Description
An elegant yet comforting Irish-inspired chicken dish featuring tender pan-seared chicken breasts smothered in a luscious whiskey cream sauce infused with garlic, Dijon, and a touch of sweetness.
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tbsp olive oil
1 tbsp butter
2 garlic cloves, minced
1/2 cup Irish whiskey (such as Jameson)
1 cup heavy cream
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp brown sugar (optional)
Fresh thyme or parsley, for garnish
Instructions
1. Season chicken breasts generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the chicken on both sides until golden brown and cooked through (about 5–6 minutes per side). Remove and keep warm.
4. Reduce heat to medium and add butter to the pan.
5. Add garlic and sauté for 30 seconds until fragrant.
6. Carefully pour in whiskey (off the heat if using a gas stove), then return to medium heat.
7. Let it simmer for 2–3 minutes to reduce slightly.
8. Whisk in Dijon mustard, Worcestershire sauce, and brown sugar (if using).
9. Stir in heavy cream and simmer for 3–5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
10. Return chicken to the pan, spoon sauce over the top, and simmer for 2 minutes to warm through.
11. Garnish with fresh thyme or parsley and serve hot.
Notes
For deeper flavor, use an Irish whiskey with caramel or vanilla notes.
Serve with mashed potatoes, buttered noodles, or roasted vegetables.
If you prefer a stronger whiskey flavor, add an extra splash right before serving.
To make it lighter, replace half the cream with chicken broth.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 560
- Sugar: 3g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 165mg
Keywords: Irish chicken, whiskey cream sauce, pan-seared chicken, St. Patrick’s Day dinner, creamy whiskey sauce