Best Applebee’s Inspired Bourbon Street Chicken
This Copycat Applebee’s Bourbon Street Chicken features juicy Cajun-seasoned chicken breasts topped with sautéed mushrooms, caramelized onions and a savory garlic butter pan sauce. Serve it with creamy mashed potatoes for an easy restaurant-style dinner ready in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: copycat recipe
Ingredients
Scale
For the Chicken
- 4 small boneless, skinless chicken breasts, about 6 ounces each
- 1 tablespoon olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt, or to taste
For the Mushrooms and Garlic Butter Sauce
- 3 tablespoons butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- ½ cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
For Serving, Optional
- Creamy mashed potatoes
- Steamed broccoli
Instructions
- Place the chicken breasts between two pieces of plastic wrap or parchment paper. Pound the thicker portions until each breast is approximately ½-inch thick.
- Pat the chicken dry with paper towels. Rub the olive oil over both sides.
- In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, black pepper and salt. Season both sides of the chicken evenly.
- Heat a large stainless-steel or cast-iron skillet over medium-high heat.
- Add the chicken breasts in a single layer. Cook without moving them for 5 to 7 minutes, or until the bottoms develop a dark golden crust.
- Flip the chicken and cook for another 4 to 6 minutes. The cooking time will depend on the thickness of the breasts. Transfer the chicken to a clean plate once the thickest portion reaches 165°F. Loosely cover with foil.
- Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet.
- Add the sliced mushrooms and onions. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Pour in the chicken broth and Worcestershire sauce. Scrape the browned bits from the bottom of the skillet with a wooden spoon.
- Simmer the sauce for 2 to 3 minutes, or until it reduces slightly. Stir in the remaining tablespoon of butter.
- Return the chicken and any juices from the plate to the skillet. Spoon the mushrooms, onions and garlic butter sauce over the chicken.
- Simmer for 1 to 2 minutes, just until the chicken is heated through. Sprinkle with chopped parsley and serve with mashed potatoes, if desired.
Notes
- Cajun seasoning blends vary in salt and heat. If your seasoning contains a lot of salt, reduce or omit the additional salt.
- Pound the chicken breasts to an even thickness so they cook evenly without drying out.
- Avoid overcrowding the skillet. Cook the chicken in batches if your pan is not large enough to hold all four breasts.
- The chicken is fully cooked when the thickest portion reaches an internal temperature of 165°F.
- For more heat, add ⅛ to ¼ teaspoon cayenne pepper to the seasoning mixture.
- To make Bourbon Street Chicken and Shrimp, sauté Cajun-seasoned shrimp for 1 to 2 minutes per side and add them to the skillet before serving.
- Verify that your Worcestershire sauce and Cajun seasoning are certified gluten free if needed.