Irish Chicken Cream Sauce Recipe
A creamy Irish chicken recipe made with tender chicken breasts simmered in a rich, flavorful cream sauce.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup chicken broth non-alcoholic substitute for whiskey
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon fresh parsley chopped (for garnish)
- 1 cup chicken broth
- 1 tablespoon butter
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 6–7 minutes per side until golden and fully cooked. Remove and cover to keep warm.
- In the same skillet, sauté the chopped onion for 3–4 minutes until soft.
- Add garlic and cook for 1–2 minutes until fragrant.
- Pour in the chicken broth, scraping up browned bits from the pan.
- Let it simmer for 5 minutes to reduce slightly.
- Add additional chicken broth and simmer again for 5 minutes.
- Reduce heat to low and stir in the heavy cream slowly.
- Add Dijon mustard and thyme, stirring until smooth.
- Simmer for 3–4 minutes until the sauce thickens.
- Adjust seasoning with salt and pepper.
- Return the chicken to the skillet, spooning the sauce over it.
- Simmer for 2–3 minutes to allow flavors to combine.
- Stir in butter until melted.
- Serve the Irish Chicken Cream Sauce Recipe topped with parsley.
Notes
- Serve with mashed potatoes, rice, or roasted vegetables.
- Add spinach at the end for extra nutrition.
- A squeeze of lemon can brighten the flavor.