Ingredients
Equipment
Method
- Pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper.1.5 pounds boneless, skinless chicken breasts or thighs, salt and freshly ground black pepper
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 3-4 minutes per side, until golden brown and mostly cooked through. Remove the chicken from the skillet and set aside on a plate.2 tablespoons olive oil, 1.5 pounds boneless, skinless chicken breasts or thighs, salt and freshly ground black pepper
- Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the finely chopped onion and sauté for 5-7 minutes, until softened and lightly golden. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon unsalted butter, 1 medium yellow onion, 2 cloves garlic
- Carefully pour in the Irish whiskey. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the skillet. Let the whiskey simmer and reduce by about half, which should take 2-3 minutes. This process burns off the alcohol while leaving behind its rich flavor.0.5 cup Irish whiskey
- Pour in the chicken broth and bring to a gentle simmer. Stir in the heavy cream, Dijon mustard, and dried thyme. Season with salt and freshly ground black pepper to taste. Continue to simmer, stirring occasionally, for 5-7 minutes, until the sauce has thickened slightly to coat the back of a spoon.0.5 cup chicken broth, 1 cup heavy cream, 1 teaspoon Dijon mustard, 0.5 teaspoon dried thyme, salt and freshly ground black pepper
- Return the seared chicken pieces (and any accumulated juices from the plate) to the skillet with the creamy sauce. Stir to ensure the chicken is well coated. Let the chicken simmer in the sauce for another 5-7 minutes, or until it is completely cooked through and heated.1.5 pounds boneless, skinless chicken breasts or thighs, salt and freshly ground black pepper
- Stir in most of the chopped fresh parsley. Taste and adjust seasoning if needed. Serve the Irish Chicken Whiskey Cream Sauce immediately, garnishing with the remaining fresh parsley. This dish is wonderful served over mashed potatoes, pasta, rice, or with crusty bread for soaking up every last drop of that exquisite sauce.2 tablespoons fresh parsley, salt and freshly ground black pepper
Notes
Leftover Irish Chicken Whiskey Cream Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. Avoid high heat, as this can cause the cream sauce to separate. If the sauce seems a little thick, you can stir in a tablespoon or two of milk or chicken broth to achieve the desired consistency. You can also freeze this dish for future enjoyment; cool completely, then transfer to freezer-safe containers. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating as directed.