Can I cook this without alcohol?

Yes. Substitute whiskey with extra chicken broth plus a teaspoon of apple cider vinegar and a splash of vanilla extract to mimic sweetness — not identical, but still tasty.

Is this recipe part of classic Irish cuisine?

This recipe leans on Traditional Irish Chicken Recipes for comfort and simplicity but adds that creamy, whiskey-forward twist that feels modern. Think of it as inspired by tradition, not a museum exhibit.

Can I use Irish cream liqueur instead of whiskey?

Swap cautiously. Irish Cream And Whiskey have very different roles: whiskey adds warmth and backbone, while Irish cream adds sweetness and dairy notes. If you use Irish cream liqueur, reduce other sweet elements or cut back on cream to avoid cloying results.

How do I make a thicker sauce?

Simmer a bit longer to reduce, or whisk in a tiny slurry of cornstarch and water. Don’t add cornstarch too early — it can thin if overcooked.

What exactly is “Whiskey Garlic Cream Sauce”?

It’s exactly what it sounds like: a cream-forward sauce flavored with garlic and deglazed with whiskey, then reduced to creamy perfection. Serve it over chicken (obviously), steak, or even roasted veggies.

Can I make this gluten-free?

Absolutely. Most versions already are — just check your broth and any condiments.

Irresistible Irish Chicken in Whiskey Cream Sauce — Ultimate Comfort Dinner

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup Irish whiskey (Jameson works great)
1 cup heavy cream
2 garlic cloves, finely minced
1 medium onion, finely diced
1 cup low-sodium chicken stock
2 tbsp olive oil
Fresh parsley, chopped, for finishing
Salt and freshly ground black pepper

Instructions

Warm the olive oil in a large frying pan over medium-high heat. Pat the chicken dry, season generously with salt and pepper, then sear the breasts until they develop a deep golden crust — about 5–6 minutes per side. When cooked through, move the chicken to a plate and loosely cover to keep warm.
Using the same pan, reduce the heat to medium and add the chopped onion. Cook, stirring occasionally, until the onion softens and turns translucent (around 3–4 minutes). Add the minced garlic and sauté another minute until fragrant.
Carefully add the Irish whiskey to the pan to deglaze — stand back briefly since it may steam or flare. Let it bubble away for a minute or two so the alcohol mellows and the liquid reduces slightly.
Pour in the chicken stock and bring the mixture up to a gentle boil. Lower the heat and let it simmer for about 4–5 minutes so the flavors marry and the liquid reduces a bit.
Stir the heavy cream into the pan and simmer gently until the sauce thickens slightly, about 4–5 minutes. Return the chicken to the skillet, spoon the sauce over each piece, and heat through for 2–3 minutes so the chicken soaks up the sauce.
Sprinkle with chopped parsley, check seasoning, and serve immediately. This is lovely with mashed potatoes or crusty bread to mop up the sauce.

Notes

Quick tip: If you prefer a richer finish, swirl in a small knob of butter off the heat before serving. Enjoy!