Sheet Pan Bourbon Smothered Chicken

This Sheet Pan Bourbon Smothered Chicken is loaded with big sweet and savory flavors. Tender chicken is smothered with sautéed onions, mushrooms, a rich bourbon maple glaze, and melty Provolone cheese for an easy dinner that’s perfect for busy weeknights.

this recipe!

Try my sheet pan Mississippi Chicken & Potatoes and this Sheet Pan Pork Chops recipe next!

Why You’ll Love This Recipe

• Big flavor: The bourbon maple glaze combines sweet maple syrup, tangy Dijon, and balsamic vinegar for a rich, savory sauce.
• Quick and easy: Thin chicken cutlets cook quickly, making this a great choice for a busy weeknight dinner.
• Loaded with toppings: Sautéed mushrooms, onions, and melted Provolone turn simple chicken breasts into serious comfort food.
• Easy to serve: Pair it with mashed potatoes, rice, roasted vegetables, or your favorite simple side dish.

Ingredients You’ll Need

• 2 boneless, skinless chicken breasts, sliced from the center into thin pieces
• 1 tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• 1 tbsp olive oil 
• 1 small onion, sliced
• 4 oz fresh sliced mushrooms 
• 4 slices Provolone cheese 
• For the Bourbon Maple Glaze:
• ¼ cup bourbon 
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• ¼ tsp salt
• ¼ tsp pepper

Step by Step Instructions

STEP ONE – Preheat the oven to 400°F and line a small baking sheet with parchment paper.

STEP TWO – Slice each chicken breast through the center horizontally to create 4 thin chicken cutlets.

STEP THREE – In a small bowl, combine the salt, pepper, and garlic powder. Season both sides of the chicken evenly with the mixture.

STEP FOUR – Heat the olive oil in a large skillet over medium heat. Add the chicken and sear for 1 minute. Flip and sear for an additional 1 minute. Remove the chicken from the skillet and set aside.

STEP FIVE – Remove the skillet from the heat and carefully pour in the bourbon. Return the skillet to medium heat and cook for 3 minutes.

STEP SIX – Whisk in the maple syrup, Dijon mustard, balsamic vinegar, salt, and pepper until well combined.

STEP SEVEN – Add the sliced onions and mushrooms to the skillet and simmer in the bourbon maple glaze for 3 to 4 minutes, stirring occasionally.

STEP EIGHT – Arrange the seared chicken cutlets on the prepared sheet pan. Spoon some of the onions, mushrooms, and bourbon maple glaze over each piece of chicken.

STEP NINE – Top each chicken cutlet with a slice of Provolone cheese.

STEP TEN – Bake for 10 to 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

STEP ELEVEN – Serve warm with your favorite side dishes, spooning any extra onions, mushrooms, and glaze over the chicken.