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Irish Whiskey Chicken with Creamy Garlic Sauce

Savor Homemade Irish Whiskey Chicken with Creamy Garlic Sauce

Elevate your weeknight dinners with Irish Whiskey Chicken and its creamy garlic sauce, an unforgettable culinary experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb chicken thighs Tender and juicy, perfect for this creamy dish
  • 1 tsp salt Essential for enhancing the flavor of the chicken
  • 1 tsp black pepper Adds a warm kick; fresh cracked is best
For the Sauce
  • 1/2 cup whiskey Infuses depth and character
  • 3-4 cloves garlic Fresh cloves produce the boldest flavor
  • 1 cup heavy cream Ensures a rich, creamy texture
  • 2 tbsp unsalted butter Adds richness to the sauce
For the Finishing Touch
  • 1/4 cup fresh herbs (thyme or parsley) Sprinkle on top just before serving

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium-high heat and add unsalted butter. Once melted, add chicken thighs, sear for 6-8 minutes until golden brown, then flip and cook for an additional 5-6 minutes. Transfer to a plate to rest.
  2. Lower heat to medium, pour in whiskey to deglaze, scraping the flavorful bits. Add minced garlic and sauté for 1 minute. Pour in heavy cream, stirring to combine, and simmer for 3-5 minutes until it thickens.
  3. Return seared chicken to the skillet, coating each piece with sauce. Cover and cook for another 2-3 minutes.
  4. Remove from heat and sprinkle freshly chopped herbs over the top. Serve warm with sides.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 5gProtein: 25gFat: 36gSaturated Fat: 20gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 450mgSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, use a freezer-safe container for up to 3 months. Reheat with a splash of cream if the sauce is too thick.

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