Description
A warm, comforting skillet dinner: juicy chicken simmered in a silky cream sauce brightened with Irish whiskey. Perfect over mashed potatoes, rice, or buttered noodles.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup Irish whiskey (Jameson or your favorite)
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 medium onion, finely diced
- 1 cup low-sodium chicken stock
- 2 tbsp olive oil (or a mix of oil and butter)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for finishing
Instructions
- Pat the chicken dry and season both sides with salt and pepper. Warm a large skillet over medium heat and add the olive oil. Add the breasts and sear until they develop a golden crust, about 5–6 minutes per side. Transfer the chicken to a plate and keep warm while you make the sauce.
- In the same pan, add the diced onion and cook until soft and translucent, roughly 3–4 minutes. Add the minced garlic and sauté for another minute until fragrant—don’t let the garlic brown.
- Carefully add the Irish whiskey to the skillet (stand back in case it sparks). Let the liquid reduce for a couple of minutes so the sharp alcohol note mellows and the flavor concentrates.
- Pour in the chicken stock and bring the mixture to a gentle simmer. Let it reduce slightly, about 4–5 minutes, so the flavors deepen.
- Stir in the heavy cream and keep the pan at a gentle simmer until the sauce thickens a little, about 4–6 minutes. Return the seared chicken to the skillet and spoon the sauce over the pieces. Simmer just until the chicken registers 165°F in the center and is heated through, another 2–3 minutes.
- Remove from heat, sprinkle with chopped parsley, adjust seasoning if needed, and serve. This dish is lovely with mashed potatoes, steamed rice, or crusty bread to sop up the sauce.
Notes
- Quick Tips & Variations
- Add sliced mushrooms with the onions for an earthy boost.
- Toss in a handful of baby spinach at the end for color and extra nutrients.
- For a brighter finish, squeeze a little lemon juice over the dish just before serving.
- To make it lighter, substitute half-and-half for the heavy cream or use a smaller amount of cream and more stock.
- If you prefer not to cook with flame, pour the whiskey in off the heat and then return the pan to the burner to reduce.
- Storage
- Keep leftovers refrigerated in a sealed container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or cream if the sauce has thickened. Enjoy!