These boneless chicken breasts cooked in a creamy Jack Daniels sauce can be on the table in just 30 minutes. It’s a simple, but flavorful and comforting meal. The sauce cooks up thick and rich and the Jack Daniels gives it an awesome flavor that’s kind of hard to describe. It has a half cup of whiskey, but the taste isn’t overpowering at all and really enhances the flavor of the cream.
Y’all, my son is in college now and I don’t know what to do with myself, or who I am going to cook for. He’s my adventurous eater and being a teenage boy, he can pack down some food. (Note: Originally published August 23, 2015. My son is 25 now!!)
I’ll most likely be making lots of recipes in the months ahead that can be mailed in care packages. That is, if my son ever tells me what his mailing address is.
Now, don’t think I’ve taken to the bottle since my son left. I made this comforting Chicken in Jack Daniels Cream Sauce before my son left for college. 🙂
Chicken in Jack Daniels Cream Sauce Recipe Tip
This recipe calls for igniting the Jack Daniels. Be very, very careful doing this. Those flames can really jump up and you don’t want to have your face anywhere near them. And it’s always wise to have a fire extinguisher in the kitchen just in case. If you’re going to drink a little Jack Daniels while you cook, it’s best to wait until after this step. We don’t want to exercise any poor judgement when there is fire involved.
How To Serve
If I haven’t made you too scared to try this recipe, it tastes great served over rice. 🙂 I love a side of green peas or green beans.
How To Make Spicy
If you want to make this chicken dinner spicy, add 1/2 teaspoon of crushed red pepper flakes.
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More Awesome Chicken Recipes
- Jalapeno Popper Chicken Casserole
- Buttermilk Hot Sauce Brined Chicken
- Baked Parmesan Chicken
- Baked Chicken and Rice with Bacon
- Chicken with Creole Mustard Cream Sauce
Chicken in Jack Daniels Cream Sauce
Ingredients
- 6 boneless, skinless chicken breasts
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1/2 cup Jack Daniel’s Whiskey
- 3 large shallots, chopped (or 1 onion)
- 1/4 teaspoon dried thyme
- 1/4 cup minced fresh parsley
- 1/4 cup water
- 1 cup heavy cream
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Season both sides of chicken with salt and pepper.
- Heat butter and oil in a large pan. Add chicken and brown on both sides.
- Add the Jack Daniels and carefully ignite. Shake the pan until the flames go out.
- Add shallots and cook for 1 minute.
- Add thyme, parsley, and 1/4 cup water. Cover pan and cook over low heat for 25 minutes. Transfer chicken to a plate and add the cream to the pan.
- Mix the cornstarch and 1 tablespoon water together in a small bowl. Add to sauce. Simmer sauce until thickened. Season to taste with salt and pepper.
- Return chicken to pan and remove from heat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Miss Mary Bobo’s Boarding House Cookbook: A Celebration of Traditional Southern Dishes that Made Miss Mary Bobo’s an American Legend
Originally posted August 23, 2015.
Sweet and Tangy Oven-Barbecued Chicken
Disclosure: This post contains affiliate links.
I usually don’t comment on pinned recipes after I’ve made them, but this deserves a round of applause! I made this for dinner tonight and it was out of this world delicious. Thank you for this amazing recipe!
Can you use a little bit less of the Jack Daniel’s, and can you make gnocchi with it?
Looks wonderful. What do you serve with it?
I love peas, green beans, or a green salad with this. You may also want something like rice or mashed potatoes to soak up the extra sauce.
SOLICITO SI ME PUDIERAN ANVIAR MIS PINES EN ESPAÑOL
O ME PUEDAN INDICAR QUE PASOS SEGUIR PARA QUE APAREZCAN EN ESPAÑOL EN MI CORREO
GRACIAS
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This was delicious!!! I used honey flavored Evan Williams and it added a little sweetness which really added to the flavor of the whole dish
That does sound delicious Cheryl!
I have made this twice so far. It is amazing!! We use Jack Daniels Tennessee Honey. It is so good with it. Thank you so much for sharing. Making it again tonight and I am going to make potatoes and put the sauce on them.
Oohhhh, JD honey huh?? I must try that!!
Wow, I’ve made this a few times now and had to comment, thank you SO much for this recipe. I don’t like JD as a drink but the hubby does so we always have it on hand. Turns out it’s delicious for cooking!! The igniting was a little scary but fun lol. The only change I made was adding less thyme bc I think it’s overpowering, so I put in a little less & supplemented with a touch of basil. I could seriously slurp this stuff with a big spoon. Hubby enjoyed it very much too.. THANK YOU!! Cheers!! 🙂
I am scared about the flames but this looks delicious! Is it possible to make this without setting it on fire?
Yes, you can make it without igniting it.
Maybe this is a dumb question , but how do you make it without igniting it? How does that process go?
So my husband LOVES this – I’ve probably made it for him 10 times already. It’s one of the few things I cook that he requests. Tragically, we’ve just discovered that he’s lactose intolerant. Do you think there’s a variation on the gravy that wouldn’t need milk? Maybe some stock instead? Any ideas?
I am wondering if coconut milk would work? The thick kind that comes in a can. It should make the sauce creamy and I really don’t find it to have too much of a coconut flavor.
This is tragically bland. Made it for dinner last night and followed everything to the letter (except I used fresh herbs) – this is really missing something. The chicken was moist and tender but the sauce…. oh what a terrible waste of precious cream. It tastes like shallot and cream and nothing more. Possibly using more whiskey in the beginning steps would help? Maybe the addition of some broth instead of water? Regardless, we won’t be trying this again. Dreadful. 🙁
Try using kosher salt and fresh black pepper. I have made this dish (in various forms and incarnations) many times and it is a hit with my family. Also you can use balsamic vinegar around with the wiskey… just do not use corn strach as the reaction of the acid in the vinegar with thicken the sauce.