In a large bowl, combine spinach, Brussels sprouts, radicchio, cranberries, and pepitas.
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In a separate bowl, whisk together vinegar, honey, and minced garlic. Gradually whisk in olive oil until fully blended.
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Pour dressing over the salad and toss to combine.
Serve the chicken alongside the vibrant fall salad and pour a generous glass of Chardonnay.
Why It Pairs with Reserve Napa Valley Chardonnay
Sterling Vineyards Reserve Napa Valley Chardonnay brings richness and structure to this pairing. Fermented in French oak and aged for 16 months, the wine offers notes of spiced pear, ripe peach, lemon curd, cedar, brioche, and warm spice.
The pairing works beautifully because:
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Maple syrup echoes the wine’s ripe stone fruit character
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Cayenne and Dijon complement its spicy oak finish
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Pecans mirror its nutty, toasted notes
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Radicchio and Brussels sprouts balance the wine’s satiny texture with fresh bitterness
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Citrus in both the glaze and wine ties everything together
The result is a layered, autumn-ready meal that feels elevated yet approachable.
Frequently Asked Questions
Why does Chardonnay pair well with maple pecan chicken?
Chardonnay, especially oak-aged Napa Valley styles, has enough body and texture to stand up to maple glaze while its acidity cuts through sweetness and richness.
Can I substitute another Sterling wine?
If you prefer red wine, a lighter-bodied Pinot Noir can work. However, Reserve Napa Valley Chardonnay provides the most harmonious balance with the dish’s sweet and savory elements.
How do I keep the pecans from burning?
Finely chop the pecans and ensure they are pressed lightly into the glaze. Bake just until the chicken is done to prevent over-toasting.
Is this a good dinner party recipe?
Yes. The chicken cooks quickly, the salad can be prepped ahead, and the presentation is colorful and seasonal, making it ideal for entertaining.
This spicy maple pecan chicken paired with Sterling Reserve Napa Valley Chardonnay is a perfect example of how thoughtful wine pairing elevates a seasonal recipe into a memorable fall dinner.
