Description
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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Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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Salt and pepper to taste
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1 tsp garlic powder
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1 tsp dried thyme
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2 tbsp olive oil
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1 tbsp butter
For the Garlic Cream Sauce:
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6 cloves garlic, minced
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1 tbsp butter (additional)
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1 cup chicken broth (low sodium)
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1 cup heavy cream
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1 tsp Dijon mustard (optional, for depth)
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½ tsp dried parsley or fresh chopped parsley
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Salt and pepper to taste
Optional Garnishes:
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Chopped fresh parsley
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Extra black pepper
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Mashed potatoes or crusty Irish soda bread for serving
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: Irish-Inspired