Brown Sugar Bourbon Chicken with Apple Pan Sauce, Garlic Mashed Potatoes and Zesty Green Beans

This brown sugar bourbon chicken recipe is a sweet and savory weeknight winner. Chicken cutlets are seasoned with a warm brown sugar bourbon spice blend, then seared until golden and juicy. A quick apple pan sauce, enriched with butter and chicken stock, adds a luscious finish.

On the side, creamy garlic mashed potatoes and bright green beans with a hint of lemon and scallions round out the plate. It’s a satisfying, restaurant-quality meal you can make at home in just 35 minutes.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Dice potatoes into 1-inch cubes. Add potatoes to boiling water and cook until tender, about 15-20 minutes. Drain and return to pot.
2. While potatoes cook, trim green beans. Zest and juice half the lemon. Mince garlic. Thinly slice scallions. Core and dice apple into 1/2-inch pieces.
3. Pat chicken cutlets dry with paper towels. Season all over with brown sugar bourbon seasoning, salt and pepper.
4. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add diced apple and cook, stirring, until softened, about 2 minutes. Stir in chicken stock concentrate and 1/4 cup water. Simmer until slightly thickened, 1-2 minutes. Remove from heat and stir in remaining 1 tablespoon butter. Season with salt and pepper.
6. In the same pot with potatoes, add sour cream, olive oil and half the minced garlic. Mash until smooth. Season with salt and pepper. Cover to keep warm.
7. Wipe skillet clean. Heat 1 teaspoon olive oil over medium-high heat. Add green beans and cook, stirring, until bright green and tender, 4-5 minutes. Add remaining garlic, lemon zest and a squeeze of lemon juice. Cook 1 minute more. Season with salt and pepper.
8. Serve chicken with apple pan sauce, garlic mashed potatoes and zesty green beans. Garnish with sliced scallions.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to create thin cutlets or pound them to even thickness for quicker cooking.

What can I substitute for sour cream in the mashed potatoes?

You can use plain Greek yogurt or cream cheese for a similar creamy texture.

How do I store leftovers?

Store chicken, potatoes and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.