Name: Maple Bourbon Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 chicken breasts (butterflied apart to create 4 thin-sliced chicken breasts); 1 tsp garlic powder; ½ tsp kosher salt; ½ tsp oregano; ¼ tsp pepper; 2 tbsp olive oil; 2 tbsp butter; 1 shallot (minced); 1/2 cup bourbon; 2 tbsp maple syrup; 1 tbsp dijon mustard; 1 tbsp lemon juice; ¼ cup heavy cream; 1 tbsp minced parsley (for garnish)

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Maple Bourbon Chicken is reminiscent of a fancy chicken dish that you’d get at a restaurant, but skip the restaurant and make this dinner for an elegant night in!

Hero image of maple bourbon chicken in a pan with parsley garnish.

Need a new easy, weeknight elevated chicken recipe? This is it! Not only is it creamy and dreamy, but the flavors slap! (Yep, they *slap*).

Did I mention that this sweet and savory chicken dish comes together in just 30 minutes?

Ingredients + substitutions

Overhead image of ingredients on a sheet pan.

Chicken breasts - chicken breasts butterflied apart to make 4 thin-sliced chicken breasts is best for this recipe. Chicken thighs (boneless, skinless) will also work. If you have the time, pounding them with a meat mallet makes them more tender, but if you don’t have time, feel free to just slice them thin and follow the recipe.
Seasoning - garlic powder, kosher salt, oregano, and pepper. Mix those spices together and season both sides of the chicken. You can use a pre-made chicken seasoning instead of mixing your own, if you’d like.
Olive oil - for drizzling and searing. You can use any neutral-tasting oil in place of olive oil.
Butter - for flavor and creaminess in the sauce!
Shallot - shallots are somewhere between an onion and garlic. They’re mild and sweet. If you don’t have a shallot, feel free to swap it with about ¼ of a minced sweet onion. Or 2 cloves of minced garlic.
Bourbon - get one you like, because you will be able to taste it in the pan sauce. If you don’t have bourbon, you can swap it for beef broth.
Maple syrup - 100% pure maple syrup is what you want, here. Invest in a quality syrup for this recipe.
Dijon mustard - this adds a little pop of flavor and brightness to the recipe.
Lemon juice - for an extra layer of brightness and citrus.
Heavy cream - for creaminess. If you want to keep this recipe lighter, you can use half and half or whole milk.
Minced parsley - for garnish and a pop of color. If you don’t have fresh parsley, feel free to skip this ingredient.

The process

Seared chicken breasts in a staub skillet.

Overheat shot of maple bourbon pan sauce.

You’re going to take two chicken breasts and butterfly them apart to make 4 thinly sliced chicken breasts.
Season them.
Then give them a good sear and remove them from the pan and tent with foil.
After that add the butter and minced shallot. Then add the bourbon and allow it to reduce, while scraping up any brown bits.
Then whisk in the maple syrup, dijon, lemon juice, and cream. Return the chicken to the pan and garnish with a little parsley.

It’s kind of fancy for a weeknight, right?

A note on the maple syrup and bourbon...

For this recipe, invest in a good maple syrup. Canadian maple syrup is a great choice, just be sure that it’s pure maple syrup. Don’t use a store-bought pancake syrup like Log Cabin or Mrs. Butter’s Worth (although they’re delicious), they won’t work in this recipe.
Additionally, be sure to use a quality bourbon that you like the taste of (because you will be able to taste it).

Overhead picture of chicken in a staub skillet.

What to serve Maple Bourbon Chicken with?

This chicken tastes great with simple steamed rice, mashed potatoes, or a salad! Like one of these:

Maple Bourbon Chicken

Lauren

This Maple Bourbon Chicken uses thin sliced chicken breasts to create an elevated, creamy, weeknight dish that the whole family will love!

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings people

Calories 366 kcal

Ingredients

2 chicken breasts butterflied apart to create 4 thin-sliced chicken breasts
1 tsp garlic powder
½ tsp kosher salt
½ tsp oregano
¼ tsp pepper
2 tbsp olive oil
2 tbsp butter
1 shallot minced
½ cup bourbon
2 tbsp maple syrup
1 tbsp dijon mustard
1 tbsp lemon juice
¼ cup heavy cream
1 tbsp minced parsley for garnish

Instructions

Butterfly 2 chicken breasts, pound them on both sides with a meat mallet.
Mix together: garlic powder, kosher salt, oregano, and pepper. Season the chicken with the mixture.
Drizzle olive oil into a large pan over medium-high heat and sear the chicken breasts on each side (3-4 minutes on each side).
Remove the chicken from the pan, tent with foil. Turn the heat down to low, then add the butter and minced shallot to the pan. Saute for 1-2 minutes.
Add the bourbon. Allow it to reduce by half and scrape up any brown bits.
Whisk in the maple syrup, dijon mustard, lemon juice and heavy cream. Return the chicken to the pan.
Garnish with minced parsley and serve!

Notes

Be sure to check the internal temperature of the chicken - it should be 165 degrees F before serving!

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave on high for 3 minutes (or until warmed through).

Nutrition

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