If you’re looking for a cozy yet impressive dinner, this easy Irish chicken with velvety cream sauce brings comforting flavors together in one elegant skillet. Perfectly seared chicken breasts are paired with a rich, creamy mustard sauce that feels restaurant-worthy but is simple enough for a weeknight. It’s a wonderful alternative to traditional Irish dinners and a great choice when you want something special without complicated steps.
Why You’ll Love This Irish Chicken Recipe
This dish checks all the boxes for a reliable family dinner. The chicken cooks up golden and juicy, while the cream sauce adds a smooth, savory finish. The blend of garlic, shallots, and mustard creates depth without being overpowering, making it appealing to both adults and kids. Best of all, everything comes together in one pan, which means less cleanup and more time to enjoy your meal.
Ingredients You’ll Need
Here’s everything required to make this creamy Irish-style chicken:
- 4 boneless, skin-on chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 cup chicken stock or broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped
How to Make Irish Chicken with Cream Sauce
Step 1: Season and Sear the Chicken
Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium heat. Place the chicken skin-side down and cook for 6–7 minutes until the skin is deeply golden. Flip and cook another 5–6 minutes until fully cooked. Remove the chicken and set aside.
Step 2: Build the Flavor Base
Reduce the heat slightly and add butter to the same skillet. Once melted, stir in the minced shallot and cook until soft and fragrant. Add the garlic and cook for about 30 seconds, just until aromatic.
Step 3: Create the Creamy Sauce
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Stir in the Dijon and whole-grain mustard. Let the mixture simmer for 2–3 minutes, then add the heavy cream. Simmer gently until the sauce thickens enough to coat the back of a spoon.
Step 4: Finish and Serve
Return the chicken to the skillet and spoon the sauce over the top. Let everything warm together for a few minutes. Sprinkle with fresh parsley before serving.
Tips & Variations
- Make it extra creamy: Add an extra splash of cream if you love a thicker sauce.
- Boneless skinless option: Skinless chicken breasts work well, just reduce cooking time slightly.
- Add veggies: Mushrooms or spinach make excellent additions to the sauce.
- Dairy swap: Half-and-half can replace heavy cream for a lighter version.
Serving Ideas & Storage
This Irish chicken pairs beautifully with mashed potatoes, rice, or buttered egg noodles. Roasted green beans or carrots make a perfect side. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the sauce smooth.
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Easy Irish Chicken with Velvety Cream Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This seared Irish-inspired chicken is golden on the outside and juicy inside, finished with a velvety mustard cream sauce. It’s a cozy, elegant skillet dinner that’s family-friendly (no alcohol) and perfect over mashed potatoes or rice.
Ingredients
4 boneless, skin-on chicken breasts
1 tbsp olive oil
2 tbsp butter
1 small shallot, finely minced (about 1/4 cup)
2 cloves garlic, minced
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 cup chicken stock or broth
1 tsp Dijon mustard
1 tbsp whole-grain mustard
1 cup heavy cream
1 tsp apple cider vinegar (adds depth, replaces whiskey)
2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Pat chicken dry. Season both sides with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium heat. Place chicken skin-side down and sear 6–7 minutes until deeply golden.
3. Flip chicken and cook 5–6 minutes more, or until cooked through (165°F / 74°C). Remove to a plate.
4. Reduce heat to medium-low. Add butter to the same skillet.
5. Add minced shallot and cook 1–2 minutes until softened. Stir in garlic and cook 30 seconds.
6. Pour in chicken stock and scrape up browned bits. Stir in Dijon and whole-grain mustard.
7. Simmer 2–3 minutes, then add heavy cream and apple cider vinegar. Simmer gently 3–5 minutes until the sauce thickens.
8. Return chicken (and any juices) to the skillet. Spoon sauce over chicken and warm 2 minutes.
9. Top with fresh parsley and serve hot (great over mashed potatoes, rice, or noodles).
Notes
No-alcohol swap: apple cider vinegar + chicken stock gives depth without whiskey.
For extra richness: simmer the sauce 1–2 minutes longer to thicken.
Add-ins: sliced mushrooms or baby spinach can be stirred into the sauce while it simmers.
Storage: refrigerate leftovers up to 3 days. Reheat gently on the stove to keep the sauce smooth.
Gluten-free tip: use gluten-free chicken stock and mustards if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Irish-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 175 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | ~38g |
| Carbohydrates | ~6g |
| Fat | ~38g |
| Fiber | ~1g |
| Sodium | ~620mg |
Final Thoughts
This easy Irish chicken with velvety cream sauce proves that comfort food can still feel elegant. It’s rich, satisfying, and simple enough to become a regular dinner favorite. Whether you’re cooking for family or guests, this recipe delivers warmth and flavor in every bite.