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Irish Chicken in Whiskey Cream Sauce
Ben Carraoli

Irish Chicken in Whiskey Cream Sauce Recipe

When I first made this Irish Chicken in Whiskey Cream Sauce, the aroma alone was enough to transport me to a cozy pub in Dublin. The rich, creamy sauce with a hint of whiskey perfectly coats the tender chicken, creating a dish that feels both elegant and incredibly comforting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Calories: 590
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts - About 1.5 lbs is perfect for a family meal.
  • 2 tbsp olive oil - Use a good quality extra virgin olive oil for the best flavor when searing.
  • 1 medium sweet onion finely chopped - Sweet onions provide a milder, less pungent flavor that complements the cream.
  • 3 cloves fresh garlic minced - Always use fresh garlic; the pre-minced jarred kind just doesn't have the same robust taste.
  • 1/2 cup Irish whiskey - A smooth whiskey like Jameson works best as it won't overpower the other flavors.
  • 1 cup low-sodium chicken broth - This gives you control over the saltiness of the final dish.
  • 1 cup heavy cream - Full-fat heavy cream is essential for that rich velvety sauce texture.
  • 2 sprigs fresh thyme - Fresh herbs add a brightness that dried ones can't match.
  • Salt and pepper to taste - Season as you go to build the flavor profile.

Method
 

  1. Heat the olive oil in your large skillet over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, which usually takes about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
  2. Pat the chicken breasts dry and season them generously with salt and pepper on both sides. Place the chicken in the hot skillet and sear for about 5 minutes per side. You are looking for a beautiful golden-brown crust, which adds a ton of flavor.
  3. Carefully pour the Irish whiskey into the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan—this is where the flavor is! Let the whiskey simmer and reduce for a couple of minutes until the alcohol smell has cooked off.
  4. Pour in the chicken broth and heavy cream, stirring to combine everything. Bring the sauce to a gentle simmer and let it cook for about 10 minutes. The sauce will begin to thicken into a luscious, velvety consistency perfect for coating the chicken.
  5. Stir in the fresh thyme leaves. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the chicken immediately, generously spooning the whiskey cream sauce over the top.