If I Could Bottle This Scent, I Would

Alright, let me set the scene: It was a drizzly Friday, the kind where you really just want to stay in your slippers all day and not be bothered by anything fancier than a good mug (or, you know, a sturdy glass) of whiskey. That's probably why I tried this Whiskey Cream Chicken with Herbs the first time—plus, I had some leftover whiskey from a friend's "sophisticated" poker night. It’s now my go-to when I want something that feels a little bit special but, honestly, doesn’t demand a culinary degree or hours of prep. Plus, my kitchen smells like a cozy pub crossed with a fancy French café when it’s bubbling away, which is kind of my happy place. (Side note: my dog always sits by the oven for this one—maybe he’s got good taste?)

Why You'll Love This (I Mean, I Do!)

I make this when I really want something that tastes like it took way more effort than it did. My family goes mad for the sauce (and, if I'm honest, they basically lick their plates clean), and it’s saved many a dinner party from feeling Too Formal. If you’ve ever had one of those nights where you just can’t deal with a million steps or—ugh—washing up a mountain of pans, this is the dish. I once tried using bourbon instead of whiskey and, well, let's just say it wasn’t my greatest gamble... But the creamy herby sauce? Always a winner. (Oh, and there was the time I tried to substitute instant coffee for the whiskey—don’t do that. Trust me.)

What Goes Into It (Plus My Swaps)

4 boneless chicken breasts (or thighs, honestly, I use whatever’s on sale)
1 tablespoon olive oil (but I’ve used butter in a pinch—makes it richer!)
2 cloves garlic, minced (sometimes I just bash them and toss them in, who has time for mincing?)
1 small onion, finely chopped (red or white, or shallots if you’re feeling posh)
⅓ cup whiskey (I usually grab Jameson or whatever's lurking at the back of the cupboard, but any decent whiskey will do. No need for the top shelf stuff!)
¾ cup heavy cream (double cream if you’re in the UK, or honestly half-and-half works if you want it lighter)
1 teaspoon Dijon mustard (or whole grain—I just use what’s open)
Handful of fresh herbs, chopped (my usual is parsley, thyme, and a bit of tarragon, but dried herbs work if that’s all you’ve got)
Salt and pepper, to taste
Optional: squeeze of lemon juice for brightness

How I Actually Make It (Mess and All)

Pat your chicken dry (with paper towels—I always forget this bit, makes a difference though), then season generously with salt and pepper. Don’t skimp.
Heat the oil in a big pan over medium-high. Brown the chicken on both sides, about 3-4 mins a side, till it’s got a good bit of colour. Sometimes it splatters, so I use an apron (or, well, an old T-shirt).
Take the chicken out and set aside—it won’t look cooked through yet and that’s fine. In the same pan, throw in your onions and garlic. Stir so they pick up the nice browned bits in the pan (this is where I usually sneak a taste, even though it’s just onions).
Pour in the whiskey. It’ll sizzle and probably make your kitchen smell like a distillery for a minute—don’t panic, that’s the best part. Let it bubble for a minute or two to cook off the harshness.
Stir in the cream and mustard. Mix it around, then get the chicken back in the pan. Turn heat down to a gentle simmer. It’s going to look a bit pale and weird for a while—don’t worry about it.
Let it all cook together for 10-15 mins, lid half on. Chicken should be cooked through (I sometimes poke it with a knife to check, or use a thermometer when I’m feeling fancy—71°C or 160ish F is good).
Right at the end, add your herbs and, if you like, a squeeze of lemon juice. Taste for seasoning—sometimes I add more mustard or a pinch more salt. Up to you.

Little Notes I’ve Picked Up

If you use thighs, they’ll stay juicier but take a bit longer to cook. Worth it, sometimes.
I once tried making this dairy-free with coconut cream. The flavour was... well, different. Not my favourite, but maybe you’ll love it?
The sauce thickens as it cools. If you prefer it runnier, add a splash of chicken stock (or even water, in a pinch).

Variations I’ve Actually Tried (And Some I Wouldn’t Again)

Bacon: Crisp some up and scatter over at the end. So good, though it does steal the show a bit.
Mushrooms: Sauté them with the onions. Adds earthiness, but honestly sometimes it makes things a bit muddy looking.
I added spinach once. Tasted great, but the colour went a bit off—kind of looked like swamp chicken, if I’m honest.

Gear You’ll Need (And What To Do If You Don’t Have It)

A good, heavy frying pan or skillet (use a big saucepan if you have to, just try not to overcrowd)
Chopping board (but I’ve done this on a plate when the board was in the dishwasher!)
Knife—sharp is best, but if yours is a bit dodgy, just be careful
I sometimes use a thermometer, but trust your instincts if you don’t have one

How Long Does It Keep? (If It Does...)

Store leftovers (if you have any, which is rare here to be honest) in a sealed container in the fridge for up to 2 days. The sauce might thicken a bit, but I think this actually tastes even better the next day. Just reheat gently so you don’t curdle the cream. I’ve never tried freezing—cream sauces can get a bit weird after thawing.

How I Like to Serve It (A Bit of a Tradition)

We usually mop it up with a big hunk of crusty bread—sourdough if I’ve been to the bakery, supermarket baguette if not. It’s also brilliant with buttery mashed potatoes or over rice if you want to make it stretch a bit further. My cousin swears by serving it with steamed greens, but I prefer peas. Maybe that’s a childhood thing. Actually, on second thought, I think anything that soaks up the sauce is fair game.

Lessons Learned (The Hard Way)

Don’t rush browning the chicken. I once did, thinking I’d save time, and it ended up chewy and kind of sad.
Let the whiskey really reduce—otherwise the sauce tastes boozy (and not in a good way!)
Taste as you go. I’ve under-salted this a few times and wondered why it seemed flat. Seasoning matters more than you’d think.

Questions I Actually Get (Or, You Know, Imagine)

Can I use a different spirit? Sure, but I’d steer clear of anything too sweet—rum made it weird (unless you’re into that sort of thing).
Is this really kid-friendly? The alcohol cooks off, but if you’re worried just use a little less or swap for chicken stock. No judgment.
What if I don’t have fresh herbs? Dried are fine, use about ⅓ the amount. Or skip them, but you’ll miss a bit of oomph.
Gluten free? Yep, unless your mustard hides any sneaky gluten (it usually doesn’t—see Celiac.org if you need to double-check).
Best whiskey to use? I’m not a whiskey snob, but something drinkable is best. Here’s a great beginner’s guide I sometimes recommend to friends: Whisky Advocate.

Oh, and if you’re as obsessed with fresh herbs as I am, check out gardners.com for some surprisingly handy windowsill planters. Didn’t think I’d be a person who grows herbs on the sill, but here we are.

Whiskey Cream Chicken with Herbs