Bourbon Chicken Breast via Stovetop

4 servings Prep: 10 m Cook: 30 m Total: 40 m Beginner
5.0/5 (1)
Bourbon Chicken Breast via Stovetop
This elegant yet simple chicken dish pairs beautifully with Classic Cajun Dirty Rice or steamed vegetables. The bourbon sauce is delicious spooned over mashed potatoes or rice to soak up every drop.
This was a special request recipe find. Tender chicken breasts are pan-seared and simmered in a savory bourbon sauce with caramelized onions and garlic. The bourbon adds a subtle sweetness and depth of flavor that makes this simple stovetop chicken recipe special enough for company.

Ingredients

4 servings
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced fine
  • 4 boneless and skinless chicken breast halves
  • 1/4 cup chicken broth
  • 1/4 cup bourbon whiskey
  • Salt and black pepper to taste

Step-by-Step Instructions

  1. In a large skillet, melt the butter over medium heat and add olive oil.
  2. Sauté the onions until softened and lightly golden, about 5 minutes. Add garlic and cook for 30 seconds longer, stirring constantly. Remove from skillet with a slotted spoon to a bowl.
  3. Season chicken breast halves with salt and pepper. Add chicken to the skillet and brown on both sides, about 3-4 minutes per side.
  4. Return onion mixture to skillet. Add broth and bourbon and combine well. Cover and let simmer over low heat for 20 minutes, or until chicken is tender and internal temperature reaches 165°F and juices run clear.
  5. Remove chicken to a serving platter. If desired, increase heat to medium-high and reduce sauce for 2-3 minutes until slightly thickened. Pour sauce over chicken and serve.

Common Problems and Solutions

Q: Can I use chicken thighs instead of breasts?

A: Yes, boneless skinless chicken thighs work great and will be even more tender. Cooking time may need to increase by 5-10 minutes to ensure they reach 165°F internal temperature.

Q: Do I have to use bourbon?

A: Bourbon provides a distinctive sweet, smoky flavor, but you can substitute with apple juice or additional chicken broth if you prefer a non-alcoholic version. The alcohol cooks off during simmering.

Q: Why is my sauce too thin?

A: After removing the chicken, simmer the sauce uncovered over medium-high heat for a few minutes to reduce and thicken it. You can also add a teaspoon of cornstarch mixed with water if needed.

Tips and Techniques

Don’t crowd the pan when browning the chicken - work in batches if needed to get a good sear. The caramelized bits left in the pan (fond) add flavor to the sauce. Let the chicken rest for 5 minutes after cooking to keep it juicy when sliced.

Ingredient Substitutions

  • bourbon whiskey: apple juice, white grape juice, or additional chicken broth
  • chicken broth: white wine or water
  • boneless skinless chicken breasts: boneless skinless chicken thighs

Equipment Needed

  • Large skillet with lid
  • Slotted spoon
  • Meat thermometer (optional but helpful)