Irish Whiskey Chicken with Creamy Skillet Sauce
By Ruby Chen
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Level
Easy
This skillet chicken recipe makes four servings․ I prepare the chicken for serving at the end of the recipe to allow diners to choose their portions․ A browned-skillet-topped Irish whiskey sauce is very flavorful (my favorite part of the dish)․
Pat the chicken dry with salt‚ pepper‚ and garlic powder․ I cook the chicken in a mixture of butter and olive oil over medium-high heat for 5-7 minutes per side․ Take the chicken out of the pan‚ but leave the browned bits behind․ If you're cooking in a small skillet‚ you might need to cook the chicken in multiple batches to prevent steaming․
Shallots cook first․ Garlic cooks for a short time in the pan before adding whiskey․ Remove the pan from the heat to add whiskey‚ then scrape up the pan before adding the broth and cream․ Cook the sauce gently‚ not at high heat‚ until it reaches a thick consistency that coats a spoon․
Return the chicken to the pan when the sauce is cooked down‚ heat for 1 or 2 minutes‚ and serve with the sauce․ I use a top-quality Irish whiskey that I would drink neat․ Stir in chopped parsley at the end‚ while the pan is hot․
Why you'll love this recipe
- Four chicken breast servings equal four dinner portions․ This is useful if you want to have meals ready for other days․
- The chicken and sauce cook together in one pan․ Any leftover pan used for dinner can be stored easily without dirtying the sink with dishes․
- It takes 40 minutes to make the dish‚ including cooking the sauce while the chicken rested on the plate․
- Low-temperature reheating in a pan will keep reheated chicken from drying out․ Adding some broth to the pan can help loosen the sauce․
- Prepare chicken in multiple batches as needed․ This will help the chicken breasts brown before adding them to the sauce․
- The sauce can be served with mashed potatoes‚ pasta‚ rice pilaf‚ or other breads as additional options․
Ingredients
- •4 boneless, skinless chicken breasts (about 6 oz each)
- •1 tablespoon olive oil
- •1 tablespoon unsalted butter
- •2 shallots (finely minced)
- •3 cloves garlic (minced)
- •⅓ cup Irish whiskey (such as Jameson or Bushmills)
- •½ cup chicken broth
- •1 cup heavy cream
- •1 teaspoon garlic powder
- •½ teaspoon salt (or to taste)
- •¼ teaspoon black pepper (or to taste)
- •2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- 1
Pat the chicken breasts dry with paper towels, then season both sides generously with salt, black pepper, and garlic powder.
- 2
Heat the olive oil and butter in a large skillet over medium-high heat. When the butter is melted and sizzling, sear the chicken for 5-7 minutes per side, until golden brown and cooked through to 165°F. Transfer the chicken to a plate.
- 3
Reduce the heat to medium. Cook the minced shallots in the skillet for 2 minutes, stirring frequently, until softened. Add the garlic and cook for another minute, until fragrant.
- 4
Carefully pour in the Irish whiskey and scrape up the browned bits from the skillet. Simmer for 1-2 minutes, then stir in the chicken broth and heavy cream.
- 5
Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it has thickened slightly.
- 6
Return the chicken to the skillet, spoon the sauce over it, and simmer for 1-2 minutes to heat through. Garnish with fresh parsley and serve immediately.
FAQ
Nutrition (per serving)
Calories
580
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