Brown Sugar Bourbon Chicken
with Apple Pan Sauce, Scallion Mashed Potatoes & Brussels Sprouts
- Milk
Always raising the bar, this week, our chefs amped up pork chop flavors big time! Tender chops are coated in McCormick Grill Mates Brown Sugar Bourbon Seasoning (which is all kinds of savory-sweet), then cooked and topped with a buttery apple pan sauce. Crispy roasted Brussels sprouts and scallion-flecked mashed potatoes pair perfectly with the main event. Winner, winner, pork chop dinner!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
1 unit
Brown Sugar Bourbon Seasoning
1 unit
Apple
12 ounce
Chicken Cutlets
2 unit
Scallions
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
½ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
While potatoes cook, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until lightly browned, 20-25 minutes.
Meanwhile, halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
Pat pork* dry with paper towels and season all over with Brown Sugar Bourbon Seasoning.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium.
Turn off heat; transfer pork to a plate. Wipe out pan.
Swap in chicken* for pork; cook until cooked through, 3-5 minutes per side.
Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for pork over medium-high heat. Add apple and scallion whites; season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 minutes.
Stir in stock concentrate, ½ cup water (¾ cup for 4), and ½ tsp sugar (1 tsp for 4). Cook until sauce has thickened and apple is tender, 5-7 minutes.
In the last 2 minutes of cooking, return pork to pan until warmed through. Season with salt and pepper. Turn off heat.
Use pan used for chicken here.
Mash potatoes until mostly smooth.
Stir in scallion greens, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a splash of reserved potato cooking liquid. Season with salt and pepper. Keep covered until ready to serve. TIP: If needed, add more reserved potato cooking liquid a splash at a time until potatoes are smooth and creamy.
Divide pork, mashed potatoes, and Brussels sprouts between plates. Top pork with apple pan sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the brown sugar bourbon seasoning, with some calling it "awesome" and "next level." The apple pan sauce surprised and delighted most.
- Ease of prep: Some found timing tricky with multiple components, but many praised how easy and quick it was to prepare.
- Suggestions: Consider air frying the chicken to avoid splatter. For crispier Brussels sprouts, reduce oven time or try sautéing instead.
- Leftovers: Several mentioned generous portions, with some having enough for leftovers. A few wanted more Brussels sprouts or larger chicken pieces.
- Substitutions: Many enjoyed swapping chicken for pork, though some felt pork might pair better with the apple sauce.
Reviews from our home cooks
This was really good! I felt like it was one of the more filling Hello Fresh meals. The apple pan sauce was great - both as a topping for the meat/potatoes but honestly I would make it again just as a side dish too - it was really just a cool unique dish. I swapped the pork chopped out for chicken cutlets and it did not disappoint. The bourbon spice packet made a nice crisp coating when I pan-seared the chicken. I would add that 20-25 minutes in the oven was a little long for the Brussels sprouts. Maybe I'm adding too much olive oil but they were really quite charred on the outer leaves and I wish I had checked on them sooner.
I skipped the pan sauce completely because we grilled the seasoned chicken and it was SO GOOD as-is. We cooked the brussels on the grill in a foil packet as well and they came out beautifully. The potatoes were the perfect side dish to complete the meal. This a great, versatile meal!
Very good. I have had this with both chicken and pork chops, and we like the pork chops better with the apple pan sauce. Very tasty.
This one was easy to do and the timing was pretty close. I shifted the order a bit; got the brussels sprouts in the oven first, then the potatoes, then chop the apple while the chicken cooked. It all came up at the same time without "park on warmer until ready to serve" being necessary.
The brussels sprouts were bad so we had to substitute with green beans. This recipe is a bit sweet so it needed something to balance out the sweetness. I would recommend others to go by what they are used to in regards to cooking times and moving the meat in the pan, otherwise it will end up a bit burnt. I would add the scallions as a topper to the mashed potatoes rather than mixing it all in. The scallions ended up being a bit too much for our tastes.
I could go with another side rather than Brussels sprouts but the brown sugar bourbon chicken was AMAZING!
This was tasty. The mash potatoes were a hit and the bourbon chicken flavor was good. That sauce even made the brussel sprouts taste good. Could have done w/o the apples tho.
Fantastic with a shot of Maker's Mark bourbon added to the apples to de-glaze the pan!
Best flavor, moist chicken, bourbon glaze is awesome just never enough. The brussel sprouts were amazing!
Apple mashed potato combo is great. Brussels were a bit boring and I might do balsamic vinegar next time.
