Irish Chicken with Whiskey Cream Sauce Recipe

Introduction

Irish Chicken Whiskey Cream Sauce is a deliciously rich and comforting dish that combines tender chicken breasts with a creamy, flavorful whiskey sauce. This recipe is perfect for a special dinner or whenever you want to impress with a touch of Irish charm.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup Irish whiskey (such as Jameson)
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 cup chicken broth
• 1 tablespoon butter

Instructions

1. Step 1: Season the chicken breasts generously with salt and pepper on both sides.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts.
3. Step 3: Cook for 6-7 minutes on each side until golden brown and cooked through. Check for doneness by cutting into the thickest part; it should be no longer pink.
4. Step 4: Remove the chicken from the skillet and cover with aluminum foil to keep warm.
5. Step 5: In the same skillet, reduce heat to medium and add the chopped onion. Sauté for 3-4 minutes until translucent.
6. Step 6: Add minced garlic and cook for an additional 1-2 minutes, stirring frequently.
7. Step 7: Carefully pour in the Irish whiskey, scraping up any browned bits from the skillet.
8. Step 8: Simmer the whiskey for about 5 minutes to reduce slightly.
9. Step 9: Stir in the chicken broth and bring to a gentle simmer for another 5 minutes.
10. Step 10: Reduce heat to low and slowly pour in the heavy cream, stirring continuously.
11. Step 11: Add Dijon mustard and thyme, stirring well. Simmer for an additional 3-4 minutes to thicken.
12. Step 12: Adjust seasoning with salt and pepper as needed.
13. Step 13: Return the cooked chicken breasts to the skillet, spooning sauce over them.
14. Step 14: Simmer for 2-3 minutes to heat through and absorb flavors.
15. Step 15: Stir in butter until melted for a rich finish.
16. Step 16: Serve each chicken breast on a plate, generously spooning the whiskey cream sauce over the top.
17. Step 17: Garnish with freshly chopped parsley.
18. Step 18: Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
19. Step 19: Enjoy with family and friends.

Tips & Variations

• For a thicker sauce, let it simmer a little longer before adding the cream.
• If you prefer a milder whiskey flavor, reduce the amount by a quarter cup.
• Fresh thyme works best, but dried thyme is a convenient substitute.
• Swap the chicken breasts for pork chops for a tasty variation.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from separating. Avoid microwave reheating if possible to preserve the sauce’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of whiskey?

Yes, you can use other whiskeys if Irish whiskey is not available. Just choose one with a smooth flavor to complement the cream sauce.

Is this recipe gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free chicken broth and check that your Dijon mustard does not contain gluten.

Irish Chicken with Whiskey Cream Sauce Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

This Irish Chicken Whiskey Cream Sauce recipe features tender, pan-seared chicken breasts enveloped in a rich and flavorful sauce made with Irish whiskey, heavy cream, Dijon mustard, and fresh herbs. Perfect for a comforting and elegant dinner, this dish combines the warmth of whiskey with creamy, savory notes and is ideal served with mashed potatoes or steamed vegetables.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter

Sauce

• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup Irish whiskey (such as Jameson)
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 cup chicken broth
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Season the Chicken: Generously season the chicken breasts on both sides with salt and pepper to enhance their flavor.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Ensure doneness by cutting into the thickest part; it should be no longer pink.
3. Keep Chicken Warm: Remove the chicken from the skillet and cover with aluminum foil to keep warm while preparing the sauce.
4. Sauté Onions: Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for 3-4 minutes until translucent, developing sweetness and depth.
5. Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
6. Deglaze with Whiskey: Carefully pour in the Irish whiskey, scraping up any browned bits from the skillet to incorporate rich flavors.
7. Simmer Whiskey: Let the whiskey simmer for about 5 minutes to reduce slightly and mellow the alcohol.
8. Add Broth: Stir in the chicken broth and bring the mixture to a gentle simmer for another 5 minutes to deepen the sauce’s complexity.
9. Incorporate Cream: Reduce heat to low and slowly pour in the heavy cream, stirring continuously to blend smoothly.
10. Season and Thicken: Add Dijon mustard and thyme, stirring well. Simmer for an additional 3-4 minutes to thicken the sauce and marry the flavors.
11. Adjust Seasoning: Taste the sauce and adjust with salt and pepper as needed to achieve the desired flavor balance.
12. Return Chicken to Skillet: Place the cooked chicken breasts back into the skillet, spooning the sauce over them to coat well.
13. Simmer to Heat Through: Let the chicken simmer in the sauce for 2-3 minutes so it absorbs the delicious flavors and reheats evenly.
14. Finish with Butter: Stir in the butter until melted for a rich, glossy finish to the sauce.
15. Serve: Plate each chicken breast and generously spoon the whiskey cream sauce on top.
16. Garnish: Sprinkle freshly chopped parsley over the dish for a touch of color and freshness.
17. Pair and Enjoy: Serve alongside mashed potatoes, rice, or steamed vegetables to complete the meal. Enjoy this comforting Irish-inspired dish with family and friends.

Notes

• Ensure the chicken is cooked through by checking that it’s no longer pink inside.
• Use a good-quality Irish whiskey for the best flavor in the sauce.
• For a thicker sauce, simmer a little longer or add a slurry of cornstarch and water.
• This dish pairs wonderfully with creamy mashed potatoes or roasted vegetables.
• Leftover sauce can be refrigerated for up to 3 days and reheated gently.

Keywords: Irish chicken recipe, whiskey cream sauce, chicken breast dinner, creamy chicken sauce, Irish whiskey recipe, easy chicken skillet