Name: 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 (trim excess fat and pat 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

Jump to Recipe

Introduction

Chicken au Poivre is a classic French dish featuring tender chicken thighs in a creamy, peppercorn sauce. This recipe is perfect for home cooks looking to impress with rich flavors and a touch of elegance.

In a black cast iron pan, there are several cooked chicken pieces covered in a creamy light brown sauce. The chicken pieces are golden brown with slightly crispy edges and are seasoned with black pepper and herbs. The sauce is thick and glossy, with visible small bits of black pepper and green herbs scattered throughout. The chicken pieces are laid close together, partially submerged in the sauce, giving a rich and appetizing look. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 boneless and skinless chicken thighs (trim excess fat and pat dry with paper towels)
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 them aside.
Step 2: Season the chicken thoroughly on all sides with salt and black pepper. Heat the olive oil in a skillet over medium heat and cook the chicken thighs for 3-4 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
Step 3: In the same skillet, increase heat to medium-high and add the butter, minced shallots, thyme sprigs, and crushed peppercorns. Sauté for 1-2 minutes until fragrant.
Step 4: Carefully add the brandy or cognac to the skillet and cook for about 2 minutes to let the alcohol evaporate. Stir in the chicken broth and simmer until the liquid reduces by half, about 5 minutes.
Step 5: Lower the heat to medium-low, then stir in the heavy cream. Return the chicken thighs to the skillet and cook for 6-8 minutes, or until the chicken is fully cooked and the sauce has thickened. Stir occasionally, scraping the bottom of the skillet to prevent burning.
Step 6: Serve the chicken with the sauce poured over the top. Garnish with chopped parsley for a fresh finish.

Tips & Variations

Use freshly crushed black peppercorns for the best flavor and a nice peppery kick.
Substitute chicken thighs with breasts if you prefer leaner meat, but reduce cooking time to avoid drying out.
If you don’t have brandy or cognac, dry white wine can be used as a substitute.

Storage

Store any leftover chicken au poivre in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the cream sauce, adding a splash of broth if the sauce thickens too much.

How to Serve

The image shows a black skillet filled with seven pieces of cooked chicken breasts covered in a creamy light brown sauce. The chicken pieces have a golden brown sear with visible grill marks and a moist, tender texture. The creamy sauce is smooth and slightly thick, with small bits of herbs and spices, including black peppercorns, scattered throughout. The sauce also has tiny green parsley leaves sprinkled on top, adding a fresh contrast to the warm, rich tones of the dish. The skillet sits on a white marbled surface. 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, you can substitute chicken breasts, but they cook faster and can dry out more easily. Keep an eye on cooking time and remove from heat as soon as they’re cooked through.

What can I serve with Chicken au Poivre?

This dish pairs beautifully with mashed potatoes, steamed vegetables, or a simple green salad to balance the richness of the sauce.