Description
Chicken au Poivre is a classic French dish that features tender chicken breasts coated in crushed black peppercorns, pan-seared to perfection, and served with a rich, creamy peppercorn sauce. This elegant dish is perfect for a special dinner or date night, offering flavors and a sophisticated touch.
Ingredients
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4 boneless, skinless chicken breasts
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2 tbsp whole black peppercorns, coarsely crushed
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2 tbsp olive oil
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2 tbsp unsalted butter
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2 cloves garlic, minced
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1/2 cup cognac (optional, for flambé)
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1 cup heavy cream
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1/4 cup chicken broth
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1 tsp Dijon mustard
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Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Prepare the Chicken:
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Season both sides of the chicken breasts with salt. Press the crushed peppercorns onto both sides of the chicken breasts, making sure they adhere well.
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Cook the Chicken:
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Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside to rest.
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Make the Sauce:
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In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
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Carefully add the cognac to the pan (if using). Let it cook for 1-2 minutes, scraping up any brown bits from the bottom of the skillet. If you prefer not to flambé, simply skip this step and move on to the next.
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Add the heavy cream, chicken broth, and Dijon mustard. Stir to combine and let the sauce simmer for 3-4 minutes until it thickens slightly.
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Finish the Dish:
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Return the chicken breasts to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to warm through and soak up the flavors.
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Serve:
- Serve the chicken with the creamy peppercorn sauce spooned over the top. Garnish with freshly chopped parsley and enjoy!
Notes
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For extra flavor, you can add a splash of Dijon mustard to the sauce.
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If you prefer a less spicy dish, you can use less black pepper or opt for a mild peppercorn variety.
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Chicken thighs can also be used instead of breasts for a juicier option.
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This dish pairs perfectly with mashed potatoes, roasted vegetables, or a side salad.
- To make this dish gluten-free, ensure the chicken broth and mustard are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French
