Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 cup Irish whiskey
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook until golden brown on both sides, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the Irish whiskey to deglaze the pan, scraping up browned bits. Let simmer for 2-3 minutes to reduce slightly.
- Add the heavy cream, Dijon mustard, and dried thyme. Stir well and bring to a gentle simmer. Return the chicken to the skillet, spoon sauce over, and cover. Cook on low for 10-15 minutes until cooked through.
- Garnish with chopped fresh parsley and serve over mashed potatoes, rice, or buttered noodles for a complete meal.
Notes
- Leftover Irish Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of cream or chicken broth if needed to maintain moisture.
- For extra flavor, serve with a glass of Irish whiskey or a crisp green salad. This dish pairs well with homemade chicken noodle soup, toasted bread, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
- Diet: Gluten-Free (with gluten-free mustard), Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 470 kcal Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 125mg