Irish Chicken in Garlic Cream Sauce

Warm, comforting, and packed with flavor, this Irish Chicken in Garlic Cream Sauce is the kind of dish that turns a simple dinner into something special. Tender pan-seared chicken breasts are smothered in a rich, garlicky cream sauce with hints of herbs and just the right touch of Irish charm. Serve it with mashed potatoes, rice, or crusty bread for a cozy and satisfying meal any night of the week.

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Why You’ll Love This Recipe
Creamy & Comforting – A rich, garlicky sauce that feels like a warm hug.
Easy Weeknight Dinner – Ready in about 30 minutes with simple ingredients.
Flavorful & Satisfying – Seared chicken with layers of Irish-inspired flavor.
Versatile – Pairs beautifully with potatoes, pasta, or veggies.
Family-Friendly – Mild, creamy, and loved by both kids and adults.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1 tbsp butter

For the Garlic Cream Sauce:

• 6 cloves garlic, minced
• 1 tbsp butter (additional)
• 1 cup chicken broth (low sodium)
• 1 cup heavy cream
• 1 tsp Dijon mustard (optional, for depth)
• ½ tsp dried parsley or fresh chopped parsley
• Salt and pepper to taste

Optional Garnishes:

• Chopped fresh parsley
• Extra black pepper
• Mashed potatoes or crusty Irish soda bread for serving

Tools You’ll Need

• Large skillet
• Tongs or spatula
• Cutting board and knife
• Whisk
• Plate for resting chicken

Step-by-Step Instructions

Step 1: Season and Sear the Chicken
Pat chicken breasts dry with paper towels.
Season both sides with salt, pepper, garlic powder, and dried thyme.
Heat olive oil and butter in a large skillet over medium heat.
Add chicken and cook for 5–7 minutes per side, or until golden and cooked through (165°F internal temp).
Transfer to a plate and cover to keep warm.

Step 2: Sauté the Garlic
In the same skillet, reduce heat to medium-low.
Add 1 tbsp butter and the minced garlic. Sauté for 1–2 minutes, stirring constantly, until fragrant (don’t let it brown).

Step 3: Build the Cream Sauce
Pour in the chicken broth and stir, scraping up any browned bits from the pan.
Bring to a gentle simmer, then stir in the cream and Dijon mustard if using.
Add parsley, salt, and pepper to taste.
Simmer the sauce for 5–7 minutes until it thickens slightly.

Step 4: Return Chicken to the Skillet
Add the seared chicken back to the skillet, spooning sauce over the top.
Simmer for another 2–3 minutes to warm the chicken and let flavors combine.

Step 5: Garnish and Serve
Sprinkle with fresh parsley and extra cracked pepper.
Serve hot over mashed potatoes, with steamed vegetables, or alongside crusty bread.

Tips for Success
Pound Chicken Evenly – Ensures even cooking and juicier results.
Don’t Burn the Garlic – Cook it low and slow to release flavor without bitterness.
Let Sauce Thicken Naturally – No need for flour; the cream reduces beautifully.
Deglaze the Pan – Use broth to lift all the flavor from the bottom of the skillet.
Use Heavy Cream – For the richest, creamiest sauce with no curdling.

Serving Suggestions
Mashed Potatoes – Classic Irish side dish to soak up that luscious sauce.
Steamed Green Beans or Asparagus – Add a pop of color and freshness.
Buttered Egg Noodles – Perfect if you want pasta without overpowering the sauce.
Crusty Bread – Ideal for sopping up every last drop of creamy garlic goodness.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Sauce may separate slightly when thawed, but the chicken itself freezes well.

Reheating:
Stovetop: Warm gently in a covered skillet over low heat, adding a splash of cream or broth.
Microwave: Heat in 30-second bursts, covered, stirring in between for even reheating.

Frequently Asked Questions

1. Can I use chicken thighs instead?
Yes! Boneless, skinless thighs work beautifully and stay extra juicy.

2. Can I use milk instead of cream?
Whole milk can work, but the sauce will be thinner. Add a bit of flour to thicken if needed.

3. Is Dijon mustard necessary?
No, but it adds a subtle tang that balances the richness. Feel free to skip or replace with a splash of lemon juice.

4. Can I make this dish ahead?
Yes! Prepare the chicken and sauce, then reheat gently before serving.

5. What makes it “Irish”?
The inspiration comes from simple, rustic cooking—cream, garlic, butter, and herbs, all staples in cozy Irish kitchens.

Final Thoughts

This Irish Chicken in Garlic Cream Sauce is pure comfort food magic. With its tender chicken, velvety sauce, and warm, garlicky aroma, it’s the kind of dish that feels fancy but is surprisingly easy to pull together. Whether you serve it for a weeknight meal or a special occasion, it’s guaranteed to be a crowd-pleaser.

Try it tonight and bring a little Irish charm to your table—you’ll be glad you did!

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine: Irish-Inspired

Nutritional Information (Per Serving):
Calories: 420 | Protein: 35g | Carbohydrates: 4g | Fat: 29g | Fiber: 0g | Sodium: 480mg

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