This Bourbon Chicken with Broccoli is juicy, sweet, and savory all at once — a comforting weeknight winner that tastes like takeout but comes together in under 30 minutes. The sauce is glossy and slightly caramelized from a splash of bourbon, while tender chicken bites and crisp-tender broccoli make each forkful satisfyingly balanced. Fun fact: bourbon chicken likely got its name from the sauce rather than any boozy cooking — most of the alcohol cooks off, leaving only the deep, warm flavor.
Simple to prepare, quick to cook, and loved by kids and adults alike, this recipe brings restaurant-style flavor to your kitchen without fuss. If you enjoy creamy, comforting mains like my creamy chicken pasta, you’ll find the same homey satisfaction here — and you can swap sides to change the vibe. Give this one a try tonight and watch it become an instant family favorite. Creamy Chicken Pasta with Bacon
What is Bourbon Chicken with Broccoli?
What’s in a name? Bourbon Chicken with Broccoli sounds fancy, doesn’t it — but is it bourbon or a personality trait? This dish is named for the distinct caramelized sauce featuring a splash of bourbon that gives it warmth and depth. Wondering if it’s actually from Bourbon Street? Maybe — but many believe it’s a modern American adaptation of Asian-style stir-fries with a bourbon twist. After one bite, you’ll agree that “the way to a man’s heart is through his stomach.” Who knew a little bourbon and honey could be so persuasive? Ready to experiment? Grab your pan and let’s make something memorable.
Why You’ll Love This
- Flavor highlight: A sticky, slightly sweet bourbon-soy glaze coats each chicken piece, balancing savory, sweet, and umami notes. The garlic brightens everything, and the broccoli adds a fresh crunch.
- Cost-saving: Making this at home is far cheaper than ordering takeout. A couple of chicken breasts and pantry staples go a long way, and you’ll have leftovers for lunches.
- Standout toppings: Sprinkle toasted sesame seeds, sliced green onions, or a squeeze of lime for brightness. These small additions elevate the dish and make it look restaurant-worthy.
If you loved our baked broccoli cheese balls for a veggie side, this entrée pairs beautifully and keeps weeknight prep efficient. Baked Broccoli Cheese Balls
Give it a try — you’ll be making it again.
How to Make:
Quick Overview
This recipe is straightforward: sear bite-sized chicken until golden, mix a simple bourbon-soy-honey sauce, simmer until glossy and slightly thickened, and serve with steamed broccoli. The result is a tender, saucy main with a hint of caramelization. Prep takes about 10 minutes and cooking about 15 minutes for a total of 25 minutes. The standout element is the rich, sticky sauce that clings to every piece of chicken.
Ingredients
- 2 chicken breasts, diced into 1-inch pieces
- 1/2 cup bourbon (room temperature)
- 1/4 cup soy sauce (low-sodium preferred)
- 1/4 cup honey (light or wildflower)
- 2 cloves garlic, minced
- 1 cup broccoli florets, washed and trimmed
- 1 tbsp olive oil (for sautéing)
Directions
- Prepare ingredients: Dice the chicken into roughly 1-inch cubes so they cook evenly. Mince the garlic and trim the broccoli into bite-sized florets. Measure out the bourbon, soy sauce, and honey.
- Heat the skillet: Place a large skillet or frying pan over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking.
- Sauté chicken: Add the diced chicken in a single layer without crowding. Let it cook undisturbed for about 2 minutes to get a golden sear, then stir and cook for another 2–3 minutes until the outside is golden and the chicken is mostly cooked through (internal color should be opaque).
- Mix the sauce: While the chicken sears, whisk together 1/2 cup bourbon, 1/4 cup soy sauce, 1/4 cup honey, and 2 minced garlic cloves in a small bowl.
- Add sauce to chicken: Pour the sauce mixture over the chicken in the hot skillet. Stir to combine and bring to a gentle simmer.
- Simmer and reduce: Reduce heat to medium-low and simmer uncovered for about 8–10 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken. The sauce should be glossy and cling to the pieces.
- Steam broccoli: While the sauce reduces, place broccoli florets in a steamer basket over boiling water for 3–4 minutes until crisp-tender. Alternatively, microwave broccoli with a splash of water for 2 minutes covered.
- Combine and finish: Once the sauce is thickened and the chicken is fully cooked (internal temperature 165°F or juices run clear), remove from heat. Serve the bourbon chicken over or alongside the steamed broccoli. Garnish with sliced green onions or toasted sesame seeds if desired.
What to Serve With
- Rice: Steamed white rice, jasmine rice, or brown rice soak up the sauce perfectly.
- Noodles: Wide rice noodles or lo mein for a takeout-style plate.
- Vegetables: Stir-fried snap peas, roasted carrots, or sautéed bell peppers add color and texture.
- Salad: A crisp cucumber salad or simple mixed greens with a tangy vinaigrette balances richness.
- Drinks: Pair with an ice-cold soda, sparkling water with lime, or a light beer for adults.
Top Tips for Perfecting
- Substitute wisely: Use chicken thighs for juicier results and more forgiving cooking. Swap bourbon for chicken broth plus a splash of vanilla extract if you prefer non-alcoholic.
- Control sweetness: Taste the sauce as it reduces — add more soy for saltiness or more honey for sweetness. A small squeeze of lemon or lime brightens the flavor.
- Browning is key: Don’t overcrowd the pan; give the chicken room to brown. Good sear = better flavor.
- Reduce safely: Simmer on medium-low to avoid burning the honey. If sauce thickens too quickly, add a tablespoon of water.
- Avoid overcooking broccoli: Aim for crisp-tender to keep texture contrast with the saucy chicken.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep the chicken and broccoli together or separate if you prefer.
- Freezing: You can freeze the cooked bourbon chicken (without broccoli) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet over medium-low with a splash of water to loosen the sauce and avoid drying out the chicken. Microwaving works too; cover and heat in 30-second intervals, stirring between bursts.
- Best practice: Reheat just until warm to maintain tenderness and sauce texture. If broccoli becomes soft, quickly sauté or microwave a fresh batch for serving.
FAQs
Can I make this without bourbon?
Yes. Substitute an equal amount of low-sodium chicken broth and add a splash (1/4 tsp) of vanilla extract to mimic the caramel notes. The dish will still be flavorful.
Is the alcohol in the bourbon cooked off?
Most of the alcohol cooks off during simmering, leaving the flavor. To be safe for children or guests avoiding alcohol, use the non-alcoholic substitution above.
Can I use frozen broccoli?
Yes — thaw and drain excess water, then steam or sauté briefly to avoid sogginess. Frozen broccoli works in a pinch but fresh gives the best texture.
How can I thicken the sauce more?
Let it simmer uncovered to reduce. If you need a quicker fix, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce until it thickens.
Can I double this recipe?
Absolutely. Use a larger skillet or cook in batches to maintain even browning. Doubling the sauce ingredients will give the right balance for more chicken.
Conclusion
Bourbon Chicken with Broccoli is a fast, flavorful weeknight recipe that tastes like a treat but cooks like a weekday dinner. It’s simple to prepare, budget-friendly, and flexible enough to adapt to what you have on hand. If you want more inspiration for bourbon-style or quick chicken dishes, check out this Bourbon Chicken with Broccoli – The Frugal Girl for another take on the classic, or try a different quick Bourbon Chicken Recipe (25 Minutes!) – Nourish and Fete for timing and technique ideas. Give this recipe a shot, invite the family, and enjoy a cozy, delicious meal together.
Bourbon Chicken with Broccoli
Equipment
- Large Skillet
- Steamer Basket
- Mixing Bowl
Ingredients
Chicken
- 2 breasts chicken, diced into 1-inch pieces
Sauce
- 1/2 cup bourbon room temperature
- 1/4 cup soy sauce low-sodium preferred
- 1/4 cup honey light or wildflower
- 2 cloves garlic, minced
Vegetables
- 1 cup broccoli florets, washed and trimmed
- 1 tbsp olive oil for sautéing
Instructions
- Prepare ingredients: Dice the chicken into roughly 1-inch cubes so they cook evenly. Mince the garlic and trim the broccoli into bite-sized florets. Measure out the bourbon, soy sauce, and honey.
- Heat the skillet: Place a large skillet or frying pan over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking.
- Sauté chicken: Add the diced chicken in a single layer without crowding. Let it cook undisturbed for about 2 minutes to get a golden sear, then stir and cook for another 2–3 minutes until the outside is golden and the chicken is mostly cooked through (internal color should be opaque).
- Mix the sauce: While the chicken sears, whisk together 1/2 cup bourbon, 1/4 cup soy sauce, 1/4 cup honey, and 2 minced garlic cloves in a small bowl.
- Add sauce to chicken: Pour the sauce mixture over the chicken in the hot skillet. Stir to combine and bring to a gentle simmer.
- Simmer and reduce: Reduce heat to medium-low and simmer uncovered for about 8–10 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken. The sauce should be glossy and cling to the pieces.
- Steam broccoli: While the sauce reduces, place broccoli florets in a steamer basket over boiling water for 3–4 minutes until crisp-tender. Alternatively, microwave broccoli with a splash of water for 2 minutes covered.
- Combine and finish: Once the sauce is thickened and the chicken is fully cooked (internal temperature 165°F or juices run clear), remove from heat. Serve the bourbon chicken over or alongside the steamed broccoli. Garnish with sliced green onions or toasted sesame seeds if desired.