I’ll admit it... I love sheet pan chicken! And when that chicken comes with a sauce? I’m a happy camper. This Sheet Pan Bourbon Chicken is one of my all-time favorites, and yes, it’s mostly because of the sauce.

We’re talking juicy chicken cutlets smothered in a sweet and savory bourbon maple glaze, piled with tender onions and mushrooms, and topped with melty, golden Provolone. It looks like you spent the afternoon juggling a million pans. You didn’t. It’s one skillet and one sheet pan, and nobody ever has to know!

Fancy enough for company, easy enough for a Tuesday. That’s what I call Sparkle Without the Splurge.

Why You’ll Love This Sheet Pan Bourbon Chicken

• It’s all about the sauce. Bourbon, maple syrup, Dijon, and balsamic cook down into a glossy glaze that’s sweet, tangy, and a little smoky.
• It looks way fancier than it is. It’s restaurant-style smothered chicken from a few pantry staples.
• Minimal dishes. One skillet for the sauce, one sheet pan for baking. Lined with parchment, so cleanup is a breeze.
• Ready in about 35 minutes. Thin cutlets cook fast, so dinner gets on the table quickly.
• Cheese on top. Enough said.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts, sliced through the center into thin cutlets
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 small onion, sliced
• 4 oz fresh sliced mushrooms
• 4 slices Provolone cheese

For the Bourbon Maple Glaze:

• ¼ cup bourbon
• 2 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• ¼ teaspoon salt
• ¼ teaspoon pepper

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Tools You’ll Need

• Measuring cups and spoons
• Cutting board
• Sharp knife
• Large skillet
• Small sheet pan
• Parchment paper

How to Make Sheet Pan Bourbon Smothered Chicken

Preheat the oven to 400°F. Line a small baking sheet with parchment paper.

Slice each chicken breast through the center into thin cutlets, so you end up with 4 thin pieces.

Mix the 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder together. Sprinkle the mixture over both sides of the chicken.

Heat the olive oil in a large skillet over medium heat. Add the chicken and sear for 1 minute. Flip and sear for 1 more minute. The chicken won’t be cooked through yet; the oven finishes the job.

Remove the skillet from the heat and transfer the chicken to a plate. Add the bourbon to the skillet carefully.

Return the skillet to medium heat and cook the bourbon for 3 minutes.

Whisk in the maple syrup, Dijon mustard, balsamic vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper.

Add the onions and mushrooms and simmer for 3 to 4 minutes.

Arrange the chicken on the prepared sheet pan. Top each piece with some of the onions, mushrooms, and glaze, then add a slice of Provolone.

Bake for 10 to 15 minutes, until the chicken is cooked through and the cheese is bubbly and golden.

Serve with your favorite sides and spoon any extra glaze over the top.

Tara’s Tips

• Always take the pan off the heat before adding bourbon. Alcohol can flare up near an open flame, so play it safe.
• Use a meat thermometer. Chicken is done at 165°F. A good instant-read thermometer [Amazon affiliate link] takes out the guesswork.
• Slice the cutlets evenly. Even thickness means even cooking. If one side is thicker, give it a few whacks with a meat mallet [Amazon affiliate link].
• No bourbon on hand? Apple juice or chicken broth works in a pinch. It won’t taste the same, but it’s still delicious.
• Swap the cheese. Swiss or mozzarella are both good stand-ins for Provolone.
• Don’t skip the parchment. The maple glaze gets sticky, and parchment saves you from scrubbing the pan.

What to Serve With Bourbon Smothered Chicken

• Mashed potatoes, to catch every drop of that sauce
• Roasted green beans or broccoli
• Buttered egg noodles or rice
• A simple side salad
• Warm dinner rolls for mopping up the glaze

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days.

Reheating: Warm in the oven at 350°F for about 10 to 15 minutes, until heated through. The microwave works too, but the oven keeps the cheese nice and melty.

Yield: 4

Sheet Pan Bourbon Smothered Chicken

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Sheet Pan Bourbon Smothered Chicken is the easy chicken dinner that tastes like you used every pan in the kitchen!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 boneless, skinless chicken breasts, sliced from the center into thin pieces
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 small onion, sliced
• 4 oz fresh sliced mushrooms
• 4 slices Provolone cheese
• FOR THE BOURBON MAPLE GLAZE
• ¼ cup bourbon
• 2 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Preheat the oven to 400 degrees. Line a small baking sheet with parchment paper. 
2. Slice each chicken breast into thin cutlets, so you have 4 thin chicken breasts.
3. Mix the 1 teaspoon salt, ½ teaspoon pepper and ½ teaspoon garlic powder together and sprinkle over both sides of the chicken.
4. Heat the olive oil in a large skillet over medium heat, then add the chicken breasts and sear for 1 minute. Flip the chicken over and sear for an additional minute.
5. Take the skillet off the heat, remove the chicken, and carefully add the bourbon to the skillet.
6. Cook over medium heat and cook for 3 minutes.
7. Whisk in the maple syrup, Dijon mustard, balsamic vinegar and the salt and pepper.
8. Add the onions and mushrooms.
9. Simmer for 3-4 minutes.
10. Arrange the chicken on the sheet pan. Top with a little of the onions, mushrooms and glaze, and a slice of Provolone cheese.
11. Bake for 10-15 minutes until chicken is cooked through. 
12. Serve with your favorite side dishes.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 243Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 55mgSodium: 935mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 22g

The Sweet and Savory Wrap-Up

Some nights you want dinner that feels a little special without a sink full of dishes to prove it. This Sheet Pan Bourbon Chicken is my go-to for exactly that: big flavor, a sauce worth bragging about, and a cleanup that keeps your secret.

Go ahead and let them think you worked hard. I won’t tell.