Name: Chicken au Poivre
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: French
Ingredients: 2 pounds boneless, skinless chicken thighs (about 6); 1 teaspoon kosher salt, divided; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 medium shallot, finely chopped (about 1/4 cup); 2 cloves garlic, minced; 2 tablespoons apple cider vinegar; 2 tablespoons chicken broth (for deglazing); ¾ cup heavy cream; ½ cup low-sodium chicken broth; 1 tablespoon whole peppercorns, preferably a mix of black, white, pink, and red, coarsely crushed; 1 teaspoon Dijon mustard; 3 sprigs fresh thyme; 1 tablespoon finely chopped fresh parsley (plus more for garnish); Lemon wedges, for serving (optional)

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Chicken au Poivre is a rich, elegant twist on the classic French steak dish. Instead of beef, this version uses juicy chicken thighs seared to golden perfection and simmered in a creamy, peppery sauce packed with flavor from garlic, shallots, Dijon mustard, and a medley of crushed peppercorns. This dish is sophisticated enough for entertaining but easy enough for a weeknight dinner.

Why You’ll Love This Recipe

This recipe brings restaurant-quality flavor to your home kitchen with straightforward steps and everyday ingredients. The sauce is creamy yet balanced, with a gentle heat from the crushed peppercorns and a depth of flavor from thyme, Dijon mustard, and apple cider vinegar. It’s a comforting, savory meal that’s naturally gluten-free and incredibly satisfying. Plus, it pairs well with mashed potatoes, rice, or crusty bread.

Chicken au Poivre

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless, skinless chicken thighs (about 6)
1 teaspoon kosher salt, divided
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium shallot, finely chopped
2 cloves garlic, minced
2 tablespoons apple cider vinegar
2 tablespoons chicken broth (used with the vinegar for deglazing)
¾ cup heavy cream
½ cup low-sodium chicken broth
1 tablespoon whole peppercorns, coarsely crushed (preferably a mix of black, white, pink, and red)
1 teaspoon Dijon mustard
3 sprigs fresh thyme
1 tablespoon finely chopped fresh parsley (plus more for garnish)
Lemon wedges, for serving (optional)

Directions

Season the Chicken: Pat the chicken thighs dry and season with ½ teaspoon kosher salt.
Sear: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 6–8 minutes per side, until browned. Transfer to a plate (they won’t be fully cooked yet).
Sauté Aromatics: Reduce heat to medium. Melt the butter in the same skillet. Add the chopped shallot and garlic, sautéing for 1 minute until fragrant.
Deglaze: Remove the pan from heat. Pour in the apple cider vinegar and chicken broth mixture. Return to heat and simmer for 1–2 minutes, scraping up any browned bits from the bottom.
Make the Sauce: Stir in the heavy cream, remaining chicken broth, crushed peppercorns, Dijon mustard, thyme sprigs, and remaining ½ teaspoon of salt. Bring to a gentle simmer.
Finish Cooking: Return the chicken and its juices to the skillet. Simmer for 6–8 minutes until the chicken is cooked through and the sauce has thickened slightly.
Garnish and Serve: Remove thyme sprigs, stir in chopped parsley, and garnish with more parsley and lemon wedges if desired. Serve warm.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use Chicken Breasts: Swap thighs for boneless, skinless chicken breasts. Adjust cook time to avoid overcooking.
Cream-Free Option: Use coconut milk or a plant-based cream for a dairy-free version.
Spicy Version: Add a pinch of red pepper flakes or use more crushed peppercorns for extra heat.
Add Mushrooms: Sauté sliced mushrooms with the shallots for an earthy touch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce. You can also microwave individual portions, covered, in 30-second intervals. Freezing is not recommended due to the cream-based sauce, which may separate.

FAQs

What does “au poivre” mean?

“Au poivre” is French for “with pepper.” It refers to dishes that are coated in or made with a peppercorn sauce.

Can I use ground pepper instead of whole peppercorns?

You can, but coarsely crushed whole peppercorns give the sauce better texture and more nuanced flavor.

Is this dish spicy?

It has a warm, peppery flavor but isn’t overwhelmingly spicy. You can adjust the amount of peppercorns to your taste.

Can I make this dish ahead of time?

Yes, you can prepare it a few hours ahead and gently reheat before serving. The flavors will deepen as it sits.

What sides go well with Chicken au Poivre?

Mashed potatoes, rice, roasted vegetables, or crusty bread are all great options to soak up the creamy sauce.

Can I use bone-in chicken?

Yes, just increase the cooking time and ensure the internal temperature reaches 165°F (75°C).

Can I use milk instead of cream?

Milk can be used, but the sauce will be thinner and less rich. A full-fat milk or half-and-half is a better option.

How can I thicken the sauce more?

Simmer the sauce a bit longer uncovered, or stir in a slurry made from 1 teaspoon cornstarch and water.

Can I make this dish in a slow cooker?

While it’s best prepared on the stovetop for proper searing and sauce reduction, you can adapt it for slow cooking by searing first, then cooking on low for 3–4 hours and reducing the sauce at the end.

Conclusion

Chicken au Poivre is a luxurious yet approachable meal that brings bold, peppery flavor to the dinner table. With its creamy, savory sauce and tender chicken, this dish is perfect for everything from casual family meals to special occasions. Once you try it, it’s sure to become a repeat favorite.