Inspired by Steak au Poivre, one of my all-time favourites. This recipe has the same creamy peppercorn sauce with brandy and cream, just swapped for golden chicken. “Chicken au poivre” is a perfect quick mid-week dinner with a French accent!
Nagi's Notes
I love this one! JB’s chef-y touches really shine – fancy dinner feels on a Monday night budget thanks to this more affordable chicken spin on the classic steak version. All the bistro vibes, none of the steak price tag. 🙌
Not winning so much on the “look at us happily making this together” photo…. they were all terrible!😅
Chicken au Poivre
It’s been an emotional time here as we’ve said goodbye to our beloved Dozer, whose gentle presence was part of our daily kitchen life. With grateful hearts for the love and support from the RecipeTin Eats community, we’re slowly finding comfort in being back where he loved us most, the kitchen.
Today I am sharing Chicken au Poivre. Inspired by the much-loved Steak with Creamy Peppercorn Sauce (Steak au Poivre), a dish many of you already know and adore, and one I cooked countless times in restaurants over the years. Peppery, creamy, deeply savoury, and wonderfully simple. Just a handful of ingredients, nothing fancy, and yet so much flavour. And remember that brandy from Chicken Chasseur? We are going to use it in the sauce today – I told you we were going to put it to good use! 😊
Ingredients
Here is what you need – just a few key ingredients to create this restaurant dish at home.
Chicken breast – You only need two chicken breasts here, sliced horizontally to make four even pieces, perfect for serving four if the breasts are on the larger side. Boneless chicken thigh fillets work just as well. If you go with thighs, I suggest lightly pounding them to even out the thickness and give you a flatter surface, which helps them pan-fry more evenly.
Brandy – Just like with Chicken Chasseur, this is what makes it an authentic “au poivre sauce” rather than any other creamy sauce. No need to get fancy, I use an inexpensive brandy. There’s absolutely no reason to reach for a pricey one when cooking. Once it hits the pan, the harsh edge cooks off, and you’re left with that lovely warmth and depth of flavour. Most of the alcohol evaporates, but if you don’t consume alcohol, you can leave it out. You will still end up with lovely pepper sauce, it just won’t be an “au poivre sauce”.
Beef stock / broth – We use beef stock instead of chicken stock because it brings a deeper flavour and a more robust intensity to the sauce. If you have the time, it’s well worth treating yourself to a homemade beef stock, it really elevates the whole dish.
Cream – Because we are making a creamy sauce! Use thickened / heavy cream, the sauce will thicken faster, and it won’t curdle when simmering on the stove.
Black peppercorns – crushed by hand using a mortar and pestle gives you a fresher and a bolder pepper flavour with more aroma and gentle heat. Far more character than pre-cracked pepper but that said, it’s totally fine to use pre-cracked if that’s what you have.
How To Make Chicken au Poivre
In a quick summary – the chicken is seared first then put aside to rest while the sauce is made in the same pan. Then we place the chicken back into the sauce to warm it for serving.
1. Prepare and sear the chicken
Prepare the chicken – Cut each chicken breast in half horizontally to make 4 thin steaks. Season both sides with salt only (the sauce brings plenty of pepper later).
Sear – Heat the oil in a large pan (28cm / 11″) over high heat. Cook the chicken for 2–3 minutes per side until golden, then transfer to a plate. Leave it uncovered.
2. Making the sauce
Deglaze – Turn the heat off, then carefully pour in the brandy. Be careful, it will sizzle hard, that’s normal. Let it bubble for 20–30 seconds to let the alcohol burn off, scraping the base of the pan to release all the flavour.
Pour in the beef stock – Return the pan to high heat. Add the beef stock and simmer rapidly for about 4 minutes, until reduced by half.
Cream and pepper – Stir in the cream and crushed pepper.
Thicken sauce – Simmer for 3-4 minutes on medium high, stirring and scraping the sides of the pan as the sauce reduces. It should be thick enough to lightly coat a spoon.
Return the chicken into the sauce and any resting juices on the plate.
Finish – Lower the heat to medium. Simmer gently for 2–3 minutes, spooning the sauce over the chicken until it is warmed through and the sauce darkens in colour and thickens a little more. Keep in mind that some stoves run stronger than others. If the heat is gentler, the sauce may take a little longer to reduce, so just allow a bit of extra time.
How To Serve Chicken au Poivre
Serve Chicken au Poivre straight from the pan while the sauce is hot and glossy. Spoon that peppery cream sauce generously over the chicken, and pair it with potato, it got to be! If you feel fancy and you’ve got the time, try Pommes Anna, Fondant Potatoes or something simpler like Mash or Roasted Potato. Vegetables are also a great match, try Sautéed Green Beans with Garlic or Garlic Butter Roasted Mushrooms. And why not some Grilled Garlic Bread to make sure you won’t waste any of that beautiful sauce!
And with that, another French-inspired favourite done and dusted. A simple adaptation with big flavour, made from a handful of ingredients. Exactly the kind of recipe you’ll happily cook again and again at home. Bon appétit! – JB
FAQ – Chicken Au Poivre
Yes. Boneless, skinless thighs work well and stay extra juicy. Pound them lightly to an even thickness so they cook evenly, then cook as per the recipe.
Use the bottom of a heavy pan or place the peppercorns in a zip-lock bag and crush them with a rolling pin or anything heavy. You’re after coarse, uneven pieces, not powder.
Yes. You can skip it. You’ll lose a little depth, but the sauce will still be delicious.
Yes. Make it ahead, then reheat slowly over low heat, adding a splash of beef stock and cream to loosen the sauce. Keep the heat gentle to avoid splitting and overcooking the chicken.
Watch How To Make It
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JB’s Chicken au Poivre (Creamy Peppercorn Sauce)
Ingredients
- 2 large chicken breasts , skinless & boneless (250–300g / 8–10oz each) (Note 1)
- 3/4 tsp cooking salt / kosher salt
- 2 tbsp vegetable oil , or any other neutral flavoured oil
SAUCE AU POIVRE
- 2 tsp whole black peppercorns , coarsely crushed (Note 2)
- 1/3 cup brandy or cognac , or masala (Note 3)
- 1 1/2 cups beef stock / broth , low sodium (Note 4)
- 3/4 cup thickened / heavy cream , or any other full fat cream
Instructions
ABBREVIATED RECIPE
- Season chicken with salt. Sear in oil until golden. Remove. Deglaze with cognac. Add beef stock, simmer for 4 minutes . Pour cream, add pepper and simmer for 5 minutes. Return chicken, cook for 3 minutes while basting. Serve immediately.
FULL RECIPE
- Prepare the chicken – Cut each chicken breast in half horizontally to make 4 thin steaks and sprinkle both sides with salt (If you’re wondering why I don’t season the chicken with pepper it’s because once combined with the sauce, it would make the dish too peppery.)
COOKING AND SAUCE
- Sear the chicken – Heat oil in a large pan (28cm / 11") over high heat. Add chicken and cook 2–3 minutes per side until golden. Remove to a plate and rest (don’t cover). If you think your chicken is still a little bit under after resting, don’t worry it will finish cooking later in the sauce.
- Deglaze with brandy – TURN THE STOVE OFF to avoid the brandy catching fire (unless you want to flambé). Then carefully pour the brandy in. Be careful, it will sizzle hard, that’s normal. Let it bubble for 20-30 seconds to let alcohol burn off, reduce by about 2/3 (turn the stove on if needed). Scrape the fond at the base of the pan well to release all that flavour. (Note 5 & 6)
- Beef stock – Turn the heat back on high. Add beef stock. Simmer rapidly for 4 minutes, until reduced by half.
- Cream – Stir in cream and crushed pepper. Lower the heat to medium high. Simmer for 3-4 minutes, to reduce the sauce until it thickens enough to lightly coat the back of a spoon. Stir and scrape the sides of the pan as it reduces. Keep in mind that some stoves run stronger than others. If the heat is gentler, the sauce may take a little longer to reduce, so just allow a bit of extra time.
FINISH
- Simmer – Turn heat down to medium. Return chicken and resting juices to the pan. Cook 2–3 minutes, spooning the sauce over the chicken, until it is warmed through and the sauce darkens in colour and thickens a little more. When you drag a spoon through the pan, the sauce should slowly flow back together. If it thickens too much, add a splash of cream or water to loosen.
- Serve – This dish is best served straight away. If it sits, the sauce can become too thick and the chicken be overcooked.
Recipe Notes:
- Don’t waste the flavour – Make sure to scrape the sauce from the sides of the pan as it reduces before it dries out
- Soften the pepper kick – If you think the sauce is too strong, add a splash of cream.
Nutrition Information:
In memory of Dozer
Dozer was Nagi’s dog, but not only. He was the heart of RecipeTin Eats. Always there, quietly keeping watch inside and outside the kitchen, never far from the action (and the food!). His gentle presence became part of my daily rhythm. A steady, comforting presence through countless recipe testings, long days and special moments. The kitchen feels a little quieter without him, but I like to think he is still around somewhere, probably telling other dogs the best food stories. About roast chicken days, oven-watching duties and the life of a very well-loved kitchen companion. Loved beyond measure, spoiled with good food and surrounded by family every single day.
Dozer, you will be missed my dear. ♥️ 🦮
Absolutely delicious! I was scraping the plate for more sauce. Definitely adding this to the regular dinner rotation, it’s so easy and quick to make! My condolences to Nagi and her beloved Dozer <3
Thanks for the great feedback Alice 🙂 Scraping the plate! I love it!
Just wondering if you could do this with pork, beef or lamb or higgett(we have a heap of home-grown hogget & lamb)🤔
Sooo delicious. Made this last night with mash and broccolini. I actually woke up thinking of lasts night’s dinner and how amazing the sauce was. I am going to make it again this weekend.
Thanks Bianca! You woke up thinking about the dinner you had! I never had so a great comment 🙂
As always with the RTE recipes, superb
Perfect! No need to say more. Thanks Toni!
Thank you for sharing your heartfelt experiences with Dozer. It is clear he was loved by so many wonderful people.
I made this recipe last night for dinner and it was exquisite. The sauce was so flavourful and the pepper not overpowering at all. I served with rustic creamy mashed potatoes. Thank you for sharing such a delicious but easy to make recipe.
You are welcome Geraldine! I’m glad you loved it 🙂 And thank you for your kind words about Dozer.
Fast and yummy! This one is a keeper!
Good to hear! Thanks Mel!
Made this for dinner tonight Served it with mashed potato and steamed vegies. Loved it. Another one for repeat
Thanks Margaret!!
Thank you, BJ, this was so easy and so delicious. We made it 100% to recipe and served it with Nagi’s garlic butter roasted mushrooms. And – for simplicity – some fresh olive bread. AND thank you for your tribute to Dozer. We all miss him.
Greetings from Michigan
Thank you for your kind message Ursula ♥️ What a feast you cooked!
Loved the recipe! The next time I make it I am going to increase the liquid as my husband put a lot of the sauce on his mashed potatoes!
Hi Kathy, thank you for the feedback and good job on adapting the recipe to your needs. 🙂
This was the bomb! Thanks so much for creating the recipe! The chicken breasts I had were a bit small so I cut down the cooking time so as not to dry them out. The sauce was amazing! Served the dish with baby potatoes braised with butter, garlic and rosemary, and steamed asparagus. Will totally make again!
Hi Joyce, thank you for making it! I’m glad it was a hit!!
JB I made the chicken Au poivre tonight and my husband said he thinks it’s his new favorite chicken. It was easy to make but elegant at the same time. I look forward to trying more of your recipes
Thanks Debbie, can’t ask for a better feedback!
Looking forward to making this recipe for our next family dinner night.
Thanks Petrine, please leave me a feedback 🙂
Didn’t have any brandy, so I made this with masala instead. It was absolutely luscious and had a softer Italian vibe.
Thanks for the feedback Gina! Good job on adapting the recipe 🙂
I made this dish Monday night it was amazing, my husband loves pepper me not so much. We finished the leftovers last night n still just as tasty. Definitely will add this to our cook again recipes. Thank you. So sorry to hear about Dozier, loved seeing his post🙏.
Thank you for your kind words about Dozer. I’m glad the recipe was hit 🙂
This turned out fantastic! Will make it again for sure!! Thank you!
Great feedback! Thanks Marlene! 🙂
Made this the other night and it was delicious! My sauce wasn’t as dark as yours JB but maybe I needed to let it thicken more. Love all the attributes to Dozer. As someone who has loved 3 Goldens over the years, I know how they have a special place in our hearts.
Gail
Hi Gail, it can happen if you stove isn’t as strong. You are right, the solution is to reduce it a few more minutes. Thank you for the words about Dozer ♥️
Sending so many hugs to all of you at RecipeTinEats. Thank you for sharing this beautiful recipe and your love for sweet Dozer.
Thank you Kristin ♥️
Cooked this tonight with thighs – yum! Quick, easy and tasty. One of my new favourites 💕
Thanks Barb for the great feedback!
❤️🥺❤️
♥️♥️♥️
Awesome easy recipe JB looks delicious. The comments & picture of you and Dozer are not lost on me . Of course Dozers absence @ recipetineats is difficult for all his & Nagi’s family. Sending hugs 🤗 to you all.
Thank you so much for your kind message Ann ♥️