Applebee’s Bourbon Chicken And Shrimp Recipe: Crispy Parmesan Crunch with Sweet-Spiced Glaze

Recreating Applebee’s bourbon chicken and shrimp at home delivers that signature crispy parmesan crunch and sweet-spiced glaze that makes this dish so addictive. 💛 I’ve spent years perfecting restaurant-quality versions of crowd-pleasing dishes, and this one combines tender chicken, succulent shrimp, and a bourbon-infused sauce that’s impossible to resist.

The secret lies in the marinade and the crispy parmesan coating that gives it that signature crunch.

What sets this recipe apart is the balance of flavors—rich bourbon, sweet glaze, and savory parmesan—all coming together in one dish. The chicken and shrimp cook in just 30 minutes, making it perfect for a weeknight dinner that feels special.

I’ve simplified the process without sacrificing that restaurant-quality taste, so you get the same bold flavors at home.

By the time you serve this dish, you’ll have golden-brown chicken and shrimp with a crispy parmesan crust, all smothered in a sticky-sweet bourbon glaze. The aroma alone will have everyone gathered around the table, and the first bite delivers that perfect combination of textures and flavors.

This is the kind of meal that turns a simple dinner into an experience.

Serve it with a side of garlic mashed potatoes or a fresh garden salad to round out the meal. Here’s how to bring this iconic dish to your kitchen—restaurant-quality at home.

Ingredients for applebee’s bourbon chicken and shrimp

Crispy parmesan crust meets bourbon-sweet glaze—here’s what you’ll need for that iconic Applebee’s flavor at home.

The shrimp and chicken are the stars, so pick the freshest you can find. For shrimp, look for wild-caught or sustainably farmed at Whole Foods or the seafood counter—avoid the frozen stuff if you’re going for that restaurant-quality texture. Chicken thighs stay juicier than breasts, but if you prefer breasts, go for bone-in, skin-on for better flavor. The Parmesan is non-negotiable here—grate it yourself from a wedge (the pre-shredded kind gets clumpy). For bourbon, Maker’s Mark or Buffalo Trace add that authentic depth, but any good 80-proof whiskey works. The brown sugar should be packed—don’t scoop it loosely or you’ll end up with a dry glaze.

No bourbon? Apple cider or white grape juice works in a pinch, though the flavor won’t be identical. Short on Parmesan? Pecorino Romano at half the amount gives a similar sharpness. The ketchup can be swapped for tomato paste plus 2 tbsp water if you’re avoiding added sugars. Fresh garlic and onion are ideal, but powdered garlic and onion flakes (1 tsp each) save time. For the crust, if you don’t have extra flour, crushed cornflakes or panko add crunch. The lemon juice is key—bottled lemon juice works, but fresh brightens everything up. Need to prep ahead? Marinate the chicken and shrimp in the bourbon mixture for up to 4 hours before coating.

This dish tastes even better the next day—make extra and freeze portions. Store the uncooked, marinated protein in an airtight container for 1 day in the fridge, or 1 month frozen. The cooked version keeps for 3 days in the fridge, but reheat gently in a skillet with a splash of water to keep it moist. The glaze can be made 2 days ahead and reheated on the stove. Garnish with fresh parsley right before serving—it adds that final pop of color and freshness that makes it look restaurant-worthy. Serve with garlic mashed potatoes or a crisp salad to soak up all that bourbon goodness.

Step-by-step instructions for crispy parmesan chicken and shrimp

Here’s how to recreate that signature Applebee’s crunch and sweet-spiced glaze at home.

In a shallow dish, mix together the 1 cup all-purpose flour, 1 cup freshly grated parmesan cheese, 1.5 teaspoons salt, and 0.5 teaspoon ground black pepper. This is your crispy coating secret—the parmesan gives that signature crunch while the flour helps it stick. I like to use my fingers to break up any parmesan clumps so it mixes evenly. Set this aside while you prep the protein.

For the shrimp, pat the 1 pound large shrimp completely dry with paper towels—this ensures maximum crispiness when coated. The drier the shrimp, the better the coating will adhere and crisp up in the oven. Keep them in a single layer on a plate until ready to coat.

In a medium saucepan, combine the 0.5 cup bourbon whiskey, 0.5 cup packed brown sugar, 0.5 cup ketchup, 0.25 cup soy sauce, 6 minced garlic cloves, and 1 diced yellow onion. Bring this mixture to a simmer over medium heat, then reduce to low heat and let it bubble away for 8-10 minutes until it thickens slightly and the onions soften. You’ll notice the aroma change from raw to deeply caramelized—that’s when you know it’s ready.

While the glaze simmers, cut the 1.5 pounds boneless, skinless chicken thighs into 1-inch pieces. This size ensures even cooking and maximum surface area for that crispy coating. Toss the chicken pieces in the parmesan-flour mixture until fully coated, pressing gently to help the seasoning adhere. Here’s the thing—don’t skip pressing the coating into the chicken. It makes all the difference for that restaurant-quality crunch.

Heat 2 tablespoons extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Add the coated shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and slightly crispy. Remove the shrimp and set them aside on a plate. Now add the coated chicken pieces to the same skillet and cook for 4-5 minutes, turning occasionally, until they’re golden brown on all sides.

Here’s where it gets fun—the shrimp and chicken will finish cooking in the oven while the glaze bakes right onto them. Transfer the skillet to a 400°F preheated oven and pour the prepared glaze evenly over the chicken and shrimp. Bake for 12-15 minutes until the chicken reaches an internal temperature of 165°F and everything is bubbling with glaze. That’s when you’ll know it’s perfectly cooked through with that glossy, sticky finish.

Remove the skillet from the oven and immediately stir in the 2 tablespoons fresh lemon juice. This brightens up the rich, sweet-savory flavors and cuts through any potential heaviness. The lemon juice will sizzle slightly in the hot pan—that’s your cue it’s working. Taste the sauce and adjust seasoning if needed, adding a pinch more salt or a splash of water to loosen if it’s too thick.

Transfer the chicken and shrimp to a serving platter and sprinkle generously with the 0.25 cup chopped fresh parsley. The parsley adds freshness and makes the dish look restaurant-worthy. Serve immediately with the sauce spooned over the top—every bite should deliver that perfect balance of crispy parmesan crunch, tender protein, and sweet-spiced glaze. Don’t forget to grab some crusty bread to soak up all that delicious sauce!

Wine and beer pairings for this dish

Bourbon Whiskey Pairings

Since bourbon is the star of this dish, why not pair it with a complementary whiskey? A smooth bourbon like Maker’s Mark or Woodford Reserve works beautifully—just sip it neat or on the rocks to let the caramel and vanilla notes harmonize with the glaze.

I often enjoy a small glass of Buffalo Trace after dinner to savor the depth of flavor. 🥃

Light Beer Options

A crisp, light beer cuts through the richness of the bourbon glaze without overpowering it. I recommend a Southern-style lager like Blue Moon Belgian White with its citrusy notes or a light wheat beer like Leinenkugel’s Summer Shandy.

The effervescence helps cleanse your palate between bites, making each mouthful of that crispy parmesan chicken and shrimp taste even better.

Red Wine Contrast

For those who prefer wine, a light-bodied red like Pinot Noir from Oregon or a dry Riesling offers an interesting contrast. The acidity in Riesling balances the sweetness of the glaze, while a Pinot Grigio from Italy adds a refreshing brightness.

I usually opt for a chilled Pinot Noir to keep the meal light and refreshing.

Non-Alcoholic Pairings

Don’t drink? No problem. A sparkling apple cider like Martinelli’s or a ginger beer like Fever-Tree adds a festive touch. For something more savory, try a sparkling water with lemon slices—it’s refreshing and keeps the meal feeling special.

I often serve this with a cold glass of sweet tea to complement the Southern-inspired flavors.

Dessert Wine Pairing

If you’re serving dessert afterward, a Moscato d’Asti or Port wine pairs wonderfully with the bourbon notes in the dish. The sweetness of the Moscato echoes the glaze, while the richness of Port complements the parmesan crust.

I like to finish the meal with a small glass of tawny Port to keep the bourbon theme going.

Frequently asked questions