Name: Chicken au Poivre Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 4 boneless, skinless chicken breasts; 2 tbsp whole black peppercorns, coarsely crushed; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 cloves garlic, minced; 1/2 cup cognac (optional, for flambé); 1 cup heavy cream; 1/4 cup chicken broth; 1 tsp Dijon mustard; Salt to taste; Fresh parsley, chopped (for garnish)

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Why You’ll Love This Recipe

Chicken au Poivre is a delicious and sophisticated dish that’s surprisingly easy to prepare at home. This French-inspired recipe features juicy, pan-seared chicken breasts coated in a crust of cracked black pepper, paired with a rich and creamy sauce made from cognac , heavy cream, and a touch of mustard. The bold peppery flavor and luxurious sauce make this dish perfect for a special dinner or a weeknight treat when you want to indulge. With minimal ingredients and simple steps, Chicken au Poivre is sure to become one of your go-to recipes for a quick yet elegant meal.

Chicken au Poivre Recipe

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons whole black peppercorns, coarsely crushed
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup cognac (optional, but recommended)
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
Salt to taste
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides of the chicken with salt, then press the coarsely crushed black pepper into the chicken breasts, coating them evenly.
Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Once the chicken is cooked, remove it from the skillet and set it aside to rest.
Make the Sauce: In the same skillet, melt the butter over medium heat. Carefully add the cognac to the pan (it may flare up, so be cautious) and cook for about 1-2 minutes, scraping up any browned bits from the bottom of the pan. Add the chicken broth and bring the mixture to a simmer. Cook for 3-4 minutes, allowing the sauce to reduce by half.
Finish the Sauce: Stir in the heavy cream and Dijon mustard, and continue to cook for another 2-3 minutes until the sauce has thickened. Taste and adjust seasoning with salt if necessary.
Serve: Return the chicken to the skillet, spoon the sauce over the chicken, and cook for an additional 2 minutes to warm the chicken through. Garnish with freshly chopped parsley and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce for an extra layer of heat.
Different Protein: You can replace the chicken with boneless beefchops or veal cutlets for a different take on this classic dish.
Mushroom Addition: Add sliced mushrooms to the skillet after cooking the chicken for an added depth of flavor in the sauce.

Storage/Reheating

Storage: Store leftover Chicken au Poivre in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This dish can be frozen, but the cream sauce may separate when reheated. If freezing, it’s best to store the chicken and sauce separately. Freeze for up to 2 months.
Reheating: To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of chicken broth if needed to loosen the sauce. Heat until warmed through.

FAQs

How do I crush the peppercorns?

You can crush the peppercorns using a mortar and pestle, or place them in a zip-top bag and use a rolling pin to crush them. The goal is to have coarsely crushed pepper for a nice bite in every bite.

What other types of pepper can I use?

While black pepper is traditional, you can use white pepper for a slightly milder flavor or green peppercorns for a more delicate peppery taste.

Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs. They will need a bit more cooking time (about 7-8 minutes per side), but they will add extra juiciness to the dish.

How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) in the thickest part of the breast.

Can I make this dish ahead of time?

While Chicken au Poivre is best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator. Reheat the sauce before adding the chicken and finishing the dish.

Can I make this sauce without cream?

Yes, you can substitute the cream with half-and-half, milk, or even coconut milk for a lighter version of the sauce.

How do I make sure the chicken stays juicy?

To keep the chicken juicy, be sure not to overcook it. Once the chicken is seared on both sides, reduce the heat to medium to allow the chicken to cook through without drying out.

Can I use a different type of mustard in this dish?

Dijon mustard is traditional, but you can use whole grain mustard, yellow mustard, or even spicy brown mustard for a different twist.

What should I serve with Chicken au Poivre?

This dish pairs wonderfully with a variety of sides like mashed potatoes, roasted vegetables, steamed asparagus, or a simple green salad.

Conclusion

Chicken au Poivre is a flavorful and sophisticated dish that’s easier to make than you might think. With its tender chicken, bold peppery crust, and rich, creamy sauce, this recipe brings the flavors of French cuisine into your kitchen. Whether you’re hosting a dinner party or cooking for a special weeknight meal, Chicken au Poivre is sure to impress with its delicious simplicity. A little bit of pepper, a splash of cognac, and a lot of flavor make this dish a true standout!