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 (28cm / 11″) 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. Keep in mind that some stoves run stronger than others. If the heat is gentler, the sauce may take a little longer to reduce, so just allow a bit of extra time.
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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, add pepper and 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 (28cm / 11") 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. Keep in mind that some stoves run stronger than others. If the heat is gentler, the sauce may take a little longer to reduce, so just allow a bit of extra time.
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. ♥️ 🦮
Used the pepper sauce recipe after cooking steaks. Brilliant
That’s perfect! Thank you Paulo!
Delicious!! It seriously looks like you put in a big effort but was actually effortless (particularly when I already had creamy mashed potato ready to go in the freezer. Served with the mash (reheated in the microwave) and steamed beans, tossed in butter and toasted almonds – it was restaurant worthy. Just to mention that it important to use low sodium stock. As you reduce the sauce a lot it becomes quite salty if you use regular stock.
Thanks Daneille, gla you loved it! And you are totally right about the stock 🙂
This was a really easy recipe to make and tasted delicious.
To lessen the calories I substituted light evaporated milk for the cream and to thicken it up I made a cornflower slurry and added it at the end.
Thanks Catherine! 🙂
Amazing recipe absolutely love it
Thanks for the feedback Erin!
YUMMMMMM Thanks JB
a quick classy meal mid week had all ingredients
Love the tip on Cracked pepper!! (Husband behind me mopping up the left over sauce with bread as I type)
Hi Deeanna, I’m glad it was a hit 🙂 Thank you!!
Easy and delicious; thanks! I served with your garlic butter mushroom recipe.
Perfect match! Thanks mel!
Just superb! Hard to believe such basic ingredients came together with so little effort into this truly delicious sauce. Thank you Chef JB, will definitely be making this again!
Thank you Di, it’s amazing isn’t it! 🙂
Cooked this tonight, was so easy and tasted amazing. No complaints
From the kids at all! I added mushrooms as well, omg so good!!
Thanks Nick, that’s all I want to hear!
Hi JB! If I were to change the meat to chicken thighs, bone-in with skin on, other than longer time to sear and simmer, anything else I should watch out for? Merci!
Hi Lana, the recipe as is wouldn’t work for bone-in thighs as they take too long to cook. I you really want to use them, I’d recommend to sear them then fully cook them in the oven before making the sauce. Hope that helps and please keep me updated if you try it. 🙂
Hi JB, thanks for the response. You’re right, I should make this easier for myself 😆 I cooked this last Friday with drum fillets and added some mushrooms too. We absolutely adore it! I’m glad I can put the VSOP to good use (I bought it for your Chicken Chasseur recipe 😉). Thank you for making everyone feel like a cordon bleu. I can’t wait to try more of your French recipes. Merci beaucoup!
Absolutely fantastic recipe. My only regret is overseasoning the chicken breast with salt which made the sauce too salty. Would definitely try again next time.
Thanks for making it Thomas!
Chef JB, I think I want to learn more about French sauces! How can this be so manageable and almost foolproof for the likes of me (aka kitchen destroyer!). Thank you. I look forward to learning more!
Hi Kylie, don’t you worry, more French sauces are coming your way! Thank you for your comment 🙂
This was so good! We had it for dinner tonight and it was so delicious I regretted not giving myself a larger portion and more gravy! 😋Best of all it was also easy to make as well.
Thanks Nicole for your lovely comment, make sure to keep yourself a bigger pice next time!
Made for dinner this evening. The Best. The only Brandy I had was Blackberry and wasn’t sure that would go well, so used some masala and it was oh so good. Could I have used the Blackberry Brandy?
Hi Marylin, thank you for the great report! I am not so sure about the blackberry brandy to be honest 🙂
This Chicken Au Povre was not difficult to prepare, and it was truly delectable! Thank you!
You are welcome Gigi, I’m glad you liked it 🙂
Yum!! This was really delicious. I love this spin on the traditional steak au poivre, and what great flavors it produced. Just a few pantry ingredients but the flavors were superb! Followed directions as noted and served it alongside roasted broccoli and red skinned mashed potatoes. Thank you, JB.
Thanks Jennifer for your comment! I know it’s so easy right! 🙂
Okay, I had to share this with the family back in the US. At my age it’s not often I attempt to lick the saucepan clean. Very nice, this has been put in the “save” file.
Hi Kent, I’m glad you shared that recipe! It means a lot!
Yum! Yum! Yum! Absolutely delicious. Followed the instructions and it came out perfectly. Easy dish to make, not a lot of prep involved. This one’s a keeper!
Thanks Neety, indeed it is a keeper!!
I forgot to rate it. 5 Stars!
5 stars!
My husband made this last night served with mashed potatoes and and OMG, so simple and so delicious! The sauce is perfect.
Thanks Lindsey! Your husband did a great job!
JB – what a great and easy recipe, this maybe my hubby’s favourite ‘posh’ chicken dish after Nagi’s Chicken Masala. We had extra sauce left over and tonight using it with cripsy chicken goujons in wraps – well it is Monday night!
Loved the picture of the beloved Dozer watching the oven, our Penny is always in the kitchen when I cook and like Dozer watching and waiting for food,
Love to Nagi
Andi P
Hi Andi, I’m glad the recipe is a winner in your household 🙂 Thank you for your words about Dozer ♥️
Thank you JB. This is simple and easy yet full of flavour. The only time I strayed from the recipe was to pour an unmeasured slosh of brandy for the cook.
Thanks Sue! Haha yes that can happen 🙂