Brown Sugar Bourbon Apple Chicken with Mashed Potatoes and Broccoli

This sweet and savory chicken dish is a flavor explosion that comes together in no time. Chicken cutlets are seasoned with a brown sugar bourbon spice blend, seared to perfection, then topped with a buttery apple pan sauce. The natural sweetness of the apples pairs beautifully with the smoky, bourbon-infused seasoning.

On the side, creamy garlic mashed potatoes and bright, zesty broccoli round out the meal. The potatoes are whipped with sour cream for extra richness, while the broccoli gets a fresh squeeze of lemon. It’s a complete dinner that feels special but is easy enough for any weeknight.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Bring a pot of salted water to a boil. Dice potatoes into 1-inch cubes. Peel and mince garlic. Trim broccoli into small florets. Core and dice apple into ½-inch pieces. Thinly slice scallions, separating white and green parts. Zest and juice half the lemon.
2. Add potatoes to boiling water and cook until tender, 15-20 minutes. Drain and return to pot. Add sour cream, half the butter and garlic. Mash until smooth. Season with salt and pepper. Keep warm.
3. While potatoes cook, toss broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast until tender and lightly browned, 12-15 minutes. Squeeze lemon juice over broccoli before serving.
4. Pat chicken cutlets dry with paper towels. Season all over with brown sugar bourbon seasoning (use about half the packet, reserve remaining).
5. Heat a large skillet over medium-high heat with cooking oil. Add chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add remaining butter to skillet. Add diced apple and scallion whites. Cook, stirring, until apple softens, 2-3 minutes. Stir in chicken stock concentrate, ¼ cup water and reserved seasoning. Simmer until slightly thickened, 1-2 minutes. Stir in any juices from the chicken plate.
7. Serve chicken with mashed potatoes and broccoli. Spoon apple pan sauce over chicken. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different cut of chicken?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed.

Can I make this dish dairy-free?

Substitute the butter with a dairy-free alternative and use a dairy-free sour cream or skip it and add extra broth to the potatoes.

What can I use instead of brown sugar bourbon seasoning?

A mix of brown sugar, smoked paprika, garlic powder and a pinch of cayenne can mimic the flavor.