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Irish Chicken in Whiskey Cream Sauce

Irish chicken whiskey cream sauce with golden seared chicken breasts and mushrooms simmered in a thick amber Irish whiskey sauce. The result is a creamy whiskey chicken dinner with thyme flecks and visible mushroom-and-shallot richness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Irish-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp dried thyme to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
Sauce base
  • 2 shallots finely minced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 0.33 cup Irish whiskey (Jameson)
Creamy whiskey sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme leaves
  • 0.5 fresh thyme sprigs for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

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 the chicken for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Cook the mushrooms and shallots
  1. Melt butter in the same pan. Cook shallots and mushrooms for 5-6 minutes until golden.
  2. Add garlic and cook for 1 minute. Turn off the heat briefly to avoid splatter while preparing the whiskey.
Build the whiskey cream sauce
  1. Remove from heat and carefully pour in the Irish whiskey. Return to medium heat and let the alcohol cook off for 1-2 minutes.
  2. Stir in heavy cream, chicken broth, Dijon mustard, and fresh thyme leaves. Simmer for 5-6 minutes until the sauce thickens.
Serve
  1. Return the chicken to the pan. Spoon whiskey cream sauce over each breast and garnish with fresh thyme sprigs.

Notes

For best browning, pat the chicken dry and season right before searing. Store leftovers covered in the fridge for up to 3 days; reheat gently in a skillet over low heat to keep the cream sauce smooth. Freezing is not recommended because cream can separate when thawed. Dietary swap: use half-and-half for a lighter sauce, and simmer a little longer to help it thicken.