Chicken Drambuie
Elevate your weeknight dinner game with this luxurious Chicken Drambuie recipe, a perfect marriage of tender chicken and a silky, liqueur-infused sauce. Sear juicy, seasoned chicken breasts to golden perfection before simmering them in a rich, velvety reduction of Drambuie liqueur, chicken broth, and heavy cream. Aromatic shallots, garlic, and a hint of fresh thyme add depth to the dish, creating a sophisticated balance of flavors. This one-pan wonder comes together in just 45 minutes, making it ideal for both special occasions and easy weeknight indulgence. Garnished with fresh parsley, this decadent entrée is best served alongside creamy mashed potatoes or buttered greens to soak up every drop of the mouthwatering sauce. Perfect for lovers of elegant, comforting recipes, this Chicken Drambuie will become a star in your dinner rotation.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely chopped
- 2 pieces Garlic cloves, minced
- 100 milliliters Drambuie liqueur
- 200 milliliters Chicken broth
- 100 milliliters Heavy cream
- 1 teaspoon Fresh thyme, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with the salt and black pepper on both sides.
In a large skillet, heat the olive oil and butter over medium heat until the butter has melted.
Add the chicken breasts to the skillet and sear on each side for 4-5 minutes, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the chopped shallots and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Carefully pour in the Drambuie liqueur, allowing it to deglaze the pan. Simmer for 1-2 minutes to reduce slightly.
Add the chicken broth and bring the mixture to a simmer. Return the chicken breasts to the skillet, ensuring they are submerged in the sauce.
Cover the skillet and cook over low heat for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked, remove it from the skillet and set it aside on a serving dish, keeping it warm.
Stir the heavy cream and fresh thyme into the skillet sauce. Simmer for another 2-3 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if necessary.
Pour the creamy Drambuie sauce over the chicken breasts and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 38.5 g | ||
| Protein | 220.7 g | 441% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2199 mg | 47% | |
*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.
