Name: Irish Chicken in Whiskey Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion, finely chopped; 2 cloves garlic, minced; ½ cup Irish whiskey; 1 cup heavy cream; 1 teaspoon Dijon mustard; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste

So, Let Me Tell You How I First Made This

If you could have seen the mess I made the first time I tried Irish Chicken in Whiskey Cream Sauce... It was for St Patrick's one particularly soggy weekend, and I'd somehow convinced myself I could cook like an Irish granny. Spoiler: I'm not. But this is one of those dishes you sort of stumble through and, before you know it, the aroma's so good everyone ends up crowding your kitchen. Trust me, I once had a neighbour knock on my door 'just checking the post' right as I was pouring the whiskey in. You don't need to be fancy. And hey – if a rogue drop of whiskey finds its way into your mug, who's complaining?

Why I Keep Coming Back To This

I make this when I need something a bit special but can't face spending all afternoon fussing over complicated steps (and honestly, my family goes mad for the sauce – like, quicker-than-you-can-blink kind of mad). When the fridge looks empty, and I'm staring at two sad chicken breasts and a bit of cream, this is my ace in the hole. Plus, pouring whiskey into a sizzling hot pan feels fancy, even if I'm wearing slippers with holes in them. And if you have picky eaters like mine, the creamy sauce just works. Even my brother, who normally complains about anything green, scarfs down the parsley like it's no big deal.

Gather Up These Ingredients (But Don’t Stress)

2 chicken breasts (or thighs – they stay juicier, but some folks prefer breasts. My nan swears by free-range, but I've used supermarket specials plenty.)
Salt and a hefty grind of black pepper
2-3 tablespoons of flour (any type, even gluten-free – works fine in a pinch)
2 tablespoons butter (sometimes I mix in a bit of olive oil to stop the butter burning. Big tip there!)
1 small onion, chopped (red or white, both do the trick; I’ve even used a shallot when that was all I had)
2 cloves of garlic, minced (or a healthy teaspoon from the jar when I'm feeling lazy)
About 80ml (somewhere under a half cup) Irish whiskey, like Jameson – but, let’s be real, whatever’s handy adds the right kick
200ml double cream (single cream if that’s what you have; just let it bubble a little longer to thicken)
1 teaspoon Dijon mustard (optional, but it gives a sneaky tang)
Handful chopped fresh parsley (dried is okay, but fresh makes it feel like spring’s arrived, if only in your kitchen)

How I Actually Cook This (And Sometimes Mess Up!)

First, pat your chicken dry, slap on plenty of salt and pepper, and then dredge in flour. I've forgotten the flour before – still edible, just not as lush.
Get your pan (non-stick, cast iron, whatever's clean) on medium-high and add butter. If you see it sizzling too madly, toss in a glug of olive oil. Brown the chicken on both sides – usually about 4 minutes per side, but don't overthink it. I sometimes peek underneath; if it looks tasty, it's ready to flip.
Take the chicken out and set aside (I just plonk it on a plate). Now, lob in your chopped onion. Let it soften, about 3 minutes, then add garlic. Stir till the kitchen smells heavenly (and someone yells to ask what you're making).
Okay, here comes the best bit: pour in the whiskey. Stand back a second – it’ll sizzle and maybe spit. Give it a minute to mostly bubble away, scraping up all the sticky bits.
Lower the heat a little, then add cream and mustard if you’re using it. Stir and let it thicken slightly, maybe 3–5 minutes. This is where I always sneak a spoonful (for science).
Pop the chicken (and any juices – don’t waste them!) back into the pan. Spoon sauce over the top. Let it simmer gently for 5–7 minutes, but if you’re like me and get distracted, that's okay – just keep an eye so it doesn’t boil over. If the sauce looks too thick, splash in a bit of water or even chicken stock.
Stir in most of your parsley, save a pinch for on top. That’s it! Don’t panic if the sauce splits a smidge, just pretend you meant to do it.

Random Notes from My Kitchen to Yours

If the sauce tastes overpoweringly boozy, just let it simmer longer with the lid off and it mellows. I've made that mistake – trust me, nobody’s gonna enjoy a mouthful of raw whiskey.
Actually, I find a bit of Dijon makes a big difference, but if you’ve only got English mustard, go slow. It’s fierce stuff.
One time I used single cream because that’s all I had, and just let it cook a few minutes longer till it thickened up. Saved the day!

Variations I’ve Tried (And One I Didn’t Love)

I chucked in mushrooms once, just because I fancied them, and it was brilliant. Gave a bit more earthy flavour – not at all a bad thing.
A mate suggested bacon pieces; honestly, it got a bit too salty for my taste, but maybe you'll love it.
One ambitious day, I tried substituting the whiskey with apple cider. Weirdly sweet and not in a good way. Wouldn’t repeat that experiment!

What You Need (But Don’t Stress If You Don’t Have It)

A decent frying pan/skillet – If yours isn’t non-stick, just soak it straight away after to avoid scrubbing for ages
A sharp knife for the chicken, but honestly, I've managed with a breadknife in a pinch (not recommended!)
A wooden spoon or just anything for stirring – I once used a spatula from the barbecue set. No harm done.

How to Store This (Though It Never Lasts Around Here)

In the unlikely event you have leftovers (ha!), pop it in an airtight container in the fridge. Keeps for 2 days easy. The sauce thickens a bit, but I tend to think it tastes even richer that second day. Quick reheat in a pan, splash of cream or water if it needs loosening. But, let’s be honest, it barely makes it till breakfast in my house.

What We Serve It With At My Place

Mashed potatoes are the golden ticket; the sauce just soaks right in. Sometimes, if I’m feeling especially lazy (or it’s nearly payday), I do it with crusty bread and a green salad. Oh, and a good Irish stout doesn’t go astray, either. Once, we made a proper event and served it with colcannon – totally recommend if you've the time! For a lighter touch, check out this easy green salad I found on BBC Good Food.

Stuff I Wish Someone Had Told Me (Pro Tips)

Never try to rush browning the chicken, even if you’re starving. I did, and ended up with rubbery meat (never again!)
Whiskey actually burns off pretty fast, so don’t worry, your dinner won’t taste like the local pub poured itself in.
If your cream splits, whisk it vigorously with a fork – usually brings it back, or at least makes it look less... wild.

FAQ — Honest Answers From My Inbox

Can I make this without whiskey?
Sure, just use a splash of chicken stock with a tiny bit of lemon juice for oomph – you’ll still get a great sauce, but honestly, something’s missing. Not the same, just sayin’.
Is it actually Irish?
Well, it’s debatable. Irish whiskey and cream are pretty classic, and you’ll see versions on pub menus all over Ireland, but I’m not claiming it’s an ancient grandma’s secret recipe – more like modern home cook comfort food. There’s a nice history about Irish whiskey-founded dishes at Food&Wine.ie if you want to geek out.
Can I freeze it?
Technically, yeah, but the sauce might separate when reheating, and not in an elegant French way. Maybe just eat it fresh or next day. (Or at 2am if you’re feeling peckish!)
What’s the best whiskey for this?
Any Irish whiskey works, really. I use Jameson if I’ve got it, but I’ve whipped it up with Powers and even Bushmills. Don’t waste the posh stuff, it won’t make a difference in sauce form.

Anyway, there you have it – my slightly rambling, occasionally contradictory guide to making Irish Chicken in Whiskey Cream Sauce, slippers optional. Next time you’ve got a dash of whiskey and a craving for comfort, give this a whirl. Oh, and if you find yourself licking the plate, don’t worry, you’re in good company.

Irish Chicken in Whiskey Cream Sauce