Irish Chicken Whiskey Cream Sauce (Print-Friendly Format)

Tender chicken with creamy Irish whiskey sauce, thyme, Dijon, and herbs. Perfect with potatoes or rice.

# Ingredients You’ll Need:

→ Main

01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons olive oil

→ Sauce

05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 cup (240 ml) Irish whiskey
08 - 1 cup (240 ml) heavy cream
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
11 - 1 cup (240 ml) chicken broth
12 - 1 tablespoon butter

→ Garnish

13 - 1 tablespoon fresh parsley, chopped

# How to Make It:

01 - Sprinkle both sides of the chicken breasts with salt and black pepper for balanced seasoning.
02 - Warm olive oil in a large skillet over medium-high heat. Sear chicken breasts for 6–7 minutes per side until golden and fully cooked. Ensure the thickest part has no pink.
03 - Transfer seared chicken to a plate and cover with foil to retain warmth.
04 - Reduce heat to medium. Sauté chopped onion in the same skillet for 3–4 minutes until translucent. Add garlic and cook 1–2 minutes, stirring frequently.
05 - Pour Irish whiskey into the skillet, scraping up any fond from the pan. Simmer for 5 minutes to allow alcohol to evaporate and flavors to concentrate.
06 - Stir in chicken broth and bring the mixture to a gentle simmer for 5 minutes.
07 - Lower heat to maintain a gentle simmer. Slowly add heavy cream, stirring continuously. Blend in Dijon mustard and thyme. Simmer for 3–4 minutes for a velvety, thickened sauce. Adjust salt and pepper as needed.
08 - Return chicken breasts to the skillet. Spoon sauce over each piece and warm gently for 2–3 minutes to meld flavors.
09 - Stir butter into the sauce until fully melted for a glossy finish.
10 - Arrange chicken on plates and generously spoon over the whiskey cream sauce. Sprinkle with chopped parsley before serving.

# Extra Tips:

01 - For a subtle kick, add a pinch of red pepper flakes with the onions. Substitute thyme with rosemary or sage for a different aromatic note. Replace heavy cream with half-and-half to reduce richness. Incorporate sautéed mushrooms or spinach for added depth and texture. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to preserve sauce quality.

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