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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs salt, black pepper, olive oil 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.

Prep: 10 min Cook: 20 min Serves 2 Southern American cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Seared Chicken with Bourbon-Maple Glaze and Southern Greens take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Bourbon-Maple Glaze and Southern Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Bourbon-Maple Glaze and Southern Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Bourbon-Maple Glaze and Southern Greens for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Bourbon-Maple Glaze and Southern Greens?

Southern American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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