Bourbon Chicken Recipe – Sweet, Savory, and Better Than Takeout!

Stuck on what to make for dinner tonight? This Bourbon chicken recipe might just be your answer. It’s a bold mix of sweet and savory flavors—think crispy, pan-seared chicken coated in a tangy bourbon glaze that rivals your favorite takeout. 

Best of all? It only takes 15 minutes to prep. Picture it served over fluffy rice or alongside stir-fried veggies. Trust me, your taste buds will thank you. You got this! Now, let’s get down to it.

Why This Recipe Works

• Perfectly balanced sweet and savory flavors. The combination of brown sugar, soy sauce, and bourbon creates a rich glaze that coats the chicken perfectly. It is a terrific balance. 
• Easy to make. This recipe does have a lot of ingredients, but don’t let that fool you. This is a one-pan meal that comes together in under 45 minutes. 
• Restaurant quality without buying takeout. This recipe really does taste like you just had it delivered. The secret is coating the chicken in cornstarch before searing it. 
• It pairs well with a variety of sides. You can serve this over steamed rice or any vegetables you have on hand. This is a perfect use case for that bag of frozen vegetables that you never know when to use.

How to Make Bourbon Chicken

Shopping List

Protein

• Boneless, skinless chicken breasts

Pantry Staples

• Cornstarch
• Salt
• Black pepper
• Soy sauce (low-sodium optional)
• Brown sugar
• Apple juice
• Chicken broth (low-sodium optional)
• Ketchup
• White vinegar
• Bourbon
• Ground ginger
• Onion powder
• Crushed red pepper flakes (optional)

Produce

• Garlic

Cooking Essentials

• Neutral cooking oil (vegetable, corn, or canola)

Tips and Tricks

• This quick weeknight bourbon chicken is easy to make but it does have a lot of ingredients. My tip to you is to gather all the ingredients in advance. 
• I also recommend that you measure out the ingredients in advance so that the cooking process goes smoothly.
• For easier prep, combine the sauce ingredients in a single bowl before starting—this makes adding them to the pan seamless.
•  This recipe leans on sugar for its signature rich, glossy glaze. I’ve tried cutting the sugar in half before, but it noticeably affected the flavor—we didn’t love the result.
• When searing the chicken, be sure not to overcrowd the pan. If you do, the chicken will steam instead of become crispy. You will need to work in rounds to cook all of the chicken.

Step-By-Step

Step 1: Prep the chicken. Place the chicken breasts on a cutting board and use a sharp knife to trim excess fat. 

Cut the chicken into 1-inch bite-sized pieces. 

Step 2: Combine the cornstarch and salt and pepper in a medium-sized mixing bowl. Stir the mixture to distribute the seasoning evenly. 

Add the chicken pieces to the bowl and toss to coat. Make sure each piece is coated. 

💡This helps create a crispy, golden crust when seared.

Step 3: Sear the chicken. Heat the cooking oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken pieces in a single layer. 

💡Avoid overcrowding the pan, which can cause steaming instead of searing.

Step 4: Cook and flip the chicken. Let the chicken cook undisturbed for 3 minutes to develop a golden-brown crust. Then, use tongs or a spatula to flip each piece.

Step 5: Cook for another 3 minutes on the other side until the chicken is golden and crisp.

Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil. 

Step 6: Add the remaining 2 tablespoons of oil to the skillet and repeat the process with the rest of the chicken.

Step 7: Sautee the garlic. Lower the heat to medium and add the minced garlic to the same skillet that you were cooking the chicken in. 

Saute for 20 to 30 seconds, stirring frequently. 

💡Be careful not to burn the garlic.

Step 8: Make the bourbon sauce.  When the garlic is ready, add the water, soy sauce, apple juice, chicken broth, ketchup, bourbon, vinegar, brown sugar, ground ginger, onion powder, and red pepper flakes to the skillet. 

Stir well and bring the mixture to a boil over medium-high heat.

Step 9: Simmer the chicken in the sauce. Reduce the heat to low and add the seared chicken pieces to the sauce. Stir everything together to coat the chicken entirely.

Step 10: Let it simmer for 10-15 minutes, stirring occasionally, until the sauce reduces slightly and thickens naturally.