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Chicken au Poivre Recipe

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4.1 from 13 reviews

This restaurant-quality Chicken au Poivre recipe brings a rich and creamy peppercorn sauce to tender, juicy chicken thighs. Ready in just 30 minutes, it combines the bold flavor of cracked black peppercorns with a luscious sauce of shallots, cream, chicken broth, and fresh herbs for an elegant yet approachable weeknight dinner.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French

Ingredients

Chicken

  • 2 lbs boneless skinless chicken thighs (6–8 thighs)
  • Kosher salt, to taste

Sauce

  • 1 tablespoon whole black peppercorns
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallot
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 3 sprigs fresh thyme
  • Juice from half a lemon
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Crack the Peppercorns: Using a mortar and pestle, roughly crack the whole black peppercorns. Alternatively, place them in a zip-top bag and crush with a mallet or bottom of a saucepan. This coarse cracking releases their bold flavors for the sauce.
  2. Brown the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken thighs with kosher salt. Add chicken in batches, avoiding overcrowding, and brown on each side for about 5 minutes until a golden crust forms. Remove chicken from skillet and set aside on a plate.
  3. Prepare the Sauce Base: In the same skillet, melt the butter and add minced shallots. Cook for 1-2 minutes until the shallots soften and become fragrant, being careful not to burn them.
  4. Add Liquids and Herbs: Stir in the chicken broth, heavy cream, fresh thyme sprigs, and the cracked peppercorns. Scrape any browned bits off the bottom of the pan to incorporate extra flavor. Let this mixture cook for 1-2 minutes to start thickening.
  5. Simmer the Chicken: Nestle the browned chicken back into the skillet along with any accumulated juices. Bring to a gentle simmer and occasionally baste the chicken with sauce. Continue cooking for 6-8 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
  6. Finish the Sauce: Remove chicken to serving plates and discard the thyme sprigs. Stir the fresh lemon juice into the skillet and cook for about 2 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt as needed, then stir in the chopped fresh parsley.
  7. Serve: Spoon the rich peppercorn cream sauce over the chicken thighs and serve immediately. Enjoy a flavorful and comforting dinner!

Notes

  • For a smoother sauce, you can strain out the cracked peppercorns after cooking, though they add excellent texture and flavor if left in.
  • Be sure not to overcrowd the skillet when browning chicken to ensure even searing and to achieve a nice crust.
  • Use a meat thermometer to verify chicken is fully cooked to 165°F for safe consumption.
  • This dish pairs beautifully with mashed potatoes, buttered noodles, or crusty bread to soak up the luscious sauce.
  • If you prefer a lighter version, substitute heavy cream with half-and-half or a lower-fat cream, but the sauce will be less rich.

Find it online: https://allcookedup.com/chicken-au-poivre-recipe-2/