Highland Chicken

Indulge in the comforting elegance of Highland Chicken, a Scottish-inspired dish that combines tender pan-seared chicken with the rich, smoky flavors of crispy bacon, earthy mushrooms, and a creamy whisky-infused sauce. This recipe pairs juicy, golden brown chicken breasts with a luxurious blend of garlic, shallots, fresh thyme, and a splash of Scotch whisky for a bold yet refined flavor profile. The creamy sauce, thickened to perfection with double cream, is ideal for spooning over mashed potatoes or buttered seasonal vegetables, making it a hearty and satisfying meal. With just 15 minutes of prep time and simple cooking techniques, this crowd-pleasing recipe is weeknight-friendly yet sophisticated enough for dinner parties. Perfect for those seeking a comforting, flavor-packed chicken dish with a delicious twist!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts, boneless and skinless
• 150 grams bacon, diced
• 200 grams button mushrooms, sliced
• 3 pieces shallots, finely chopped
• 2 pieces garlic cloves, minced
• 60 milliliters Scotch whisky
• 250 milliliters chicken stock
• 150 milliliters double cream (heavy cream)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme, leaves picked
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Season the chicken breasts with salt and black pepper on both sides.

Step 2

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Sear the chicken breasts for 3-4 minutes on each side or until golden brown. Remove the chicken and set aside.

Step 3

In the same skillet, add the remaining olive oil and butter. Cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.

Step 4

Add the chopped shallots and minced garlic to the skillet, cooking until softened, about 2 minutes.

Step 5

Stir in the sliced mushrooms, cooking until they release their liquid and begin to brown, about 5 minutes.

Step 6

Pour in the Scotch whisky and gently scrape the bottom of the skillet to deglaze, allowing the alcohol to cook off for 2 minutes.

Step 7

Add the chicken stock and bring the mixture to a simmer. Return the chicken breasts to the skillet, covering and cooking for 15-20 minutes, or until the chicken is cooked through.

Step 8

Remove the chicken from the skillet once more and stir in the double cream, thyme leaves, and the reserved bacon. Allow the sauce to simmer gently for 2-3 minutes until thickened.

Step 9

Return the chicken to the skillet, coating it in the creamy sauce. Taste and adjust seasoning with more salt and black pepper if necessary.

Step 10

Serve hot with mashed potatoes or buttered vegetables, spooning the whisky cream sauce generously over the chicken.

Nutrition Facts

Serving size	1667.8 grams (1667.8g)

Amount per serving	% Daily Value*
Calories	3249

Total Fat 196.30g	252%
Saturated Fat 79.60g	398%
Polyunsaturated Fat 3.40g
Cholesterol 1032mg	344%
Sodium 5762mg	251%
Total Carbohydrate 32.40g	12%
Dietary Fiber 6.60g	24%
Total Sugars 16.20g
Protein 293.00g	586%

Vitamin D 91IU	457%
Calcium 298mg	23%
Iron 11mg	61%
Potassium 3743mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 38.2%

Carbs: 4.2%