Irish Chicken in Whiskey Cream Sauce

Irish Chicken in Whiskey Cream Sauce – Easy Skillet Dinner

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Rich, silky and full of comforting aromas, Irish Chicken in Whiskey Cream Sauce brings a touch of pub-style warmth to your dinner table. Tender pan-seared chicken bathed in a whiskey-scented cream sauce makes this an approachable yet elegant dish for weeknights or casual entertaining, and it’s easy enough for cooks of all skill levels to master.

Why You’ll Love ThisIrish Chicken in Whiskey Cream Sauce
Recipe

  • Quick and easy to prepare—ready in about 30–40 minutes with minimal fuss.
  • Uses simple, wholesome ingredients you likely already keep on hand.
  • Perfect for family meals or entertaining—comforting yet impressive.

A Little Background

Hearty, spirit-infused sauces are a staple in many Irish and British kitchens. This version pairs lightly browned chicken with a pan sauce enriched by Irish whiskey and heavy cream for a balanced sweet-and-savory finish. It’s rooted in classic technique—deglazing a hot pan, reducing spirit and stock, then finishing with cream—so you get deep flavor with straightforward steps. Ideal for cooler evenings or when you want a cozy, restaurant-style meal at home.

Key Ingredients for perfect Irish Chicken in Whiskey Cream Sauce

  • Chicken breasts: Boneless, skinless—pounded slightly for even cooking and quick searing.
  • Irish whiskey: Adds bright, caramel notes and deglazes the pan; use a sipping or cooking whiskey.
  • Heavy cream: Creates a silky, rich sauce that clings to the chicken.
  • Chicken stock: Builds savory depth while keeping the sauce balanced.
  • Butter & oil: A mix for a golden sear and flavorful pan juices.
  • Dijon mustard: Adds a subtle tang and helps emulsify the sauce.

Step-by-Step Instructions to make Irish Chicken in Whiskey Cream Sauce

  1. Prepare the chicken: Season boneless skinless chicken breasts with salt and pepper. Lightly dredge in flour, shaking off excess to ensure an even crust.
  2. Sear the chicken: Heat a combination of butter and oil in a large skillet over medium-high heat. Brown the chicken 3–4 minutes per side until golden (it need not be fully cooked through). Transfer to a plate and tent with foil.
  3. Make the sauce: Reduce heat to medium. Sauté minced shallot or onion and garlic in the same pan until softened. Carefully add the Irish whiskey to deglaze, scraping up browned bits; allow the alcohol to reduce slightly.
  4. Finish and simmer: Stir in chicken stock and Dijon mustard, then add heavy cream. Return the chicken to the pan and simmer gently until the sauce thickens and the chicken reaches an internal temperature of 165°F (about 5–10 minutes). Taste and adjust seasoning; finish with chopped parsley.

Pro Tips & Variations

  • Practical cooking tip: Don’t rush the sear—browned bits are flavor; deglaze with whiskey to capture them in the sauce.
  • Storage or reheating suggestion: Store leftovers in an airtight container for up to 3–4 days; reheat gently over low heat to prevent sauce separation, adding a splash of stock or cream if needed.
  • Optional variations: Add sautéed mushrooms or crispy bacon for extra umami, swap chicken thighs for more forgiving, juicier results, or use crème fraîche for a tangier finish.

Serving Suggestions

Serve this Irish chicken over creamy mashed potatoes, buttered egg noodles, or alongside roasted root vegetables to soak up the sauce. A side of steamed green beans or peas adds color and freshness. For drinks, a light-bodied red, a crisp Chardonnay, or an Irish stout pairs nicely with the whiskey cream flavors.

Irish Chicken in Whiskey Cream Sauce

Irish Chicken in Whiskey Cream Sauce

Golden-seared chicken breasts simmered in a silky Irish whiskey cream sauce with stock and Dijon for balanced richness—a cozy skillet dinner that feels pub-worthy yet weeknight easy.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Dinner
Cuisine Irish
Servings 4 servings
Calories 520 kcal

Ingredients
  

Chicken

  • 4 boneless skinless chicken breasts (about 6–7 oz each)
  • 1 tsp kosher salt divided, to taste
  • 0.5 tsp black pepper freshly ground
  • 0.33 cup all-purpose flour for light dredging
  • 1 tbsp olive oil or neutral cooking oil
  • 2 tbsp unsalted butter for searing

Whiskey Cream Sauce

  • 1 tbsp unsalted butter for sautéing
  • 0.5 cup shallot finely minced
  • 2 cloves garlic minced
  • 0.33 cup Irish whiskey for deglazing
  • 1 cup low-sodium chicken stock or broth
  • 0.75 cup heavy cream room temperature if possible
  • 1 tsp Dijon mustard to taste
  • 2 tbsp fresh parsley chopped, for garnish

Instructions
 

Chicken

  • Pat chicken dry and season with salt and pepper. Lightly dredge in flour, shaking off the excess. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden; transfer to a plate and tent to keep warm.
    4 boneless, 1 tsp kosher salt

Whiskey Cream Sauce

  • Melt 1 tablespoon butter in the skillet. Sauté shallot and garlic until soft. Carefully pour in Irish whiskey to deglaze, scraping up browned bits; reduce by half. Stir in chicken stock and Dijon; simmer 2–3 minutes. Add heavy cream, return chicken to the pan, and simmer gently until sauce thickens and chicken reaches 165°F, 5–8 minutes. Adjust seasoning and finish with parsley. Rest 5 minutes before serving.

Notes

Use caution when adding whiskey to a hot pan—remove the skillet from direct heat as you pour and return it once the sputtering subsides. Reducing the whiskey briefly softens the alcohol bite and concentrates its caramel notes.
For the silkiest texture, let the cream warm slightly before adding. Simmer gently (don’t boil) to prevent the sauce from splitting. If it gets too thick, whisk in a splash of stock to loosen.
Leftovers keep 3–4 days refrigerated. Reheat slowly over low heat, adding a spoonful of cream or stock to revive the sauce. Serve with mashed potatoes, buttered noodles, or soda bread to catch every drop.

Nutrition

Serving: 250gCalories: 520kcalCarbohydrates: 8g
Keyword easy weeknight recipe, Irish chicken, skillet chicken, st patricks day, whiskey cream sauce
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