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Irish Chicken in Whiskey Cream Sauce

Golden seared chicken breasts smothered in a rich, velvety Irish whiskey cream sauce made with garlic, Dijon mustard, Worcestershire sauce, and heavy cream. A cozy and elegant dinner ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Irish
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts patted dry
  • salt and black pepper to taste
  • 2 tbsp olive oil
  • 0.25 cup Irish whiskey
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic minced
  • 1 medium onion finely chopped
  • 0.5 cup chicken broth low-sodium preferred
  • 2 tbsp butter
  • 1 tbsp fresh parsley chopped
  • 1 tbsp chives chopped

Equipment

  • Large skillet
  • Whisk
  • Cutting board
  • Meat thermometer

Method
 

  1. Season chicken breasts generously on both sides with salt and black pepper.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook each side for 6 to 7 minutes until deeply golden brown. Remove from skillet and set aside.
  3. In the same skillet, melt 2 tbsp butter over medium heat. Add finely chopped onion and minced garlic and saute for 3 to 4 minutes until soft and translucent.
  4. Carefully pour in the Irish whiskey and let it reduce for 2 to 3 minutes, stirring occasionally, until the alcohol mellows and the liquid reduces by about half.
  5. Stir in heavy cream, Dijon mustard, Worcestershire sauce, and chicken broth. Whisk continuously and simmer gently for 5 minutes until the sauce thickens to a velvety consistency.
  6. Return the seared chicken to the skillet. Spoon the sauce over each piece and simmer together for 5 minutes until the chicken is fully cooked through.
  7. Finish with chopped fresh parsley and chives before serving. Serve hot over mashed potatoes or rice.

Notes

Use a smooth Irish whiskey like Jameson for the best flavor. Keep heat at a gentle simmer when adding cream to prevent curdling. Substitute whiskey with chicken broth for an alcohol-free version. Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth to loosen the sauce.