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Irish Chicken with Whiskey Cream Sauce Recipe

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★★★★

3.9 from 48 reviews

This Irish Chicken Whiskey Cream Sauce recipe features tender, pan-seared chicken breasts elevated with a rich, creamy sauce infused with Irish whiskey, Dijon mustard, and fresh herbs. Perfect for a comforting yet elegant dinner, it pairs beautifully with mashed potatoes, rice, or steamed vegetables.

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 chicken broth
  • 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)

Instructions

  1. Season Chicken: Generously season both sides of the chicken breasts with salt and pepper to enhance their flavor.
  2. Heat Oil and Cook 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 fully cooked through, ensuring no pink remains in the center.
  3. Rest Chicken: Remove the chicken from the skillet and cover with aluminum foil to keep warm while preparing the sauce.
  4. Sauté Onion: Reduce heat to medium and add the finely chopped onion to the same skillet. Sauté for 3-4 minutes until translucent and softened.
  5. Add Garlic: Stir in 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 for added flavor. Simmer for about 5 minutes to allow the alcohol to cook off and the liquid to reduce slightly.
  7. Add Chicken Broth: Stir in the chicken broth and bring the mixture to a gentle simmer for another 5 minutes to concentrate the flavors.
  8. Add Cream and Mustard: Lower the heat to low and slowly pour in the heavy cream while stirring continuously. Add Dijon mustard and thyme, stirring well to combine all ingredients.
  9. Simmer Sauce: Let the sauce simmer gently for 3-4 minutes to thicken to a creamy consistency. Taste and adjust seasoning with salt and pepper as needed.
  10. Reintroduce Chicken: Return the cooked chicken breasts to the skillet, spooning the sauce over them. Simmer together for 2-3 minutes to heat the chicken through and meld the flavors.
  11. Finish with Butter: Stir in the butter until melted to add richness and a silky texture to the sauce.
  12. Serve and Garnish: Plate the chicken breasts and generously spoon the whiskey cream sauce over each serving. Garnish with freshly chopped parsley for a fresh touch.
  13. Pair and Enjoy: Serve with mashed potatoes, rice, or steamed vegetables for a complete and satisfying meal. Enjoy with family and friends!

Notes

  • For best results, use a good quality Irish whiskey like Jameson to achieve authentic flavor.
  • Ensure chicken is cooked thoroughly but remain moist by not overcooking; use a meat thermometer if needed (165°F internal temperature).
  • If you prefer a thicker sauce, allow it to simmer a bit longer to reduce further.
  • Dijon mustard adds depth but can be adjusted or omitted to suit taste preferences.
  • Fresh herbs enhance flavor but dried thyme works as a convenient substitute.
  • Serve with sides that complement creamy sauces such as mashed potatoes, rice, or seasonal steamed vegetables.

Keywords: Irish chicken recipe, whiskey cream sauce, easy dinner recipe, stovetop chicken, creamy chicken sauce, Irish cuisine

Find it online: https://foodiecara.com/irish-chicken-with-whiskey-cream-sauce-recipe/