Kickstart your culinary adventure with these 18 delicious Irish chicken recipes, perfect for any occasion! Whether you’re craving quick weeknight dinners, cozy comfort food, or festive seasonal dishes, we’ve got you covered. Each recipe brings a taste of Ireland to your table, with simple ingredients and easy-to-follow steps. So, grab your apron and let’s dive into these mouthwatering meals that’ll have everyone asking for seconds!
Irish Chicken and Dumplings
On a crisp evening, nothing comforts the soul quite like a bowl of Irish Chicken and Dumplings, a hearty dish that marries tender poultry with fluffy, herb-infused dumplings in a savory broth.
Ingredients
- 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
- 1 cup all-purpose flour, sifted for lightness
- 2 tbsp unsalted butter, rich and creamy
- 1 large yellow onion, finely diced for sweetness
- 3 cloves garlic, minced to release aromatic oils
- 4 cups chicken stock, homemade for depth of flavor
- 1 cup whole milk, for a velvety texture
- 2 tsp fresh thyme leaves, finely chopped
- 1 tsp kosher salt, for seasoning
- 1/2 tsp freshly ground black pepper, for a subtle heat
- 1 cup frozen peas, for a pop of color and sweetness
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- In a large Dutch oven, melt the unsalted butter over medium heat until frothy.
- Add the finely diced yellow onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
- Season the chicken thighs with kosher salt and freshly ground black pepper, then add to the pot, browning on all sides, approximately 8 minutes total.
- Pour in the chicken stock and bring to a gentle simmer, skimming any impurities that rise to the surface.
- Cover and reduce heat to low, allowing the chicken to cook through, about 20 minutes, until tender.
- Remove the chicken from the pot, shred into bite-sized pieces, and return to the broth.
- In a mixing bowl, combine the sifted all-purpose flour, whole milk, and fresh thyme leaves to form a soft dough for the dumplings.
- Drop tablespoon-sized portions of the dumpling dough into the simmering broth, spacing them evenly.
- Cover and cook for 15 minutes without lifting the lid, ensuring the dumplings steam to perfection.
- Stir in the frozen peas during the last 2 minutes of cooking to retain their vibrant color and crisp texture.
- Ladle into bowls, garnishing with chopped fresh parsley for a fresh, herbal note.
Uniting the tender shreds of chicken with pillowy dumplings, this dish offers a comforting embrace with every spoonful. Serve it alongside a crusty loaf of sourdough to soak up the rich, herbaceous broth for a truly satisfying meal.
Traditional Irish Chicken Stew
Unveiling the heartwarming embrace of Traditional Irish Chicken Stew, a dish that marries rustic charm with the comforting depth of slow-cooked flavors, perfect for a cozy evening or a festive gathering.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs, for succulent, tender meat
- 1 tbsp rich extra virgin olive oil, for a fruity depth
- 1 large yellow onion, finely diced, to sweeten the base
- 3 cloves garlic, minced, for a pungent kick
- 3 carrots, peeled and sliced into 1-inch pieces, for a sweet crunch
- 2 stalks celery, chopped, adding a fresh, herbal note
- 4 cups homemade chicken stock, for a rich, gelatinous body
- 2 large russet potatoes, peeled and cubed, for hearty texture
- 1 tsp finely ground black pepper, for a sharp warmth
- 1 tsp sea salt, to enhance all flavors
- 2 tbsp fresh parsley, chopped, for a bright finish
Instructions
- Preheat a large Dutch oven over medium heat, adding the olive oil to coat the bottom evenly.
- Season the chicken thighs with sea salt and black pepper, then sear in the Dutch oven until golden brown, about 4 minutes per side. Remove and set aside.
- In the same pot, sauté the onion, garlic, carrots, and celery until the onions are translucent, about 5 minutes, scraping up any browned bits for added flavor.
- Return the chicken to the pot, add the chicken stock, and bring to a gentle simmer. Cover and cook on low heat for 30 minutes.
- Add the potatoes to the pot, cover again, and continue to simmer until the potatoes are tender and the chicken is cooked through, about 20 more minutes.
- Skim off any excess fat from the surface, then stir in the fresh parsley before serving.
Yielded is a stew where the chicken falls effortlessly off the bone, swimming in a velvety broth amidst vegetables that have absorbed every bit of flavor. Serve it with a slice of crusty soda bread to sop up the rich, savory juices, or atop a mound of buttery mashed potatoes for an even more indulgent experience.
Irish Chicken with Whiskey Cream Sauce
Unveiling a dish that marries the rustic charm of Irish cuisine with the sophistication of a whiskey-infused cream sauce, this recipe promises to elevate your dinner table with its rich flavors and elegant presentation.
Ingredients
- 4 boneless, skinless chicken breasts, patted dry
- 1 tablespoon unsalted butter, creamy and golden
- 1 tablespoon olive oil, rich and fruity
- 1/2 cup Irish whiskey, smooth and aromatic
- 1 cup heavy cream, velvety and lush
- 1/2 cup chicken stock, homemade and flavorful
- 1 tablespoon Dijon mustard, sharp and tangy
- 1 teaspoon fresh thyme leaves, fragrant and earthy
- Salt and freshly ground black pepper, to season
Instructions
- Season the chicken breasts generously with salt and freshly ground black pepper on both sides.
- Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and begins to foam.
- Add the chicken breasts to the skillet, cooking for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside on a warm plate.
- Reduce the heat to medium and carefully pour the whiskey into the skillet. Allow it to simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream, chicken stock, Dijon mustard, and thyme leaves, bringing the mixture to a gentle simmer. Cook for 3-4 minutes, or until the sauce has thickened slightly.
- Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for an additional 2 minutes to ensure the chicken is heated through.
- Remove from heat and let rest for a minute before serving.
Melt-in-your-mouth tender chicken draped in a luxuriously smooth whiskey cream sauce offers a perfect balance of richness and depth. Serve atop a bed of buttery mashed potatoes or alongside crisp green beans for a meal that’s as visually stunning as it is delicious.
Irish Chicken and Leek Pie
Unveiling the comforting embrace of Irish Chicken and Leek Pie, a dish that marries the rustic charm of Ireland with the sophistication of a well-crafted pie. Its golden crust encases a creamy, herb-infused filling, offering a taste of home with every forkful.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water, to bind the dough
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large leeks, white and light green parts only, thinly sliced
- 1 cup heavy cream, for a velvety sauce
- 1/2 cup chicken stock, homemade preferred for depth
- 2 tbsp fresh thyme leaves, for aromatic freshness
- 1 tsp sea salt, to enhance flavors
- 1/2 tsp freshly ground black pepper, for a subtle kick
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, combine the sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
- Wrap the dough in plastic and chill for 30 minutes to relax the gluten, making it easier to roll.
- While the dough chills, heat a large skillet over medium heat. Add the chicken pieces and cook until lightly browned, about 5 minutes.
- Add the sliced leeks to the skillet, cooking until they soften, about 3 minutes. Tip: Stir occasionally to prevent sticking.
- Pour in the heavy cream and chicken stock, stirring to combine. Add the thyme, salt, and pepper, then simmer for 10 minutes until the sauce thickens slightly.
- Roll out the chilled dough on a floured surface to fit your pie dish. Line the dish with the dough, trimming any excess.
- Fill the pie crust with the chicken and leek mixture, then cover with the remaining dough. Seal the edges and cut a few slits on top for steam to escape.
- Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling. Tip: Place a baking sheet underneath to catch any drips.
Marvel at the golden crust that gives way to a creamy, herb-laden filling, where the sweetness of leeks complements the tender chicken. Serve this pie with a crisp green salad to cut through the richness, making each bite a harmonious blend of textures and flavors.
Irish Chicken with Cabbage and Bacon
Flavorful and comforting, this Irish Chicken with Cabbage and Bacon is a hearty dish that brings the rustic charm of Ireland to your table. Perfectly balanced with tender chicken, crisp cabbage, and smoky bacon, it’s a meal that promises warmth and satisfaction in every bite.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 4 slices of thick-cut bacon, chopped into 1-inch pieces
- 1 small head of green cabbage, cored and sliced into 1-inch strips
- 1 large yellow onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of low-sodium chicken broth
- 2 tablespoons of unsalted butter
- 1 tablespoon of fresh thyme leaves
- 1 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
- In a large oven-safe skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
- Season the chicken thighs with kosher salt and freshly ground black pepper. Sear them in the bacon drippings, skin-side down first, until golden brown, about 5 minutes per side. Remove the chicken and set aside.
- In the same skillet, melt the unsalted butter and sauté the thinly sliced onion and minced garlic until translucent, about 3 minutes, scraping up any browned bits for added flavor.
- Add the sliced cabbage to the skillet, stirring to coat it in the butter and onion mixture. Pour in the low-sodium chicken broth and sprinkle with fresh thyme leaves. Cook for 5 minutes, allowing the cabbage to slightly soften.
- Return the chicken thighs and crispy bacon to the skillet, nestling them into the cabbage. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and the cabbage is tender.
- Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.
Velvety cabbage and succulent chicken come together in this dish, with the bacon adding a delightful crunch and depth of flavor. Serve it straight from the skillet for a rustic presentation, or plate it over a bed of creamy mashed potatoes for an extra comforting meal.
Irish Chicken and Potato Bake
Comforting and hearty, this Irish Chicken and Potato Bake marries tender, succulent chicken with golden, crispy potatoes in a dish that’s as nourishing as it is delicious. Perfect for a cozy family dinner, it’s a testament to the simplicity and richness of Irish cuisine.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, patted dry
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1 cup heavy cream, velvety and rich
- 1/2 cup chicken broth, homemade or high-quality store-bought
- 2 tbsp unsalted butter, creamy and golden
- 1 tbsp fresh thyme leaves, fragrant and earthy
- 2 cloves garlic, minced to a fine paste
- 1 tsp sea salt, finely ground
- 1/2 tsp black pepper, freshly cracked
- 1/2 tsp smoked paprika, for a hint of warmth
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large skillet over medium heat, melt the unsalted butter until it’s frothy and golden, about 2 minutes.
- Add the thinly sliced Yukon Gold potatoes to the skillet, arranging them in an even layer to ensure uniform cooking.
- Sprinkle the potatoes with half of the sea salt, black pepper, and smoked paprika, then cook for 5 minutes, stirring occasionally, until they begin to soften.
- Transfer the partially cooked potatoes to a 9×13 inch baking dish, spreading them out evenly.
- In the same skillet, add the chicken thighs, cooking for 3-4 minutes on each side until they’re lightly browned but not fully cooked through.
- Place the chicken thighs on top of the potatoes in the baking dish.
- In a small bowl, whisk together the heavy cream, chicken broth, minced garlic, and fresh thyme leaves, then pour this mixture over the chicken and potatoes.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender and golden on top.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.
Outstanding in its simplicity, this bake offers a delightful contrast between the creamy, herb-infused sauce and the crispy edges of the potatoes. Serve it straight from the oven with a side of steamed greens for a meal that’s both rustic and refined.
Irish Chicken with Guinness Gravy
Brimming with rustic charm and deep, savory flavors, this Irish Chicken with Guinness Gravy is a hearty dish that marries tender poultry with the robust character of Ireland’s famed stout, creating a meal that’s both comforting and sophisticated.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
- 1 tbsp high-quality olive oil
- 1 large yellow onion, thinly sliced into half-moons
- 2 cloves garlic, minced to a fine paste
- 1 cup Guinness stout, at room temperature
- 1 cup low-sodium chicken stock, warmed
- 2 tbsp all-purpose flour
- 1 tbsp fresh thyme leaves, stripped from stems
- 1 tbsp unsalted butter, chilled and cubed
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
- Season the chicken thighs generously with salt and pepper on both sides, ensuring every piece is well-coated for maximum flavor.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes, to create a perfect sear.
- Place the chicken thighs skin-side down in the skillet, cooking undisturbed for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes, then transfer to a plate.
- In the same skillet, add the sliced onions, cooking over medium heat for 5 minutes until softened and slightly caramelized, stirring occasionally to prevent burning.
- Add the minced garlic and thyme, cooking for 1 minute until fragrant, to layer the flavors beautifully.
- Sprinkle the flour over the onions, stirring constantly for 2 minutes to cook off the raw taste and create a roux.
- Slowly pour in the Guinness and chicken stock, whisking continuously to combine smoothly and avoid lumps, then bring to a simmer.
- Return the chicken thighs to the skillet, skin-side up, and transfer to the preheated oven. Bake for 25 minutes, until the chicken is cooked through and the gravy has thickened.
- Remove the skillet from the oven and stir in the cubed butter until melted, enriching the gravy with a silky texture.
Nowhere does comfort meet elegance quite like in this dish, where the succulent chicken and velvety Guinness gravy come together in a symphony of flavors. Serve it over a bed of creamy mashed potatoes or alongside crusty bread to soak up every last drop of the rich gravy.
Irish Chicken and Herb Dumplings
Gracefully bridging the gap between comfort and sophistication, this Irish Chicken and Herb Dumplings recipe is a heartwarming homage to rustic elegance, where tender poultry meets fluffy, herb-infused dumplings in a savory broth that whispers of home.
Ingredients
- 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
- 1 cup all-purpose flour, sifted for lightness
- 2 tbsp unsalted butter, rich and creamy
- 1 large yellow onion, finely diced for sweetness
- 3 cloves garlic, minced to release their aromatic oils
- 4 cups chicken stock, homemade for depth of flavor
- 1 cup whole milk, for a velvety texture
- 1/2 cup fresh parsley, finely chopped for a burst of color
- 1 tbsp fresh thyme leaves, stripped from their stems
- 1 tsp kosher salt, for seasoning
- 1/2 tsp freshly ground black pepper, for a subtle heat
Instructions
- In a large Dutch oven, melt the unsalted butter over medium heat until frothy, about 2 minutes.
- Add the finely diced yellow onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
- Season the chicken thighs with kosher salt and freshly ground black pepper, then add to the pot, browning each side for 3-4 minutes to develop flavor.
- Pour in the chicken stock, bringing the mixture to a gentle boil before reducing to a simmer, covered, for 20 minutes until the chicken is tender.
- While the chicken cooks, prepare the dumpling dough by combining the sifted all-purpose flour, whole milk, chopped parsley, and thyme leaves in a bowl, stirring just until the mixture comes together.
- Once the chicken is cooked, drop tablespoon-sized portions of the dumpling dough into the simmering broth, spacing them evenly.
- Cover the pot and simmer for an additional 15 minutes without lifting the lid, allowing the dumplings to steam and become fluffy.
- Serve hot, garnished with additional fresh parsley for a vibrant finish.
The dumplings emerge cloud-like, absorbing the savory broth, while the chicken remains succulent, offering a delightful contrast in textures. For an extra touch of elegance, serve alongside a crisp, green salad dressed in a light vinaigrette to cut through the richness.
Irish Chicken with Root Vegetables
Delight in the rustic charm of this hearty dish, where tender chicken melds with the earthy sweetness of root vegetables, creating a comforting meal that’s both nourishing and deeply satisfying.
Ingredients
- 4 bone-in, skin-on chicken thighs (preferably organic)
- 2 tablespoons rich extra virgin olive oil
- 1 teaspoon finely ground sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 large carrots, peeled and cut into 1-inch chunks (vibrant orange)
- 2 parsnips, peeled and cut into 1-inch chunks (creamy white)
- 1 large russet potato, peeled and cut into 1-inch cubes (starchy and hearty)
- 1 medium yellow onion, roughly chopped (sweet and pungent)
- 2 cloves garlic, minced (aromatic and sharp)
- 1 cup low-sodium chicken stock (rich and flavorful)
- 1 tablespoon fresh thyme leaves (fragrant and slightly lemony)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
- Season the chicken thighs generously with sea salt and black pepper on both sides.
- Heat the olive oil in a large oven-proof skillet over medium-high heat until shimmering but not smoking.
- Place the chicken thighs skin-side down in the skillet, searing for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3 minutes.
- Remove the chicken from the skillet and set aside on a plate. Tip: Do not overcrowd the skillet to ensure even browning.
- In the same skillet, add the carrots, parsnips, potato, and onion, sautéing for 5 minutes until they begin to soften.
- Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
- Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet for added flavor.
- Return the chicken thighs to the skillet, nestling them among the vegetables.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Tip: The chicken is done when an internal thermometer reads 165°F (74°C).
- Let the dish rest for 5 minutes before serving to allow the juices to redistribute. Tip: This resting period ensures moist and flavorful chicken.
Velvety soft vegetables and succulent chicken come together in this dish, offering a delightful contrast in textures. Serve it straight from the skillet for a rustic presentation, or plate it elegantly with a sprinkle of fresh thyme for a touch of color.
Irish Chicken and Barley Soup
Unveiling the comforting embrace of Irish Chicken and Barley Soup, a dish that marries the heartiness of tender chicken with the nutty wholesomeness of barley, all swimming in a savory broth that whispers of home.
Ingredients
- 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup of pearl barley, rinsed and drained
- 2 tbsp of rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 2 carrots, peeled and chopped into half-moons
- 2 celery stalks, thinly sliced
- 4 cloves of garlic, minced
- 6 cups of homemade chicken stock, rich and golden
- 1 tsp of finely ground black pepper
- 1 tsp of sea salt
- 2 bay leaves, aromatic and whole
- 1 tbsp of fresh thyme leaves, stripped from the stem
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat until shimmering.
- Add the diced onion, carrots, and celery, sautéing until the onions are translucent and the vegetables begin to soften, about 5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Add the chicken pieces to the pot, browning them lightly on all sides, about 3 minutes per side.
- Pour in the chicken stock, then add the rinsed barley, black pepper, sea salt, bay leaves, and thyme leaves.
- Bring the mixture to a boil, then reduce the heat to low, covering the pot and simmering for 45 minutes, or until the barley is tender and the chicken is cooked through.
- Remove the bay leaves before serving, adjusting the seasoning if necessary.
Zesty with the freshness of thyme and deeply satisfying, this soup boasts a velvety texture from the barley, with each spoonful offering a perfect balance of flavors. Serve it with a crusty loaf of sourdough for a meal that comforts and nourishes in equal measure.
Irish Chicken with Mustard Sauce
Venturing into the realm of comforting yet sophisticated dishes, this Irish Chicken with Mustard Sauce marries tender poultry with a velvety, tangy sauce that’s bound to impress. Perfect for a cozy dinner or a special occasion, its rich flavors and elegant presentation make it a standout.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs), preferably organic
- 2 tablespoons unsalted butter, creamy and rich
- 1 tablespoon olive oil, extra virgin and fruity
- 1/2 cup heavy cream, luxuriously thick
- 2 tablespoons whole grain mustard, with its bold, tangy seeds
- 1 tablespoon Dijon mustard, smooth and sharp
- 1/2 cup chicken stock, homemade for depth of flavor
- 1/4 teaspoon salt, finely ground
- 1/4 teaspoon black pepper, freshly cracked
- 1 tablespoon fresh thyme leaves, aromatic and slightly woody
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
- Season the chicken breasts evenly with salt and black pepper, ensuring every bite is flavorful.
- Heat olive oil and butter in a large oven-safe skillet over medium-high heat until the butter is melted and begins to foam slightly.
- Add the chicken breasts to the skillet, searing for 3-4 minutes on each side until golden brown. Tip: Avoid moving the chicken too soon to get a perfect sear.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
- Return the skillet to the stove over medium heat. Add the chicken stock, scraping up any browned bits for extra flavor.
- Stir in the whole grain mustard, Dijon mustard, and heavy cream, whisking until the sauce is smooth and begins to thicken, about 3-4 minutes. Tip: Adjust the heat to prevent the sauce from boiling too vigorously.
- Sprinkle in the fresh thyme leaves, stirring to incorporate them into the sauce.
- Return the chicken to the skillet, spooning the sauce over the breasts to coat them evenly. Heat for an additional 2 minutes to warm through.
Gloriously tender and enveloped in a sauce that balances creaminess with a mustardy kick, this dish pairs beautifully with roasted potatoes or a crisp green salad. For an extra touch of elegance, garnish with a sprig of thyme or a drizzle of olive oil just before serving.
Irish Chicken and Apple Casserole
Nestled in the heart of comfort food, this Irish Chicken and Apple Casserole marries the rustic charm of tender poultry with the sweet, nuanced flavors of autumn apples, creating a dish that’s as nourishing as it is delightful.
Ingredients
- 2 lbs boneless, skinless chicken thighs, patted dry
- 2 cups crisp, tart apples (such as Granny Smith), peeled and diced
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream, velvety and rich
- 1/2 cup chicken broth, homemade preferred
- 2 tbsp unsalted butter, creamy and golden
- 1 tbsp fresh thyme leaves, fragrant and earthy
- 1 tsp sea salt, finely ground
- 1/2 tsp black pepper, freshly cracked
Instructions
- Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment.
- In a large skillet over medium heat, melt the unsalted butter until it’s frothy and begins to emit a nutty aroma.
- Add the chicken thighs to the skillet, seasoning them with sea salt and black pepper. Sear for 4-5 minutes on each side until golden brown. Tip: Avoid overcrowding the skillet to achieve a perfect sear.
- Transfer the seared chicken to a plate and set aside. In the same skillet, add the thinly sliced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3 minutes.
- Stir in the diced apples and fresh thyme leaves, cooking for an additional 2 minutes to soften the apples slightly.
- Pour in the chicken broth and heavy cream, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Return the chicken thighs to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes. Tip: The casserole is ready when the chicken reaches an internal temperature of 165°F (74°C).
- Let the casserole rest for 5 minutes before serving. Tip: This allows the flavors to meld beautifully and the sauce to thicken slightly.
The Irish Chicken and Apple Casserole emerges from the oven with a creamy, velvety sauce that clings to the tender chicken and soft apples. The interplay of sweet and savory notes makes it a standout dish, especially when served over a bed of buttery mashed potatoes or alongside crusty artisan bread to soak up the delectable sauce.
Irish Chicken with Honey Glaze
Zesty and inviting, this Irish Chicken with Honey Glaze marries the rustic charm of traditional Irish cooking with a sweet, glossy finish that’s irresistibly modern. Perfect for a cozy dinner or a festive gathering, it’s a dish that promises to delight with every bite.
Ingredients
- 4 bone-in, skin-on chicken thighs (preferably organic, for superior flavor)
- 1/4 cup pure, golden honey
- 2 tbsp smooth Dijon mustard
- 1 tbsp freshly squeezed lemon juice (bright and tangy)
- 2 cloves garlic, minced (aromatic and pungent)
- 1 tsp finely chopped fresh rosemary (fragrant and piney)
- 1/2 tsp sea salt (flaky and clean-tasting)
- 1/4 tsp freshly ground black pepper (bold and spicy)
- 1 tbsp extra virgin olive oil (rich and fruity)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
- In a small bowl, whisk together the honey, Dijon mustard, lemon juice, minced garlic, chopped rosemary, sea salt, and black pepper until smooth. Tip: Let the glaze sit for 10 minutes to allow the flavors to meld.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy. Tip: Avoid moving the chicken too soon to ensure a perfect sear.
- Flip the chicken thighs and brush the top generously with the honey glaze. Transfer the skillet to the preheated oven.
- Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is bubbly and caramelized. Tip: Baste the chicken with the pan juices halfway through roasting for extra moisture and flavor.
- Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.
Velvety and rich, the chicken emerges from the oven with a sticky-sweet crust that crackles slightly under the fork, revealing succulent, herb-infused meat beneath. Serve atop a bed of creamy mashed potatoes or alongside roasted root vegetables to soak up the delectable glaze.
Irish Chicken and Mushroom Pie
Comforting yet sophisticated, this Irish Chicken and Mushroom Pie marries tender chunks of chicken with earthy mushrooms, all enveloped in a creamy, herb-infused sauce and topped with a golden, flaky pastry crust.
Ingredients
- 2 cups diced boneless, skinless chicken thighs (juicy and tender)
- 1 1/2 cups sliced cremini mushrooms (earthy and robust)
- 1/2 cup heavy cream (rich and velvety)
- 1/4 cup unsalted butter (creamy and golden)
- 1/4 cup all-purpose flour (fine and powdery)
- 1 cup chicken stock (aromatic and savory)
- 1 tsp fresh thyme leaves (fragrant and slightly minty)
- 1 sheet frozen puff pastry (light and buttery)
- 1 egg, beaten (glossy and golden)
- Salt and freshly ground black pepper (to enhance flavors)
Instructions
- Preheat your oven to 400°F (200°C) to ensure a perfectly golden crust.
- In a large skillet, melt the unsalted butter over medium heat until it’s frothy and golden, about 2 minutes.
- Add the diced chicken thighs to the skillet, seasoning lightly with salt and pepper, and cook until they’re just browned on all sides, approximately 5 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
- Stir in the sliced cremini mushrooms and fresh thyme leaves, cooking until the mushrooms are soft and have released their moisture, about 4 minutes.
- Sprinkle the all-purpose flour over the chicken and mushrooms, stirring constantly to coat evenly and cook off the raw flour taste, about 1 minute.
- Gradually pour in the chicken stock and heavy cream, stirring continuously to create a smooth, creamy sauce. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3 minutes. Tip: Adjust the heat to prevent the sauce from boiling too vigorously.
- Transfer the chicken and mushroom mixture to a pie dish, spreading it out evenly.
- Cover the pie dish with the thawed puff pastry sheet, trimming any excess and crimping the edges to seal. Brush the top with the beaten egg for a shiny finish.
- Bake in the preheated oven until the pastry is puffed and golden brown, about 25 minutes. Tip: Rotate the pie halfway through baking for even coloring.
Delightfully rich and comforting, this pie boasts a creamy filling with tender chicken and mushrooms, all beneath a crisp, buttery pastry. Serve it alongside a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.
Irish Chicken with Parsley Sauce
Delightfully comforting and steeped in tradition, Irish Chicken with Parsley Sauce is a dish that marries the simplicity of tender poultry with the vibrant freshness of herbaceous sauce, creating a meal that’s both nourishing and elegantly satisfying.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
- 1 cup heavy cream, velvety and rich
- 1/2 cup fresh parsley leaves, finely chopped for a burst of color and flavor
- 2 tbsp unsalted butter, creamy and golden
- 1 tbsp all-purpose flour, finely sifted
- 1 cup chicken stock, homemade for depth or high-quality store-bought
- 1/2 tsp salt, finely ground
- 1/4 tsp black pepper, freshly cracked
- 1 tbsp lemon juice, freshly squeezed for brightness
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly baked chicken.
- Season the chicken breasts evenly with salt and pepper, ensuring every bite is flavorful.
- In a large oven-safe skillet, melt the butter over medium heat until it’s just beginning to foam, about 2 minutes.
- Add the chicken breasts to the skillet, cooking for 3-4 minutes on each side until golden brown but not fully cooked through.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken bakes, prepare the parsley sauce by whisking the flour into the remaining butter in the skillet over medium heat to create a roux, about 1 minute.
- Gradually add the chicken stock, whisking constantly to prevent lumps, followed by the heavy cream, bringing the mixture to a gentle simmer.
- Stir in the chopped parsley and lemon juice, cooking for an additional 2 minutes until the sauce thickens slightly and the flavors meld.
- Remove the chicken from the oven and let it rest for 5 minutes before slicing, allowing the juices to redistribute.
- Serve the sliced chicken generously topped with the parsley sauce, ensuring each portion is adorned with the vibrant green herb.
Zesty and creamy, the parsley sauce clings to the succulent chicken, offering a delightful contrast of textures and a harmonious blend of flavors. For an extra touch of elegance, garnish with a few whole parsley leaves and a wedge of lemon on the side.
Irish Chicken and Cheese Bake
Zesty and comforting, this Irish Chicken and Cheese Bake marries the hearty flavors of tender chicken with the creamy richness of cheese, creating a dish that’s both luxurious and homely. Perfect for a cozy dinner, it’s a testament to the simplicity and elegance of combining quality ingredients with thoughtful preparation.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup heavy cream, velvety and rich
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 1/2 cup Parmesan cheese, finely grated
- 2 tbsp unsalted butter, creamy and golden
- 1 tbsp all-purpose flour, lightly packed
- 1 tsp garlic powder, aromatic and pungent
- 1/2 tsp smoked paprika, for a hint of warmth
- Salt, to enhance flavors
- Freshly ground black pepper, for a subtle kick
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large skillet over medium heat, melt the unsalted butter until it’s frothy and golden, about 2 minutes.
- Add the chicken pieces to the skillet, seasoning them with salt, freshly ground black pepper, garlic powder, and smoked paprika. Cook until the chicken is lightly browned on all sides, approximately 5 minutes per side.
- Sprinkle the all-purpose flour over the chicken, stirring gently to coat evenly. This will help thicken the sauce.
- Pour in the heavy cream, stirring continuously to create a smooth, velvety sauce. Allow the mixture to simmer gently for 3 minutes, until slightly thickened.
- Remove the skillet from heat and stir in half of the sharp cheddar cheese and all of the Parmesan cheese until melted and well combined.
- Transfer the chicken and sauce mixture to a baking dish, spreading it evenly. Top with the remaining sharp cheddar cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown on top.
- Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.
Melt-in-your-mouth tender chicken enveloped in a creamy, cheesy sauce makes this dish a comforting delight. Serve it alongside a crisp green salad or over a bed of steamed vegetables for a complete meal that’s sure to impress.
Irish Chicken with Black Pudding
Nestled in the heart of comfort food with a twist, this dish combines the rustic charm of Irish cuisine with the bold flavors of black pudding, creating a symphony of taste that’s both hearty and sophisticated.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
- 1 cup high-quality black pudding, crumbled
- 2 tbsp rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tbsp fresh thyme leaves
- 1/2 tsp finely ground black pepper
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
- Heat the olive oil in a large oven-proof skillet over medium heat until shimmering, about 2 minutes.
- Add the chicken breasts to the skillet, seasoning them with sea salt and black pepper, and sear until golden brown, about 4 minutes per side. Tip: Avoid moving the chicken too soon to get a perfect sear.
- Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Stir in the crumbled black pudding and fresh thyme leaves, cooking for another 2 minutes to meld the flavors.
- Pour in the heavy cream, stirring gently to combine, and bring the mixture to a simmer. Tip: Let the cream reduce slightly to thicken the sauce.
- Return the chicken breasts to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
- Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.
Velvety cream sauce envelops each bite of tender chicken, while the black pudding adds a depth of flavor that’s both earthy and rich. Serve atop a bed of buttery mashed potatoes or alongside steamed greens for a complete meal that celebrates the best of Irish-inspired cuisine.
Irish Chicken and Soda Bread Stuffing
Amidst the crisp autumn air, there’s nothing quite as comforting as the hearty embrace of Irish Chicken and Soda Bread Stuffing, a dish that marries the rustic charm of soda bread with the succulent tenderness of chicken, creating a symphony of flavors that’s both nourishing and indulgent.
Ingredients
- 1 1/2 cups crumbled day-old soda bread, with its dense, slightly sweet crumb
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces for tender morsels
- 2 tbsp rich, golden butter
- 1 medium yellow onion, finely diced to release its sweet, aromatic essence
- 2 cloves garlic, minced for a pungent kick
- 1/2 cup fresh parsley, chopped for a bright, herbal note
- 1 large farm-fresh egg, lightly beaten to bind the stuffing with richness
- 1 cup chicken broth, simmered to deepen the flavors
- 1/2 tsp finely ground black pepper, for a subtle heat
- 1/2 tsp sea salt, to enhance the natural tastes
Instructions
- Preheat your oven to 350°F (175°C), ensuring a perfectly even cooking environment for the stuffing.
- In a large skillet over medium heat, melt the golden butter until it sizzles gently, then add the finely diced yellow onion, cooking until translucent, about 5 minutes, to unlock its sweetness.
- Add the minced garlic to the skillet, stirring for 30 seconds until fragrant, being careful not to burn it to avoid bitterness.
- Increase the heat to medium-high and introduce the chicken pieces to the skillet, browning them on all sides, about 5 minutes, to seal in their juices.
- Fold in the crumbled soda bread, fresh parsley, beaten egg, chicken broth, sea salt, and black pepper, mixing gently to combine without breaking the bread too much.
- Transfer the mixture to a greased baking dish, pressing down lightly to compact it, which helps the stuffing hold together when served.
- Bake in the preheated oven for 25 minutes, or until the top is golden and crispy, a sign of the perfect texture contrast.
How the stuffing emerges with a golden crust giving way to a moist, flavorful interior, where the soda bread’s unique texture shines alongside the tender chicken. Serve it as the centerpiece of your meal, perhaps with a drizzle of gravy or alongside roasted vegetables for a complete feast.
Conclusion
Delightful as they are diverse, these 18 Irish chicken recipes promise to bring a taste of Ireland to your table, no matter the occasion. We hope you’ll find joy in trying them out, and perhaps discover a new favorite. Don’t forget to share your thoughts in the comments and pin your top picks on Pinterest to spread the culinary love!
