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Irish Chicken with Whiskey Cream Sauce Recipe

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4.6 from 5 reviews

A rich and creamy Irish Chicken Whiskey Cream Sauce recipe featuring tender chicken breasts cooked in a flavorful whiskey-infused cream sauce, perfect for an elegant dinner served with mashed potatoes or vegetables.

Ingredients

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 with salt and pepper on both sides to enhance their flavor.
  2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts carefully and cook for 7 minutes on each side or until golden brown and cooked through, ensuring no pink remains inside.
  3. Rest the chicken: Remove the chicken from the skillet, place on a plate, and cover with foil to keep warm while preparing the sauce.
  4. Sauté onions: Reduce heat to medium and add chopped onion to the same skillet. Sauté for 4 minutes until translucent and softened.
  5. Add garlic: Stir in minced garlic and cook for 2 minutes, stirring frequently to avoid burning.
  6. Deglaze with whiskey: Carefully pour in the Irish whiskey, watching for possible flames. Scrape up browned bits with a wooden spoon to incorporate flavor, and let simmer for 5 minutes to reduce and cook off alcohol.
  7. Add broth and simmer: Stir in chicken broth and bring to a gentle simmer. Cook for 5 minutes to meld flavors.
  8. Add cream and seasonings: Lower heat to low, slowly pour in heavy cream while stirring continuously. Then add Dijon mustard and thyme, stirring well. Simmer for 4 minutes until the sauce thickens.
  9. Adjust seasoning: Taste the sauce and season with additional salt and pepper as desired. Simmer longer if thicker sauce is preferred.
  10. Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning sauce over each to coat evenly.
  11. Simmer chicken in sauce: Let the chicken simmer in the sauce for 3 minutes to heat through and absorb flavors.
  12. Finish sauce with butter: Remove skillet from heat and stir in butter until melted to add richness and a glossy finish.
  13. Serve: Plate the chicken breasts and generously spoon the whiskey cream sauce over the top. Garnish with fresh chopped parsley.
  14. Recommended sides: Serve alongside mashed potatoes, rice, or steamed vegetables to complement the creamy sauce.
  15. Enjoy: Relish this special occasion dish with family and friends.

Notes

  • Add a pinch of red pepper flakes when sautéing onions for a spicy kick.
  • Substitute thyme with rosemary or sage for a different herb flavor.
  • Use half-and-half instead of heavy cream for a lighter sauce, though less rich.
  • Add sautéed mushrooms or spinach to the sauce for extra texture and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftovers gently on the stovetop over low heat, adding chicken broth if sauce thickens too much.
  • This elegant recipe is perfect for special occasions and dinner parties.

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