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Irish Chicken in Whisky Cream Sauce

There’s something undeniably comforting about a hearty chicken dinner, and this Irish Chicken in Whiskey Cream Sauce is no exception.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Irish
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup Irish whiskey Jameson recommended
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream full-fat for best flavor
  • Fresh parsley chopped, for garnish

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Plate and foil (to rest chicken while sauce cooks)

Method
 

  1. Prepare the chicken. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
  2. Sear the chicken. Heat olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for about 5–6 minutes per side, or until golden brown and cooked through. Remove from the skillet, place on a plate, and cover lightly with foil to keep warm.
  3. Cook the aromatics. In the same skillet, add the chopped onion. Sauté for 3–4 minutes, stirring often, until softened and translucent. Add the garlic and cook for another 30–60 seconds, until fragrant.
  4. Deglaze with whiskey. Carefully pour in the whiskey. Stir and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly and cook off the alcohol.
  5. Build the sauce. Stir in the chicken broth and bring to a gentle boil. Reduce heat and let simmer for 5 minutes, allowing the flavors to meld.
  6. Add the cream. Pour in the heavy cream and stir until well combined. Let the sauce simmer for 5–7 minutes, stirring occasionally, until it thickens slightly.
  7. Return the chicken. Place the chicken breasts back into the skillet, turning them to coat in the sauce. Let them warm through for 2–3 minutes.
  8. Finish and serve. Garnish with freshly chopped parsley and serve immediately. Pair with mashed potatoes, rice, or crusty bread to soak up the sauce.

Notes

Storage Tips
Refrigerate leftovers in an airtight container for up to 3 days.
To reheat, warm gently in a skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much.
Not recommended for freezing, as the cream sauce may separate.
Expert Tips
✅ Choose a good whiskey – A smooth Irish whiskey like Jameson gives the best flavor.
✅ Don’t rush the simmer – Letting the sauce reduce slightly deepens the flavor.
✅ Use chicken thighs if preferred – They’ll add extra juiciness.
✅ Add-ins for variety – Mushrooms, spinach, or even bacon make great additions.
✅ Balance the richness – A squeeze of lemon juice at the end can brighten the dish.