Pan-Seared Chicken with Kentucky Bourbon Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken breasts are pan-seared and finished with a rich, slightly sweet Kentucky bourbon glaze that balances smoky and caramel notes. This French 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 320 calories and feeds 4, 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 4 American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves minced garlic
1/4 cup Kentucky bourbon
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp chopped fresh thyme

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Instructions

Step 1: Pat 4 boneless skinless chicken breasts dry and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 3 cloves minced garlic to the skillet, sauté for 1 minute until fragrant but not browned.
Step 4: Carefully pour in 1/4 cup Kentucky bourbon, scraping the pan to loosen browned bits. Stir in 2 tbsp brown sugar and 1 tbsp apple cider vinegar, simmer for 4-5 minutes until the glaze thickens and coats the back of a spoon.
Step 5: Return chicken to the skillet, spoon glaze over each piece, sprinkle 1 tsp chopped fresh thyme on top, and cook for an additional 1-2 minutes to meld flavors before serving.