Chicken au poivre is tender chicken seared on the outside and then finished off in a peppery cream sauce that makes it out-of-this-world delicious. This dish is easy enough for busy weeknights and elegant enough for guests.
Jump to:
Chicken is a regular staple on our dinner table, but it's budget-friendly and easy to make. If your family is looking for new ways to make chicken, try this Slow Cooker Bone In Chicken Thighs recipe or this Cracker Barrel Chicken Tenders recipe. They will both become new favorites.
What does au poivre mean in cooking?
Au poivre translates to "with pepper" in French. It refers to dishes that are prepared with a generous amount of freshly crushed peppercorns, which create a bold flavor.
What you'll need to make chicken au poivre?
For this creamy French chicken recipe, I recommend using boneless, skinless chicken thighs for tenderness. The sauce starts with unsalted butter (to control seasoning), along with finely chopped shallots for subtle sweetness. Roughly crushed whole black peppercorns are key—they add a robust, aromatic heat to the dish. You’ll need chicken broth (homemade, store-bought, or from bouillon) as the base, enriched with heavy cream for a velvety texture. Fresh thyme sprigs, parsley, and a pinch of salt (adjusted to taste) round out the seasoning, while a splash of fresh lemon juice brightens the rich, peppery sauce.
Chicken Au Poivre
Ingredients
- 1 Tablespoon whole black peppercorn
- 4 Tablespoons butter divided
- 2 lb boneless skinless chicken thighs about 6 pieces
- 3 Tablespoons minced shallots about half a shallot
- 1 cup chicken broth
- ½ cup heavy cream
- 3-4 thyme springs
- 1 Tablespoon lemon juice
- 2 Tablespoons chopped parsley more for garnish
- Salt to taste
Instructions
- Put the peppercorns in a small ziplock bag and crush using a meat mallet or anything heavy.
- Season chicken on both sides with salt and set aside.
- In a large nonstick skillet over medium heat melt two tablespoons of butter.
- Add chicken to the skillet, smooth side first, and sear to brown for 6 minutes. Do not cram the skillet and work in batches if necessary.
- Flip to the other side and sear for another 4 minutes.
- Remove chicken and place on a plate.
- Pour off remaining butter in the skillet, if any, then melt the remaining butter in the same skillet.
- Add shallot and saute until tender.
- Add broth and stir to scrape the brown bits from the bottom of the skillet.
- Pour in cream, and add thyme and peppercorn.
- Bring mixture to a simmer then add chicken with any accumulating juices.
- Baste the chicken with the sauce and continue to cook until chicken is done.
- Pour in lemon juice and mix the parsley if using.
- Taste to adjust seasoning.
- Continue to cook for a couple of minutes or until sauce thickens.
Nutrition
Sign up and learn more about Mediterranean flavors
What other variations to try
- To give the dish a spicy kick, toss in a pinch of red pepper flakes or a finely chopped chili.
- Feel free to use shrimp, salmon, or even tofu as an excellent substitute for chicken. Just keep in mind that you will need to adjust the cooking time depending on the protein that you use.
- Replace heavy cream with a plant-based alternative like coconut or cashew cream for a vegan-friendly option.
- Add mushrooms, spinach, or asparagus to add extra nutrients and color.
Amira's tips
- Use black or mixed peppercorns for the best flavor and texture in your au poivre.
- You can also toast the peppercorns in a dry pan to release their oils and enhance the flavor.
- Use a heavy-bottomed pan to cook your chicken, as this will ensure an even heat distribution and give you a nice sear on the outside.
- Don't rush the sauce! Allow it to simmer gently until it thickens and coats the back of a spoon for the perfect consistency.
How to Store and Reheat
Refrigerate - Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat - To reheat, place the chicken and sauce in a pan over low heat, stirring occasionally until warmed through. You can also reheat it in the microwave for about 1 minute.
Freeze - Unfortunately, creamy sauces do not freeze well due to their high fat content, so I don't recommend freezing them.
How to Make Chicken au Poivre Ahead
This dish is best served fresh, but you can make it ahead of time and store it in the refrigerator for up to 2 days until ready to use. If the sauce thickens after refrigeration, add a splash of milk or cream and stir before reheating.
Serving suggestions
We love to serve this gourmet chicken on top of a bed of Instant Pot Basmati Rice or these Instant Pot Garlic Mashed Potatoes, or even with a side of fettuccine alfredo made with Alfredo Sauce Without Cream.
You'll also like
If you want more chicken meals to add to your meal rotation, you won't be disappointed with this Easy Marry Me Chicken, Tuscan Chicken and Orzo, or this Roasted Lemon Artichoke Chicken recipe.
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Leave a Reply