Chicken au Poivre is a French inspired chicken dinner made with tender, pan seared chicken thighs and a creamy peppercorn sauce. This easy one pan recipe has all the rich, restaurant style flavor of classic steak au poivre, but it's simple enough for a weeknight dinner.
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Why You'll Love This Chicken au Poivre
I love recipes like this when I want dinner to feel a little special without spending hours in the kitchen. The sauce is rich and peppery, and there is plenty of it to spoon over rice, mashed potatoes, or noodles.
This effortless one skillet meal turns simple chicken thighs into a restaurant quality dinner that comes together easily enough for a regular Tuesday or entertaining guests. The real star is the peppercorn sauce, it os alcohol-free, made with chicken broth instead of brandy and delivering a bold, rich flavor from crushed black peppercorns without feeling overly fussy.
What does au poivre mean?
Au poivre is a French term that means “with pepper.” It is most famously associated with steak au poivre, a classic French dish where meat is coated with crushed peppercorns and served with a rich, creamy peppercorn sauce. Chicken au poivre follows the same idea, but uses tender chicken instead of steak. The crushed black peppercorns give the chicken and cream sauce their signature bold, peppery flavor. In my version, I use chicken broth instead of the traditional Cognac or brandy, so you get a rich and flavorful chicken au poivre recipe without alcohol.
Ingredients for Chicken au Poivre
- Chicken thighs: I used boneless, skinless chicken thighs for tenderness.
- Butter: The sauce starts with unsalted butter (to control seasoning), along with finely chopped shallots for subtle sweetness.
- Peppercorns: Roughly crushed whole black peppercorns are key—they add a robust, aromatic heat to the dish.
- Chicken broth (homemade, store-bought, or from bouillon) as the base.
- 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.
Pro Tip
Don't use finely ground black pepper here. Coarsely crushed peppercorns give the sauce the signature texture and bold peppery flavor that makes au poivre different from an ordinary cream 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 sprigs
- 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.
Notes
-
- 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
Nutrition
How to make Chicken au Poivre
1- Start by coarsely crushing whole peppercorns in a zip lock bag using a mallet or heavy pan so you get rich texture rather than fine powder. Season the chicken on both sides with salt. Heat butter in a large skillet and sear the chicken thighs smooth side down undisturbed until a deep golden brown crust forms. Flip and cook the other side before transferring the chicken to a plate.
Tip: Never crowd the skillet as this will cause the chicken to steam rather than forming a crispy brown crust. Work in batches if needed.
2- Melt the remaining two tablespoons of butter in the pan, drop in the finely minced shallots, and cook for 1 to 2 minutes until soft and fragrant. Pour in the chicken broth and scrape up all the flavorful browned bits from the pan. Once the broth is simmering, pour in the heavy cream and stir in the fresh thyme sprigs along with your crushed peppercorns.
3- Bring the mixture to a gentle simmer, then nestle the chicken thighs (along with any juices that collected on the plate) back into the sauce. Spoon the velvety cream sauce over the chicken thighs while they simmer ensuring the chicken cooks through to an internal temperature of 165°F (75°C). Stir in fresh lemon juice and finely chopped parsley. Give the sauce a quick taste to adjust the salt, then let it simmer for another minute or two until it thickens enough to lightly coat the back of a spoon. Fish out and discard the thyme stems and serve immediately alongside your favorite sides.
Tip: Don't skip the fresh lemon juice at the end; its bright acidity cuts through the heavy cream and butter, perfectly balancing the warmth of the peppercorns.
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 dairy free recipe.
- Add mushrooms, spinach, or asparagus to add extra nutrients and color.
Amira's tip
I like using chicken thighs for this recipe because they stay juicy while the sauce reduces and develops all that peppery, creamy flavor. And because I don't use Cognac or brandy, this is an easy way to get that rich au poivre experience without keeping a bottle of alcohol around just for one recipe.
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.
More Chicken Thighs Recipes
- Balsamic Chicken
- Slow Cooker Chicken Gyros
- Chicken Shawarma Recipe
- Soy Sauce Chicken
- Garlic Butter Chicken Thighs
- Chicken Kabsa
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Kimberly J Sundblad
PinInterest is not working for your recipes
Sonia
Amira
this was DELICIOUS
Thank You a Definete Keeper.