Why You’ll Love This Recipe
This dish is a delicious harmony of savory and smooth. The chicken is pan-seared for perfect color and flavor, while the sauce — made with cream, Irish whiskey, and herbs — delivers a velvety richness balanced by subtle sweetness and depth. It’s an indulgent yet easy recipe that captures the essence of Irish comfort food. Serve it over mashed potatoes or with rustic soda bread to soak up every last drop of that luscious sauce.
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Irish Chicken in Whiskey Cream Sauce: A Decadent Dish with Celtic Charm
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
Irish Chicken in Whiskey Cream Sauce is a rich and comforting dish featuring tender pan-seared chicken breasts smothered in a velvety whiskey cream sauce. With notes of garlic, Dijon, and a splash of Irish whiskey, this elegant meal is perfect for St. Patrick’s Day or a cozy dinner at home.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Irish whiskey (such as Jameson)
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil and butter over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove from skillet and keep warm.
- In the same skillet, add onions and sauté for 2–3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Carefully pour in the whiskey (off the heat if cooking over gas). Return to medium heat and let the alcohol cook off for 2–3 minutes while scraping up browned bits from the pan.
- Stir in Dijon mustard and Worcestershire sauce, then pour in the heavy cream. Stir until the sauce is smooth and begins to thicken, about 4–5 minutes.
- Return the chicken to the skillet and coat with the sauce. Simmer on low for 3–4 minutes until warmed through and the sauce clings to the chicken.
- Taste and adjust seasoning as needed. Garnish with chopped parsley before serving.
- Serve over mashed potatoes, rice, or buttered noodles with the rich whiskey cream sauce spooned on top.
Notes
- For extra flavor, add a teaspoon of grainy mustard or a splash of chicken broth to the sauce.
- Use Irish whiskey for authenticity, but any smooth whiskey works.
- If you prefer a thicker sauce, let it simmer longer or add a teaspoon of cornstarch slurry.
- Pairs beautifully with sautéed greens, roasted carrots, or crusty bread.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts: Boneless, skinless chicken breasts form the hearty base of this dish. Tender, juicy, and perfect for absorbing the creamy whiskey sauce.
Olive Oil and Butter: Used together to sear the chicken, ensuring a golden-brown crust and rich flavor.
Shallots or Onions: Add sweetness and depth to the sauce, creating a savory base that complements the whiskey.
Garlic: Infuses the sauce with aromatic warmth.
Irish Whiskey: The star ingredient that adds a rich, slightly smoky depth. Choose a smooth Irish whiskey like Jameson, Tullamore D.E.W., or Bushmills.
Heavy Cream: Forms the luxurious backbone of the sauce, making it velvety and indulgent.
Wholegrain or Dijon Mustard: Adds tang and balances the creaminess with a hint of sharpness.
Chicken Broth: Deepens the flavor and lightens the sauce slightly without losing richness.
Fresh Thyme: Brings a delicate herbal note that ties the flavors together beautifully.
Salt and Black Pepper: Essential for balancing the creamy sauce and enhancing all the savory notes.
Parsley: Freshly chopped for garnish, adding color and brightness.
Directions
Begin by seasoning the chicken breasts generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, reduce the heat to medium and add the shallots (or onions). Cook until softened and translucent, about 3 minutes, then stir in the garlic and cook for another minute.
Pour in the Irish whiskey and allow it to simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan. This step deepens the flavor and cooks off the alcohol. Add chicken broth and thyme, then reduce the mixture slightly.
Stir in the mustard and heavy cream, whisking to combine. Let the sauce simmer gently for 5–7 minutes, until it thickens and coats the back of a spoon. Return the chicken to the pan, spooning the sauce over the top. Simmer for another 2–3 minutes to let the flavors meld.
Garnish with fresh parsley and serve hot with mashed potatoes, rice, or crusty bread to soak up the sauce.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. Prep time takes around 10 minutes, and cooking time is about 25 minutes, for a total of 35 minutes. It’s a quick yet impressive dish — perfect for both weeknight dinners and elegant occasions.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of cream or broth to loosen the sauce. Avoid boiling to prevent the sauce from separating. This dish is not ideal for freezing due to the cream content.
Variations and Customizations
Mushroom Addition
Add sautéed mushrooms to the sauce for an earthy, hearty twist that pairs perfectly with the whiskey cream.
Bacon Infusion
Crisp up chopped Irish bacon or pancetta and stir it into the sauce for a smoky layer of flavor.
Mustard Lovers’ Version
Increase the mustard to two tablespoons for a stronger tang and a hint of sharpness.
Whiskey-Free Option
Substitute chicken broth and a splash of apple cider vinegar for similar depth without alcohol.
Irish Cheddar Finish
Stir in grated Irish cheddar just before serving for extra richness and a touch of sharpness.
Herb Garden Twist
Swap thyme for fresh tarragon or chives for a slightly different aromatic profile.
FAQs
1. What type of whiskey works best?
A smooth Irish whiskey like Jameson, Tullamore D.E.W., or Bushmills is ideal — avoid overly smoky varieties.
2. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work beautifully and stay extra tender.
3. How do I prevent the cream from curdling?
Keep the heat low when adding the cream and avoid boiling the sauce.
4. Can I make this without alcohol?
Yes — replace the whiskey with extra broth and a touch of apple cider vinegar.
5. What sides go best with this dish?
Mashed potatoes, roasted vegetables, or steamed green beans are perfect companions.
6. Can I make the sauce thicker?
Simmer longer or whisk in a teaspoon of cornstarch dissolved in water.
7. What’s the best way to reheat it?
Warm over low heat on the stove, stirring constantly and adding a splash of cream if needed.
8. Can I make it dairy-free?
Yes, use coconut cream or a dairy-free alternative, though the flavor will be slightly different.
9. How can I make it spicier?
Add a pinch of cayenne or a few crushed pepper flakes to the sauce.
10. Can I use cooking cream instead of heavy cream?
Yes, but the sauce may be slightly thinner — adjust by simmering a bit longer.
Conclusion
Irish Chicken in Whiskey Cream Sauce is the perfect blend of rustic charm and refined flavor — simple, comforting, and luxuriously rich. The creamy sauce infused with Irish whiskey elevates the dish while keeping it cozy and approachable. It’s the kind of recipe that transforms an ordinary evening into something special, bringing a taste of Ireland’s warmth and hospitality right to your table. Serve it with a pint of stout or a glass of your favorite Irish whiskey, and you’ve got a dinner that’s truly magical.
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