If you’re searching for a weeknight dinner that hits that perfect balance between sweet, savory, and just a touch smoky, this sticky bourbon chicken with broccoli should be on your radar. The sauce is bold and complex—with hints of brown sugar, a splash of bourbon, and a mellow tang from vinegar—yet the recipe comes together easily in one pan. Serve it with fluffy rice and tender-crisp broccoli for a wholesome, satisfying meal that delivers big flavor with minimal effort.

It’s a dish that feels indulgent, but it’s made from everyday ingredients. The magic lies in the sauce, which clings beautifully to golden pan-seared chicken. Whether you’re meal prepping or feeding a hungry crowd, this version is simple to prepare and easy to customize.

The Secret Sauce: Why Bourbon Works

While many sauces rely on heavy seasoning or pre-made glazes, this one gets its character from real bourbon. It doesn’t overwhelm the dish but adds subtle depth—think warm vanilla notes and a mild smokiness that plays well with soy, garlic, and ginger. The alcohol cooks off, so you’re left with complexity, not sharpness.

If you prefer to avoid alcohol entirely, don’t worry—you can still achieve great results with a splash of apple juice or unsweetened apple cider as a non-alcoholic substitute. The sweetness and acidity mimic the bourbon’s impact nicely.

Ingredient Breakdown: Building Bold Flavor

Chicken Thighs: Juicy and forgiving, boneless skinless thighs are ideal for quick pan-cooking. They absorb flavor better than breasts and stay moist, even after simmering in sauce. For a leaner option, chicken breast can be used, though you’ll want to keep a close eye to avoid drying out.

Cornstarch: A light dusting gives the chicken a gentle crust and also helps thicken the sauce naturally as it simmers.

Bourbon: Adds rich, warm undertones to the sauce without making it taste boozy. A little goes a long way.

Soy Sauce: Delivers the salty umami backbone of the dish. Use low-sodium soy sauce to better control the overall salt level.

Brown Sugar & Ketchup: Together, they add sweet-tangy notes and help the sauce cling to the chicken like a glaze.

Apple Cider Vinegar: Balances out the sweetness and keeps the flavors bright.

Garlic & Ginger: Fresh, aromatic, and essential for that slightly Asian-inspired profile.

Red Pepper Flakes (Optional): For those who enjoy a mild heat that lingers, a pinch of this spice makes all the difference. Leave it out if you’re serving spice-sensitive eaters.

Broccoli: Adds texture, color, and a welcome freshness to contrast the sticky sauce. Steamed until just tender, it’s the perfect pairing.

Step-by-Step: From Skillet to Plate

1. Prep the Chicken
Start by cutting the chicken thighs into bite-sized pieces. In a medium bowl, toss them with cornstarch, salt, and pepper until each piece is evenly coated. This not only seasons the meat but helps create a light crust once cooked.

2. Sear for Flavor
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. Let it sear without stirring too much—this helps develop a golden crust. After 6–8 minutes, the chicken should be cooked through and lightly browned. Transfer to a plate and set aside.

3. Build the Sauce
In the same skillet, pour in the bourbon and scrape up any browned bits from the bottom. This deglazing step enhances flavor. Add the soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, red pepper flakes (if using), and chicken broth. Stir everything together and bring to a gentle simmer.

4. Simmer & Thicken
Return the chicken to the skillet and coat it in the sauce. Let it simmer for 5–7 minutes, uncovered. The sauce should thicken slightly and become glossy. If it seems too thin, you can let it bubble a bit longer. If it’s too thick, a splash of water or broth will loosen it up.

5. Steam the Broccoli
While the chicken simmers, steam your broccoli just until bright green and tender. Avoid overcooking—it should retain a bit of bite for the best texture contrast.

6. Serve It Up
Spoon the bourbon chicken over rice or quinoa, pile on the broccoli, and drizzle with extra sauce. A sprinkle of sesame seeds or chopped scallions can make a nice finishing touch, but they’re totally optional.

Serving Suggestions

This dish is made for bowls. Serve it over jasmine rice, brown rice, or even cauliflower rice for a lower-carb option. Noodles also work well if you’re looking to change things up. You can toss everything together or serve it in compartments, bento-style.

Make It Vegetarian or Vegan

To turn this into a plant-based meal, swap the chicken for crispy tofu or tempeh. Use vegetable broth in place of chicken broth and skip the bourbon or use a non-alcoholic alternative like apple cider.

Leftovers and Storage

Bourbon chicken keeps well and might taste even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently on the stovetop or in the microwave. If the sauce thickens too much after chilling, add a splash of broth or water to loosen it as it warms.

You can also repurpose leftovers into a wrap with shredded lettuce, or serve it cold in a rice bowl with avocado, pickled veggies, and a drizzle of spicy mayo.