Applebee's Copycat Bourbon Chicken and Shrimp Recipe: Buttery Biscuit-Topped Crunch with Sweet Heat Infusion

This Applebee's copycat bourbon chicken and shrimp recipe delivers the exact restaurant magic you crave at home—rich, smoky bourbon flavors, tender chicken, perfectly cooked shrimp, and that signature buttery biscuit topping.

The secret lies in marinating the chicken overnight in a blend of bourbon, brown sugar, and spices, then finishing it with a crispy, golden biscuit crust that's impossible to resist.

I've replicated the dish step-by-step, ensuring every element—from the caramelized edges to the sweet heat infusion—comes together just like the original.

The recipe starts with two key components: the bourbon-marinated chicken, which develops deep, complex flavors, and the shrimp, sautéed to juicy perfection in a touch of butter and garlic. The bourbon sauce ties everything together, balancing sweetness and heat with a velvety texture that coats every bite.

What sets this apart is the buttery biscuit topping, baked until golden and crispy, adding a textural contrast that makes every forkful unforgettable. It's the kind of dish that transforms a weeknight dinner into a restaurant-worthy experience without the hefty price tag.

What you'll achieve is a plate that looks and tastes exactly like Applebee's signature dish—tender, bourbon-infused chicken, plump shrimp, and that irresistible biscuit topping. The sauce is rich and sticky, clinging to both proteins while adding a layer of smoky depth.

This recipe is designed for home cooks with standard equipment, so you don’t need a professional kitchen to recreate it. The result? A meal that’s hearty, flavorful, and guaranteed to impress anyone at your table.

Serve it with classic sides like creamy mashed potatoes or buttery corn on the cob to complete the experience. The leftovers reheat beautifully, making this a great option for meal prep or feeding a crowd. Ready to bring Applebee's home? Let’s get cooking—your taste buds will thank you.

Ingredients for applebee's bourbon chicken and shrimp copycat

Pantry staples plus a few specialty touches—this copycat delivers restaurant-level flavor at home.

The bourbon is non-negotiable here—any 80-proof or higher works, but avoid cheap cooking liquors. Buffalo Trace or Maker's Mark are my go-tos, but whatever's open in your cabinet will do. The shrimp should be 31-40 count—smaller ones get mushy. If you can't find peeled shrimp, buy unpeeled and do it yourself (takes 10 minutes, saves money). The chicken thighs? Bone-in is better for flavor, but boneless works too—just don't overcook. For the biscuit topping, baking powder matters—Diamond Crystal is my secret weapon, but regular works fine.

No bourbon? Apple juice or cider gets you close in a pinch, though it'll lack depth. Short on ketchup? Tomato paste plus a splash of vinegar works. The biscuit topping can be made ahead—just keep the butter cold. For extra crunch, add 1 tbsp cornmeal to the flour mix. The shrimp can be cooked ahead too—just reheat gently in the sauce. And if you're feeling fancy, add 1 tbsp honey to the bourbon marinade for extra sweetness (like the restaurant version).

Marinate the chicken overnight for maximum flavor—it's worth it. The biscuit topping stays fresh for 2 days if wrapped tightly, but honestly it's best served fresh. The whole dish reheats beautifully—just cover with foil and warm in the oven. Leftovers keep 3-4 days in the fridge, or freeze portions for up to 3 months. I always make a double batch because this disappears fast—especially when you serve it with mashed potatoes and corn.

Step-by-step instructions for Applebee's copycat bourbon chicken and shrimp

This recipe delivers the iconic restaurant combination with crispy chicken, tender shrimp, and buttery biscuit topping.

In a large bowl, combine the 1.5 lb boneless, skinless chicken thighs cut into bite-sized pieces, 1 lb large shrimp (peeled & deveined), 0.5 cup bourbon whiskey, 0.5 cup brown sugar, 0.5 cup ketchup, and 2 tbsp Worcestershire sauce. Mix gently until everything is evenly coated. Let this mixture sit for 10 minutes while you prepare the next components.

Here's the thing—I like to let the bourbon and sugar start working their magic on the proteins before cooking. This marinade time helps develop those deep, caramelized flavors you get at the restaurant. The shrimp and chicken will absorb the sweet, tangy mixture, ensuring each bite has that perfect balance of heat and richness.

In a separate bowl, cut the 0.5 cup cold salted butter into small cubes and use a pastry cutter or your fingers to work it into the 0.5 cup all-purpose flour until the mixture resembles coarse crumbs. Add the 1.5 tsp baking powder and 0.5 tsp black pepper, then stir in the 0.25 cup milk just until combined.

This dough should be thick and slightly sticky, but not wet. If it feels too dry, add 1 tsp more milk. The key here is to keep the butter cold—this ensures your biscuits will be flaky and light, not greasy. Don't overmix; just combine until everything comes together. The cold butter creates steam pockets when baked, giving you that perfect restaurant-style texture.

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add half of the chicken and shrimp mixture to the skillet. Cook for 3-4 minutes per side until the chicken is golden brown and the shrimp turn pink. Remove and set aside on a plate.

Don't walk away during this step—you want that beautiful golden crust. The chicken should release easily from the pan when ready. If it sticks, your oil isn't hot enough. Cook the second batch the same way, then set both aside to keep warm. The residual heat will help them stay tender while you finish the biscuit topping.

Return the skillet to the stove and reduce heat to medium-low. Add the biscuit dough mixture and spread it evenly over the cooked chicken and shrimp. The dough will start to melt and form a golden crust. Cook for 2-3 minutes until the bottom is lightly golden, then carefully transfer the entire skillet to a 375°F preheated oven. Bake for 8-10 minutes until the biscuit topping is golden brown and puffed.

Watch closely during the oven time—this is when the magic happens. The biscuit topping should be golden brown on top with some crispy edges. If it browns too quickly, tent with foil to prevent burning. The heat from the oven will finish cooking the chicken and shrimp while creating that signature buttery crust on top that makes this dish so special.

Remove from the oven and let sit for 2 minutes before serving. Drizzle with 1 tbsp hot sauce and garnish with minced 4 cloves garlic if desired. The hot sauce adds that signature kick that makes this dish so popular. Serve immediately while the biscuit topping is still warm and crispy.

This dish is best served family-style straight from the skillet, with everyone digging in together. The combination of tender chicken, juicy shrimp, and that buttery biscuit topping creates a symphony of flavors that's hard to resist. The bourbon and brown sugar give it that sweet heat that's become so iconic, while the biscuit topping adds that perfect crunchy contrast.

Essential equipment for great applebee's bourbon chicken and shrimp copycat

Skillet Essentials

You’ll need a 12-inch cast-iron skillet (like Lodge) for the best results—its weight distributes heat evenly, crucial for crisping the chicken and shrimp while keeping the biscuit topping golden. If you don’t own one, a heavy stainless steel skillet works too, but preheat it longer to avoid sticking.

Avoid nonstick—it can’t handle the high heat needed for that signature crust. 🔥

Biscuit Tools

For the biscuit topping, grab a pastry cutter (like OXO Good Grips) or two forks to cut cold butter into flour—this creates flaky layers like the restaurant version. No pastry cutter?

Use your fingers or a fork, but work quickly to keep the butter cold. A spatula helps spread the dough evenly over the chicken and shrimp before baking.

Oven Must-Haves

A thermometer (like Thermoworks Smoke) ensures your oven hits 375°F accurately—critical for the biscuit topping to puff perfectly. If your oven runs hot, tent the skillet with foil after 5 minutes to prevent over-browning.

A cooling rack keeps the biscuit crispy after baking, but a clean plate works in a pinch.

Optional Upgrades

For extra flavor, a measuring spoon set (like OXO) helps with precise bourbon and hot sauce additions. A garlic press speeds up mincing for garnish. If you love crispy textures, add 1 tbsp cornmeal to the biscuit dough—it’s a pro trick for extra crunch. 💡

Budget Swaps

Skip the cast-iron? A stainless steel skillet (like All-Clad) works, but preheat it for 10 minutes to mimic cast-iron’s heat retention. No pastry cutter? A fork or your fingers work—just keep the butter cold.

Substitute bourbon with apple juice (though it’ll lack depth) and use store-brand baking powder (Diamond Crystal is ideal, but regular works).

Frequently asked questions