A sweet, tangy, flavorful glaze coats this Dump-and-Bake Bourbon Chicken for a deliciously easy weeknight dinner! Just stir everything together and bake it in the oven — your meal will be ready in about 30 minutes!
Let’s take a stroll through New Orleans and settle into a simple dish that will make your tastebuds sing!🎼
The perfect blend of Cajun-and-Asian cuisine, this Bourbon Chicken is like a party in your mouth. Hello, Mardi Gras!🎉
If you haven’t enjoyed Bourbon Chicken before, then let me fill you in. The dish is named for Bourbon Street in New Orleans, as well as for the bourbon whiskey that’s used as an ingredient in the sauce and marinade.
Classic Bourbon Chicken often includes soy sauce and ginger, for a bit of Asian-fusion flare. It’s a lot like the Chinese restaurant favorite — General Tso’s Chicken. This means that the meat is delicious when garnished with toasted sesame seeds and sliced green onions, and served with rice and broccoli.
If you want to put more of a Southern emphasis on your meal, try the Bourbon Chicken with a side of my Southern Green Beans. Grits, biscuits, or dinner rolls round out the supper perfectly.
That sweet-and-savory bourbon-spiked glaze is really what sets this meal apart! The Dump-and-Bake Bourbon Chicken is an easy twist on the same old, boring chicken breasts. Cheers!
DUMP-AND-BAKE BOURBON CHICKEN
Dump-and-Bake Bourbon Chicken
- 1 ½ - 2 lbs. boneless skinless chicken breasts*
- ½ cup maple syrup
- 2 tablespoons brown sugar
- ½ cup Dijon mustard
- ¼ cup bourbon
- 2 tablespoons soy sauce
- 1 tablespoon dried minced onion
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- Salt and pepper
- For garnish: sliced green onion toasted sesame seeds
- For serving: cooked rice
- Preheat oven to 425 degrees F.
- In a bowl, whisk together maple syrup, brown sugar, mustard, bourbon, soy sauce, onion, ginger, garlic powder, and ¼ teaspoon salt.
- Place chicken in a medium baking dish (about 11-inch by 7-inch, or any size that comfortably holds your chicken) that has been sprayed with cooking spray.
- Sprinkle chicken with a little bit of salt and pepper, to taste.
- Pour sauce over chicken and toss to make sure that each piece of chicken is well coated.
- Bake, uncovered, for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving and garnish with sliced green onion and toasted sesame seeds!
*I used 5 very small chicken breasts that totaled 1 ½ lbs. The 5-ounce chicken breasts were cooked through in 30 minutes. If you use much thicker, larger chicken breasts, you will need to increase the cooking time to about 45-50 minutes.
Nutrition information includes all of the sauce in the pan. If you serve less sauce on the plates, the nutrition facts will vary greatly (with less sugar and less carbs).
Cooking just for Two? Cut all of the ingredients in half and bake in a small dish. Cooking instructions remain the same.