This bourbon chicken recipe comes together in one pan in under 30 minutes. Tender chicken gets coated in a sweet and savory sauce that tastes even better than takeout.
Takeout-style dinners are some of my favorites, but I love figuring out how to recreate them at home with simple, wholesome ingredients. That’s exactly what inspired this bourbon chicken.
Instead of using actual bourbon, I tested this recipe with apple juice and honestly loved the result. It gives the sauce that same sweet depth without needing alcohol, and it makes this dish even easier to whip up on a weeknight. The end result is tender chicken in a sticky, flavorful sauce that tastes just like takeout, but is lighter and made right in your own kitchen.
Why You’ll Love This Bourbon Chicken
- Better than takeout: You get that sweet, sticky, savory sauce everyone loves, but made with simple ingredients right in your own kitchen. Plus, it’s cheaper making it at home!
- Ready fast in one pan: This whole recipe comes together in under 30 minutes with minimal cleanup.
- Easy to customize: Serve it over rice, cauliflower rice or veggies depending on what you have on hand.
- Family-friendly: The sauce is rich and flavorful without being too spicy, so it’s a hit with both kids and adults.
- Great for meal prep: It reheats really well, making it perfect for lunches or quick dinners later in the week.
Ingredients Needed
- chicken breasts – boneless, skinless chicken breast keeps this recipe lean and cooks quickly. You can also use boneless chicken thighs if you prefer a slightly richer flavor.
- soy sauce – this forms the savory base of the sauce. Use tamari for gluten-free or coconut aminos if you want a slightly milder, less salty flavor.
- apple juice – I used apple juice for a touch of sweetness and depth without using alcohol. It gives the sauce that classic flavor while keeping the ingredients simple. That said, you can use bourbon in place of the apple juice if you prefer.
- maple syrup – adds natural sweetness and helps create that sticky takeout-style glaze. Honey is a great substitute.
- arrowroot powder – thickens the sauce so it coats the chicken nicely. You can use cornstarch if that’s what you have on hand.
Find the full ingredient list with measurements in the recipe card below.
How to Make Bourbon Chicken
Step 1: Heat the oil in a large skillet over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and cook until browned and cooked through, about 7–8 minutes.
Step 2: While the chicken cooks, whisk together the soy sauce, apple juice, apple cider vinegar, tomato paste, maple syrup, arrowroot, garlic, ginger and red pepper flakes in a small bowl until smooth.
Step 3: Pour the sauce into the skillet with the chicken and bring it to a quick boil. Reduce the heat and let it simmer, stirring often, until the sauce thickens and coats the chicken, about 5–6 minutes.
Step 4: Remove from heat and serve the bourbon chicken over rice, cauliflower rice or veggies. Top with sliced green onions if you’d like.
Brittany’s Recipe Tips
- Cut the chicken into even pieces: Try to keep the chicken pieces similar in size so they cook evenly and finish at the same time.
- Let the chicken brown before adding the sauce: If the pan looks watery, turn the heat up slightly and give it another minute or two. Getting a little golden color on the chicken adds a lot of flavor.
- Simmer until glossy and thick: The sauce should coat the chicken and look slightly shiny. If it still looks thin, let it simmer another minute or two while stirring.
- Taste and adjust at the end: If you like it sweeter, add a tiny drizzle of maple syrup. If you want more balance, a splash of vinegar or soy sauce can perk it up.
How to Store & Reheat
- Refrigerator: Let the chicken cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze bourbon chicken in an airtight container for up to 2–3 months. Thaw overnight in the fridge before reheating. The sauce may separate slightly after freezing, but it comes back together once warmed and stirred.
- Reheating: Warm leftovers in a skillet over medium-low heat or in the microwave until heated through. If the sauce has thickened a lot in the fridge, add a splash of water or broth to loosen it up while reheating.
Frequently Asked Questions
Bourbon chicken is a sweet and savory chicken dish typically found at mall food courts and takeout restaurants. It’s made with bite-size chicken cooked in a glossy sauce with soy sauce, sugar and often bourbon, though many homemade versions use apple juice instead.
No, it’s more sweet and savory than spicy. If you want a little heat, you can add red pepper flakes or a drizzle of sriracha.
Bourbon chicken is most commonly served over white rice or brown rice to soak up the sauce. It’s also great with cauliflower rice, quinoa or noodles. For veggies, try steamed broccoli, sautéed green beans, snap peas or a simple side salad like this easy kale salad.
Yes! Boneless, skinless chicken thighs work great and will give you a slightly richer flavor. They may need an extra minute or two to cook through.
Absolutely. This recipe uses apple juice instead, which adds sweetness and depth without needing alcohol. It still gives you that classic takeout-style flavor.
More Takeout-Inspired Recipes
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Heat oil in a large skillet over medium-high heat. Add chicken (season with a little salt and pepper) and cook for 7-8 minutes, flipping halfway, until golden and cooked through. If you’re chicken releases too much liquid and you’re having trouble getting it to brown, turn up the heat a bit. The liquid should evaporate and the chicken will start to get golden on the outside.
1.5 lbs boneless skinless chicken breasts, 1 Tablespoon avocado oil or olive oil
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While the chicken is cooking, make sauce by whisking together the soy sauce, apple juice, vinegar, tomato paste, maple syrup, arrowroot (or cornstarch) garlic, ginger and red pepper flakes (if using) in a small bowl or measuring cup,
¼ cup low-sodium soy sauce, ¼ cup apple juice or bourbon, 2 Tablespoons apple cider vinegar, 2 Tablespoons tomato paste, 1 ½ Tablespoons maple syrup, 1 Tablespoon arrowroot powder or cornstarch, 1 teaspoon garlic powder, ½ teaspoon ground ginger, Optional: red pepper flakes
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Pour the sauce over the chicken. Bring to a quick boil, reduce heat and simmer for 5-6 minutes, stirring frequently, until the sauce has thickened and chicken is well-coated.
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Serve over cooked rice, cauliflower rice, or your favorite veggie sides. Garnish with green onions, if desired.
Green onions
- Chicken options: Boneless chicken thighs can be used instead of chicken breast for a richer flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in the microwave or a skillet until heated through. Add a splash of water or broth if the sauce has thickened too much.
- Freezer-friendly: Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
Serving: 1/4 recipe (w/o rice) | Calories: 300kcal | Carbohydrates: 13g | Protein: 41g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 120mg | Sodium: 796mg | Potassium: 229mg | Fiber: 1g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
