If you're craving a luxurious, restaurant-quality dish without breaking the bank, chicken au poivre is the perfect choice! This creamy, peppercorn-packed dish is a fantastic alternative to steak au poivre, giving you the same rich flavors but at a fraction of the cost. With tender chicken thighs coated in a flavorful, creamy sauce, it feels just as indulgent as its steak counterpart.
The secret to chicken au poivre lies in its sauce-smooth, velvety, and bursting with the bold taste of peppercorns. Whether you're cooking for a special occasion or simply want to enjoy a delicious, upscale dinner at home, this dish is sure to impress. Easy to make and full of flavor, chicken au poivre is the ideal way to bring a little luxury to your dinner table without the hefty price tag.
For more French recipe ideas, take a look at these: chicken fricassee, easy bouillabaisse, chicken chasseur, French onion soup, coq au vin, and beef bourguignon recipes.
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What is Chicken au Poivre?
Chicken au poivre is a classic French dish that features chicken thighs coated in cracked black peppercorns and then pan-seared to golden perfection.
The chicken is then served with a rich, creamy sauce made from the drippings, often with the addition of heavy cream, brandy, and stock. The peppercorns give the dish a bold, spicy kick, while the creamy sauce balances out the heat with its smooth, luxurious texture.
Traditionally made with steak, this version uses chicken, making it a lighter yet still indulgent alternative. It's a simple yet elegant meal that's full of flavor and perfect for any occasion.
Ingredients:
To make chicken au poivre, you'll need a few key ingredients, each bringing its own unique flavor and texture to the dish. Here's a breakdown of what you'll need:
- Chicken thighs for their juicy, tender texture, but chicken breasts are fine if you prefer something leaner. Thighs are a bit more forgiving and pair wonderfully with the creamy pepper sauce, while breasts give a milder, lighter flavor.
- Whole black peppercorns are a must for that bold, peppery kick. Crushing them yourself releases the natural oils, giving the sauce a richer flavor and letting you control the texture-whether you like it coarse or fine.
- Heavy cream makes the sauce ultra-creamy, balancing the heat from the pepper and adding a velvety richness that coats the chicken perfectly, without feeling too heavy.
- Brandy or cognac adds depth and a slight sweetness to the sauce. If you don't have either, white wine works too, though the flavor will be lighter. Just cook it off before adding the cream to keep the essence.
- Salt and black pepper are essential for seasoning the chicken and balancing the spicy sauce, so don't skip this step!
- Butter is key for making the sauce rich and silky.
- Olive oil is used for sautéing the chicken at the beginning. It helps create a nice crispy crust on the chicken, which adds texture and flavor to the final dish.
- Low-sodium chicken broth adds savory depth to the sauce without making it too salty. The broth helps deglaze the pan after searing the chicken, lifting all the flavorful bits that have stuck to the bottom, which are full of caramelized chicken flavor.
- Fresh thyme sprigs add a fragrant, herbal note to the sauce, making it more complex and aromatic. Fresh thyme works best because its delicate flavor infuses beautifully into the sauce as it simmers. If fresh thyme isn't available, you can use dried thyme, but use it sparingly since dried herbs are more concentrated.
- Fresh parsley: A simple garnish that adds a pop of color and a fresh, herbaceous flavor to finish off the dish.
How to Make Chicken Au Poivre:
Follow these easy steps below to make chicken au poivre:
- Brown the chicken. Heat olive oil in a skillet over medium heat and cook chicken thighs for about 3-4 minutes on each side until golden brown and nearly cooked through. Transfer the chicken to a plate.
- Cook the aromatics. In the same skillet, add butter, shallots, thyme, and peppercorns, sauté for 1-2 minutes over medium-high heat, then add brandy and cook for 2 minutes.
- Add the broth: Stir in chicken broth and cook until reduced by half, about 5 minutes.
- Add the cream: Lower the heat to medium-low. Add heavy cream and stir. Return the chicken to the skillet and cook until fully done and the sauce thickens.
Tips for Making Perfect Chicken Au Poivre:
- Choose the right cut: While chicken thighs are juicier and more forgiving, you can use boneless, skinless chicken breasts if you prefer a leaner option. Just be sure not to overcook them to keep them tender.
- Crush the peppercorns: Use a mortar and pestle or the back of a spoon to crush the whole peppercorns. This helps release their essential oils, giving the sauce a richer, more aromatic flavor.
- Cook the chicken in batches. If necessary, cook the chicken thighs in batches to ensure even browning.
- Don't skip the deglazing: After cooking the chicken, make sure to deglaze the pan with brandy or cognac. This step lifts all the flavorful brown bits stuck to the bottom of the skillet, adding depth to your sauce.
- Control the sauce thickness: If the sauce is too thin, let it simmer a little longer to reduce. If it's too thick, add a splash of chicken broth to thin it out to your desired consistency.
- Season well: Be sure to season the chicken with enough salt and pepper before cooking, as this enhances the flavor of the meat itself.
- Garnish with fresh herbs: For a fresh, vibrant finish, sprinkle chopped fresh parsley over the dish just before serving. It adds a pop of color and a burst of freshness.
- Serve with sides: Chicken au poivre pairs beautifully with mashed potatoes, rice, green bean almondine, or roasted frozen vegetables to soak up the creamy sauce. You could also serve it with a simple green salad for a lighter option.
How to Store Leftovers of Chicken Au Poivre:
- Cool down: Allow the chicken au poivre to cool to room temperature before storing it. This helps prevent condensation, which can make the sauce watery when reheated.
- Use an airtight container: Place the leftover chicken and sauce in an airtight container to keep it fresh. Make sure the container is tightly sealed to prevent air from drying out the chicken or affecting the sauce's texture.
- Refrigerate: Store the chicken au poivre in the refrigerator for up to 3 days.
- Freezing: While you can freeze the chicken au poivre, the sauce may slightly change in texture when reheated. If freezing, store the chicken and sauce in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
For additional food safety guidance, please visit this website.
Reheating:
When reheating, it's best to use a skillet over low heat to warm the chicken and sauce gently. Stir occasionally to avoid the sauce separating. You can add a little splash of chicken broth or cream to help bring the sauce back to its creamy consistency.
📖 Recipe
Chicken au Poivre
Equipment
- a large cast iron or heavy skillet
Ingredients
- 8 boneless and skinless chicken thighs, (trim excess fat and pat them dry with paper towels)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup (0.75 oz) minced shallots
- 1½ tablespoons whole black peppercorn
- 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
- Lightly crush the peppercorns using a mortar and pestle. Set aside.
- Season the chicken on all sides with salt and black pepper. Heat oil in a skillet over medium heat and cook chicken thighs for 3-4 minutes on each side until golden. Transfer to a plate.
- In the same skillet, over medium-high heat, add butter, shallots, thyme, and peppercorns. Sauté for 1-2 minutes, then add brandy and cook for 2 minutes. Stir in broth and cook until reduced by half, about 5 minutes.
- Lower the heat to medium-low, then add the heavy cream and stir to combine. Return the chicken to the skillet and cook until fully cooked through and the sauce has thickened, about 6-8 minutes. Stir occasionally, scraping the bottom to prevent any bits from burning.
- Pour the sauce over the chicken, then sprinkle with parsley and serve!
Notes
- Cook the chicken in batches. If necessary, cook the chicken thighs in batches to ensure even browning.
- Low-sodium chicken broth. Using low-sodium chicken broth is essential to prevent the dish from becoming too salty.
- Control the sauce thickness: If the sauce is too thin, let it simmer a little longer to reduce. If it's too thick, add a splash of chicken broth to thin it out to your desired consistency.
- Refrigerate: Store the chicken au poivre in the refrigerator for up to 3 days.
- Freezing: While you can freeze the chicken au poivre, the sauce may slightly change in texture when reheated. If freezing, store the chicken and sauce in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Rika says
Absolutely delicious!
Jessica says
Love this! It is a staple on my weekly rotation!
Rika says
Thank you so much, Jessica! I’m so happy to hear it's become a staple in your weekly rotation! That’s the best compliment I could get. 😊 Thanks for making it a regular in your meals!
Rika
partzdude says
Looks delicious, I sent this to my wife and she is going to make it this weekend.
Rika says
I'm so glad it caught your eye! Hope your wife has fun making it and that you both enjoy it!
Best,
Rika
Lynn says
This recipe is amazing. I’ve made it three times and my family loves the depth of flavor and the restaurant quality taste. I prepare fresh made pasta to soak up the extra sauce with sautéd snap peas and a hand full of spinach. Perfect every time!
Rika says
Thanks so much for the kind words, Lynn! I’m so happy to hear your family loves the recipe. The fresh pasta, snap peas, and spinach sound like great additions. Thanks for sharing your feedback!
Best,
Rika
Kimberly Ward says
Best chicken dish I’ve ever made! I only had 4 thighs and had to use some white wine because I didn’t have enough chicken broth. Didn’t have cognac so used Irish whiskey. This was easy to make and will be a new go to recipe.
Rika says
So glad you loved it, Kimberly! Sounds like your tweaks worked perfectly — Irish whiskey actually sounds amazing in this!
Best,
Rika