Name: Chicken au Poivre
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Ingredients: 5-6 Boneless Skinless Chicken Thighs; 1/2 teaspoon Salt; ¼ teaspoon Black Pepper; 2 tablespoon Extra Virgin Olive Oil; 2 tablespoon Unsalted Butter; 1 Shallot; 2 Cloves Garlic; 1½ tablespoon Whole Rainbow Peppercorn; 3 Thyme Sprigs; 60 ml Brandy or Cognac; 80 ml Heavy Cream; 240 ml Chicken Broth (Low-Sodium); 1 tablespoon Parsley (Chopped)

There’s something so satisfying about the creamy peppercorn sauce in Chicken au Poivre, it’s bold, cozy, and just a little bit fancy. I love how the chicken thighs soak up all that rich flavor, turning something simple into a meal that feels special without being over the top. Recipe includes a how-to video!

Recipe

What I really love about Chicken au Poivre is how flexible it is. You can serve it over mashed potatoes, scoop it up with crusty bread, or add some roasted vegetables on the side, it works with just about anything.

It’s one of those gourmet chicken recipes that feels special enough for a weekend dinner, but still easy enough to pull off on a weeknight.

I like using boneless skinless chicken thighs because they’re juicy, affordable, and soak up that creamy peppercorn sauce so well.

Chicken au Poivre is a cozy way to bring a bit of French bistro cooking into your kitchen, rich, comforting, and just the kind of luxury home cooking I crave sometimes.

Cooking Chicken au Poivre at home always feels like a small celebration. As the garlic, shallots, and thyme start to sizzle, there’s this unmistakable sense that something delicious is on its way.

What I love most is that this dish has all the charm of French bistro cooking, but it’s surprisingly doable even on a busy weeknight.

Chicken au poivre is one of those classic French dishes that lets you play with the flavor, go bold with the pepper or keep it mild depending on your mood.

The creamy, peppery sauce turns it into a favorite in our house. It’s rich, comforting, and exactly the kind of elegant dinner recipe I turn to when I want something that tastes special without the fuss.

Jump to:

⭐Why You'll Love This Chicken au Poivre
🧾Chicken au Poivre Ingredients
👩🏻‍🍳How to Make Chicken au Poivre
🍽 What to Serve with Chicken au Poivre
💭Tips for Recipe Success
🐓More Chicken Recipes to Try!
🍛More Dinner Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love This Chicken au Poivre

Chicken Thighs Are Perfect: I love using chicken thighs because they stay juicy and tender, soaking up the sauce like a dream.
Flavorful Sauce: The creamy peppercorn sauce with hints of thyme and cognac creates an unforgettable taste experience.
Simple Yet Elegant: This dish is fancy enough for guests but easy enough for a comforting weeknight meal.

🧾Chicken au Poivre Ingredients

Here’s what you need to make this Chicken au Poivre recipe:

Boneless, Skinless Chicken Thighs: I love using chicken thighs because they stay juicy and tender while simmering in the sauce. They soak up all the delicious flavors, making every bite satisfying.
Salt and Black Pepper: These simple seasonings bring out the chicken's natural taste and add just the right amount of warmth.
Extra Virgin Olive Oil: I like to use extra virgin olive oil for its fruity undertones and how it helps create a golden crust on the chicken.
Unsalted Butter: The butter adds a creamy richness to the sauce, blending perfectly with the other ingredients.
Shallot and Garlic: I always pair these two together for their sweetness and depth. They add an aromatic base that enhances the entire dish.
Whole Rainbow Peppercorns: Lightly crushed with a mortar, these peppercorns give the sauce its signature spicy kick without being overwhelming, it is the key ingredient in chicken au poivre.
Fresh Thyme Sprigs: I love how fresh thyme adds a subtle earthiness that complements the creamy sauce so well.
Brandy or Cognac: This ingredient deglazes the pan, lifting all those flavorful bits from the bottom and adding a touch of sweetness and warmth.
Heavy Cream: The cream makes the sauce rich, smooth, and rich, just how I like it.
Low-Sodium Chicken Broth: It adds body to the sauce without making it too salty, letting the other flavors shine through.
Chopped Parsley Leaves: A sprinkle of parsley over finished chicken au poivre at the end brightens up the dish and adds a fresh, vibrant finish.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Chicken au Poivre

These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. Prepare the Chicken: Season chicken thighs with salt and pepper on both sides.

2. Sear the Chicken: Heat extra virgin olive oil in a skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove and set aside.

3. Sauté the Aromatics: In the same skillet, reduce heat to medium. Add butter, shallots, and garlic; sauté for 1-2 minutes until softened.

4. Add Peppercorns and Thyme: Introduce the crushed peppercorns a key ingredient for chicken au poivre and thyme sprigs; cook for 30 seconds to release their flavors.

5. Deglaze with Brandy: Carefully pour in the brandy or cognac, stirring to deglaze the pan. Let it simmer for 1-2 minutes to reduce slightly.

6. Incorporate Broth and Cream: Stir in the chicken broth and bring to a boil. Reduce heat and let it simmer for 5 minutes. Then, add the heavy cream and simmer for an additional 1-2 minutes until slightly thickened.

7. Return Chicken to Skillet: Place the seared chicken thighs back into the skillet, coating them with the sauce. Simmer for 2 minutes to ensure they’re heated through.

8. Garnish and Serve: Sprinkle chopped parsley over chicken au poivre before serving.

🍽 What to Serve with Chicken au Poivre

Chicken au Poivre is rich and creamy with a peppery kick, so I love serving it with crispy potato wedges, rice pilaf, or crusty ciabatta bread to soak up the sauce.

Marinated tomatoes with garlic and parsley add brightness, while a light lemon mousse makes a perfect, airy dessert. No matter what you choose, this dish always feels special and satisfying.

💭Tips for Recipe Success

Control the Peppercorn Heat: If you prefer a milder dish, reduce the amount of crushed peppercorns or use a mix of black and white peppercorns for a more balanced heat.

Don’t Skip the Deglazing: Scraping the browned bits from the pan adds so much flavor to the sauce, that it’s worth the effort.

Fresh Thyme or Dried: Fresh thyme works best here, but if you only have dried thyme, use about half the amount and adjust to taste.

Make It Your Own: Add a splash of white wine or swap out the cognac for marsala wine for a different flavor twist.

Storing Leftovers: Store leftover Chicken au Poivre in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid overcooking the chicken or breaking the creamy sauce.