Description
Chicken au Poivre is a rich and creamy peppercorn chicken dish inspired by the French classic Steak au Poivre. This version uses tender chicken thighs seared to perfection and simmered in a luscious, peppery cream sauce with garlic, shallots, Dijon mustard, and herbs.
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)
Instructions
- Pat chicken thighs dry and season with ½ teaspoon kosher salt.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken in a single layer until browned, about 6–8 minutes per side. Transfer to a plate.
- Reduce heat to medium. Melt butter in the same pan, add shallot and garlic, and sauté for 1 minute until fragrant.
- Remove pan from heat and deglaze with the apple cider vinegar and chicken broth mixture. Return to heat and simmer for 1–2 minutes, scraping up browned bits.
- Add heavy cream, remaining chicken broth, crushed peppercorns, Dijon mustard, thyme sprigs, and remaining ½ teaspoon salt. Bring to a simmer.
- Return chicken (with juices) to the skillet. Simmer for 6–8 minutes, or until sauce thickens and chicken is cooked through.
- Discard thyme stems, stir in chopped parsley, and garnish with extra parsley and lemon wedges if desired.
Notes
- Crushing whole peppercorns gives the sauce its signature texture and bold flavor—use a mortar and pestle or a heavy pan.
- Apple cider vinegar and chicken broth are used instead of Cognac for a non-alcoholic option.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 160mg
