If you’re craving a dish that combines comforting creaminess with a spirited Irish twist, you’re going to absolutely love this Irish Chicken in Whiskey Cream Sauce Recipe. It’s a one-pan wonder where tender, thinly pounded chicken cutlets get bathed in a luscious whiskey cream sauce. Every bite is velvety, flavorful, and downright irresistible—making it perfect for an easy weeknight dinner or a special occasion. Trust me, once you try this recipe, it will become one of your go-tos whenever you want to impress without spending hours in the kitchen.
Ingredients You’ll Need
What’s amazing about the Irish Chicken in Whiskey Cream Sauce Recipe is how simple yet essential each ingredient is. Every component serves a purpose, whether it’s building flavor, adding richness, or creating that signature creamy texture that makes this dish unforgettable.
- Chicken Breast (2 pounds): Thinly pounded cutlets cook quickly and soak up the sauce perfectly.
- Kosher Salt: Enhances the natural flavors of the chicken and balances the creaminess.
- Fresh Cracked Black Pepper: Adds just the right amount of mild heat and aroma.
- All-Purpose Flour: Used to dust the chicken for a light crust and to thicken the sauce.
- Unsalted Butter (6 tablespoons total): Adds richness and helps create that silky sauce texture.
- Olive Oil (2 tablespoons): For searing chicken to a golden brown without burning the butter.
- Irish Whiskey (4 ounces): The star ingredient, infusing the sauce with warmth and authentic Irish flavor.
- Chicken Broth (1 cup): Builds the base of the sauce, giving it depth and umami.
- Heavy Cream (1 ½ cups): The luscious heart of the sauce, making every bite creamy and indulgent.
- White Balsamic Vinegar (2 tablespoons): Balances richness with a subtle tang and light sweetness.
- Chives (2 teaspoons plus extra for garnish): Fresh, mild onion flavor brightens the sauce and finishes the dish.
How to Make Irish Chicken in Whiskey Cream Sauce Recipe
Step 1: Prepare the Chicken Cutlets
Start by slicing the chicken breasts in half, then gently pounding them between two pieces of plastic cling film until they’re thin and even. This not only tenderizes the meat but also helps them cook quickly and evenly. If the pieces become too large, simply cut them in half once more. Season each piece generously with kosher salt and freshly cracked black pepper, then dust both sides with flour to create a light coating that will crisp up nicely in the pan.
Step 2: Sear the Chicken
In a large skillet over medium-high heat, melt together butter and olive oil until the oil shimmers. This combination prevents the butter from burning while giving you that rich flavor. Add 3-4 chicken cutlets at a time, cooking each side until they develop a golden brown crust. This step is all about building flavor quickly. Once seared, transfer the chicken to a clean plate and keep warm while you prepare the sauce.
Step 3: Craft the Whiskey Cream Sauce
Using the same skillet (saving all those fabulous browned bits), add butter and flour to form a roux. Whisk continually for 2-3 minutes, letting the mixture cook through to remove any raw flour taste. Then, deglaze the pan by pouring in the Irish whiskey, which picks up all the flavorful bits stuck to the pan and infuses the sauce with that unmistakable Irish character. Stir in chicken broth, heavy cream, white balsamic vinegar, salt, pepper, and chopped chives. Keep whisking and cooking the sauce gently until it thickens to a luscious consistency that will cling beautifully to the chicken.
Step 4: Simmer and Finish
Return the seared chicken cutlets along with any juices back to the skillet. Lower the heat and simmer for an additional 10-15 minutes, allowing the chicken to finish cooking and absorb the creamy whiskey flavors. This step melds everything together, creating a harmonious dish where tender chicken and silky sauce are in perfect balance.
How to Serve Irish Chicken in Whiskey Cream Sauce Recipe
Garnishes
A sprinkle of fresh chives on top adds a pop of color and a bright oniony note that cuts through the rich cream sauce. If you want to amp it up, a tiny pinch of smoked paprika or cracked black pepper can provide added depth and visual appeal.
Side Dishes
This dish pairs beautifully with simple sides that soak up the sauce. Creamy mashed potatoes, buttery noodles, or fluffy white rice are classic companions that let the sauce shine. For some added green, consider sautéed spinach or steamed green beans tossed with a little lemon juice and garlic to balance the richness.
Creative Ways to Present
For a cozy family meal, serve this Irish Chicken in Whiskey Cream Sauce Recipe directly from the skillet for a rustic vibe. Hosting guests? Plate each cutlet over a bed of herb-infused mashed potatoes, spoon the whiskey cream sauce generously on top, and finish with a bright chive garnish for an elegant presentation they’ll rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. The sauce will thicken as it chills, so be sure to stir gently before reheating to bring back that creamy consistency.
Freezing
You can freeze this dish, but be mindful that the cream sauce may separate slightly upon thawing. Freeze the chicken and sauce together in a sealed container for up to 2 months, then thaw overnight in the fridge and reheat gently.
Reheating
Reheat leftovers slowly on the stove over low heat, stirring often. Add a splash of chicken broth or cream if the sauce seems too thick. Avoid high heat to prevent breaking the sauce and drying out the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs will add extra juiciness and flavor. Just adjust the cooking time slightly to ensure they’re cooked through but still tender.
Can I substitute the whiskey with something else?
The Irish whiskey is key to the authentic flavor, but if you prefer not to use alcohol, a splash of apple cider or white grape juice plus a teaspoon of vanilla extract can mimic the sweetness and depth, though it won’t be quite the same.
Is this recipe gluten-free?
If you want to keep this recipe gluten-free, swap the all-purpose flour for cornstarch both in seasoning the chicken and in the sauce. Mix the cornstarch with a little water before adding it to the sauce to avoid lumps.
Can I make this recipe dairy-free?
To make it dairy-free, use a non-dairy butter substitute and replace heavy cream with full-fat coconut milk or a creamy cashew sauce. The texture and flavor will be different but still delicious.
What’s the best way to tenderize the chicken?
Pounding the chicken cutlets thin with a mallet or rolling pin ensures even cooking and a tender bite. It also helps the sauce cling beautifully to each piece.
Final Thoughts
This Irish Chicken in Whiskey Cream Sauce Recipe is truly a gem that combines simplicity with indulgence in every bite. Whether you’re welcoming family for dinner or treating yourself to a cozy meal, this dish delivers all the warmth and comfort of Irish flavors with luscious creamy goodness. Give it a try—you’ll soon find it’s one of those recipes you make again and again.
Print
Irish Chicken in Whiskey Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish
Description
This Irish Chicken in Whiskey Cream Sauce is a comforting one-pan dinner featuring thinly pounded chicken cutlets seared to golden perfection and simmered in a luscious, creamy whiskey sauce. The sauce combines Irish whiskey, heavy cream, and a touch of white balsamic vinegar, seasoned with fresh chives for a bright finish. Perfect served over rice, pasta, or with potatoes, this dish brings rich flavors and rustic charm to your dinner table in just 35 minutes.
Ingredients
For the Chicken:
- 2 pounds chicken breast, cut in half and thinly pounded into cutlets
- Kosher salt, Morton’s, to taste
- Fresh cracked black pepper, to taste
- All-purpose flour, enough to dust
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
For the Cream Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 ounces Irish whiskey
- 1 cup chicken broth
- 1 ½ cups heavy cream
- 2 tablespoons white balsamic vinegar
- Kosher salt, Morton’s, as needed
- Fresh cracked black pepper, as needed
- 2 teaspoons chives, plus more for garnish
Instructions
- Prepare the Chicken Cutlets: Slice the chicken breasts in half and pound them thin and even between two pieces of plastic cling film using a tenderizing mallet or similar tool. If pieces are too large, cut them in half again to yield about 8 cutlets total from 2 breasts.
- Season and Flour the Chicken: Season both sides of the chicken cutlets generously with kosher salt and fresh cracked black pepper. Lightly dust both sides with all-purpose flour to create a coating that will help develop a golden crust when cooked.
- Sear the Chicken: Heat a large skillet over medium-high heat and melt together 4 tablespoons unsalted butter and 2 tablespoons olive oil until the oil shimmers. Add 3-4 chicken cutlets at a time and cook until golden brown on both sides, about 2-3 minutes per side. Remove the browned chicken to a plate and repeat with remaining cutlets.
- Make the Roux: In the same skillet with the residual fat, add 2 tablespoons unsalted butter and 2 tablespoons all-purpose flour. Whisk continuously and cook for 2-3 minutes to form a roux, which will thicken the sauce.
- Deglaze the Pan: Pour in 4 ounces of Irish whiskey to deglaze the pan, scraping up browned bits from the bottom to incorporate flavor.
- Add Liquids and Seasonings: Whisk in 1 cup chicken broth, 1 ½ cups heavy cream, 2 tablespoons white balsamic vinegar, kosher salt, fresh cracked black pepper, and 2 teaspoons chopped chives (reserve some chives for garnish). Stir continuously and bring to a simmer until the sauce thickens slightly.
- Simmer the Chicken in Sauce: Return all the seared chicken cutlets along with any juices from the plate back into the skillet. Simmer gently for 10-15 minutes, allowing the sauce to become luscious and cling to the chicken, ensuring the chicken is fully cooked and flavorful.
- Finish and Serve: Garnish with the reserved chopped chives and serve the chicken and whiskey cream sauce over rice, pasta, or potatoes for a complete meal.
Notes
- Tenderizing the chicken cutlets is essential for a tender, evenly cooked result—do not skip this step.
- Taste your sauce frequently and adjust the seasoning, especially salt and vinegar, to achieve a balanced flavor.
- Searing the chicken quickly creates a golden crust; finishing the cooking by simmering in the sauce allows flavors to meld perfectly.
- Substitute boneless chicken thighs or bone-in chicken breasts if preferred for a different texture.
- For a gluten-free option, dust the chicken with cornstarch instead of flour and use a cornstarch slurry (cornstarch mixed with water) to thicken the sauce instead of flour.
- The Irish butter adds authentic flavor, but regular unsalted butter can be used as a budget-friendly alternative.
- Use any affordable Irish whiskey—you don’t have to use expensive brands, and small airplane bottles work well if you don’t drink often.
- White balsamic vinegar adds a light sweetness; apple cider vinegar or lemon juice are good substitutes to provide the necessary acidity.
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