Quick-cooking boneless chicken breasts glazed with a Jack Daniel’s Tennessee Honey and butter simple pan sauce makes for a delicious dinner.

Honey whiskey-glazed chicken with egg noodles and peas on a plate

This is a very simple recipe for boneless chicken breasts glazed in a quick pan sauce made with Jack Daniel’s Tennessee Honey and a little butter.

The sweet-smoky flavor combination of the liquor complements the chicken really nicely, without being overpowering. Try serving with egg noodles or mashed potatoes and a plain green vegetable or salad.

More chicken recipes:

Honey Whiskey-Glazed Chicken

Honey Whiskey-Glazed Chicken

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Quick-cooking boneless chicken breasts glazed with a Jack Daniel's Tennessee Honey and butter simple pan sauce makes for a delicious dinner.
Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
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Ingredients

  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs)
  • 2/3 cup flour
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper
  • 1-1/2 tablespoons vegetable oil
  • 1/4 cup Jack Daniels Tennessee Honey, or other honey whiskey
  • 3 tablespoons low-sodium chicken broth
  • 1 tablespoon butter

Instructions

  • If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
  • Combine the flour with the paprika, onion powder, 1 teaspoon of salt and a few grinds of black pepper. Dredge each piece of chicken in the flour, shake off the excess and set aside.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until barely golden, 1-1/2 minutes per side. Add the Tennessee Honey and chicken broth. Continue cooking the chicken for an additional 3 to 4 minutes, turning several times to coat with the sauce.
  • Transfer the chicken to a serving platter, then add the butter to the pan. Whisk until smooth, then spoon over the chicken and serve immediately.
Author: Lynne Webb
Course: Chicken
Cuisine: American
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