British Whiskey Chicken
Infused with the rich, smoky notes of whiskey and balanced by a creamy Dijon mustard sauce, British Whiskey Chicken is an elegant yet approachable dinner recipe perfect for any occasion. Tender, golden-seared chicken breasts are simmered in a luscious sauce made with whiskey, chicken stock, fresh thyme, and heavy cream, creating layers of hearty, comforting flavors. This recipe elevates classic comfort food with simple yet sophisticated ingredients like finely chopped shallots, fresh parsley, and a splash of olive oil. Quick to prepare in just 35 minutes, this dish is perfect for weeknight dinners or special gatherings. Serve it over mashed potatoes, roasted vegetables, or with crusty bread to soak up every last drop of the flavorful sauce. Whether you’re a whiskey connoisseur or simply love bold, savory meals, this British-inspired recipe will impress every guest at the table.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 0.5 cup whiskey
- 1 cup chicken stock
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper, then lightly coat them in the all-purpose flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the chicken breasts and sear for 3–4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the chopped shallots to the same skillet. Sauté for 2–3 minutes, stirring frequently, until softened.
Add the minced garlic and sauté for another 30 seconds, or until fragrant.
Carefully pour in the whiskey, scraping up any browned bits from the bottom of the skillet. Allow the alcohol to cook off for about 1–2 minutes.
Stir in the chicken stock and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, reduce the heat to low, cover, and let them cook for 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked, remove it from the skillet and set it aside, keeping it warm.
Stir the heavy cream, Dijon mustard, and fresh thyme into the skillet. Simmer the sauce for 2–3 minutes, or until slightly thickened.
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Allow them to warm through for another 1–2 minutes.
Garnish with fresh parsley before serving. Serve the British Whiskey Chicken hot, paired with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.9 g | ||
| Protein | 231.0 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
