Irish Whiskey Chicken
Irish whiskey and cream create a rich sauce for pan-seared chicken breasts in this 40-minute skillet dinner.
Ingredients
- 4 boneless, skinless chicken breasts approximately 6 oz each
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 shallots finely minced
- 3 cloves garlic minced
- 1/3 cup Irish whiskey e.g., Jameson or Bushmills
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper adjust to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Season Chicken Breasts:
Dry the chicken breasts thoroughly with paper towels. Season both sides liberally with salt, pepper, and garlic powder.Sear Chicken Breasts:
Warm the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and is bubbling, add the chicken breasts. Cook for 5-7 minutes per side until golden brown and fully cooked (internal temperature reaches 165°F (75°C)). Transfer the chicken to a plate and set aside.Sauté Shallots and Garlic:
Lower the heat to medium. Add the minced shallots to the skillet and sauté for 2 minutes, stirring often, until they soften. Add the minced garlic and cook for an additional minute until aromatic.Deglaze with Whiskey:
Cautiously pour the Irish whiskey into the skillet to deglaze, scraping up the browned bits from the bottom. Allow it to simmer for 1-2 minutes to evaporate the alcohol. Mix in the chicken broth and heavy cream.Simmer Cream Sauce:
Bring the sauce to a low simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.Return Chicken and Garnish:
Place the chicken back into the skillet. Spoon the creamy sauce over the chicken and let it simmer for 1-2 minutes to warm through. Sprinkle with fresh parsley and serve right away.