Irish Chicken Whiskey Cream: Prepare to be transported to the Emerald Isle with this decadent and comforting dish! Imagine tender chicken simmered in a luscious, creamy sauce infused with the rich warmth of Irish whiskey. It’s a flavor combination that’s both sophisticated and deeply satisfying, and trust me, you’ll want to make it again and again.
While the exact origins of this particular recipe are debated, the use of whiskey in Irish cooking is deeply rooted in the country’s culinary heritage. Whiskey, often considered “uisce beatha” (the water of life) in Gaelic, has been used for centuries to add depth and complexity to various dishes. This Irish Chicken Whiskey Cream recipe beautifully marries this tradition with the comforting familiarity of a creamy chicken dish.
What makes this dish so irresistible? It’s the perfect balance of flavors and textures. The chicken is incredibly tender, the sauce is rich and velvety, and the whiskey adds a subtle warmth that elevates the entire experience. Plus, it’s surprisingly easy to make, making it perfect for a weeknight dinner or a special occasion. People love this dish because it’s a comforting hug in a bowl, offering a taste of Ireland with every bite. So, grab your skillet and let’s get cooking!
Ingredients:
- Chicken: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- All-Purpose Flour: 1/2 cup, for dredging
- Salt: 1 teaspoon, plus more to taste
- Black Pepper: 1/2 teaspoon, plus more to taste
- Olive Oil: 2 tablespoons
- Butter: 2 tablespoons, unsalted
- Onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Mushrooms: 8 oz cremini mushrooms, sliced
- Chicken Broth: 1 cup
- Heavy Cream: 1 cup
- Irish Whiskey: 1/4 cup (such as Jameson or Tullamore D.E.W.)
- Dijon Mustard: 1 tablespoon
- Fresh Thyme: 2 sprigs, leaves removed (about 1 teaspoon)
- Fresh Parsley: 2 tablespoons, chopped, for garnish
- Optional: 1/4 cup chopped green onions, for garnish
- Optional: Pinch of red pepper flakes, for a little heat
Preparing the Chicken:
- First, let’s get our chicken ready. In a medium bowl, combine the flour, salt, and pepper. This seasoned flour will give our chicken a nice crust and flavor.
- Now, toss the chicken cubes in the seasoned flour, making sure each piece is well coated. Shake off any excess flour we don’t want a thick, pasty sauce later on.
Sautéing the Chicken and Aromatics:
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. We want the pan nice and hot so the chicken gets a good sear.
- Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Overcrowding will lower the temperature of the pan and the chicken will steam instead of sear. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set aside. Don’t worry about cleaning the skillet yet all those browned bits are packed with flavor and will add depth to our sauce!
- Reduce the heat to medium. Add the chopped onion to the skillet and cook for about 5-7 minutes, until softened and translucent. Stir occasionally to prevent burning.
- Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the sliced mushrooms to the skillet and cook for about 8-10 minutes, until softened and browned. Stir occasionally. The mushrooms will release their moisture, so let it evaporate as they cook.
Creating the Whiskey Cream Sauce:
- Now for the magic! Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. These browned bits, also known as fond, are where a lot of the flavor is hiding.
- Bring the broth to a simmer and let it reduce slightly for about 2-3 minutes. This will concentrate the flavors and thicken the sauce a bit.
- Stir in the heavy cream and Dijon mustard. The Dijon mustard adds a subtle tang and helps to emulsify the sauce.
- Add the Irish whiskey. Be careful when adding the whiskey, as it may flame up briefly. Let the sauce simmer for another 2-3 minutes to allow the alcohol to cook off and the flavors to meld. The whiskey adds a wonderful warmth and complexity to the sauce.
- Stir in the fresh thyme leaves. Thyme pairs beautifully with chicken and whiskey.
- Season the sauce with salt and pepper to taste. Remember that we already seasoned the chicken, so start with a small amount and adjust as needed. If you like a little heat, add a pinch of red pepper flakes.
Bringing it All Together:
- Return the cooked chicken to the skillet and stir to coat it evenly with the whiskey cream sauce.
- Let the chicken simmer in the sauce for another 2-3 minutes, allowing the flavors to meld together.
- Remove the skillet from the heat.
Serving Suggestions:
- Garnish with fresh chopped parsley and, if desired, chopped green onions.
- Serve the Irish Chicken Whiskey Cream hot over mashed potatoes, rice, pasta, or even crusty bread for soaking up all that delicious sauce.
- For a complete meal, serve with a side of steamed vegetables, such as broccoli, green beans, or asparagus.
Tips and Variations:
- Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking. If using chicken thighs, increase the cooking time slightly to ensure they are cooked through.
- Vegetarian Option: For a vegetarian version, substitute the chicken with firm tofu or chickpeas.
- Different Mushrooms: Feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
- Cream Cheese: For an even richer and creamier sauce, stir in a tablespoon or two of cream cheese at the end.
- Lemon Juice: A squeeze of fresh lemon juice at the end can brighten up the flavors.
- Wine: If you don’t have Irish whiskey, you can substitute it with dry white wine, such as Chardonnay or Sauvignon Blanc.
- Make Ahead: This dish can be made ahead of time and reheated. The flavors will actually develop even more as it sits.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: While you can freeze this dish, the sauce may separate slightly upon thawing. To minimize separation, thaw the dish slowly in the refrigerator overnight.
- Spice it up: Add a dash of hot sauce or a pinch of cayenne pepper for extra heat.
- Herbs: Rosemary or sage can be used in place of, or in addition to, thyme.
- Serving Size: This recipe serves approximately 4-6 people. Adjust the ingredient quantities accordingly if you are cooking for a larger or smaller group.
- Gluten-Free: To make this recipe gluten-free, use a gluten-free all-purpose flour blend for dredging the chicken.
- Dairy-Free: To make this recipe dairy-free, substitute the butter with olive oil and the heavy cream with coconut cream or cashew cream.
Detailed Cooking Notes:
- Chicken Doneness: Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to avoid any foodborne illnesses. Use a meat thermometer to check the temperature at the thickest part of the chicken.
- Searing the Chicken: Searing the chicken is crucial for developing flavor and creating a beautiful golden-brown crust. Make sure the pan is hot enough before adding the chicken, and don’t overcrowd the pan.
- Deglazing the Pan: Deglazing the pan with chicken broth is essential for capturing all the flavorful browned bits from the bottom of the skillet. Use a wooden spoon to scrape up the bits as the broth simmers.
- Whiskey Addition: When adding the Irish whiskey, be cautious as it may flame up briefly. This is normal and will quickly subside. The alcohol will cook off, leaving behind a rich, complex flavor.
- Sauce Consistency: The sauce should be thick enough to coat the back of a spoon. If the sauce is too thin, you can simmer it for a few more minutes to allow it to reduce further. If the sauce is too thick, you can add a splash of chicken broth or cream to thin it out.
- Salt Adjustment: Taste the sauce frequently and adjust the salt and pepper as needed. Remember that the chicken broth and Dijon mustard may already contain salt, so start with a small amount and add more to taste.
- Mushroom Preparation: Clean the mushrooms with a damp paper towel instead of washing them under running water. Washing the mushrooms can make them soggy and prevent them from browning properly.
- Onion and Garlic: Cook the onion until it is softened and translucent before adding the garlic. This will prevent the garlic from burning and becoming bitter.
- Thyme:
Conclusion:
Well, there you have it! I truly believe this Irish Chicken Whiskey Cream recipe is a must-try for anyone looking to elevate their weeknight dinner or impress guests with a dish that’s both comforting and sophisticated. The creamy, whiskey-infused sauce is simply divine, coating the tender chicken in a blanket of flavor that will have you coming back for seconds (and maybe even thirds!). It’s the perfect balance of richness and warmth, making it ideal for a cozy night in or a festive gathering.
But why is this recipe so special? It’s more than just a delicious meal; it’s an experience. The aroma that fills your kitchen as the whiskey simmers and the cream thickens is intoxicating. The first bite is a revelation the savory chicken, the hint of whiskey, the luxurious creaminess it all comes together in perfect harmony. And the best part? It’s surprisingly easy to make! You don’t need to be a professional chef to whip up this masterpiece. With just a few simple ingredients and easy-to-follow instructions, you can create a restaurant-quality dish in the comfort of your own home.
And the possibilities don’t stop there! Feel free to get creative with your serving suggestions and variations. I personally love serving this Irish Chicken Whiskey Cream over a bed of creamy mashed potatoes to soak up all that delicious sauce. But it’s equally amazing with egg noodles, rice, or even crusty bread for dipping. For a lighter option, try serving it alongside a fresh green salad.
Looking for some variations? You could add some sautéed mushrooms or spinach to the sauce for extra flavor and nutrients. A sprinkle of fresh parsley or thyme adds a touch of freshness. And if you’re feeling adventurous, try using a different type of whiskey a smoky Scotch or a spicy rye would both be interesting additions. You could also add a pinch of red pepper flakes for a little kick.
Serving Suggestions:
- Serve over creamy mashed potatoes.
- Serve with egg noodles or rice.
- Serve with crusty bread for dipping.
- Serve alongside a fresh green salad.
Variations:
- Add sautéed mushrooms or spinach to the sauce.
- Sprinkle with fresh parsley or thyme.
- Use a different type of whiskey.
- Add a pinch of red pepper flakes for a little kick.
I’m so excited for you to try this recipe and experience the magic of Irish Chicken Whiskey Cream for yourself. I truly believe it will become a new favorite in your household. So, gather your ingredients, put on some Irish music, and get cooking!
And most importantly, I’d love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!
Irish Chicken Whiskey Cream: A Delicious & Authentic Recipe
Tender chicken simmered in a creamy Irish whiskey sauce with mushrooms and thyme. Serve over mashed potatoes, rice, or pasta.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup all-purpose flour, for dredging
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup Irish whiskey (such as Jameson or Tullamore D.E.W.)
- 1 tablespoon Dijon mustard
- 2 sprigs fresh thyme, leaves removed (about 1 teaspoon)
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup chopped green onions, for garnish (optional)
- Pinch of red pepper flakes, for a little heat (optional)
Instructions
- Prepare the Chicken: In a medium bowl, combine the flour, salt, and pepper. Toss the chicken cubes in the seasoned flour, making sure each piece is well coated. Shake off any excess flour.
- Sauté Chicken and Aromatics: Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the chopped onion to the skillet and cook for about 5-7 minutes, until softened and translucent. Add the minced garlic to the skillet and cook for another minute, until fragrant. Add the sliced mushrooms to the skillet and cook for about 8-10 minutes, until softened and browned. Stir occasionally.
- Create Whiskey Cream Sauce: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the broth to a simmer and let it reduce slightly for about 2-3 minutes.
- Stir in the heavy cream and Dijon mustard. Add the Irish whiskey. Be careful when adding the whiskey, as it may flame up briefly. Let the sauce simmer for another 2-3 minutes to allow the alcohol to cook off and the flavors to meld.
- Stir in the fresh thyme leaves. Season the sauce with salt and pepper to taste. If you like a little heat, add a pinch of red pepper flakes.
- Bring it Together: Return the cooked chicken to the skillet and stir to coat it evenly with the whiskey cream sauce. Let the chicken simmer in the sauce for another 2-3 minutes, allowing the flavors to meld together. Remove the skillet from the heat.
- Serve: Garnish with fresh chopped parsley and, if desired, chopped green onions. Serve hot over mashed potatoes, rice, pasta, or crusty bread.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to avoid any foodborne illnesses. Use a meat thermometer to check the temperature at the thickest part of the chicken.
- Searing the chicken is crucial for developing flavor and creating a beautiful golden-brown crust. Make sure the pan is hot enough before adding the chicken, and don’t overcrowd the pan.
- Deglazing the pan with chicken broth is essential for capturing all the flavorful browned bits from the bottom of the skillet. Use a wooden spoon to scrape up the bits as the broth simmers.
- When adding the Irish whiskey, be cautious as it may flame up briefly. This is normal and will quickly subside. The alcohol will cook off, leaving behind a rich, complex flavor.
- The sauce should be thick enough to coat the back of a spoon. If the sauce is too thin, you can simmer it for a few more minutes to allow it to reduce further. If the sauce is too thick, you can add a splash of chicken broth or cream to thin it out.
- Taste the sauce frequently and adjust the salt and pepper as needed. Remember that the chicken broth and Dijon mustard may already contain salt, so start with a small amount and add more to taste.
- Clean the mushrooms with a damp paper towel instead of washing them under running water. Washing the mushrooms can make them soggy and prevent them from browning properly.
- Cook the onion until it is softened and translucent before adding the garlic. This will prevent the garlic from burning and becoming bitter.
- You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking. If using chicken thighs, increase the cooking time slightly to ensure they are cooked through.
- For a vegetarian version, substitute the chicken with firm tofu or chickpeas.
- Feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
- For an even richer and creamier sauce, stir in a tablespoon or two of cream cheese at the end.
- A squeeze of fresh lemon juice at the end can brighten up the flavors.
- If you don’t have Irish whiskey, you can substitute it with dry white wine, such as Chardonnay or Sauvignon Blanc.
- This dish can be made ahead of time and reheated. The flavors will actually develop even more as it sits.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- While you can freeze this dish, the sauce may separate slightly upon thawing. To minimize separation, thaw the dish slowly in the refrigerator overnight.
- Add a dash of hot sauce or a pinch of cayenne pepper for extra heat.
- Rosemary or sage can be used in place of, or in addition to, thyme.
- To make this recipe gluten-free, use a gluten-free all-purpose flour blend for dredging the chicken.
- To make this recipe dairy-free, substitute the butter with olive oil and the heavy cream with coconut cream or cashew cream.
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