Maple-Bourbon Glazed Chicken Breast

When I made this, I made sides of caramelized onion, hassleback sweet potatoes and steamed broccoli. It all came together very nicely.


  • 2 thick chicken breasts, cut into 3 fillets (or, 6 smaller/thinner chicken breasts)
  • Salt and pepper
  • olive oil
  • 2 tbBourbon
  • 3tb Maple syrup
  • 2 c chicken broth
  • a few sprigs fresh thyme


  1. Begin preheating your skillet over medium high heat.
  2. Pat chicken breasts dry on both sides, then season with salt and pepper.
  3. Once your pan is hot enough, add your oil.  Wait until the oil shimmers before adding the chicken in a single layer.  Once the chicken has been laid in the skillet, do not attempt to move it (so pay attention as you place it).  Adjust your heat if necessary to prevent burning or over cooking.
  4. Once your chicken has developed a crust on the bottom, you may flip it to begin browning/forming a crust on the other side.
  5. Once brown, raise heat to medium high/high heat for a moment.  Once the pan is hot (this will happen quickly, so be ready), remove the pan from heat and add your bourbon.  It will steam and sizzle a lot as the alcohol cooks off.  Replace pan to burner, reduce heat back to about medium, and once the alcohol has cooked off and the bourbon is kind of sticky, add the maple syrup, chicken broth and thyme.  Bring the sauce to a low boil, and cook until the sauce has turned to a syrup-like glaze.  Flip the chicken a few times during this process so the glaze can nicely cover both sides.
  6. Taste before finishing and add more maple syrup, salt or pepper.  Serve warm.

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