Description
This Bourbon Glazed Chicken recipe features tender, juicy chicken breasts seared to golden perfection and coated in a rich, flavorful bourbon glaze made with maple syrup, Dijon mustard, balsamic vinegar, and fresh thyme. The chicken is dry-brined to enhance tenderness and flavor, then pan-seared and simmered in the flavorful glaze for a delicious, quick weeknight meal.
Ingredients
Chicken and Seasoning
- 2 boneless, skinless chicken breasts (about 1½ lbs total), sliced horizontally into 4 thin cutlets
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Cooking
- 1 tablespoon olive oil
- ¼ cup bourbon
Glaze
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves (plus extra sprigs for garnish, optional)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Slice the Chicken: Place one hand on top of each chicken breast and carefully slice horizontally to create 4 thin cutlets. This helps them cook evenly and quickly.
- Season and Dry Brine: Sprinkle both sides of the cutlets evenly with 1 teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon black pepper. Arrange the chicken on a plate or wire rack, uncovered, and refrigerate for at least 1 hour or up to 12 hours. This dry brining step enhances flavor and juiciness. Remove chicken from fridge 15–20 minutes before cooking to take the chill off. If in a hurry, skip the dry brine and season just before cooking.
- Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering but not smoking. Place the chicken cutlets in the skillet in a single layer without crowding (cook in batches if needed). Sear for 2–3 minutes per side until golden brown and cooked through with an internal temperature of 165°F. Transfer the chicken to a plate and loosely tent with foil to keep warm.
- Add the Bourbon: Off the heat, carefully add ¼ cup bourbon to the skillet (stand back as it may steam). Return the skillet to medium heat and use a heatproof spatula to scrape up the browned bits from the bottom. Simmer for 1–2 minutes to let most of the alcohol cook off.
- Add the Glaze Ingredients: Whisk in 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, 1 teaspoon fresh thyme leaves, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Simmer this mixture for 2–3 minutes until it becomes slightly thickened and glossy.
- Glaze the Chicken: Return the chicken along with any accumulated juices to the skillet. Spoon the glaze over the chicken, turning to coat all pieces evenly. Simmer for another 1–2 minutes to warm through and ensure the chicken is well coated with the glaze.
- Serve: Transfer the glazed chicken to serving plates and spoon any extra glaze over the top. Garnish with additional fresh thyme sprigs if desired, and serve immediately.
Notes
- For best flavor and juiciness, allow the chicken to dry brine in the refrigerator for at least an hour.
- Internal temperature of cooked chicken should reach 165°F for safety.
- Use a large skillet to avoid overcrowding the chicken while searing.
- Stand back when adding bourbon to the hot pan as it may steam or flare.
- The glaze thickens slightly and becomes glossy when simmered.
- Extra thyme sprigs add a nice fresh garnish but are optional.
