Bourbon Glazed Chicken

Golden-brown chicken cutlets in a glossy bourbon-maple glaze, garnished with fresh thyme and rosemary, in a white enameled skillet.

Juicy chicken breast cutlets glazed in a bourbon–maple reduction infused with fresh thyme. Slightly sweet, slightly savory, and full of bistro flavor, this dish feels sophisticated yet comforting. It's perfect for a relaxed, but special, meal at home.

Prep Time10

Cook Time25

Total Time35

Servings: servings

Calories: 165kcal

Author: Sandra

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts (about 1½ lbs total), sliced horizontally into 4 thin cutlets (Note 3)
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon black pepper
1 tablespoon olive oil (Note 4)

For the Bourbon Maple Glaze:

¼ cup bourbon (Note 5)
2 tablespoons pure maple syrup (Note 6)
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

Place one hand on top of each breast and carefully slice horizontally to create 4 thin cutlets (Note 3).
Sprinkle both sides evenly with 1 teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon black pepper.
Arrange cutlets on a plate or wire rack and refrigerate uncovered for at least 1 hour, up to 12 hours (Note 7).
Remove from the refrigerator 15–20 minutes before cooking to take the chill off.
In a rush? Skip the dry brine and season right before cooking. The chicken will still be flavorful, just slightly less juicy.
2 boneless, skinless chicken breasts
Heat 1 tablespoon olive oil in a large skillet (Note 1) over medium heat until shimmering but not smoking.
Place chicken cutlets in the skillet in a single layer (Do not crowd. Cook in batches if necessary).
Sear for 2–3 minutes per side until golden brown and cooked through (internal temp 165°F, Note 2).
Transfer chicken to a plate and loosely tent with foil.
Off the heat, carefully add the ¼ cup bourbon. It may steam. Stand back slightly. Return the skillet to medium heat. (Note 8).
Use a heatproof spatula to scrape up browned bits from the bottom. Simmer for 1–2 minutes to let the alcohol mostly cook off (Note 9).
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 for 2–3 minutes until slightly thickened and glossy (Note 10).
Return chicken and any accumulated juices to the skillet.
Spoon glaze over chicken, turning to coat. Simmer for 1–2 minutes until warmed through and well coated.
Transfer chicken to serving plates, spooning extra glaze over the top.
Garnish with extra thyme sprigs if desired. Serve immediately.

Notes

A 12-inch skillet gives enough room for browning without steaming.
An instant-read thermometer ensures perfectly cooked chicken. Pull at 165 F (74 C) internal temp (or a bit sooner since residual heat will continue to cook the chicken).
Slicing chicken breasts into cutlets promotes quick, even cooking and better surface browning.
Olive oil works well here; avocado oil is also a good option for higher heat.
Use a mid-range bourbon you’d enjoy sipping. Harsh, bottom-shelf varieties can overpower the glaze.
Choose pure maple syrup for the best flavor. Avoid pancake syrup.
This step seasons the meat deeply and keeps it juicy. It’s worth the time if possible.
For safety, remove the skillet from the heat when adding bourbon if using a gas stove.
Simmering for at least 1 minute burns off most of the alcohol while leaving the bourbon flavor.
The glaze should be spoonable. It it's too thick, stir in 1–2 teaspoons of water to loosen it.

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