One-Pan Irish Hen

This Irish chicken is my cozy mashup of pub vibes and weeknight reality. Seared chicken thighs baked over bacon, cabbage, and potatoes, then I add a splash of Irish whiskey and a touch of cream to make the whole pan taste extra special.

Irish Chicken Ingredients

• Chicken: You can use boneless, skinless chicken thighs or breasts, just cut down the cooking time in the oven to 30 minutes.
• Cabbage: I used a mixture of purple and green cabbage to get a variation of color, but you can use one or the other.
• Whiskey: The whiskey can be replaced with chicken broth or apple juice if you don’t want to use alcohol. I used Jameson Irish Whiskey.
• Fresh Herbs: If you want to use fresh thyme, increase the amount to 1/2 teaspoon, or even up to 1 teaspoon.

How to Make Irish Chicken

I wanted to take all of the Irish chicken recipes I found online and put my own twist on them. The whiskey and cream really made everything come together! Make some Irish Soda Bread and Guinness cake for a festive St. Patrick’s Day meal!

1. Prep: Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels, then combine the salt, onion powder, garlic powder, pepper, paprika, and thyme in a small bowl and rub evenly over the chicken. Set aside.
2. Cook Bacon: Add bacon to a cold skillet and cook over medium, flipping halfway, until crisp, about 8 minutes. Transfer to a paper towel lined plate, then drain all but 1 tablespoon of the grease.
3. Sear Chicken: Melt the butter in the skillet, then add the chicken skin-side down in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a parchment-lined baking sheet. Drain off the fat except for about 1 tablespoon.
4. Cook Cabbage: Add the cabbage and onion to the skillet and cook for 2-3 minutes, then remove from the heat. Combine the chicken broth, Irish whiskey, and cream, and pour over the cabbage. Season with salt and pepper to taste.
5. Add Potatoes: Add the baby potatoes and crumble the reserved bacon over the top.
6. Bake Uncovered: Place the chicken on top of the cabbage and potatoes, skin-side up. Bake uncovered for 40-55 minutes, until the Irish chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

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Irish Chicken

Seared chicken thighs roast on a bed of bacon, cabbage, and potatoes while a whiskey-kissed cream sauce turns the pan juices silky and savory.

Course Dinner, entree, Main Course, main dish

Cuisine American, Irish, Irish American

Keyword Baked Chicken Thighs, cabbage and potatoes with chicken, chicken and cabbage, Irish Chicken, Irish Chicken Recipe, irish whiskey chicken, one pan, one pan chicken, one pan irish chicken, St Patrick’s Day, St Patrick’s Day Recipe

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

Calories 432kcal

Author Alyssa Rivers

Equipment

• 1 14-inch skillet oven-safe

Ingredients

Chicken

• 1 ½ pounds bone-in, skin-on chicken thighs about 5-6 thighs
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme

Cabbage and Potatoes

• 6 slices bacon
• 1 tablespoon unsalted butter preferably
• 4 cups chopped cabbage about half a large head cut into ½-inch thick slices
• 1 cup diced onion about 1 medium onion
• ½ pound baby potatoes sliced in half lengthwise
• ¼ cup chicken broth
• ¼ cup Irish whiskey I used Jameson
• ¼ cup heavy cream
• salt to taste
• pepper to taste

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Pat 1 ½ pounds bone-in, skin-on chicken thighs very dry with paper towels.
• Combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme in a small bowl, then rub evenly all over the chicken. Set aside.
• Add 6 slices bacon to a cold skillet, then heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove the bacon to a paper towel-lined plate to drain. Drain off all the bacon grease except for about a tablespoon.
• Melt 1 tablespoon unsalted butter in the skillet, then add the chicken skin-side-down to the skillet in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a plate and drain the fat from the pan except for 1 tablespoon or so.
• Add 4 cups chopped cabbage and 1 cup diced onion to the skillet and cook for 2-3 minutes, then remove from the heat.
• Combine ¼ cup chicken broth, ¼ cup Irish whiskey, and ¼ cup heavy cream, then pour over the cabbage. Season with salt and pepper to taste.
• Add ½ pound baby potatoes evenly over the top of the cabbage mixture, then crumble the reserved bacon over the top.
• Place the chicken on top of the cabbage and potatoes, keeping it skin-side-up. Bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.

Notes

Leftover & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Reheat: Microwave in 30-second bursts or bake at 350°F for about 20 minutes, or until chicken reaches 165°F.
• Freezer: Not recommended.
• Make ahead: Chop the veggies and season the chicken a few hours ahead. Refrigerate the seasoned chicken, skin-side up, uncovered, to dry the skin for a crisp sear. Let the chicken sit at room temperature for 1 hour before cooking. 

Nutrition

Calories: 432kcal | Carbohydrates: 13g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 659mg | Potassium: 538mg | Fiber: 3g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 1mg

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