Irish Chicken in Whiskey Cream Sauce

A warm, simple dish with whiskey and cream that brightens weeknight dinner.

introduction

This Irish Chicken in Whiskey Cream Sauce is rich, smooth, and easy to make. It uses basic ingredients and cooks in one skillet. If you like creamy chicken dishes, try our chicken parmesan with Alfredo sauce recipe for another easy option.

why make this recipe

This recipe is quick and tasty. It needs few ingredients. The whiskey adds a warm flavor and the cream makes a smooth sauce. It is great for a weeknight or a simple dinner with friends.

how to make Irish Chicken in Whiskey Cream Sauce

Brown the chicken first, then cook the onions and garlic. Pour in the whiskey to deglaze the pan. Add chicken broth and heavy cream, then return the chicken to simmer until done. The sauce will thicken and coat the chicken.

Ingredients :

• 4 chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup whiskey
• 1 cup heavy cream
• 1 cup chicken broth
• Salt and pepper to taste
• Chopped parsley for garnish

Directions :

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken breasts with salt and pepper, then add to the skillet. Cook until browned on both sides, about 5-7 minutes per side. Remove and set aside.
3. In the same skillet, add onion and garlic, sautéing until softened.
4. Pour in whiskey, scraping the bottom of the skillet to deglaze. Let it simmer for 2 minutes.
5. Add chicken broth and heavy cream, stirring well.
6. Return the chicken to the skillet, cover, and simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens.
7. Garnish with chopped parsley and serve.

how to serve Irish Chicken in Whiskey Cream Sauce

Serve with mashed potatoes, rice, or buttered noodles to soak up the sauce. Steamed vegetables or a simple green salad make a good side. Spoon extra sauce over the chicken when plating.

how to store Irish Chicken in Whiskey Cream Sauce

Cool the chicken and sauce to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating gently on the stove.

tips to make Irish Chicken in Whiskey Cream Sauce

• Pat chicken dry before seasoning to get a good brown crust.
• Use medium heat to avoid burning the cream.
• If you prefer less whiskey flavor, use half the whiskey and add more chicken broth.
• Stir the sauce while simmering so it thickens evenly.

variation (if any)

• Add sliced mushrooms with the onion for more texture.
• Stir in a little mustard or grated Parmesan for extra tang.
• Use bacon or pancetta cooked at the start for a smoky note.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in or boneless thighs work. Cook time may change slightly.

Q: Can I skip the whiskey?
A: You can. Replace it with extra chicken broth, but the flavor will be different.

Q: How do I thicken the sauce more?
A: Simmer uncovered until it reduces, or stir in a small mix of cornstarch and water and cook until it thickens.

Q: Is this safe to serve to kids?
A: Most alcohol cooks off while simmering, but if you are concerned, skip the whiskey and use broth.

Irish Chicken in Whiskey Cream Sauce

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Sautéing
• Cuisine: Irish
• Diet: Non-Vegetarian

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Description

A warm, rich, and smooth Irish chicken dish cooked in whiskey cream sauce, perfect for weeknight dinners.

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Ingredients

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• 4 chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup whiskey
• 1 cup heavy cream
• 1 cup chicken broth
• Salt and pepper to taste
• Chopped parsley for garnish

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken breasts with salt and pepper, then add to the skillet. Cook until browned on both sides, about 5-7 minutes per side. Remove and set aside.
3. In the same skillet, add onion and garlic, sautéing until softened.
4. Pour in whiskey, scraping the bottom of the skillet to deglaze. Let it simmer for 2 minutes.
5. Add chicken broth and heavy cream, stirring well.
6. Return the chicken to the skillet, cover, and simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens.
7. Garnish with chopped parsley and serve.

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Notes

For a smoky note, consider adding cooked bacon or pancetta at the start. To reduce whiskey flavor, replace half with chicken broth.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 500mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 0g
• Protein: 40g
• Cholesterol: 120mg