Name: Easy Chicken au Poivre Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 8 boneless and skinless chicken thighs, trimmed of excess fat and patted dry; Salt and black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; ¼ cup (0.75 oz) minced shallots; 1½ tablespoons whole black peppercorns, lightly crushed; 3 thyme sprigs; ¼ cup brandy or cognac; 1½ cups low-sodium chicken broth; ¾ cup heavy cream; 1 tablespoon chopped parsley leaves, for garnish

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Introduction

Chicken au Poivre is a classic French dish that features tender chicken thighs coated in a bold peppercorn sauce. This easy version brings rich, creamy flavors together quickly, making it perfect for weeknight dinners or special occasions.

A black pan filled with about eight cooked chicken pieces sitting closely together, each piece golden brown with slight char marks and moist texture. The chicken is covered in a creamy, light brown sauce with visible black peppercorns and small bits of onions, giving a rich and thick appearance. Sprinkled fresh green parsley leaves add a pop of bright color, contrasting with the warm sauce. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 boneless and skinless chicken thighs, trimmed and patted dry
2 tablespoons olive oil
2 tablespoons unsalted butter
¼ cup (0.75 oz) minced shallots
1½ tablespoons whole black peppercorns
3 thyme sprigs
¼ cup brandy or cognac
1½ cups low-sodium chicken broth
¾ cup heavy cream
1 tablespoon chopped parsley leaves
Salt and black pepper, to taste

Instructions

Step 1: Lightly crush the peppercorns using a mortar and pestle. Set aside.
Step 2: Season the chicken on all sides with salt and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken thighs for 3-4 minutes on each side until golden brown. Transfer the chicken to a plate.
Step 3: In the same skillet over medium-high heat, add butter, minced shallots, thyme sprigs, and crushed peppercorns. Sauté for 1-2 minutes until fragrant.
Step 4: Add the brandy or cognac to the skillet and cook for 2 minutes, allowing the alcohol to reduce slightly.
Step 5: Stir in the chicken broth and cook until the liquid is reduced by half, about 5 minutes.
Step 6: Lower the heat to medium-low, add the heavy cream, and stir to combine well.
Step 7: Return the chicken thighs to the skillet and cook until fully cooked through and the sauce has thickened, about 6-8 minutes. Stir occasionally, scraping the bottom of the pan to prevent sticking.
Step 8: Serve the chicken with the sauce poured over, garnished with chopped parsley.

Tips & Variations

Use green peppercorns in brine for a milder, slightly fruity pepper flavor.
If you don’t have brandy or cognac, dry white wine is a suitable substitute.
For extra richness, add a teaspoon of Dijon mustard to the sauce along with the cream.
Serve with mashed potatoes or buttered noodles to soak up the delicious sauce.

Storage

Store leftover chicken au poivre in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream sauce from separating. Avoid microwaving directly to maintain texture and flavor.

How to Serve

A black cast iron skillet filled with several pieces of browned chicken in a thick creamy beige sauce with visible black pepper and herbs. The sauce appears smooth and coats the chicken well, with small green herb pieces sprinkled on top. The chicken pieces have a shiny, slightly crispy texture and are layered over the rich sauce. The skillet sits on a white marbled surface, highlighting the warm tones of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they cook faster and may dry out more easily. Adjust cooking time accordingly and watch closely to keep them moist.

How do I crush peppercorns if I don’t have a mortar and pestle?

You can place the peppercorns in a sturdy plastic bag and crush them with the bottom of a heavy pan or a rolling pin. Just be careful not to crush them too finely; coarse cracked pepper adds texture and flavor.