Savor Irish Chicken Whiskey Cream

This Irish chicken in whiskey cream sauce brings cozy flavors to dinner in just 30 minutes. It’s perfect for those evenings when you want something special yet simple enough to pull together without fuss. The rich sauce pairs beautifully with the tender chicken making it feel like a treat for any night of the week.

I made this after finding a bottle of Irish whiskey in my pantry and it instantly became a favorite, especially on chilly nights when a warm meal hits the spot.

Ingredients

• 2 pieces boneless skinless chicken breasts: for juicy tender bites, choose fresh pieces with no bruising or discoloration
• Salt and pepper: to taste for seasoning, I recommend freshly ground pepper for a better flavor
• 2 tablespoons olive oil: for sautéing, use extra virgin for its depth or vegetable oil if you prefer a neutral taste
• 1 tablespoon butter: for richness, can switch to non-dairy butter if needed
• 3/4 cup Irish whiskey: like Jameson to add a warming flavor note, bourbon or chicken broth can work if you want a milder taste
• 1/2 cup chicken broth: to add moisture and depth, vegetable broth is a fine alternative for vegetarians
• 1 cup heavy cream: for smoothness and body, substitute coconut or cashew cream for a dairy-free version
• 1 medium onion: finely chopped to build a savory base with natural sweetness
• 2 cloves garlic: minced fresh garlic is key for that vibrant aromatic quality
• 1 teaspoon thyme: fresh thyme is best but dried can be used in a pinch
• 1 tablespoon Dijon mustard: adds slight tang and complexity, yellow mustard works though with a milder result
• Fresh parsley: to garnish adding a pop of color and a fresh herbal note, optional but recommended

Instructions

Season The Chicken:

Season chicken breasts generously with salt and pepper on both sides. Proper seasoning ensures the meat is flavorful throughout.

Sear The Chicken:

Heat olive oil and butter together in a skillet over medium high heat until hot but not smoking. Place chicken in the skillet and cook for 6 to 8 minutes on one side until golden brown. Flip and cook the other side another 6 to 8 minutes until the internal temperature reaches 165 degrees Fahrenheit so it is cooked perfectly and juicy.

Sauté Onion Garlic And Thyme:

Remove the chicken and set aside. In the same skillet with the fond from chicken, add the chopped onion and cook for 2 to 3 minutes until softened and translucent. Stir in minced garlic and thyme cooking for 1 more minute releasing their fragrance.

Deglaze With Whiskey:

Pour in the whiskey carefully and let it simmer for 3 to 4 minutes. This lets the alcohol cook off and concentrates the flavor while loosening the caramelized bits stuck to the pan for added depth.

Add Mustard Broth And Cream:

Lower the heat to medium low and add Dijon mustard, chicken broth and heavy cream. Stir gently while letting the sauce simmer 3 to 5 minutes to thicken slightly and blend flavors.

Return Chicken To Sauce:

Place the seared chicken back in the skillet nestling it in the creamy sauce. Let it simmer another 5 to 7 minutes to heat through and allow flavors to marry fully.

Serve With Garnish:

Spoon extra sauce over the chicken. Sprinkle fresh parsley on top for a pop of color and fresh herbal note. Serve with mashed potatoes or crusty bread to soak up the sauce.

I always look forward to the whiskey in this sauce which adds a comforting warmth that reminds me of cozy evenings around the kitchen table. It’s become a dish that feels like a hug in a bowl after a busy day.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to three days. Reheat gently on the stove to keep the sauce creamy and chicken moist. Avoid microwaving to prevent curdling of the cream.

Ingredient Swaps

If you don’t have whiskey on hand bourbon works well or use extra chicken broth for a milder sauce. For cream, coconut cream adds a lovely richness and a subtle tropical twist while keeping it dairy free.

Serving Ideas

Serve this with creamy mashed potatoes roasted root vegetables or buttered noodles. A fresh crisp green salad balances the richness nicely. Crusty bread is perfect for mopping up every last bit of that sauce.

This recipe comes together quickly and will warm you from the inside out.

Frequently Asked Recipe Questions

→ What type of whiskey works best in the sauce?

Irish whiskey, such as Jameson, provides a smooth and slightly sweet flavor that complements the cream and chicken well. Bourbon or even chicken broth can be used as alternatives.

→ Can I substitute heavy cream in the sauce?

Yes, coconut or cashew cream can be used as dairy-free substitutes, which maintain the sauce's richness while accommodating dietary needs.

→ How do I ensure the chicken stays tender and juicy?

Using boneless, skinless chicken breasts and cooking them over medium-high heat until just golden, then simmering gently in the sauce, helps retain moisture and tenderness.

→ Is fresh thyme necessary for the flavor?

Fresh thyme adds a fragrant, earthy note that enhances the sauce. If unavailable, dried thyme can be used but in smaller amounts to avoid overpowering.

→ What sides pair well with this dish?

Classic options include buttery mashed potatoes, steamed vegetables, or crusty bread to soak up the creamy whiskey sauce.