Pan-Seared Chicken with Bourbon-Maple Glaze and Southern Greens

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender pan-seared chicken breasts glazed with a rich bourbon-maple sauce, served alongside sautéed collard greens with garlic and smoked paprika. This Southern American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup bourbon whiskey
• 3 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 4 cups, chopped collard greens
• 3 cloves, minced garlic cloves
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/4 cup water

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Instructions

1. Step 1: Season 2 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken breasts and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.
2. Step 2: In the same skillet over medium heat, carefully pour in 1/4 cup bourbon whiskey and let it simmer for 2 minutes to reduce slightly. Stir in 3 tbsp pure maple syrup and 1 tbsp apple cider vinegar, cooking for another 3 minutes until the glaze thickens and coats the back of a spoon.
3. Step 3: Return chicken breasts to the skillet, spooning the bourbon-maple glaze over them, and cook for 1-2 minutes to let flavors meld.
4. Step 4: While glazing the chicken, heat a separate pan over medium heat. Add 1 tbsp olive oil, then sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 4 cups chopped collard greens, 1/4 cup water, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes. Cover and cook for 5-7 minutes, stirring occasionally, until greens are tender but vibrant.
5. Step 5: Serve the glazed chicken breasts atop the sautéed greens, spooning extra glaze over the top.