Bourbon Chicken Skillet
235
18
1.30k
I grew up on quick skillet dinners that felt like a treat — and this Bourbon Chicken Skillet is one of those recipes. Tender, bite-sized chicken thighs get a glossy, slightly sweet soy-bourbon glaze that’s ready in about 25 minutes, making it perfect for weeknight family dinners or when you want restaurant-style comfort without the fuss. If you enjoy one-pan bourbon chicken variations, you might also like this classic bourbon chicken for another take.
Why you’ll love this dish
This skillet version gives you sticky, caramelized chicken in under 30 minutes. It’s budget-friendly (thighs are cheaper and more forgiving than breasts), kid-friendly (sweet-savory sauce), and ideal for meal prep. The sauce balances brown sugar, soy, and a splash of bourbon (or apple juice if you prefer alcohol-free), so you get depth without long marinating or complicated ingredients.
“The sauce clings to every bite — sticky, glossy, and exactly what I wanted from a quick diner-style meal.” — home cook review
Why make it at home: you control sodium and sweetness, skip preservatives, and can easily double the batch for leftovers.
The cooking process explained
Here’s the quick roadmap before you start so you know what to expect:
- Toss chicken with a little cornstarch and pepper to create a subtle crust.
- Sear in a hot skillet until golden and cooked through, then remove.
- Whisk together the sauce ingredients in the same pan so the fond (brown bits) flavors the sauce.
- Thicken the simmering sauce with a cornstarch slurry until glossy.
- Return the chicken to coat and warm through, then serve over rice with green onions and sesame seeds.
This order keeps the chicken juicy and builds maximum flavor from those browned bits left in the pan.
What you’ll need
- 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicier; use breasts if preferred)
- 1 tablespoon vegetable oil (or canola/neutral oil)
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch (for coating)
- ½ cup low-sodium soy sauce (substitute tamari for gluten-free)
- ½ cup packed brown sugar (light or dark; coconut sugar works in a pinch)
- ¼ cup apple cider vinegar
- 2 tablespoons bourbon (or 2 tablespoons apple juice to omit alcohol)
- 1 tablespoon hoisin sauce (adds depth; omit if unavailable)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon ground ginger (or 1 tablespoon grated fresh ginger)
- 1 tablespoon cornstarch + 2 tablespoons water (slurry to thicken)
- Cooked rice, for serving
- Sliced green onions and sesame seeds, for garnish
Note: If you prefer a slow-cooker version, try this best crock pot bourbon chicken for hands-off cooking.
Step-by-step instructions
- In a medium bowl, toss the chicken with 1 tablespoon cornstarch and ¼ teaspoon black pepper until evenly coated.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–7 minutes, turning occasionally, until golden and cooked through. Remove chicken to a plate and set aside.
- In a small bowl, whisk together ½ cup soy sauce, ½ cup brown sugar, ¼ cup apple cider vinegar, 2 tablespoons bourbon (or apple juice), 1 tablespoon hoisin sauce, 1 tablespoon minced garlic, and 1 teaspoon ground ginger.
- Pour the sauce mixture into the same skillet. Scrape browned bits from the pan and bring to a simmer over medium heat.
- In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Stir this into the simmering sauce.
- Cook 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Return the cooked chicken to the skillet. Stir to coat and cook 1–2 minutes more until heated through and nicely glazed.
- Serve over hot rice and garnish with sliced green onions and sesame seeds.
Keep action verbs up front and work steadily; the thickening step happens quickly, so watch the pan.
Best ways to enjoy it
- Serve over steamed jasmine or short-grain rice to catch the sauce.
- Spoon over cauliflower rice for a lower-carb option.
- Turn it into a bowl: bed of rice, shredded cabbage or lettuce, pickled carrots, and extra green onions.
- For a family-style dinner, serve with roasted broccoli or sautéed snap peas for freshness.
Presentation tip: pile rice in a shallow bowl, spoon chicken on top, then sprinkle green onions and sesame seeds for contrast.
Storage and reheating tips
- Refrigerate: Place cooled leftovers in an airtight container for up to 3–4 days.
- Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat on stovetop: Gently warm in a skillet over medium-low, adding a splash of water or broth if sauce has thickened too much.
- Reheat in microwave: Cover and reheat in 30–45 second intervals, stirring in between to distribute heat.
Food safety note: always reheat to at least 165°F (74°C) before eating.
Pro chef tips
- Use thighs for juicier results; breasts dry out faster unless you watch cooking time.
- Don’t overcrowd the pan when searing. Work in batches if necessary to get golden color.
- Let the sauce come to a full simmer before adding the slurry — cold cornstarch added too early can clump.
- If sauce becomes too thick after refrigeration, loosen with a tablespoon of water or broth while reheating.
- Want a thicker, stickier glaze? Reduce the sauce 1–2 minutes longer before adding the slurry.
For a one-pan family dinner that’s a little different, I also love the flavor profile in this cheesy Baja chicken bell pepper skillet — use the glazing tips there for extra sauciness.
Creative twists
- Alcohol-free: swap bourbon for apple juice plus a teaspoon of vanilla extract for warmth.
- Spicy: add 1 teaspoon sriracha or a pinch of red pepper flakes to the sauce.
- Veg-forward: toss in bell peppers and snap peas in the last 3–4 minutes to keep them crisp.
- Protein swap: use firm tofu (press and pan-fry first) or shrimp (reduce cooking time drastically).
- Asian-fusion: finish with a squeeze of lime and chopped cilantro for brightness.
Common questions
Q: How long does this take from start to finish?
A: About 20–30 minutes total: 10 minutes prep, 10–15 minutes cooking.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use the same method but reduce sear time and check doneness to avoid drying out. Aim for 165°F (74°C) internal temperature.
Q: Will the bourbon make the dish boozy?
A: Most alcohol cooks off during simmering; the bourbon adds flavor rather than a boozy taste. Substitute apple juice if you prefer no alcohol.
Q: How do I get the sauce glossy and not grainy?
A: Make sure the sauce is simmering before adding the cornstarch slurry and stir constantly until it thickens. If using cold slurry, whisk well to avoid lumps.
Q: Can I make this ahead for meal prep?
A: Yes — store portions in airtight containers. Add fresh garnishes just before serving to keep textures bright.
Conclusion
If you want to compare a home version to a diner classic, this copycat inspiration aligns well with recipes like Denny’s Copycat Bourbon Chicken Skillet Recipe – Food.com. For a look at the restaurant presentation and menu details, see Denny’s official Bourbon Chicken Skillet menu page. And if you’re curious about another user-tested copycat, check out Denny’s Bourbon Chicken Skillet Copycat Recipe – Recipezazz.com for additional tips and variations.
Enjoy the glossy sauce and simple technique — it’s one of those weeknight winners that tastes like you spent more time on it than you did.
Bourbon Chicken Skillet
Ingredients
Method
- In a medium bowl, toss the chicken with 1 tablespoon cornstarch and ¼ teaspoon black pepper until evenly coated.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–7 minutes, turning occasionally, until golden and cooked through. Remove chicken to a plate and set aside.
- In a small bowl, whisk together ½ cup soy sauce, ½ cup brown sugar, ¼ cup apple cider vinegar, 2 tablespoons bourbon (or apple juice), 1 tablespoon hoisin sauce, 1 tablespoon minced garlic, and 1 teaspoon ground ginger.
- Pour the sauce mixture into the same skillet. Scrape browned bits from the pan and bring to a simmer over medium heat.
- In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Stir this into the simmering sauce.
- Cook 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Return the cooked chicken to the skillet. Stir to coat and cook 1–2 minutes more until heated through and nicely glazed.
- Serve over hot rice and garnish with sliced green onions and sesame seeds.
