How to Make 3-Ingredient Chicken Belhaven
Grab a heavy-bottomed skillet or cast-iron pan for the best searing and deglazing results.
Sear the chicken
8–10 minutes
Season your chicken pieces generously with salt and black pepper. Heat a tablespoon of oil in your skillet over medium-high heat. Add the chicken and cook undisturbed for 4–5 minutes per side until deeply golden and cooked through. Remove the chicken to a plate and tent with foil to keep warm.
Reduce the ale base
5–7 minutes
Pour the 12 ounces of Belhaven ale directly into the hot skillet. Use a wooden spoon to scrape up all those delicious caramelized browned bits (the fond) stuck to the bottom of the pan. Let the beer simmer aggressively on medium-high heat until it reduces by about half and turns glossy and fragrant.
Whisk the sauce & simmer
3–4 minutes
Reduce the heat to low. Slowly whisk in the heavy cream (or softened cream cheese). Stir continuously as the sauce gently simmers and thickens into a golden, velvety gravy.
Reunite and coat
2 minutes
Nestle the seared chicken cutlets back into the pan along with any rested juices. Spoon the warm Belhaven cream sauce over the top and let everything simmer together for 1–2 minutes until heated through.
Chef’s Tip for the Sauce: If using cream cheese instead of heavy cream, let it sit at room temperature for 15 minutes before adding it, or warm it in the microwave for 15 seconds. Whisking softened cream cheese into reduced ale creates an ultra-thick, rich sauce that clings beautifully to the meat.
Easy Flavor Enhancements
If you want to stretch the recipe beyond three ingredients:
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Add Mushrooms: Sauté a cup of sliced cremini or button mushrooms in the pan before adding the beer.
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Grainy Mustard: Stir 1 tablespoon of whole-grain Dijon mustard into the cream for an extra tangy pub flavor.
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Fresh Herbs: Garnish with fresh chopped thyme or parsley right before serving.
Serve it hot over a bed of buttery mashed potatoes, egg noodles, or steamed rice to soak up every drop of the sauce
