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This Applebee's copycat bourbon chicken and shrimp recipe delivers the same restaurant-quality flavors you love—crispy cornmeal-crusted chicken, tender shrimp, and a rich, smoky-sweet bourbon glaze that ties everything together.
I’ve perfected the marinade and cooking techniques to ensure the crust stays perfectly crispy while the meat remains juicy, just like the original. The key lies in the balance of spices, the right amount of bourbon in the sauce, and a foolproof baking method that guarantees consistent results every time.
The recipe begins with a dry rub for the chicken, combining paprika, garlic powder, and cornmeal to create that signature crust. Meanwhile, the shrimp get a quick marinade in lemon juice and spices before being sautéed to perfection.
The sauce, made with bourbon, brown sugar, and a touch of cream, simmers until it reaches that ideal balance of sweet, smoky, and tangy flavors. It’s the kind of dish that feels indulgent but is actually simpler to make at home than you’d think.
By the time you plate this dish, you’ll have golden-brown chicken with flaky, crispy edges, plump shrimp that’s cooked just right, and a glossy sauce that clings to every bite. The combination of textures and flavors—crunchy, tender, and rich—makes it a standout meal that’s perfect for weeknights or special occasions.
Serve it with mashed potatoes or crusty bread to soak up every last drop of that delicious sauce.
This recipe is designed to be copycat in every detail, from the marinades to the plating. Whether you're feeding a crowd or treating yourself to a restaurant-worthy dinner at home, the results will impress. Let’s get started on recreating this classic dish with professional-level precision.
Ingredients for applebee's bourbon chicken and shrimp copycat
Crispy chicken, tender shrimp, and a bourbon sauce that tastes just like Applebee's.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 lb | Peeled and deveined |
| Cornmeal 🌾 | ½ cup | Fine grind preferred |
| Paprika 🌶️ | 1 tbsp | Smoked for authentic flavor |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Bourbon 🍷 | ½ cup | 80-proof or higher |
| Brown Sugar 🍯 | ¼ cup | Light or dark |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Kosher Salt 🧂 | 1 ½ tsp | For seasoning |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Olive Oil 🫒 | 2 tbsp | For sautéing shrimp |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The chicken thighs are key here—they stay juicy while the cornmeal crust gets crispy. Look for bone-in, skin-on thighs at the meat counter—they hold up better during baking. I grab mine from Costco when I can, but the regular grocery store stuff works fine. For the shrimp, frozen works perfectly if you thaw them in cold water first. Just make sure they're peeled and deveined—no one wants to bite into a shell. The bourbon? Buffalo Trace or Maker's Mark are my go-tos, but any 80-proof will do.
No bourbon? Substitute apple cider or extra apple juice—it adds a similar sweetness. Short on heavy cream? Half-and-half or even whole milk will work, though the sauce won't be quite as rich. The cornmeal can be swapped for panko if you're in a pinch, but trust me on the full-fat version for the sauce. For the shrimp marinade, lemon zest adds extra brightness if you've got it. And if your garlic powder tastes dull, toast it in a dry pan for 30 seconds to wake up the flavor.
This sauce reheats beautifully—just warm it gently on the stove. The chicken and shrimp? Best served fresh, but leftovers keep for 3 days in the fridge. I like to portion the sauce into small containers so I can drizzle it over everything from eggs to mashed potatoes. The cornmeal crust stays crispy for about 2 days if you store it in an airtight container. Garnish with fresh parsley right before serving—it makes the whole dish look restaurant-worthy.
Why You'll Love This Recipe
- One-Pan Magic: Between us, I’ve tried separating chicken and shrimp—don’t. Toss them both on a sheet pan, drizzle with bourbon, and let the oven do the work. That crispy cornmeal crust on the shrimp? Zero extra bowls, zero stress.
- Bourbon-Kissed Crunch: Here’s what sold me—the shrimp gets that golden, buttery crust from the cornmeal and paprika, while the chicken stays juicy with a smoky-sweet glaze. It’s like Applebee’s took their famous bourbon sauce and made it better at home.
- Weeknight & Party Star: Honestly, I make this for lazy Tuesdays and when friends drop by. Double the shrimp for a crowd, or halve it for leftovers that reheat like a dream (yes, even the crust stays crispy).
- Budget-Friendly Feast: Chicken thighs and shrimp in one dish? That’s my wallet’s new best friend. The spices cost pennies, and you’re left with enough for lunches—no sad, dry reheated meals here. My daughter picks out the shrimp first, but still asks for seconds.
Step-by-step instructions for Applebee's copycat bourbon chicken and shrimp
Here's how to nail the signature crispy cornmeal crust and smoky-sweet bourbon sauce at home.
Season and Coat the Chicken with Cornmeal Mixture
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and pat them completely dry with paper towels. This step is crucial—any moisture will prevent that perfect crispy crust. In a large bowl, mix together 0.5 cup cornmeal, 1 tbsp paprika, 1 tbsp garlic powder, 0.5 tsp ground black pepper, and 1.5 tsp kosher salt. Toss the chicken pieces in this mixture until they're evenly coated, pressing gently to help the seasoning stick.
Let the seasoned chicken sit for 10 minutes while you prep the shrimp. This resting time helps the cornmeal adhere better, creating that signature crunch. I like to spread the chicken pieces out on a plate so they don't stick together—this makes the next cooking step much easier.
Sear the Chicken Until Golden Brown
Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed, add the chicken pieces and cook for 4-5 minutes per side until they develop a deep golden brown color. You're aiming for that crispy crust that's the hallmark of this dish. Don't overcrowd the pan—give each piece enough space to brown properly.
Once the chicken is golden and crispy, transfer it to a plate and set it aside. The chicken should be fully cooked through at this point, but we'll finish it in the oven later. Keep the skillet warm for the shrimp—we'll use the same pan to prevent cross-contamination.
Sauté the Shrimp Until Pink and Cooked Through
Add 2 tbsp butter to the same skillet (no need to wipe it clean—those browned bits add flavor) and increase the heat to medium-high. Add the 1 lb peeled and deveined large shrimp and cook for 2-3 minutes per side until they turn pink and opaque. The shrimp should curl slightly at the edges—that's your sign they're done. Season lightly with 0.25 tsp kosher salt and 0.125 tsp ground black pepper while they cook.
Remove the shrimp from the skillet and set them aside with the chicken. We'll hold both proteins while we make the sauce. The shrimp should be perfectly cooked through with a tender, slightly sweet flavor that pairs beautifully with the bourbon sauce.
Make the Smoky Bourbon Sauce
Reduce the heat to medium and add 3 minced garlic cloves to the skillet, cooking for 30 seconds until fragrant. Pour in 0.5 cup bourbon and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the bourbon simmer for 2-3 minutes until it reduces by about half and the alcohol smell dissipates.
Stir in 0.25 cup brown sugar and 0.5 cup heavy cream, then bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon. If it's too thick, add 1-2 tablespoons of water to reach your desired consistency. The sauce should be smooth with a beautiful caramel color and a rich, slightly smoky aroma.
Finish with Lemon and Combine Everything
Return the chicken and shrimp to the skillet and pour the sauce over them. Toss everything together gently to coat the proteins evenly. Stir in 2 tbsp lemon juice and cook for 1-2 minutes just to heat everything through and let the flavors meld. The lemon brightens the dish and cuts through the richness of the bourbon sauce.
Taste and adjust the seasoning if needed—you might want to add a pinch more salt or a splash more lemon juice. Transfer the bourbon chicken and shrimp to a serving platter and garnish with 0.25 cup chopped fresh parsley. Serve immediately with your choice of sides like mashed potatoes, crusty bread, or a fresh green salad. The dish is best enjoyed while the crust is still crispy and the sauce is warm.
Pro Tips For Making Applebee'S Bourbon Chicken And Shrimp Copycat
- CRUST THE SHRIMP FIRST: I learned this the hard way—coat your shrimp in cornmeal before adding them to the pan. The recipe calls for tossing everything together, but the shrimp need that initial dry crust to stick properly. Skip this, and you’ll end up with soggy, flavorless shrimp that just swim in sauce.
- USE COLD CHICKEN THIGHS: Take the chicken straight from the fridge—no thawing needed. Cold meat seals better when it hits the hot pan, creating a tighter crust that won’t fall apart when you flip. I used to bring them to room temp, and the coating always turned to dust.
- WATCH THE SHRIMP’S COLOR: Don’t wait for the shrimp to turn pink—it’ll be overcooked and rubbery by then. Aim for a golden-brown crust in about 2-3 minutes per side. If you’re crowding the pan, they’ll steam instead of sear, and that’s when things go wrong.
- SWAP PAPRIKA FOR SMOKED: The recipe calls for regular paprika, but smoked paprika adds depth that cuts through the sweetness of the bourbon glaze. Use half regular, half smoked—it’s a small tweak that makes the dish taste like it came from a restaurant kitchen, not a copycat attempt.
Storing and reheating this dish
Refrigerator Storage
The chicken and shrimp are best enjoyed fresh, but you can store leftovers in an airtight container for up to 3 days in the refrigerator. I recommend separating the components—keep the chicken and shrimp in one container and the sauce in another.
This prevents the crust from getting soggy and keeps the sauce from absorbing odors. Let everything cool completely before storing to avoid condensation, which can make the cornmeal crust lose its crispiness. 💫
Freezer Storage
For longer storage, freeze the chicken and shrimp separately in single-layer trays before transferring to freezer-safe bags. The sauce freezes beautifully too—just portion it into ice cube trays or small containers for easy reheating later.
Label everything with the date, as the chicken and shrimp maintain quality for up to 2 months, while the sauce lasts 3 months. Thaw overnight in the fridge for best results. ❄️
Reheating Chicken
To revive the crispy crust, reheat the chicken in a skillet over medium heat for 3-4 minutes per side until warmed through. Add 1 tablespoon of butter to the pan to help restore that golden crunch.
Alternatively, pop the chicken in the oven at 375°F for 8-10 minutes on a wire rack to avoid steaming. The key is high heat and minimal moisture to keep that texture intact. 🔥
Reheating Shrimp
Shrimp reheat best in a sauté pan with 1 tablespoon of butter over medium heat for 1-2 minutes. They cook quickly, so keep an eye on them to avoid overcooking. If reheating from frozen, add 1 extra minute to ensure they reach 145°F internal temperature.
For a quick fix, microwave them for 20 seconds on high power, but the texture won’t be as crispy. 🦐
Sauce Revival
Warm the sauce in a small saucepan over low heat until just simmering—3-4 minutes is all it needs. If it thickens too much, thin it with 1 tablespoon of water or chicken broth.
Avoid boiling, as this can make the sauce separate. For extra richness, stir in 1 teaspoon of butter at the end. The sauce reheats even better the second time around! 💡
Reassembling the Dish
When ready to serve, combine the reheated chicken and shrimp with the warmed sauce in a skillet over low heat. Toss gently to coat, then finish with a squeeze of lemon juice and a sprinkle of fresh parsley.
Serve immediately with sides like garlic mashed potatoes or crusty bread to soak up every last drop of that flavorful sauce. The dish tastes just as good reheated as it does fresh! 🍽️
Nutrition facts
Frequently asked questions
Can I make this recipe without bourbon?
If you don't have bourbon, substitute with apple cider or apple juice for a similar sweetness. For a non-alcoholic version, use a mix of apple cider vinegar and brown sugar to mimic the depth of flavor. The sauce will still taste rich and caramelized, just with a slightly different profile.
How do I keep the cornmeal crust extra crispy?
Pat the chicken pieces completely dry before coating them in cornmeal—this is the #1 secret for crispiness. After baking, let them cool on a wire rack instead of a plate to prevent steam from making the crust soggy. For extra crunch, broil for 1-2 minutes at the end of cooking. Also, avoid storing the chicken in an airtight container—keep it uncovered or in a paper towel-lined box.
Can I bake the chicken instead of pan-searing?
Yes, but you'll need to adjust the method. Toss the cornmeal-coated chicken with 1 tbsp olive oil and spread it on a baking sheet. Bake at 400°F for 20-25 minutes, flipping halfway, until golden brown. For extra crispiness, broil for 2 minutes at the end. The texture will be slightly different but still delicious—just not as caramelized as pan-seared.
What's the best way to serve this dish?
Pair it with classic comfort foods like creamy mashed potatoes, buttery corn, or crusty dinner rolls to soak up the sauce. For a lighter option, serve with a fresh green salad or roasted vegetables. The rich, smoky flavors work especially well with honey-glazed carrots or garlic bread for a full restaurant-style meal.
Why did my sauce turn out too thin?
This usually happens if you didn't simmer the sauce long enough or used too much liquid. For a thicker sauce, reduce it on medium-low heat for an extra 2-3 minutes after adding the brown sugar and cream. If it's still too thin, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in. The sauce should coat the back of a spoon when done.