Go Back

Irish Chicken in Whiskey Cream Sauce

Irish chicken whiskey cream sauce with golden seared chicken breasts, mushrooms, and shallots simmered in an amber Irish whiskey sauce. The result is a thick, velvety whiskey cream sauce with visible herb flecks from fresh thyme.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Irish-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use chicken breasts of similar thickness for even cooking.
Seasoning and aromatics
  • 0.5 tsp salt Season to taste; amounts vary by brand and preference.
  • 0.5 tsp pepper Season to taste.
  • 1 tsp garlic powder Use as part of the seasoning blend for the chicken.
  • 1 tsp dried thyme Use as part of the seasoning blend for the chicken.
  • 1 tbsp olive oil For searing.
  • 2 tbsp butter For sautéing and building the sauce.
  • 2 shallots Finely minced.
  • 8 oz cremini mushrooms Sliced.
  • 3 cloves garlic Minced.
Whiskey cream sauce
  • 0.33 cup Irish whiskey (Jameson) Use an Irish whiskey you enjoy drinking; simmering reduces the alcohol.
  • 1 cup heavy cream Creates the creamy, velvety texture.
  • 0.5 cup chicken broth Helps loosen and balance the sauce.
  • 1 tbsp Dijon mustard Adds tang and body.
  • 1 tsp fresh thyme leaves Add for herb flecks throughout the sauce.
  • 0.5 fresh thyme sprigs For garnish.

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and dried thyme. Heat olive oil in a large skillet over medium-high heat and sear for 5-6 minutes per side until golden and cooked through to 165°F, then remove the chicken.
Sauté shallots and mushrooms
  1. Melt butter in the same pan over medium heat. Cook the shallots and mushrooms for 5-6 minutes until golden.
Build the whiskey base
  1. Add the minced garlic and cook for 1 minute. Remove from heat, carefully pour in the Irish whiskey, return to medium heat, and let it cook off for 1-2 minutes.
Simmer to thicken
  1. Stir in heavy cream, chicken broth, Dijon mustard, and fresh thyme leaves. Simmer for 5-6 minutes until the sauce thickens.
Finish and garnish
  1. Return the chicken breasts to the pan and spoon the whiskey cream sauce over each breast. Garnish with fresh thyme sprigs.

Notes

Pro tip: slice mushrooms evenly so they brown at the same rate, and sear the chicken without moving it until you can easily flip for best crust. Store leftovers in a sealed container in the fridge up to 3 days; reheat gently on the stove. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner, simmer 1-2 minutes longer to thicken).