Can I make Irish Chicken in Whiskey Cream Sauce without alcohol?

Yes, you can substitute the whiskey with additional chicken broth plus 1 teaspoon of vanilla extract for depth. The flavor will be different but still delicious and creamy.

What can I use instead of heavy cream?

Half-and-half works, though the sauce will be thinner. For a lighter version, use whole milk mixed with 2 tablespoons of cornstarch, but it won't have the same rich texture.

Can I freeze this chicken dish?

I don't recommend freezing cream-based sauces as they tend to separate when thawed. The chicken alone can be frozen, but you'll want to make fresh sauce when reheating.

My sauce is too thin, how do I fix it?

Let it simmer longer to reduce and thicken naturally. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering sauce.

Irish Chicken in Whiskey Cream Sauce Recipe (Incredible Restaurant-Quality Results!)

Name: Irish Chicken in Whiskey Cream Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Irish
Ingredients: 4 boneless, skinless chicken breasts (6-8 oz each); 1 cup Irish whiskey (Jameson recommended); 1 cup heavy cream; 2 cloves garlic, minced; 1 medium onion, finely chopped; 1 cup chicken broth (low sodium); 2 tablespoons olive oil; Fresh parsley for garnish; Salt and pepper to taste

Irish Chicken in Whiskey Cream Sauce

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Tender chicken breasts bathed in a rich, creamy whiskey sauce with garlic and onions. Perfect comforting dinner with restaurant-quality results.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sauté, Simmer
Cuisine: Irish

Ingredients

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4 boneless, skinless chicken breasts (6–8 oz each)
1 cup Irish whiskey (Jameson recommended)
1 cup heavy cream
2 cloves garlic, minced
1 medium onion, finely chopped
1 cup chicken broth (low sodium)
2 tablespoons olive oil
Fresh parsley for garnish
Salt and pepper to taste

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Instructions

Heat olive oil in a 12-inch skillet over medium heat. Season chicken breasts with salt and pepper and cook until golden brown on both sides, about 5-6 minutes per side until internal temperature reaches 165°F. Transfer to a plate and cover to keep warm.
In the same skillet, add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
Remove pan from heat to avoid flare-ups, then carefully pour in whiskey. Return to heat and let simmer for 2 minutes to reduce slightly and cook off harsh alcohol flavor.
Stir in chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer for 5 minutes to concentrate flavors.
Add heavy cream and stir until well combined. Keep heat at medium-low and simmer for another 5 minutes with gentle bubbles to thicken slightly, stirring occasionally. Don’t let it boil rapidly.
Return chicken to the skillet, coating in the creamy sauce. Warm through for 2-3 minutes.
Garnish with freshly chopped parsley and serve immediately.

Notes

Use good quality Irish whiskey like Jameson for best flavor. Whiskey reduction step is crucial for developing rich flavor without harsh alcohol taste.
Use a 12-inch or larger skillet to accommodate all chicken breasts comfortably.
Don’t let cream boil rapidly to prevent curdling. Low and slow is the key to velvety sauce.
Can substitute chicken thighs for extra juiciness. Butterfly thick chicken breasts for even cooking.
Add mushrooms or spinach when sautéing onions for variation. Splash of lemon juice at the end adds brightness.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 550 kcal
Sugar: 3 g
Sodium: 380 mg
Fat: 32 g
Saturated Fat: 16 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 165 mg

Find it online: https://www.benefitiany.com/irish-chicken-in-whiskey-cream-sauce/