Name: Chicken au Poivre Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 8 boneless and skinless chicken thighs, trimmed and patted dry; 2 tablespoons olive oil; 2 tablespoons unsalted butter; ¼ cup minced shallots; 1½ tablespoons whole black peppercorn, 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; Salt and black pepper, to taste

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Chicken au Poivre takes all the bold character of a classic French peppercorn steak and gives it a poultry twist that’s perfect for a cozy weeknight dinner or an elegant gathering. Juicy chicken thighs are blanketed in a creamy, brandy-spiked peppercorn sauce, and every bite delivers a beautiful mingling of warmth, richness, and the signature sizzle of freshly crushed black pepper. This is my go-to dish for anyone craving French flavors without fuss—it’s comfort food, but with a little black-tie attitude.

Ingredients You’ll Need

The magic of Chicken au Poivre is all about the harmony of a few pantry staples and just a couple of standouts—each one makes a world of difference! Let’s run through what you’ll need and why it matters.

Chicken thighs: Boneless, skinless chicken thighs stay juicy and soak up the sauce beautifully—pat them dry for that golden sear.
Olive oil: Gives the chicken a hint of fruitiness and helps achieve a caramelized crust.
Unsalted butter: Adds an unmistakable richness to the sauce and helps sauté the aromatics without burning.
Minced shallots: Delicate allium flavor that acts as a gentle backbone for the creamy sauce.
Whole black peppercorn: Lightly crushed for big, bold bites of heat—the signature of Chicken au Poivre.
Thyme sprigs: Fresh herbal notes that balance the richness and pepperiness.
Brandy or cognac: Bring a splash of luxe and roundness to the sauce—don’t skip it!
Low-sodium chicken broth: Deepens the savory taste without making the dish too salty.
Heavy cream: Lends that classic French silkiness and finishes the sauce just right.
Chopped parsley leaves: Adds a splash of freshness and a pop of green at the very end.
Salt and black pepper: Your trusty duo for seasoning every step to perfection.

How to Make Chicken au Poivre

Step 1: Crush Your Peppercorns

Begin with the star of Chicken au Poivre: whole black peppercorns! Take a mortar and pestle and gently smash them until coarsely cracked—no need for a fine powder here. These rustic bits are what infuse the sauce with its unmistakable warmth and character.

Step 2: Season and Sear the Chicken

Sprinkle your chicken thighs all over with salt and freshly ground black pepper. Heat olive oil in a large cast iron or heavy skillet over medium heat. Give those chicken thighs 3 to 4 minutes per side until they’re golden, caramelized, and just cooked through. If your pan is a bit small, do this in batches to guarantee every piece gets its glorious color. Move the seared chicken pieces to a plate while you build the sauce.

Step 3: Sauté Aromatics and Peppercorns

Without cleaning the pan (the little browned bits are flavor gold!), drop in unsalted butter, minced shallots, thyme, and your just-crushed peppercorns. Over medium-high heat, stir for 1 to 2 minutes until the shallots are soft and fragrant—the mix should smell irresistible!

Step 4: Deglaze with Brandy

Pour in the brandy or cognac, scraping the bottom to lift up those flavorful bits. The liquid will bubble and reduce slightly (about 2 minutes), blending all the aromatic flavors together into the base for your velvety sauce.

Step 5: Reduce the Sauce Base

Add the low-sodium chicken broth, stirring to incorporate. Let the mixture cook until it’s reduced by half, around 5 minutes. This concentrates the flavors and sets the stage for ultimate sauciness.

Step 6: Finish with Cream and Return Chicken

Turn the heat down to medium-low and slowly pour in the heavy cream, stirring until everything is smooth and luscious. Return the chicken (and all those juices!) to the skillet, making sure each piece gets cozy in the sauce. Let it all cook together for 6 to 8 minutes until the sauce thickens to your liking and the chicken is fully cooked. Stir occasionally and scrape the bottom to avoid scorching.

Step 7: Add Final Touches and Serve

Once the sauce has reached that irresistible, glossy stage, spoon it generously over the chicken. Finish with chopped parsley for a burst of color and freshness. There you have it—Chicken au Poivre ready to impress!

How to Serve Chicken au Poivre

Garnishes

For that finishing French bistro touch, a sprinkle of freshly chopped parsley does wonders for Chicken au Poivre. If you like, add a few extra cracked peppercorns right before serving for visual flair and a little extra bite. A lemon wedge on the side brightens up the plate, too.

Side Dishes

This rich, creamy chicken begs for something starchy to mop up the sauce—a classic pairing is fluffy mashed potatoes, but buttered noodles or even steamed white rice work beautifully. For veggies, try crisp green beans, sautéed spinach, or roasted carrots for a pop of sweetness against the heat of the peppercorns.

Creative Ways to Present

If you want to impress, try serving Chicken au Poivre family-style in the skillet, letting everyone dive in. For a plated dinner, mound sauce-smothered chicken over a bed of mashed potatoes and drizzle with extra sauce. Or, slice the chicken and fan it over crusty bread for a rustic French open-faced sandwich—the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

After savoring your Chicken au Poivre, cool any leftovers to room temperature and store them in an airtight container in the fridge. They’ll stay tasty for up to 3 days, making for a quick, elegant lunch or next-day dinner.

Freezing

You can freeze Chicken au Poivre without worry, although the creamy sauce may turn a little less silky when reheated. Place both the chicken and sauce in a freezer-safe, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator for the best texture.

Reheating

To reheat, gently warm the chicken and sauce together in a skillet over low heat, adding a splash of broth or cream if the sauce looks too thick. Avoid cranking the heat too high, as you want to maintain the sauce’s creamy consistency without it splitting.

FAQs

Can I use chicken breasts instead of thighs for Chicken au Poivre?

Absolutely! Chicken breasts can be substituted if you prefer white meat. Just keep an eye on the cook time—breasts tend to dry out faster, so aim to cook until just done and still juicy.

What’s the best way to crush the peppercorns?

A mortar and pestle will give you the chunky, rustic texture that defines true Chicken au Poivre, but you can also use a heavy skillet or the flat side of a knife—just avoid grinding them too fine.

Is it okay to skip the alcohol?

If you prefer to make this dish alcohol-free, you can leave out the brandy or cognac and add a splash of extra broth with a teaspoon of Dijon mustard for complexity. The flavor will be a bit different but still delicious!

My sauce is too thick/thin. What should I do?

If your sauce is too thick, whisk in a splash of chicken broth or cream until you reach your desired consistency. If it’s too thin, simply let it simmer a little longer—Chicken au Poivre sauce thickens up as it cools.

Can I make Chicken au Poivre ahead of time?

Yes, you can prepare the dish completely, chill, and reheat gently. For best results, store the chicken and sauce together to keep everything moist and flavor-packed.

Final Thoughts

Chicken au Poivre brings the sophistication and soul of French home cooking to your own kitchen, no passport required. Give this recipe a spin and watch those peppercorn-kissed plates vanish in no time—you might just find it becomes one of your most-loved, crowd-pleasing dinners!