Highland Chicken
Indulge in the comforting elegance of Highland Chicken, a Scottish-inspired dish that combines tender pan-seared chicken with the rich, smoky flavors of crispy bacon, earthy mushrooms, and a creamy whisky-infused sauce. This recipe pairs juicy, golden brown chicken breasts with a luxurious blend of garlic, shallots, fresh thyme, and a splash of Scotch whisky for a bold yet refined flavor profile. The creamy sauce, thickened to perfection with double cream, is ideal for spooning over mashed potatoes or buttered seasonal vegetables, making it a hearty and satisfying meal. With just 15 minutes of prep time and simple cooking techniques, this crowd-pleasing recipe is weeknight-friendly yet sophisticated enough for dinner parties. Perfect for those seeking a comforting, flavor-packed chicken dish with a delicious twist!
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 150 grams bacon, diced
- 200 grams button mushrooms, sliced
- 3 pieces shallots, finely chopped
- 2 pieces garlic cloves, minced
- 60 milliliters Scotch whisky
- 250 milliliters chicken stock
- 150 milliliters double cream (heavy cream)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme, leaves picked
- 1 to taste salt
- 1 to taste black pepper
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Sear the chicken breasts for 3-4 minutes on each side or until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil and butter. Cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
Add the chopped shallots and minced garlic to the skillet, cooking until softened, about 2 minutes.
Stir in the sliced mushrooms, cooking until they release their liquid and begin to brown, about 5 minutes.
Pour in the Scotch whisky and gently scrape the bottom of the skillet to deglaze, allowing the alcohol to cook off for 2 minutes.
Add the chicken stock and bring the mixture to a simmer. Return the chicken breasts to the skillet, covering and cooking for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the skillet once more and stir in the double cream, thyme leaves, and the reserved bacon. Allow the sauce to simmer gently for 2-3 minutes until thickened.
Return the chicken to the skillet, coating it in the creamy sauce. Taste and adjust seasoning with more salt and black pepper if necessary.
Serve hot with mashed potatoes or buttered vegetables, spooning the whisky cream sauce generously over the chicken.
Nutrition Facts
Calories |
3249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 5762 mg | 251% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 16.2 g | ||
| Protein | 293.0 g | 586% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3743 mg | 80% | |
*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.
