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Chicken au Poivre Recipe

Chicken au Poivre Recipe

Chicken au Poivre Recipe is a rich and comforting dish made with juicy chicken coated in crushed peppercorns and simmered in a creamy, flavorful sauce. It’s simple to cook at home and pairs perfectly with pasta, vegetables, or a fresh salad.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Chicken, Main Course
Cuisine: French-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon black peppercorns
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter divided
  • 2 pounds skinless boneless chicken thighs, patted dry
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons minced shallot
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3 fresh thyme sprigs
  • 1 tablespoon freshly squeezed lemon juice
  • Fresh parsley sprigs for garnish optional

Method
 

Step 1: Prepare the Peppercorns
  1. Crush the black peppercorns using the back of a pan or a mortar. You want coarse pieces, not powder.
Step 2: Season the Chicken
  1. Pat the chicken dry and season with salt. Press the crushed peppercorns onto both sides.
Step 3: Sear the Chicken
  1. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
  2. Add the chicken and cook for about 5–6 minutes per side until golden.
  3. Remove and set aside.
  4. ✔ Tip: Don’t move the chicken too much. Let it form a nice crust.
Step 4: Build the Sauce
  1. In the same pan, add the shallots and cook for 1–2 minutes.
  2. Pour in the chicken broth and scrape up the browned bits from the pan.
Step 5: Add Cream and Herbs
  1. Lower the heat and stir in the heavy cream and thyme. Let it simmer for a few minutes until slightly thick.
Step 6: Finish the Dish
  1. Return the chicken to the pan. Add the remaining butter and lemon juice.
  2. Cook for another 5–7 minutes until the chicken is fully cooked and coated in sauce.
Step 7: Garnish and Serve
  1. Sprinkle with parsley and serve warm.

Notes

1. Don’t overcook the chicken or it may turn dry
2. Keep the heat moderate when adding cream
3. Crush peppercorns coarsely for the best texture
4. Taste the sauce before serving and adjust salt if needed