Irresistible Irish Chicken with Whiskey Cream Sauce: Your Ultimate Guide to a Flavorful Dinner

Prepare to be enchanted by this simple yet utterly luxurious Irish Chicken in Whiskey Cream Sauce. This delightful dish transforms thin chicken cutlets into a feast, enveloping them in a rich, creamy sauce bursting with deep, savory flavors. It’s a highlight for any dinner, perfect served over fluffy rice or hearty mashed potatoes, with plenty of that luscious sauce to spoon generously over every bite.

Beyond its incredible taste, what makes this recipe truly special is its ease of preparation. You can whip it up in under an hour, making it an ideal choice for both weeknight dinners and impressive weekend gatherings. The secret lies in the Irish whiskey, which lends a profound, complex depth to the sauce without imparting an overpowering alcoholic taste. Instead, it creates an unparalleled warmth and richness that will have everyone asking for seconds. This sauce isn’t just good; it’s a “want to bathe in it” kind of good, as some would say!

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Why This Irish Chicken Recipe Stands Out

There are countless chicken recipes, but few capture the heart quite like this Irish Chicken with Whiskey Cream Sauce. It’s more than just a meal; it’s a culinary experience. The dish marries tender chicken with a velvety, complex sauce that is both comforting and sophisticated. The key to its distinct “Irish” character and exceptional flavor lies in two specific ingredients: authentic Irish butter and, of course, Irish whiskey. These elements elevate the dish beyond a simple chicken dinner, infusing it with a unique character that pays homage to traditional Irish flavors.

The beauty of this recipe also lies in its simplicity. Despite its gourmet taste, the steps are straightforward and accessible for cooks of all skill levels. From preparing the chicken cutlets to creating the perfect roux and simmering the sauce to perfection, each stage is designed for ease and efficiency. This means you can achieve restaurant-quality results in your own kitchen with minimal fuss, leaving more time to enjoy the company of your loved ones.

Essential Ingredients for Authentic Flavor

While the ingredient list for this Irish Chicken is refreshingly simple, two specific components are non-negotiable for achieving that authentic Irish essence and truly delicious flavor: Irish Butter and Irish Whiskey. These aren’t just suggestions; they are the heart and soul of what makes this dish uniquely Irish and utterly delectable.

• Irish Butter: Known for its higher fat content and distinct golden color, Irish butter (like Kerrygold) offers a richer, creamier taste that conventional butter simply can’t replicate. It contributes significantly to the depth and luxurious texture of the sauce, providing a foundation of flavor that is truly Irish. If you can only splurge on one specific ingredient, make it this one!
• Irish Whiskey: The star of our sauce! Don’t let the thought of cooking with whiskey intimidate you. The alcohol cooks off, leaving behind only its deep, malty, and slightly sweet notes that infuse the cream sauce with an incredible warmth and complexity. You absolutely do not need an expensive bottle for this. In fact, a more affordable brand of Irish whiskey works perfectly for cooking, as its primary role is to contribute flavor. Save your top-shelf spirits for sipping!
• Chicken Breasts: We use boneless, skinless chicken breasts, pounded thin into cutlets, to ensure even cooking and quick preparation. This also allows the chicken to absorb the rich sauce beautifully.
• All-Purpose Flour: Used for dusting the chicken before searing, giving it a light crust, and crucially, for creating a roux to thicken the sauce to a perfect, velvety consistency.
• Olive Oil: Paired with butter for searing the chicken, it helps prevent the butter from burning at higher temperatures and adds a subtle fruitiness.
• Chicken Broth: Provides a savory base for the sauce, adding to its overall depth.
• Heavy Cream: This is what gives the sauce its signature richness and luscious texture. Don’t skimp on the fat content here for the best results!
• White Balsamic Vinegar: A touch of acid is essential to balance the richness of the cream and whiskey. White balsamic offers a light, sweet tang without darkening the sauce.
• Kosher Salt & Fresh Cracked Black Pepper: Fundamental seasonings for both the chicken and the sauce, enhancing all the other flavors.
• Chives: For a fresh, mild oniony garnish and a touch of vibrant color.

Crafting Your Irish Chicken: Step-by-Step

The beauty of this recipe lies in its straightforward method, broken down into manageable steps that ensure a perfect dish every time. Starting with properly prepared chicken and moving through the creation of the star sauce, you’ll find this process both rewarding and simple.

Prepare the Chicken

First, you’ll need to prepare your chicken breasts. Halve each chicken breast horizontally, creating thinner fillets. Then, place these fillets between two sheets of plastic wrap and pound them out flat using a meat mallet or the bottom of a heavy pan. Aim for an even thickness of about ½ inch across all pieces to ensure they cook uniformly. If your chicken breasts are particularly large, you might need to cut the halved fillets in half again to create manageable cutlets. Season both sides generously with kosher salt and fresh cracked black pepper, then lightly dust them with all-purpose flour. This flour coating will help create a beautiful golden crust when searing.

Sear the Chicken

In a large skillet over medium-high heat, melt a combination of butter and olive oil. Once the oil is hot and shimmering, carefully place 3-4 chicken cutlets in the pan, ensuring not to overcrowd it. Cook until they are golden brown on both sides, typically 3-4 minutes per side, and nearly cooked through. The goal here is to get a nice sear and color; the chicken will finish cooking later in the sauce. Remove the seared chicken to a plate and set aside, reserving any juices it releases.

Build the Whiskey Cream Sauce

Using the same pan (those delicious browned bits are full of flavor!), add a bit more butter and then sprinkle in the flour. Whisk continuously for 2-3 minutes to create a roux. This is the base that will thicken your sauce. Next, carefully pour in the Irish whiskey, deglazing the pan by scraping up any browned bits from the bottom. Let the whiskey simmer for a minute to cook off the alcohol. Immediately after, whisk in the chicken broth and heavy cream. Bring the liquids to a gentle boil, then reduce the heat to a simmer. Continue to stir for several minutes until the sauce begins to thicken into a rich, luscious consistency. Finally, stir in the white balsamic vinegar, salt, pepper, and most of the fresh chives.

Finish and Serve

Return the seared chicken cutlets, along with any accumulated juices from the plate, to the pan with the simmering sauce. Allow the chicken to simmer gently in the sauce for an additional 10-15 minutes. This step is crucial for two reasons: it ensures the chicken is fully cooked through, and more importantly, it allows the chicken to absorb the incredible flavors of the whiskey cream sauce, marrying all the components beautifully. The sauce will continue to thicken and cling to the chicken, becoming incredibly luscious. Once ready, serve immediately, garnishing with the remaining fresh chives. Remember, the sauce is the true star here – so don’t be shy with it! Spoon plenty over the chicken and whatever accompaniment you choose.

Perfect Pairings for Your Irish Chicken

This Irish Chicken in Whiskey Cream Sauce is a complete meal in itself, but it truly shines when served with the right accompaniments. Here are some suggestions to elevate your dining experience:

• Potatoes: A classic pairing! Creamy mashed potatoes, roasted potatoes, or even crispy potato wedges are fantastic for soaking up every drop of that exquisite sauce. Consider our Irish Colcannon Potatoes for an authentic touch.
• Rice: Simple white rice or brown rice provides a neutral base that beautifully complements the rich flavors of the chicken and sauce.
• Pasta: A wide, flat pasta like tagliatelle or pappardelle can be tossed directly with the chicken and sauce for a comforting and hearty meal.
• Bread: Don’t forget a good crusty bread, like our Irish brown bread or a warm loaf of Soda Bread, perfect for dipping and ensuring no sauce is left behind.
• Green Vegetables: To balance the richness, serve with a side of steamed green beans, roasted asparagus, or a fresh green salad with a light vinaigrette.

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📖 Recipe

Yield: 4-6 servings

Irish Chicken in Whiskey Cream Sauce

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

This simple Irish Chicken in Whiskey Cream Sauce takes thin chicken cutlets and wraps them in super flavorful creamy goodness.

Ingredients

for the chicken:

• 2 pound Chicken Breast, cut in half and thinly pounded out into cutlets
• Kosher Salt, Morton’s
• Fresh Cracked Black Pepper
• All-Purpose Flour
• 4 tablespoons Unsalted Butter
• 2 tablespoons Olive Oil

for the cream sauce:

• 2 tablespoon Unsalted Butter
• 2 tablespoon All-Purpose Flour
• 4 ounces Irish Whiskey
• 1 cup Chicken Broth
• 1 ½ cups Heavy Cream
• 2 tablespoons White Balsamic Vinegar
• Kosher Salt, Morton’s – as needed
• Fresh Cracked Black Pepper – as needed
• 2 teaspoons Chives + more for garnish

Instructions

for the chicken:

1. Slice the chicken breasts in half, then pound them out with a tenderizing mallet till even and thin between two pieces of plastic cling film. If they get too big, cut them in half again, 2 extra large chicken breasts may yield you 8 pieces.
2. Season the chicken on both sides with salt and pepper. Dust each side with flour also.
3. In a large skillet over medium-high heat on the stove, melt the butter and oil together. When the oil is hot and shimmering in the pan, place 3-4 pieces of chicken in it and cook till golden brown on both sides. Repeat until all the chicken has been seared, removing the browned chicken to a plate and reserving until needed.

for the cream sauce:

1. In the same skillet, add the butter and flour to it and whisk together to form a roux, cook for 2-3 minutes.
2. Deglaze the pan with the Irish Whiskey.
3. Whisk in the chicken broth, heavy cream, vinegar, salt, pepper, and chives (save some chives for on top before serving). 
4. Cook the sauce, stirring often until it thickens slightly.
5. Return the chicken with any juices it released back to the pan and simmer for 10-15 minutes longer until the sauce is luscious and clinging to the chicken.
6. Garnish with reserved chives and serve over rice, pasta, or with potatoes.

Notes

Notes & Tips

Tenderizing the chicken is one of my most suggested techniques for more enjoyable chicken. Don’t skip this step, use a frying pan or empty wine bottle if needed to flatten that chicken out a bit if you have to.

I can’t stress tasting your sauce and adjusting the flavor of the salt or vinegar enough. You have to taste your food. Sometimes I make this and I am heavy-handed on seasoning the chicken and my sauce doesn’t need any more salt, sometimes it needs a little extra vinegar. Taste and adjust till it tastes GREAT!

Finishing the chicken in the sauce is an important step. I sear the chicken super quick and just till it gets a tiny bit of color on it. This means it may not be fully cooked when I pull it out of the pan. Plus simmering it in the sauce melds all the flavors together.

Substitutions

I use chicken breasts because that is what my family prefers. You could swap them for boneless chicken thighs, or even use bone-in whole chicken breasts for a heartier meal.

If you would like to keep this recipe gluten-free, dust the chicken with cornstarch in place of the flour. And for the sauce, replace the flour with cornstarch too, but mix it with equal parts water and stir it in with the stock.

The Irish butter is what helps make this recipe Irish. But I understand that it is much more of an investment than regular butter. You can swap for regular butter if needed.

Irish Whiskey is a must for the sauce. But you do not have to use a fancy or expensive one. And if you aren’t a big drinker, just buy a couple of the small “air-plane” bottles just to use for the recipe.

I chose white balsamic vinegar because of its light, sweet flavor. You could also use apple cider if needed, or lemon juice. The sauce just needs a hit of acid to balance it.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 776Total Fat: 45gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 252mgSodium: 422mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 57g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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