Irish Chicken with Whiskey Cream Sauce Recipe
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.
- 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
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
- Season the Chicken: Generously season the chicken breasts on both sides with salt and pepper to enhance their flavor.
- 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.
- Keep Chicken Warm: Remove the chicken from the skillet and cover with aluminum foil to keep warm while preparing the sauce.
- 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.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Deglaze with Whiskey: Carefully pour in the Irish whiskey, scraping up any browned bits from the skillet to incorporate rich flavors.
- Simmer Whiskey: Let the whiskey simmer for about 5 minutes to reduce slightly and mellow the alcohol.
- 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.
- Incorporate Cream: Reduce heat to low and slowly pour in the heavy cream, stirring continuously to blend smoothly.
- 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.
- Adjust Seasoning: Taste the sauce and adjust with salt and pepper as needed to achieve the desired flavor balance.
- Return Chicken to Skillet: Place the cooked chicken breasts back into the skillet, spooning the sauce over them to coat well.
- Simmer to Heat Through: Let the chicken simmer in the sauce for 2-3 minutes so it absorbs the delicious flavors and reheats evenly.
- Finish with Butter: Stir in the butter until melted for a rich, glossy finish to the sauce.
- Serve: Plate each chicken breast and generously spoon the whiskey cream sauce on top.
- Garnish: Sprinkle freshly chopped parsley over the dish for a touch of color and freshness.
- 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
