Inspired by Steak au Poivre, one of my all-time favourites. This recipe has the same creamy peppercorn sauce with brandy and cream, just swapped for golden chicken. “Chicken au poivre” is a perfect quick mid-week dinner with a French accent!
Nagi's Notes
I love this one! JB’s chef-y touches really shine – fancy dinner feels on a Monday night budget thanks to this more affordable chicken spin on the classic steak version. All the bistro vibes, none of the steak price tag. 🙌
Not winning so much on the “look at us happily making this together” photo…. they were all terrible!😅
Chicken au Poivre
It’s been an emotional time here as we’ve said goodbye to our beloved Dozer, whose gentle presence was part of our daily kitchen life. With grateful hearts for the love and support from the RecipeTin Eats community, we’re slowly finding comfort in being back where he loved us most, the kitchen.
Today I am sharing Chicken au Poivre. Inspired by the much-loved Steak with Creamy Peppercorn Sauce (Steak au Poivre), a dish many of you already know and adore, and one I cooked countless times in restaurants over the years. Peppery, creamy, deeply savoury, and wonderfully simple. Just a handful of ingredients, nothing fancy, and yet so much flavour. And remember that brandy from Chicken Chasseur? We are going to use it in the sauce today – I told you we were going to put it to good use! 😊
Ingredients
Here is what you need – just a few key ingredients to create this restaurant dish at home.
Chicken breast – You only need two chicken breasts here, sliced horizontally to make four even pieces, perfect for serving four if the breasts are on the larger side. Boneless chicken thigh fillets work just as well. If you go with thighs, I suggest lightly pounding them to even out the thickness and give you a flatter surface, which helps them pan-fry more evenly.
Brandy – Just like with Chicken Chasseur, this is what makes it an authentic “au poivre sauce” rather than any other creamy sauce. No need to get fancy, I use an inexpensive brandy. There’s absolutely no reason to reach for a pricey one when cooking. Once it hits the pan, the harsh edge cooks off, and you’re left with that lovely warmth and depth of flavour. Most of the alcohol evaporates, but if you don’t consume alcohol, you can leave it out. You will still end up with lovely pepper sauce, it just won’t be an “au poivre sauce”.
Beef stock / broth – We use beef stock instead of chicken stock because it brings a deeper flavour and a more robust intensity to the sauce. If you have the time, it’s well worth treating yourself to a homemade beef stock, it really elevates the whole dish.
Cream – Because we are making a creamy sauce! Use thickened / heavy cream, the sauce will thicken faster, and it won’t curdle when simmering on the stove.
Black peppercorns – crushed by hand using a mortar and pestle gives you a fresher and a bolder pepper flavour with more aroma and gentle heat. Far more character than pre-cracked pepper but that said, it’s totally fine to use pre-cracked if that’s what you have.
How To Make Chicken au Poivre
In a quick summary – the chicken is seared first then put aside to rest while the sauce is made in the same pan. Then we place the chicken back into the sauce to warm it for serving.
1. Prepare and sear the chicken
Prepare the chicken – Cut each chicken breast in half horizontally to make 4 thin steaks. Season both sides with salt only (the sauce brings plenty of pepper later).
Sear – Heat the oil in a large pan over high heat. Cook the chicken for 2–3 minutes per side until golden, then transfer to a plate. Leave it uncovered.
2. Making the sauce
Deglaze – Turn the heat off, then carefully pour in the brandy. Be careful, it will sizzle hard, that’s normal. Let it bubble for 20–30 seconds to let the alcohol burn off, scraping the base of the pan to release all the flavour.
Pour in the beef stock – Return the pan to high heat. Add the beef stock and simmer rapidly for about 4 minutes, until reduced by half.
Cream and pepper – Stir in the cream and crushed pepper.
Thicken sauce – Simmer for 3-4 minutes on medium high, stirring and scraping the sides of the pan as the sauce reduces. It should be thick enough to lightly coat a spoon.
Return the chicken into the sauce and any resting juices on the plate.
Finish – Lower the heat to medium. Simmer gently for 2–3 minutes, spooning the sauce over the chicken until it is warmed through and the sauce darkens in colour and thickens a little more.
How To Serve Chicken au Poivre
Serve Chicken au Poivre straight from the pan while the sauce is hot and glossy. Spoon that peppery cream sauce generously over the chicken, and pair it with potato, it got to be! If you feel fancy and you’ve got the time, try Pommes Anna, Fondant Potatoes or something simpler like Mash or Roasted Potato. Vegetables are also a great match, try Sautéed Green Beans with Garlic or Garlic Butter Roasted Mushrooms. And why not some Grilled Garlic Bread to make sure you won’t waste any of that beautiful sauce!
And with that, another French-inspired favourite done and dusted. A simple adaptation with big flavour, made from a handful of ingredients. Exactly the kind of recipe you’ll happily cook again and again at home. Bon appétit! – JB
FAQ – Chicken Au Poivre
Yes. Boneless, skinless thighs work well and stay extra juicy. Pound them lightly to an even thickness so they cook evenly, then cook as per the recipe.
Use the bottom of a heavy pan or place the peppercorns in a zip-lock bag and crush them with a rolling pin or anything heavy. You’re after coarse, uneven pieces, not powder.
Yes. You can skip it. You’ll lose a little depth, but the sauce will still be delicious.
Yes. Make it ahead, then reheat slowly over low heat, adding a splash of beef stock and cream to loosen the sauce. Keep the heat gentle to avoid splitting and overcooking the chicken.
Watch How To Make It
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JB’s Chicken au Poivre (Creamy Peppercorn Sauce)
Ingredients
- 2 large chicken breasts , skinless & boneless (250–300g / 8–10oz each) (Note 1)
- 3/4 tsp cooking salt / kosher salt
- 2 tbsp vegetable oil , or any other neutral flavoured oil
SAUCE AU POIVRE
- 2 tsp whole black peppercorns , coarsely crushed (Note 2)
- 1/3 cup brandy or cognac , or masala (Note 3)
- 1 1/2 cups beef stock / broth , low sodium (Note 4)
- 3/4 cup thickened / heavy cream , or any other full fat cream
Instructions
ABBREVIATED RECIPE
- Season chicken with salt. Sear in oil until golden. Remove. Deglaze with cognac. Add beef stock, simmer for 4 minutes . Pour cream, simmer for 5 minutes. Return chicken, cook for 3 minutes while basting. Serve immediately.
FULL RECIPE
- Prepare the chicken – Cut each chicken breast in half horizontally to make 4 thin steaks and sprinkle both sides with salt (If you’re wondering why I don’t season the chicken with pepper it’s because once combined with the sauce, it would make the dish too peppery.)
COOKING AND SAUCE
- Sear the chicken – Heat oil in a large pan over high heat. Add chicken and cook 2–3 minutes per side until golden. Remove to a plate and rest (don’t cover). If you think your chicken is still a little bit under after resting, don’t worry it will finish cooking later in the sauce.
- Deglaze with brandy – TURN THE STOVE OFF to avoid the brandy catching fire (unless you want to flambé). Then carefully pour the brandy in. Be careful, it will sizzle hard, that’s normal. Let it bubble for 20-30 seconds to let alcohol burn off, reduce by about 2/3 (turn the stove on if needed). Scrape the fond at the base of the pan well to release all that flavour. (Note 5 & 6)
- Beef stock – Turn the heat back on high. Add beef stock. Simmer rapidly for 4 minutes, until reduced by half.
- Cream – Stir in cream and crushed pepper. Lower the heat to medium high. Simmer for 3-4 minutes, to reduce the sauce until it thickens enough to lightly coat the back of a spoon. Stir and scrape the sides of the pan as it reduces.
FINISH
- Simmer – Turn heat down to medium. Return chicken and resting juices to the pan. Cook 2–3 minutes, spooning the sauce over the chicken, until it is warmed through and the sauce darkens in colour and thickens a little more. When you drag a spoon through the pan, the sauce should slowly flow back together. If it thickens too much, add a splash of cream or water to loosen.
- Serve – This dish is best served straight away. If it sits, the sauce can become too thick and the chicken be overcooked.
Recipe Notes:
- Don’t waste the flavour – Make sure to scrape the sauce from the sides of the pan as it reduces before it dries out
- Soften the pepper kick – If you think the sauce is too strong, add a splash of cream.
Nutrition Information:
In memory of Dozer
Dozer was Nagi’s dog, but not only. He was the heart of RecipeTin Eats. Always there, quietly keeping watch inside and outside the kitchen, never far from the action (and the food!). His gentle presence became part of my daily rhythm. A steady, comforting presence through countless recipe testings, long days and special moments. The kitchen feels a little quieter without him, but I like to think he is still around somewhere, probably telling other dogs the best food stories. About roast chicken days, oven-watching duties and the life of a very well-loved kitchen companion. Loved beyond measure, spoiled with good food and surrounded by family every single day.
Dozer, you will be missed my dear. ♥️ 🦮
Thank you so much for the loving, thoughtful words about Dozer and the great picture of you and him. He was so very much loved.
Thank you chef JB, and I miss you too Dozer🫶🫶
Hello Chef JB. Thank you for your words about Dozer—and sharing that beautiful photo of you both. Your words brought tears to my eyes, knowing just how much Dozer was loved. I believe he’s in Dog Heaven now, reminiscing about all the wonderful food and feeling grateful to have been a part of your lives. ♥ I hope Recipetins will continue to post photos of Dozer along with little stories. Dozer will always remain in our hearts.♥♥
Hi Emily, Thank you for your beautiful message and for keeping Dozer in your heart. It means a lot. ♥️
Thank you, I will try this recipe when I get the ingredients! And love the memories and photo of you and Dozer! I’m very sorry for Nagi and all who knew Dozer
Hi Caroline, thank you for your thoughtful message about Dozer and Nagi. I hope the recipe works well for you 🙂
So tell us about your spice rack Nagi… . I have two jumbled drawers of bags and jars of all sorts I’m trying to make work, I’ll take any recommendations he he ….I’m a long-time follower and devotee of RTE( 1st comment?!), love your ideas, and how you’ve put your site together. It has everything we need to be successful in the kitchen. Will miss you reporting on dozers
antics. So cute! Thankyou.
Hi, this is the spice racks we are using at the moment. I hope that helps! And thank you for your kind words about Dozer ♥️
Looks delicious! Thankyou JB for helping NAGI during this sad time. I will try this chicken recipe this week!
Thank you Donna, that is really kind of you to say ♥️
Hi Nagi
Have to say absolutely love all your recipes of which I have done many of.
But I also love having Dozer in them as well. I am so sorry you must miss him dearly.
Keep smiling 😉
Thank you for your thoughtful message Ann! ♥️
This dish is on for tonight, but until then, thank you for the “abbreviated” recipe. I’m so old I can flame it over my fire in the cave, so let the young’ins read & learn how.
Thanks Suzie, please keep me updated how it goes! I love it that you are cooking over fire!
Could you guys please post baby photos of Dozer. I have only seen one and he is absolutely gorgeous
Xoxoxo
Hi Bridget, of course we definitely can!
anxious to try this recipe. the picture and description made me teary.
Hi Cindy, thank you for your message and please don’t feel anxious. Dozer is in a happy place now, and that’s a comforting thought for all of us.
JB, thank you for sharing your recipe, the photo of you and Dozer, and the memories and love you shared with Dozer. Tex
Hi Tex, you are welcome and thank you for your kind message.
The Chicken au Poivre looks delicious! Thank you for including Dozer! I still click on the Dozer button first. I’m so glad Nagi has you to help her through this very difficult time. I think you two are a great team! Keep the French recipes coming, please! If you continue to include Dozer that would be a great bonus!
Hi Barb, Thank you for such a lovely message about Nagi and our team. I love that Dozer is still the first click for you. ♥️
This looks delicious!!! I can’t wait to make it.
Hi Jules, thank you! Please don’t hesitate to give us your feedback 🙂
Hello JB, I was so moved by your tribute to Dozer and his very important role in the kitchen (what a picture💔) and how difficult it is when you feel such a presence is missing. Like others I believe his spirit will always be with you. Do you think Dozer would like pepper steak?
Also the way you are supporting each other is truly amazing and actually adds to everything you bring as a team
Thank you
Hi Denyse, I think Dozer would absolutely have approved of pepper steak. Anything with a good aroma and smell really haha! Thank you for your thoughtful message.
Chef JB, your tribute and your love to Dozer brought tears and smiles to me. I have felt those quiet and empty times as well and it is hard. I agree that Dozer is still there. I still feel the same about my sweet babies that are gone. Love the picture of you and Dozer and so glad you are there to cook wonderful things with Nagi. This recipe looks yummy. Sending healing thoughts to all of you!
Hi Kathy, Thank you for such a kind message ♥️
I will definitely make this very soon. It looks yummy and easy to make. Thanks JB
I can only imagine how quiet.the kitchen is without Dozer. Been through that a few times .
Hi Marge, Thank you for your kindness ♥️ I hope you enjoy making the recipe!
Such a sweet picture. The best TV for Dozer!
Hi Paloma, definitely his favourite show!
This looks delicious and will try this week. Your heartfelt message for Dozer was beautiful 🐾.
Thank you for your kind words Nancy, we really appreciate it. I hope you like the recipe. 🙂
I haven’t made this, but it looks delicious and I will be back after I do make it and will rate it. I absolutely loved your heartfelt post about Dozer. The quiet, is the hardest. The expectation of the familiar paws on the floor when there is cooking going on, met now with silence is deafening. I love the picture of you and Dozer. Thank you!
Hi Karen, thank you so much for your beautiful message. You said it so perfectly, it’s the quiet that’s the hardest. I’m glad the photo spoke to you. And I hope you enjoy the recipe when you make it. 🙂
What a beautiful message for Dozer.
The recipe also looks great and I will definitely try it out.
Hi Natalie, thank you so much for your thoughtful message. 🙂