Skillet Bourbon Poultry

This skillet bourbon chicken is such a quick and easy weeknight meal! The chicken simmers in a savory sweet-and-sour sauce (no bourbon in the recipe, despite the name!). It is fantastic served over rice with your favorite steamed veggie. Simple and so yummy!

4 Reasons I Love This Meal

I’m not sure how this recipe got its name. I’m guessing the original recipe probably included bourbon to deglaze the pan. But there is no alcohol in my recipe. Just a lot of delicious, savory flavors that makes the best skillet chicken ever.

1. This recipe comes together so fast! The chicken is lightly browned and develops a tasty, light crust before simmering in the sauce.
2. The flavors are sweet and tangy and so delicious. And I’m betting you probably already have all of them hanging around in your fridge and pantry.
3. Talk about a perfect, family-friendly meal. This is one of my family’s favorite meals of all time. It’s popular with kids, adults, EVERYONE.
4. The leftovers reheat well. I often double this recipe and my kids eat it for lunches (and, yes, second dinners) throughout the week. As long as it’s not overheated, it reheats very well.

How to Make This Bourbon Chicken

In order for this to fit into a true 30-minute window, pay attention to the following steps:

1. Season the chicken lightly with salt and pepper.
2. Lightly dust the chicken pieces with cornstarch (this is easy to do if you put the cornstarch and chicken in a bag and toss to coat).
3. Brown the chicken in a few tablespoons oil until golden. It will cook fully in a later step.
4. Whisk together all the sauce ingredients.
5. Combine the browned chicken and sauce in the skillet and simmer until the sauce is lightly thickened and chicken is cooked through.

Serve this delectable, saucy chicken over rice with a steamed veggie. BEST MEAL EVER.

⭐️⭐️⭐️⭐️⭐️ This was the best thing I have ever made! No joke. My kids were freaking out they liked it so much. Next time I’m doubling the recipe because it was gone in a flash. -Audrey

I originally posted this recipe way back in 2008 when I first started blogging. In fact, I think it was one of the first 10 or so recipes to ever go live on my site!

It is a huge testament to the deliciousness of this skillet bourbon chicken that we are still eating it (loving it, requesting it, hoarding it) almost 20 years later. It is a tried-and-true favorite.

If you haven’t made it yet, now’s the time! It comes in clutch for an easy weeknight dinner, but it’s gourmet-tasting enough to serve to company or for a fancier dinner. You can’t go wrong with this one!

Print

Bourbon Chicken

Course Main Course

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 6 servings

Calories 281kcal

Author Mel

Equipment

• Wire Whisk
• 12-Inch Nonstick Skillet
• 8-Inch Chef’s Knife

Ingredients

Chicken:

• 2 pounds boneless skinless chicken breasts or chicken thighs, cut into bite-sized pieces
• 2 to 4 tablespoons canola oil, vegetable oil, or olive oil
• 2 tablespoons cornstarch

Sauce:

• ½ cup water (see note)
• ⅓ cup low-sodium soy sauce
• ⅓ cup lightly packed brown sugar
• ¼ cup apple juice (see note)
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1 garlic clove, finely minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon fresh ginger or 1/4 teaspoon ground ginger
• 1 teaspoon cornstarch
• ¼ to ½ teaspoon crushed red pepper flakes

Instructions

• For the chicken, pat the chicken pieces dry and season lightly on all sides with salt and pepper.
• In a gallon-sized ziploc bag, toss the chicken and cornstarch together until evenly coated.
• For the sauce, whisk all the sauce ingredients together and set aside.
• In a large, 12-inch nonstick skillet, heat the oil over medium heat until hot and rippling.
• Cook half of the chicken in a single layer for 30 seconds. Flip and cook on the other side until golden. It will finish cooking in a later step.
• Remove the chicken to a plate and repeat with the remaining chicken (removing it to the same plate when browned). Add additional oil to the pan, if needed.
• Wipe any excess oil out of the skillet and return it to medium heat. Add the chicken back to the skillet and pour in the sauce.
• Bring the mixture to a simmer and cook for 8 to 10 minutes, until the chicken is cooked through and the sauce has thickened a bit.
• Serve cooked rice.

Notes

Apple Juice + Water: For a slightly different flavor, you can sub in 3/4 cup chicken broth for the apple juice and water. 

Nutrition

Serving: 1 Serving | Calories: 281kcal | Carbohydrates: 16g | Protein: 33g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 701mg | Fiber: 1g | Sugar: 14g

Recipe Source: adapted from a recipe blog no longer online (Blog Chef)

Recipe originally published December 2008; updated September 2026 with new recipe photos, recipe notes, etc.

Other Recipes Like This:

Baked Sweet and Sour Chicken

Chinese Cashew Chicken {30-Minute Meal}

Teriyaki Chicken Stir-Fry {30-Minute Meal}

Skillet Lemon Glazed Chicken

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