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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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