The pressure builds and you start counting down minutes until you eat.
You sense the steam cues quietly singing from your pressure cooker. That soft hiss is like music, telling you it’s working hard. You peek once or twice but gotta resist, it’s the waiting game now.
The broth depth is already promising something good. You recall last time you tossed chicken and cream sauce together they turned out kinda meh. Not this time though, you catch the scent of whiskey mingling with the creamy richness, it’s gonna be dang good.
The Truth About Fast Tender Results
- You can get tender chicken fast without drying it out.
- The pressure build locks in juices so every bite feels juicy.
- Quick release helps you avoid overcooking but gotta be careful not to burn yourself.
- Slow release lets flavors meld deeper, especially in cream sauces.
- Steam cues are your best friend to know when cooking’s reached perfection.
For similar quick and juicy results, try our Bang Bang Chicken Bowl or explore the rich comforting flavors of Homemade Creamy Smothered Chicken and Rice.
The Complete Shopping Rundown
- 24 ounces boneless chicken breasts
- ½ cup all purpose flour
- 4 tablespoons butter
- 2 tablespoons Canola oil
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- ½ cup Irish whiskey
- ¾ cup chicken broth
- ½ cup heavy cream
You also need 2 teaspoons dried chives, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Don’t forget those spices or the whole vibe changes.
Each ingredient kinda builds layers of flavor that you’re gonna notice in every bite. The whiskey isn’t just for show, it adds that warm depth you’ll wanna sip on its own.
Have these ready to start, and you can also check out how our Creamy Broccoli and Chicken Penne uses chicken and creamy sauces in a snap.
How It All Comes Together Step by Step
First, season that chicken with salt and pepper real good. Then dredge it in the ½ cup flour, shaking off the extra so it ain’t flour-covered mess.
Heat up your skillet with 4 tablespoons butter and 2 tablespoons canola oil over medium heat. Slip in the chicken and cook till golden brown on each side. About 6-8 minutes per side will do the trick. Then, remove the chicken and set it aside.
In the same skillet, melt 1 tablespoon butter and stir in 1 tablespoon flour. Cook for about a minute. This makes a nice roux to thicken the sauce just right.
Slowly whisk in the Irish whiskey now, scraping up all those tasty browned bits from the bottom of the pan. Let it reduce by half in about 2-3 minutes.
Add the chicken broth and bring this to a light simmer. Stir in the heavy cream next. Everything’s coming together real nice.
Put the chicken back into the skillet. Toss in the dried chives too. Let it cook an extra 5 minutes so the sauce thickens slightly and the chicken soaks up those flavors.
Serve it up hot and spoon that creamy whiskey sauce over the chicken. You’re about to eat some real comfort food.
This recipe is perfect for nights you want comfort fast, and check our related Creamy Steak Pasta – Ready in 30 Minutes for another creamy delight.
Valve Hacks You Need to Know
- Dang, always watch the steam cues before doing a quick release. Those hissy sounds help you know when pressure’s ready to go.
- If you got time, slow release lets the flavors meld deeper. Just let the pressure drop naturally instead of releasing fast.
- Quick release saves time but be gentle to avoid hot steam burns. Use a towel or mitts, y’all!
- Pressure build timing matters. Don’t rush adding more heat after sealing; let it come up slow so food cooks evenly.
For tips on steam cues and pressure timing, our Bang Bang Chicken Bowl post is packed with advice to get perfect pressure cooker results.
That First Bite Moment
You slice into the chicken and the juicy tender inside catches your eye. The cream sauce clings just right with that whiskey warmth filling each forkful.
Your mouth feels the smooth richness first, then a subtle tingle of chives and spice. The texture is buttery soft with a slight crisp on the chicken exterior that you worked hard for.
The sauce’s depth kinda sneaks up on you. It’s not just creamy but layered with that broth depth and whiskey, making it uniquely comforting.
Every bite you make, you remember why pressure cooking is where it’s at. Fast, tasty, and satisfying in every dang way.
Love creamy sauces? Try our Homemade Creamy Smothered Chicken and Rice for more comfort food inspiration.
Keeping Leftovers Fresh and Ready
You gotta let the chicken cool down before you pack it up. That stops condensation from making it soggy and weird.
Store it in airtight containers to keep flavors fresh. Glass containers work best if you got 'em.
If you plan to eat leftovers soon, keep them in the fridge for up to 3 days. It holds up real good.
For longer storage, freeze in small portions. Thaw slowly in the fridge overnight or warm gently in your pressure cooker on low heat. This keeps the cream sauce nice and smooth when reheated.
For more tips on storing and reheating, explore our Creamy Broccoli and Chicken Penne post for helpful ideas to keep meals fresh all week.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Yep, you can! Thighs might take a bit less time since they’re usually more tender and juicy anyway. Also great for recipes like Bang Bang Chicken Bowl.
- What if I don’t have Irish whiskey? Use another whiskey or even apple cider for a bit different but still tasty twist.
- Can I make this dairy-free? You could try swapping heavy cream with coconut cream, but it changes the flavor so be ready for that.
- How do I prevent sauce from curdling? Make sure to lower heat when adding cream and stir constantly so it blends smooth.
- Is quick release or slow release better here? Slow release helps sauce thicken better, but quick release is fine if you’re in a rush. Just watch those steam cues carefully.
- Can I double the recipe? Sure thing, just don’t overcrowd the skillet when browning chicken. Do it in batches for best sear and flavor.
Chicken in an Irish Whiskey Cream Sauce
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 24 ounces boneless chicken breasts
- ½ cup all purpose flour
- 4 tablespoons butter
- 2 tablespoons Canola oil
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- ½ cup Irish whiskey
- ¾ cup chicken broth
- ½ cup heavy cream
- 2 teaspoons dried chives
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Instructions
- Season chicken with salt and pepper. Dredge in flour, shaking off excess.
- Heat butter and Canola oil in a skillet over medium heat. Cook chicken till golden brown, about 6-8 minutes per side. Remove and set aside.
- Melt butter in the same skillet and stir in flour to make a roux. Cook for 1 minute.
- Whisk in Irish whiskey, deglazing the pan. Reduce by half in 2-3 minutes.
- Add chicken broth and bring to a simmer. Stir in heavy cream.
- Return chicken to skillet. Add dried chives. Cook for 5 minutes to thicken sauce and flavor chicken.
- Serve hot with creamy whiskey sauce spooned over the chicken.
