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Chicken au Poivre Recipe
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Chicken au Poivre Recipe

Tender golden chicken finished with a creamy, peppery pan sauce. A simple dinner that feels elegant enough for guests.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: French-inspired
Servings: 4
Calories: 520kcal

Ingredients

  • For the Chicken
  • 4 boneless skinless chicken breasts
  • 1½ teaspoons kosher salt
  • 1½ tablespoons coarsely cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic lightly crushed
  • 2 sprigs fresh thyme
  • For the Pepper Sauce
  • 1 small shallot finely minced
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon green peppercorns lightly crushed
  • 1 tablespoon unsalted butter
  • Salt to taste
  • 1 tablespoon fresh parsley chopped

Instructions

  • Place the chicken breasts between sheets of parchment and gently pound them to an even thickness.
  • Pat the chicken dry and season both sides with salt and cracked black pepper.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add the chicken and cook for about 4–5 minutes per side, until golden and cooked through.
  • Add the butter, garlic, and thyme during the final few minutes of cooking.
  • Transfer the chicken to a plate and loosely cover with foil.
  • Reduce the skillet heat to medium and add the minced shallot.
  • Cook for 1–2 minutes until softened.
  • Pour in the chicken broth and scrape the browned bits from the bottom of the skillet.
  • Simmer for 2–3 minutes to reduce slightly.
  • Lower the heat and stir in the heavy cream, Dijon mustard, Worcestershire sauce, and green peppercorns.
  • Simmer gently until the sauce thickens enough to coat the back of a spoon.
  • Taste and adjust the salt if needed.
  • Return the chicken and any collected juices to the skillet.
  • Spoon the sauce over the chicken and simmer gently for 1–2 minutes.
  • Stir in the remaining butter and garnish with fresh parsley.
  • Serve immediately with mashed potatoes, roasted vegetables, or crusty bread.

Notes

  • Pound the chicken evenly so it cooks at the same rate.
  • Don't boil the cream sauce vigorously; gentle heat keeps it smooth.
  • Scraping the browned bits from the skillet adds extra flavor to the sauce.
  • Chicken is safely cooked when the thickest part reaches 165°F (74°C).

Storage

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently over low heat with a splash of chicken broth or cream.
  • The sauce may thicken in the refrigerator but will loosen as it warms.

Nutrition

  • Calories: ~520 kcal
  • Protein: ~48g
  • Carbohydrates: ~7g
  • Fat: ~32g
  • Saturated Fat: ~15g
  • Fiber: ~1g
  • Sugar: ~2g
  • Sodium: ~700mg