Creamy Bourbon Chicken With Mushrooms Recipe

bourbon chicken
Diana Rattray
Prep: 8 mins
Cook: 22 mins
Total: 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
475 Calories
29g Fat
12g Carbs
40g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 475
% Daily Value*
Total Fat 29g 37%
Saturated Fat 15g 73%
Cholesterol 162mg 54%
Sodium 245mg 11%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 40g
Vitamin C 3mg 13%
Calcium 56mg 4%
Iron 3mg 14%
Potassium 513mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bourbon adds a taste of Kentucky to this fabulous chicken dish. The bourbon is used to baste the chicken as it's sautéed. Mushrooms and cream are added to the skillet, making a simple sauce with rich complexity in its flavors. 


  • 6 boneless chicken breast, skin removed, or bone-in breasts

  • Salt, to taste

  • Ground pepper, to taste

  • 1/2 cup all-purpose flour

  • 3 tablespoons butter, divided

  • 2 tablespoons extra-virgin olive oil

  • 2 medium green onions, chopped

  • 1/3 cup good-quality bourbon

  • 8 ounces sliced mushrooms

  • 1 cup heavy cream

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 200 F or "warm" setting.

  3. Sprinkle chicken breasts with salt and pepper; lightly dust with flour. Set aside.

  4. In a large, heavy skillet over low heat, heat 2 tablespoons of butter with the olive oil. Add the chicken pieces and chopped green onions, and sauté, turning pieces frequently, until chicken is golden and tender, ​or about 15 to 20 minutes.

  5. If using bone-in chicken with skin, sear it first, skin-side down, and cook it for about 10 to 15 minutes longer than the boneless chicken, or until the chicken is tender and juices run clear.

  6. While the chicken cooks, baste it with a few spoonfuls of the bourbon every few minutes, adding in very small amounts so the liquid cooks off while the chicken cooks.

  7. When the chicken is cooked through and golden, transfer to a warm platter and keep warm in the warming drawer or heated oven. 

  8. Add sliced mushrooms to the skillet (the bourbon should have evaporated by now) with remaining tablespoon of butter and sauté, stirring constantly, for about 3 minutes.

  9. Add the heavy cream to the mushrooms and scrape the pan to loosen any browned bits in the bottom of the skillet. Simmer until the sauce mixture is hot and starting to thicken. Taste the sauce and add salt and pepper to taste.

  10. Pour the sauce over the chicken to serve.