Description
Tender pan-seared chicken breasts coated in a luscious Irish whiskey cream sauce a cozy, elegant meal perfect for special dinners or St. Patrick’s Day celebrations.
Ingredients
4 boneless, skinless chicken breasts
2 tbsp butter
1 tbsp olive oil
1 small shallot, finely chopped
2 garlic cloves, minced
1/3 cup Irish whiskey (such as Jameson)
3/4 cup heavy cream
1/2 cup chicken broth
1 tsp Dijon mustard
1 tsp fresh thyme (or 1/2 tsp dried)
Salt and black pepper, to taste
Fresh parsley, for garnish
Instructions
1. Pat chicken dry and season with salt and pepper.
2. In a large skillet, heat butter and olive oil over medium-high heat.
3. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
4. Reduce heat to medium, then add shallot and garlic; sauté 1–2 minutes until fragrant.
5. Carefully add whiskey (stand back as it may flame briefly). Let it simmer 1–2 minutes to reduce slightly.
6. Stir in chicken broth, Dijon mustard, and thyme. Simmer for 2–3 minutes.
7. Add cream and stir until sauce thickens slightly.
8. Return chicken to the pan, spooning sauce over top. Simmer 2–3 minutes more.
9. Garnish with parsley and serve warm over mashed potatoes or rice.
Notes
For a deeper flavor, use an Irish whiskey with caramel or vanilla notes.
Avoid overcooking the whiskey after adding cream — it should stay smooth and silky.
Pairs beautifully with roasted potatoes or buttered cabbage.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Irish
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 140mg
Keywords: Irish chicken whiskey cream sauce, Jameson chicken, Irish dinner, creamy chicken skillet, whiskey cream sauce