Kahlua Chicken
Indulge in the rich and flavorful fusion of sweet and savory with this Kahlua Chicken recipe! Succulent boneless chicken breasts are seared to golden perfection before being simmered in a luxurious sauce made with Kahlua liqueur, garlic, honey, soy sauce, and fresh herbs. The unique addition of Kahlua adds a subtle depth and caramel-like undertone to the dish, perfectly balancing the umami flavors of chicken broth and soy sauce. Ready in just 40 minutes, this dish is ideal for a quick and elegant dinner. Serve it over fluffy rice, creamy mashed potatoes, or alongside roasted vegetables, and let the bold, aromatic sauce transform an everyday meal into a crowd-pleasing culinary delight. Perfect for fans of creative chicken recipes and those looking to elevate their weeknight dinners!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 0.5 cup Kahlua liqueur
- 0.5 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil and butter in a large skillet over medium heat until the butter melts and starts to bubble.
Add the chicken breasts to the skillet and sear on each side for 3-4 minutes, until golden brown. Remove the chicken breasts from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Pour in the Kahlua liqueur, scraping the bottom of the skillet to release any browned bits. Simmer for 2 minutes to let the alcohol cook off.
Stir in the chicken broth, soy sauce, honey, and fresh thyme. Mix well to combine all the flavors.
Return the chicken breasts to the skillet, spooning some of the sauce over them. Cover the skillet and reduce the heat to low.
Let the chicken simmer in the sauce for 15-18 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove the chicken from the skillet and let it rest for 5 minutes. Meanwhile, let the sauce simmer without the lid for another 2-3 minutes to thicken slightly, if desired.
Serve the chicken with the sauce spooned over the top. Garnish with fresh parsley and pair with rice, mashed potatoes, or a side of roasted vegetables.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 62.4 g | ||
| Protein | 219.3 g | 439% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1940 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
