If you are looking for a show-stopping, restaurant-quality meal that feels fancy yet is surprisingly simple to prepare, the Chicken au Poivre with Creamy Peppercorn Sauce Recipe is exactly what you need. This classic French-inspired dish features tender chicken breasts seared to a golden perfection and bathed in a luxuriously creamy peppercorn sauce that balances spice, richness, and a touch of warmth from brandy. It is the kind of meal that makes any weeknight feel special and impresses guests without keeping you in the kitchen all day. Trust me, once you try this recipe, it will become one of your favorites to pull out when you want a dish that’s both comforting and elegant.
Ingredients You’ll Need
What makes this Chicken au Poivre with Creamy Peppercorn Sauce Recipe truly shine is how straightforward and focused the ingredients are. Each one plays a crucial role, from the juicy chicken that forms the base, to the fragrant peppercorns that give the sauce its signature kick, right through to the creamy finish that ties everything together.
- Chicken breasts: Skinless and boneless, these ensure tender, even cooking and soak up the sauce beautifully.
- Salt: Essential for seasoning the chicken to bring out its natural flavors without overpowering the peppercorn sauce.
- Vegetable oil: A neutral oil perfect for high-heat searing to create a beautifully golden crust.
- Whole black peppercorns: Coarsely crushed to provide bold bursts of peppery flavor in every bite.
- Brandy or cognac: Adds depth and a subtle warmth, perfectly complementing the pepper and cream.
- Beef stock or broth: Provides a savory richness that forms the base of the sauce’s luscious texture.
- Thickened (heavy) cream: The final ingredient that makes this sauce irresistibly smooth and indulgent.
How to Make Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Step 1: Prepare the Chicken
Start by slicing each chicken breast in half horizontally to create thin, manageable steaks. Then, sprinkle both sides with salt. It might surprise you that we don’t season with pepper here – that’s because the sauce you’ll make later is already packed with plenty of peppery goodness, and adding it to the chicken itself would make the dish overly spicy. This simple salt seasoning ensures the chicken’s natural flavors shine through while harmonizing with the sauce perfectly.
Step 2: Sear the Chicken
Heat your vegetable oil in a large, wide pan over high heat until shimmering. Add the chicken steaks and sear for 2 to 3 minutes on each side, until they develop a beautiful golden crust. This step locks in the juices and creates those irresistible browned bits that add flavor to the sauce later. Once cooked, transfer the chicken to a plate and let it rest uncovered – this helps keep that golden crispness intact while you prepare the sauce.
Step 3: Deglaze with Brandy
Before moving on, turn off your stove to prevent the brandy from igniting unexpectedly. Pour in the brandy carefully – it will sizzle vigorously, which is totally normal. Allow the brandy to bubble for about 20 to 30 seconds to let the alcohol burn off and reduce by roughly two-thirds. While doing this, scrape the fond (those tasty browned bits stuck to the pan) to dissolve all that concentrated flavor into the liquid. This step is where the sauce begins to develop its complex and rich character.
Step 4: Add the Beef Stock and Simmer
Turn the heat back to high and pour in the beef stock. Let it simmer rapidly for 4 minutes or until it halves in volume. This reduction intensifies the savory notes, creating a flavorful base for your peppercorn cream sauce. Don’t rush this — it’s key to achieving a sauce that’s rich without being watery.
Step 5: Stir in Cream and Crushed Peppercorns
Now gently add the thickened cream along with the coarsely crushed black peppercorns. Lower the heat slightly to medium-high and let the sauce simmer for another 3 to 4 minutes. Keep stirring and scraping the pan’s sides as it cooks, so the sauce thickens nicely and coats the back of a spoon. Patience here really rewards you with a velvety and balanced sauce where the peppercorns provide that signature subtle heat without overpowering the creaminess.
Step 6: Finish Cooking the Chicken in the Sauce
Lower the heat to medium and place the rested chicken back into the pan along with any juices that have collected on the plate. Spoon the sauce over the chicken as it simmers for 2 to 3 minutes. This final simmer warms the chicken through completely and allows it to soak up all the luscious flavors from the sauce. Keep an eye on the sauce consistency; if it thickens too much, a splash of cream or water will loosen it perfectly.
Step 7: Serve Immediately
For the best experience, serve your Chicken au Poivre with Creamy Peppercorn Sauce Recipe right away. The sauce is at its most luxurious texture fresh from the pan, and the chicken remains tender without drying out. Delaying this step risks the sauce thickening further and the chicken continuing to cook, which can impact the overall indulgence of the dish.
How to Serve Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Garnishes
A sprinkle of freshly chopped flat-leaf parsley or chives adds a lovely pop of green color and subtle freshness to cut through the rich sauce. Some freshly cracked black pepper on top can enhance the aroma just before serving, making the dish even more enticing at the table.
Side Dishes
This elegant dish pairs beautifully with creamy mashed potatoes or buttery egg noodles that soak up the peppercorn sauce exceptionally well. For a lighter option, steamed green beans or asparagus provide a crisp, fresh contrast to the richness, making every bite perfectly balanced and satisfying.
Creative Ways to Present
Looking to impress your dinner guests? Serve the chicken steaks topped generously with sauce on a large, warm platter surrounded by colorful roasted vegetables. Alternatively, plate the chicken individually with a swirl of sauce artistically drizzled around and garnish with edible flowers or microgreens for a chic bistro-style presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place the chicken and sauce in an airtight container and refrigerate for up to 3 days. The chicken will retain much of its tenderness, and the sauce’s flavors will deepen as it rests, making for an even more harmonious meal the next day.
Freezing
You can freeze this dish, but keep in mind that the texture of the cream sauce might change slightly once thawed. For best results, freeze the chicken separate from the sauce in an airtight container for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating gently.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream sauce from separating. Adding a splash of cream or broth while reheating will help restore the sauce’s original smoothness. Microwave reheating is possible but less recommended as it can dry out the chicken and cause uneven heating.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Skinless, boneless chicken thighs can be used and will add a bit more richness and moisture. Just adjust the searing time slightly to ensure they are fully cooked.
What if I don’t have brandy or cognac on hand?
No worries! You can substitute with a good-quality white wine, masala, or simply omit it. The sauce will still turn out flavorful, but the brandy does add a lovely depth that is worth trying when you can.
How can I make the sauce less peppery?
Use fewer crushed peppercorns or crush them more coarsely to tone down the heat. Remember, the pepper is what defines the dish’s character, so only reduce it slightly for balance.
Is it necessary to use beef stock, or can I use chicken stock?
Beef stock gives the sauce a deeper, more robust flavor, but chicken stock can work in a pinch. Just choose a low-sodium variety to control the seasoning.
Can this recipe be made dairy-free?
Yes, by swapping out the heavy cream for a full-fat coconut cream or cashew cream, you can enjoy a dairy-free version. Keep in mind this will change the flavor profile slightly.
Final Thoughts
This Chicken au Poivre with Creamy Peppercorn Sauce Recipe is one of those dishes that feels effortlessly sophisticated but comes together with just a handful of everyday ingredients. The balance of peppery heat, creamy richness, and that lovely brandy-infused depth makes it an absolute joy to eat. Whether you’re cooking for a special occasion or simply want to transform an ordinary dinner into something memorable, this recipe will not disappoint. Give it a try and prepare to fall in love all over again with this timeless French classic!
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Chicken au Poivre with Creamy Peppercorn Sauce Recipe
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
JB’s Chicken au Poivre is a classic French-inspired dish featuring tender, pan-seared chicken breasts coated in a rich and creamy peppercorn sauce made with brandy, beef stock, and heavy cream. This quick and elegant recipe delivers bold peppery flavors balanced with a silky smooth texture, perfect for a sophisticated weeknight dinner or special occasion.
Ingredients
Chicken
- 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each)
- 3/4 tsp cooking salt / kosher salt
Cooking
- 2 tbsp vegetable oil (or any other neutral flavoured oil)
- 2 tsp whole black peppercorns, coarsely crushed
Sauce
- 1/3 cup brandy or cognac (or masala as substitute)
- 1 1/2 cups beef stock / broth, low sodium
- 3/4 cup thickened / heavy cream (or any other full fat cream)
Instructions
- Prepare the chicken: Cut each chicken breast in half horizontally to make 4 thin steaks. Sprinkle both sides with salt. Avoid seasoning with pepper at this stage to prevent the dish from becoming too peppery once the sauce is combined.
- Sear the chicken: Heat oil in a large 28cm (11″) pan over high heat. Add the chicken steaks and cook for 2–3 minutes on each side until golden brown. Remove the chicken to a plate and let it rest uncovered. The chicken may be slightly undercooked but will finish cooking in the sauce.
- Deglaze with brandy: Turn the stove off to prevent the brandy from catching fire (unless you want to flambé). Carefully pour in the brandy; it will sizzle strongly. Let it bubble for 20-30 seconds allowing alcohol to burn off and reduce volume by about two-thirds. Scrape the fond off the pan base to release all the caramelized flavor.
- Add beef stock: Turn the heat back on to high. Pour in the beef stock and simmer rapidly for 4 minutes until the liquid reduces by half, concentrating the flavors.
- Incorporate cream and pepper: Stir in the heavy cream and crushed black peppercorns. Lower heat to medium-high and simmer for 3-4 minutes until the sauce thickens enough to lightly coat the back of a spoon. Stir frequently and scrape pan sides to prevent burning.
- Finish the dish: Reduce heat to medium. Return the chicken along with any resting juices back to the pan. Cook for 2-3 minutes, spooning the sauce over the chicken repeatedly, until the chicken is warmed through and the sauce darkens and thickens slightly more. If the sauce becomes too thick, loosen it with a splash of cream or water.
- Serve immediately: This dish is best enjoyed fresh right off the stove. Letting it sit may cause the sauce to thicken excessively and the chicken to overcook.
Notes
- Cutting the chicken breasts horizontally into thin steaks ensures quick and even cooking.
- Do not season the chicken with black pepper initially to avoid an overpowering peppery taste when combined with the sauce.
- Turning off the stove while adding brandy prevents accidental flambé unless desired.
- The sauce thickness can be adjusted with additional cream or water as needed.
- Use low sodium beef stock to control salt levels and balance flavors.
- If brandy or cognac is unavailable, masala (a spiced spirit) can be used as an alternative.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
