Brown Sugar Bourbon Chicken with Apple Pan Sauce, Garlic Mashed Potatoes &Amp; Zesty Green Beans

This brown sugar bourbon chicken is a flavor-packed dinner that comes together quickly. Chicken cutlets are seasoned with a sweet and smoky brown sugar bourbon spice blend, then seared until golden. A quick apple pan sauce made with butter and chicken stock adds a tangy-sweet finish that perfectly complements the savory meat.

On the side, creamy garlic mashed potatoes and bright, zesty green beans round out the meal. The potatoes are whipped with sour cream and garlic for richness, while the green beans get a fresh kick from lemon zest and scallions. It’s a complete, satisfying dinner that feels special but is simple enough for a weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView 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 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the potatoes: Peel and dice the potatoes into 1-inch cubes. Place in a pot and cover with cold water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain and return to the pot. Add sour cream, a drizzle of olive oil and salt and pepper to taste. Mash until smooth. Cover and keep warm.
2. Cook the green beans: Trim the ends of the green beans. Heat a drizzle of cooking oil in a medium skillet over medium-high heat. Add green beans and cook, stirring occasionally, until tender and slightly charred, about 4-5 minutes. Zest the lemon over the beans, then season with salt and pepper. Remove from heat and stir in sliced scallions. Set aside.
3. Cook the chicken: Pat the chicken cutlets dry with paper towels. Season all over with the brown sugar bourbon seasoning. Heat a drizzle of cooking oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
4. Make the apple pan sauce: While the chicken rests, reduce heat to medium. Add 1 tablespoon butter to the skillet. Core and dice the apple (no need to peel). Add the apple and cook, stirring, for 1-2 minutes. Stir in the chicken stock concentrate and 1/4 cup water. Cook until slightly thickened, about 1 minute. Remove from heat and swirl in the remaining 1 tablespoon butter until melted. Season with salt and pepper.
5. Serve: Divide the garlic mashed potatoes and zesty green beans between plates. Top the potatoes with the chicken cutlets and spoon the apple pan sauce over the chicken. Enjoy!

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them horizontally to create thinner cutlets or pound them to even thickness for faster cooking.

What can I substitute for brown sugar bourbon seasoning?

Mix 1 teaspoon brown sugar, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder and a pinch of black pepper. Add a splash of bourbon if desired.

Can I make this dairy-free?

Use dairy-free sour cream and substitute the butter with a plant-based butter or oil. The mashed potatoes will still be creamy.