You catch the smell through the steam vent and suddenly you are starving. That sweet and smoky scent hits you like a warm hug. You can't help but feel excited while waiting for your pressure cooker to do its thing.
It’s one of those dinners that feels kinda fancy but is really simple to pull off. You watch the float valve rise and you know pressure build is happening. The valve hiss gets your stomach rumbling.
This chicken dish in an Irish whiskey cream sauce fills your kitchen with cozy vibes and the sauce? It’s so dang luscious and smooth you can’t wait to dig in.
Why This Recipe Works Every Single Time
- Using boneless chicken breasts keeps things quick and tender every time.
- Dredging chicken in flour before searing makes that perfect golden crust.
- The Irish whiskey adds a rich depth without overpowering the creamy sauce.
- Pressure cooker builds flavor fast so sauce thickens just right without fuss.
- Simple seasoning with chives, salt, and pepper lets the whiskey cream sauce shine.
Your Simple Ingredient Checklist
- 24 ounces boneless chicken breasts – go with fresh or thawed, they cook real good.
- ½ cup all purpose flour – you need this to dredge chicken and thicken sauce.
- 4 tablespoons butter – for searing and making that silky roux.
- 2 tablespoons Canola oil – keeps chicken from sticking and helps brown it right.
- 1 tablespoon butter – added for the sauce’s roux.
- 1 tablespoon all purpose flour – this mixes with butter to build the sauce base.
- ½ cup Irish whiskey – adds the flavor that makes this sauce special and kinda dang delicious.
- ¾ cup chicken broth – balances the whiskey and helps form the creamy sauce.
- ½ cup heavy cream – for that rich and smooth finish in the sauce.
- 2 teaspoons dried chives – bring a gentle onion-y touch that is subtle but tasty.
- ½ teaspoon Kosher salt – brings out all the flavor in the sauce and chicken.
- ¼ teaspoon black pepper – adds just the right amount of spice.
Your Complete Cooking Timeline
- Preheat a large skillet over medium heat and add the Canola oil. You want it hot enough so chicken browns nicely but not burns.
- Dredge the chicken breasts in flour, shake off the extra coats. This makes the crust crisp and holds in juices.
- Add chicken breasts to skillet and cook 6-7 minutes per side till they’re golden brown. Watch the steam cues from the pan, that smell is your sign.
- Take chicken off skillet, set aside on a plate – don’t skip resting or sauce gets watery.
- In same skillet, melt 1 tablespoon butter low-medium heat and whisk flour in. You’re making that roux base for the sauce.
- Slowly pour in Irish whiskey, scraping browned bits from bottom with your spoon. Those bits flavor the sauce majorly.
- Stir in chicken broth, and bring to a gentle simmer. Watch for the little bubbles, no big boil.
- Add heavy cream and dried chives, stir well. Put chicken back in skillet, cover, and simmer 10-15 min till chicken’s cooked through and sauce thickens.
Valve Hacks You Need to Know
- Make sure your sealing ring is fitted right or you won’t get proper pressure build. That float valve gotta pop up to seal in steam.
- When you hear that valve hiss, it means pressure’s reached—start your timer then.
- Don’t open lid till float valve drops naturally unless you’re doing a quick release for veggies or something delicate.
- Keep fingers clear of steam vent when releasing pressure to avoid burns, steam cues are key for timing.
- Use natural release for cream sauces like this to keep texture thick and smooth without splatter.
What It Tastes Like Fresh From the Pot
The first bite hits you with creamy richness that wraps your tongue in warmth. You notice the whiskey flavor sneaking in, smooth and mellow, not sharp at all.
The chicken stays juicy and tender, almost melting in your mouth thanks to the quick pressure cook and flour crust. That roux-based sauce brings everything together like a cozy hug on a cold night.
You catch little hints from the dried chives that brighten up the sauce just right so it’s not too heavy. Salt and pepper balance it like a perfect little seasoning dance.
Every spoonful of sauce is thick and velvety, just begging you to dip your bread or pour it right over mashed potatoes.
How to Store This for Later
- Refrigerate in airtight containers up to 3 days. Sauce might thicken, add a splash of broth or cream when reheating to loosen it up.
- Freeze in freezer-safe bags or containers up to 2 months. Thaw overnight in fridge, then warm gently to keep sauce and chicken tender.
- For single servings, portion out before freezing so you can grab and go. Reheat slow and low on stove or microwave with a lid to catch steam.
Everything Else You Wondered About
- Can I use chicken thighs instead of breasts? Totally, thighs will be juicier but might need a bit less cook time. Just watch the float valve and pressure cues.
- What if I don’t have Irish whiskey? You can swap with a mild bourbon or even a brandy, but it’ll kinda change flavor a bit.
- Why dredge chicken in flour before searing? It seals in juices and makes that pretty crust that holds sauce better.
- Can I skip the dew dried chives? Yeah if you don’t have them, some fresh parsley or thyme can work tweak the flavor.
- How thick should the sauce be? It should coat the back of your spoon but still be pourable – add more cream or broth till texture pleases.
- What’s the best way to tell when chicken’s done in pressure cooker? Float valve will drop when pressure releases naturally and internal temp should hit 165°F if you check.
For more delicious chicken dishes, be sure to explore our Easy Chicken Caesar Pasta Salad and Quick High Protein Greek Pasta Salad recipes, which make great complements to this meal.
Chicken in an Irish Whiskey Cream Sauce
This is a recipe for chicken in a rich and creamy Irish whiskey sauce that combines boneless chicken breasts with smooth flavors.
Equipment
- 1 Skillet Large
Ingredients
Ingredients
- 24 ounces boneless chicken breasts fresh or thawed
- ½ cup all purpose flour for dredging and sauce thickening
- 4 tablespoons butter for searing and roux
- 2 tablespoons Canola oil keeps chicken from sticking
- 1 tablespoon butter for roux
- 1 tablespoon all purpose flour for sauce base
- ½ cup Irish whiskey adds rich flavor
- ¾ cup chicken broth for sauce balance
- ½ cup heavy cream rich and smooth sauce finish
- 2 teaspoons dried chives subtle onion touch
- ½ teaspoon Kosher salt flavor enhancement
- ¼ teaspoon black pepper spice balance
Instructions
Instructions
- Preheat a large skillet over medium heat and add the Canola oil. You want it hot enough so chicken browns nicely but not burns.
- Dredge the chicken breasts in flour, shake off the extra coats. This makes the crust crisp and holds in juices.
- Add chicken breasts to skillet and cook 6-7 minutes per side till they’re golden brown. Watch the steam cues from the pan, that smell is your sign.
- Take chicken off skillet, set aside on a plate – don’t skip resting or sauce gets watery.
- In same skillet, melt 1 tablespoon butter low-medium heat and whisk flour in. You’re making that roux base for the sauce.
- Slowly pour in Irish whiskey, scraping browned bits from bottom with your spoon. Those bits flavor the sauce majorly.
- Stir in chicken broth, and bring to a gentle simmer. Watch for the little bubbles, no big boil.
- Add heavy cream and dried chives, stir well. Put chicken back in skillet, cover, and simmer 10-15 min till chicken’s cooked through and sauce thickens.
Notes
Serve your luscious Irish whiskey cream chicken fresh and enjoy every bite.
