Chicken au Poivre Recipe (Creamy Peppercorn Chicken)
This chicken au poivre is a classic French chicken recipe made with seared chicken thighs and a creamy peppercorn sauce. It’s rich, simple to make, and ready in under 25 minutes, perfect for both weeknights and special dinners.
Ingredients
- 5-6 boneless skinless chicken thighs about 1½ pounds (650 g)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
- 1 shallot chopped
- 2 cloves garlic minced
- 1½ tablespoon whole rainbow peppercorns or whole mixed peppercorns
- 3 thyme sprigs
- 60 ml brandy or cognac
- 80 ml heavy cream
- 240 ml chicken broth low-sodium
- 1 tablespoon parsley chopped
Instructions
- Lightly crush the whole rainbow peppercorns using a mortar and pestle, keeping them coarse to control the flavor. Set aside.
- Season the chicken thighs with salt and freshly ground black pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove and set aside.
- Reduce the heat to medium. Add the butter, shallot, and garlic to the same skillet and cook for 1–2 minutes until soft and fragrant. Stir in the crushed peppercorns and thyme sprigs, cooking briefly to release their aroma.
- Pour in the brandy or cognac and scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly. Stir in the chicken broth, bring to a boil, then reduce the heat and simmer for 5 minutes to build the sauce.
- Stir in the heavy cream and let the sauce simmer for 1-2 minutes until slightly thickened. Return chicken thighs to the skillet, spooning the sauce over the top. Simmer for about 2 minutes until heated through.
- Finish with chopped parsley and serve immediately with the creamy peppercorn sauce.
Notes
Crush the Peppercorns Gently: I like to keep them slightly coarse so the sauce stays bold but balanced, without becoming too sharp.
Let the Brandy Reduce Properly: I always give it a minute to simmer so the alcohol cooks off and leaves a deeper, slightly sweet flavor in the sauce.
Build the Sauce Slowly: Letting the cream simmer instead of rushing it keeps the sauce smooth and helps it coat the chicken perfectly.
Serve With Something to Soak Up the Sauce: For me, the sauce is the best part, so I always pair it with something that soaks it up well. Crusty bread, mashed potatoes, or rice, make sure not a single drop goes to waste.
Nutrition
Calories: 549kcal | Carbohydrates: 9g | Protein: 39g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 231mg | Sodium: 861mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 836IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 3mg