Irish Chicken in Whiskey Cream Sauce

Golden-seared chicken cutlets are gently simmered in a rich, velvety whiskey cream sauce, finished with garlic and butter for a comforting, Irish-inspired main dish. This Irish Chicken in Whiskey Cream Sauce is a simple yet elegant recipe perfect for cozy weeknights or festive gatherings, delivering bold flavors in just 30 minutes.

Why You’ll Love This Recipe

This dish is a comforting blend of succulent chicken and a smooth, aromatic sauce. The whiskey adds depth and warmth without overpowering, while the cream creates a luxurious texture. It’s a one-pan meal that feels gourmet but is simple enough for a weeknight. Perfect for low-carb and gluten-free lifestyles, it pairs beautifully with mashed cauliflower, zoodles, or rice, and makes a stunning addition to any special dinner spread.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts or cutlets
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup Irish whiskey
• 1 cup heavy cream
• 1/4 cup chicken broth
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Pat the chicken dry with paper towels and season both sides generously with salt and black pepper.
2. In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter.
3. Add the chicken and sear for 4–5 minutes per side, or until golden and fully cooked through. Remove from the skillet and set aside.
4. Reduce the heat to medium. In the same skillet, add the remaining tablespoon of butter.
5. Sauté the minced garlic for 30 seconds, just until fragrant.
6. Carefully pour in the Irish whiskey. Stand back slightly as it may steam. Simmer for 2–3 minutes to allow the alcohol to cook off.
7. Stir in the chicken broth and heavy cream. Let the sauce simmer for about 5 minutes, or until it slightly thickens.
8. Return the chicken to the skillet and coat with the sauce. Simmer for an additional 2 minutes to heat through.
9. Garnish with chopped parsley and serve immediately with your choice of sides.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 420 kcal per serving

Variations

• Mushroom Addition: Add sliced mushrooms to the pan after sautéing garlic for extra earthiness.
• Bacon Upgrade: Stir in crumbled cooked bacon just before serving for a smoky touch.
• Dairy-Free: Substitute heavy cream with coconut cream and butter with ghee or plant-based butter.
• Alcohol-Free Option: Replace whiskey with extra broth and a teaspoon of apple cider vinegar or lemon juice.
• Cheesy Finish: Stir in a small amount of grated parmesan for extra richness.
• Herb Swap: Use thyme or rosemary in place of parsley for a deeper, more aromatic flavor.
• Spice It Up: Add crushed red pepper flakes for subtle heat.
• Pan Sauce Over Steak: Use the same sauce with seared steak or pork chops for a delicious twist.
• Thicker Sauce: Simmer longer or add a touch of xanthan gum for a thicker consistency.
• Creamy Mustard: Add a teaspoon of Dijon mustard to the sauce for tang and depth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring occasionally to preserve the cream sauce’s texture. Add a splash of broth or cream if the sauce becomes too thick. Freezing is not recommended, as the sauce may separate upon thawing.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work wonderfully and offer even more flavor and moisture.

What kind of whiskey should I use?

Irish whiskey is traditional, but any good-quality whiskey will work. Choose one with a smooth, mild profile.

Is the alcohol cooked off completely?

Most of the alcohol cooks off during simmering, leaving only flavor behind. For a fully alcohol-free version, use broth and vinegar.

Can I make this dish ahead of time?

Yes, prepare the sauce and chicken separately. Combine and reheat just before serving for best results.

What sides go well with this dish?

Mashed cauliflower, steamed vegetables, zoodles, or low-carb pasta are all excellent choices.

Can I use half-and-half instead of heavy cream?

Heavy cream is preferred for its richness and ability to hold up to heat, but half-and-half can be used with slightly reduced cooking time.

How can I make the sauce thicker?

Simmer longer or stir in a pinch of xanthan gum for a thicker, low-carb-friendly sauce.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Always check product labels to ensure no hidden gluten.

Can I double the recipe?

Yes, simply scale up the ingredients and use a larger skillet to avoid overcrowding.

Can I substitute the garlic?

If needed, use 1/4 teaspoon garlic powder in place of fresh garlic for a milder flavor.

Conclusion

Irish Chicken in Whiskey Cream Sauce is an effortless yet elegant dish that brings warmth and richness to any table. With its golden seared chicken, silky cream sauce, and subtle whiskey flavor, it’s a meal that feels gourmet without the complexity. Whether served for a weeknight comfort dinner or a festive occasion, it’s sure to be a crowd-pleaser and a recipe worth repeating.

Irish Chicken in Whiskey Cream Sauce

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Irish Chicken in Whiskey Cream Sauce is pure comfort on a plate—tender golden chicken cutlets simmered in a rich, garlicky Irish whiskey and cream sauce. Perfect for a cozy night in or a festive dinner, this elegant dish is low-carb, gluten-free, and full of indulgent flavor.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet, Sauté
• Cuisine: Irish-Inspired
• Diet: Gluten Free

Ingredients

• 4 boneless, skinless chicken breasts or cutlets

• 1 tbsp olive oil

• 2 tbsp unsalted butter (divided)

• 3 cloves garlic, minced

• 1/2 cup Irish whiskey

• 1 cup heavy cream

• 1/4 cup chicken broth

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Pat chicken dry and season both sides with salt and pepper.

2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

3. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.

4. Lower heat to medium. Add remaining butter and garlic to the skillet. Sauté for 30 seconds.

5. Carefully add Irish whiskey and let it simmer for 2–3 minutes to reduce and cook off alcohol.

6. Stir in chicken broth and heavy cream. Simmer for about 5 minutes, until the sauce thickens slightly.

7. Return chicken to the pan, spoon sauce over the top, and simmer for another 2 minutes to heat through.

8. Garnish with chopped parsley and serve hot.

Notes

• Pairs beautifully with mashed cauliflower, zucchini noodles, or roasted vegetables.

• Substitute turkey cutlets for a delicious twist.

• For a dairy-free option, use coconut cream instead of heavy cream and ghee instead of butter.