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Brown Sugar Bourbon Chicken
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Brown Sugar Bourbon Chicken

Brown Sugar Bourbon Chicken

with Garlic Mashed Potatoes & Broccoli

Winner, winner, chicken dinner! Chicken cutlets are satisfying, speedy, and oh-so versatile, which is why our chefs are always thinking up new ways to take them to the next level. This week, they amped up the flavors… big time! Sweet and savory is the name of the game here. Coated in brown sugar bourbon spice, these cutlets are seared and topped with a buttery apple pan sauce. Zesty broccoli and garlic mashed potatoes pair perfectly with the main event. Prepare yourself for a flavor explosion.

Protein Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


1 clove


2 unit


10 ounce

Chicken Cutlets

10.8 g

Brown Sugar Bourbon Seasoning

1 unit


1 unit

Chicken Stock Concentrate

1.5 tablespoon

Sour Cream

(Contains Milk)

8 ounce

Broccoli Florets

1 unit


Not included in your delivery



1 tablespoon

Cooking Oil

½ teaspoon


2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories610 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate60 g
Sugar18 g
Dietary Fiber9 g
Protein40 g
Cholesterol145 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Baking Sheet
Paper Towel
Large Pan
Potato Masher



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Peel garlic. Cut broccoli into bite-size pieces if necessary. Halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Cook Potatoes & Garlic

• Place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes and garlic to pot. • Keep covered off heat until ready to mash.

Roast Broccoli

• Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

Cook Chicken

• While broccoli roasts, pat chicken* dry with paper towels. Season lightly with salt and pepper, then rub all over with Brown Sugar Bourbon Seasoning. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.

Make Sauce

• Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in same pan 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, and ½ tsp sugar. (For 4, use ¾ cup water and 1 tsp sugar.) Cook until apple is tender and sauce has thickened, 5-7 minutes. Season with salt and pepper. • In the last 2 minutes, add chicken to pan; turn a few times to coat.

Mash Potatoes & Garlic

• While sauce cooks, mash drained potatoes and garlic with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. TIP: If necessary, rewarm over low heat.

Finish & Serve

• Carefully toss roasted broccoli with lemon zest. • Divide chicken, garlic mashed potatoes, and zesty broccoli between plates. Spoon remaining sauce from pan over chicken and garnish with scallion greens. Serve with lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165º.