Description
Hearty, rich, and full of homestyle flavor, this Irish Chicken in Garlic Cream Sauce is a comforting classic you’ll want to make again and again. Pan-seared chicken breasts are simmered in a luscious garlic-infused cream sauce with simple Irish-inspired herbs. It’s the perfect dish to serve with creamy mashed potatoes, crusty bread, or over buttered noodles for a satisfying, soul-warming meal.
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Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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1 tsp garlic powder
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½ tsp dried thyme
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Salt and black pepper to taste
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2 tbsp olive oil
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1 tbsp butter
For the Garlic Cream Sauce:
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1 tbsp butter (extra for sauce)
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6 cloves garlic, minced
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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 tang)
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½ tsp dried parsley
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Salt and pepper to taste
Optional Garnishes & Serving:
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Chopped fresh parsley
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Extra cracked black pepper
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Mashed potatoes, roasted veggies, or crusty bread for serving
Instructions
Step 1: Season and Cook the Chicken
Pat chicken breasts dry and season with garlic powder, thyme, salt, and pepper.
Heat olive oil and butter in a large skillet over medium heat.
Add the chicken and cook for 5–7 minutes per side until golden brown and cooked through (internal temp 165°F).
Remove from skillet and set aside on a plate.
Step 2: Make the Garlic Cream Sauce
Reduce heat to medium-low.
Add 1 tbsp butter and minced garlic to the same skillet. Sauté for 1–2 minutes until fragrant (do not brown the garlic).
Pour in chicken broth, stirring to deglaze the pan and scrape up any browned bits.
Stir in the heavy cream, Dijon mustard (if using), and parsley.
Simmer the sauce for 5–7 minutes, stirring occasionally, until it thickens slightly.
Step 3: Return Chicken to Pan
Add the chicken back into the skillet and spoon the sauce over the top.
Simmer for another 2–3 minutes to warm everything through and combine flavors.
Step 4: Garnish and Serve
Sprinkle with fresh chopped parsley and extra cracked black pepper.
Serve hot over mashed potatoes, rice, or buttered noodles with plenty of sauce.
Notes
Don’t Overcook the Chicken – Use a thermometer to get perfect results every time.
Use Heavy Cream – It provides the richest flavor and won’t curdle when simmered.
Deglaze Well – Scraping the pan after searing the chicken adds deep flavor to the sauce.
Keep Garlic Golden, Not Brown – Too much browning can turn it bitter.
Let It Rest – Allow the chicken to rest briefly before slicing or serving.