Description
A French-inspired classic, Chicken au Poivre features juicy chicken seared to perfection and smothered in a creamy, peppery brandy sauce. It’s elegant enough for date night and easy enough for weeknight dinner.
Ingredients
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6 boneless, skinless chicken thighs (or chicken breasts)
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Salt and freshly ground black pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
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2 shallots, finely chopped
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1½ tbsp whole black peppercorns, lightly crushed
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2 sprigs fresh thyme (or ½ tsp dried thyme)
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¼ cup brandy or cognac (or white wine)
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½ cup low-sodium chicken broth
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¾ cup heavy cream
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Lightly crush the peppercorns using a mortar and pestle or rolling pin. Set aside.
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Season chicken thighs with salt and pepper on both sides.
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Heat olive oil in a large skillet over medium heat. Sear chicken for 3–4 minutes per side until golden brown. Remove and set aside.
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In the same skillet, melt butter over medium-high heat. Add shallots, thyme, and crushed peppercorns. Sauté for 1–2 minutes.
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Carefully add brandy or wine, and cook for 2 minutes to burn off the alcohol.
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Stir in chicken broth and simmer until reduced by half, about 5 minutes.
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Reduce heat to medium-low, add heavy cream, and stir to combine.
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Return chicken to the skillet and cook for 6–8 more minutes, or until chicken is cooked through and sauce has thickened.
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Garnish with fresh parsley and serve warm.
Notes
Thighs are juicier and more forgiving than breasts, but both work well.
Adjust the peppercorns to your heat tolerance—start lighter if unsure!
thyme with rosemary for a slightly different aroma.
For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 27 g
- Cholesterol: 140 mg