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. ♥️ 🦮
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. 🙂
Terrific recipe! My family kept asking me if it was a special occasion.
Hi Judith, have you cooked it already? That’s amazing! I’m glad the family loved it!
Look forward to trying this, but once again, with JB’s recipes I can not see the ‘heart’ icon anywhere so I can ‘save’ the recipe to my tin.
Hi Elaine, thanks for giving this a go! the heart usually appears when you start scrolling down. Please let me know me know if still can’t see it.
Hello JB; Thanks for the great Chicken au Poivre recipe.
I plan to make it with Flora Plant Based Cooking Cream, as I am strongly lactose intolerant. It is very stable in sauces.
Quick question: I plan to share it with a friend who isn’t that good with strong spices, but milder pepper content is fine: would this recipe work as a milder pepper flavour profile, if I substitute freshly ground black pepper instead of cracked black peppercorns?
Thanks in advance for your advice & big hugs to all of the RecipeTin Eats Team at this current time.
Hi Angela, Thank you for your lovely and kind message, you can use plant based cooking cream if you are familiar with it. For a milder flavour, I’d suggest reducing the pepper by about half rather than just changing the grind. That way you’ll still get the classic au poivre authenticity, just with a gentler warmth rather than a strong pepper hit. Hope you and your friend enjoy it!
Are there any reduced fat versions of this worth trying? Looking to sub out the cream if possible. Looks amazing but have to be really careful with my cholesterol.
Hi Sharon, you could try with light cream if that works for you. Plain Greek yogurt could also be an option here but make sure to mix it a little bit of the hot sauce first before to stir it back in to prevent splitting.
How nice to know – I never have cream in the house, but we usually have yoghurt!
I can only imagine the grief the team at RTE feels because he was family. He was a special part of the team. DOZER WAS ONE SPECIAL DOG LOVED SO MUCH. Hope with time we will wipe away the tears and smile at the vision of his beautiful face looking on for some taste testing xxx
Hi Lucy, thank you for such a heartfelt message and for loving Dozer along with us. ♥️
This looks amazing, going to put it on the menu for next week!
Thanks Katie, can’t to hear your feedback!
So so glad Nagi has a shoulder to cry on and help her recovery. Been this twice and now reminder mine with love and happiness
Hi Jen, thank you for your kindness. I’m so sorry you’ve had to go through this kind of loss twice.
Please do t stop posting photos of Dozer. I too am not ready to let him go
Hi Bridget, don’t worry. We won’t stop. ♥️
Thanks JB. Great recipe You all are such a great caring team and do breat work . Love you all 💞
Thank you for your kind words Anne-Marie. I hope you get to try the chicken. 🙂
This looks fab. I’m definitely going to make it.
Thanks Lynn! Don’t forget the feedback! 🙂
Love this recipe: been cooking it regularly for years as it’s one of my wife’s favourites (think the original I used was Keith Floyd – might be wrong though…)
Now the answer to the question many of us are surely asking….
Did Dozer get any of that Beef Wellington ?
Hi Steven, of course he did! But just the meat inside 🙂 I hope this recipe is as good as your regular one!
love this and really appreciate the simple /abbreviated instructions. great pic of you and Dozer, will miss him. My heart goes out to Nagi.
Thank you Rena for your kindness. ♥️
I love this recipe , I Loved the steak to0 . Cooked it for Sunday supper , delicious
So sorry to hear about Doser, he will be dearly missed ☹️xxx
Hi Christine, thank you for your kind words about Dozer. And I’m glad the steak went well on Sunday. 🙂
Monsieur Alexandre – you have won my heart for two reasons tonight – the short and simple paragraph ‘Abbreviated recipe’ which DOES say it all for anyone regularly in the kitchen and surely made me grin . . . and that photo of Dozer and you deciding when to open the oven door. You give us a lovely simple, simple recipe to make the tastiest of dishes . . . and then you say ‘Dozer was Nagi’s dog, but not only’ and encapsulate how hundreds and thousands of us feel to the n-th degree. Thank you . . . and now let us all help the gal we love get used to the fact that she will be woofed at from a slightly further distance . . . but the love and appreciation is and will be exactly the same . . . merci monsieur . . .
Wow…Thank you for articulating what I was thinking, and many of others no doubt, with such grace and compassion Eha. ❤️
Much love to Nagi, her committed team, and their sweet loyal heavenly Dozer. We miss him too.❤️💐❤️
Dear Eha, what a beautiful message. I love the way you talk about Dozer. He always found his way into the hearts of people. Thank you for your kindness. ♥️
No kindness JB . . . just beautiful memories and honest feelings . . . the darling boy and I aged together kind’of . .
JB, This recipe looks delicious and simple. Will definitely try. Thanks for the photo of you and Dozer and your thoughtful words. I like to think he’s in doggy heaven trying all the wonderful food you and Nagi prepare. We all miss him.
Hi Janet, Thank you for your lovely message. I like the way you think, it’s been incredibly comforting to see how much Dozer meant to this community.
Oh totally feel for you on your loss , been there done that . Wish our dogs lived so much longer . The pain is a long time going .
Hi Margaret, thank you for understanding and for your kindness. It really means a lot. ♥️
This looks amazing JB, I can’t wait to try it along with Dozers Porchetta! Its just so lovely to hear you all share your memories of Dozer, I know he was such a huge part of RTE and I can’t even imagine the sadness you’re all feeling. I’m sure he’s still around the test kitchen keeping an eye on everything!! Sending you all love, big hugs to Nagi. Xx
Thank you for the love and hugs Joanne, we miss Dozer very deeply. ♥️
Dear JB, Nagi & Dozer (watching over all of us from the stars, as we cook up his team’s recipes)
Thank you, this dish looks delicious, easy and, French!
We cooked up your Coquilles Saint-Jacques for my father’s 83rd birthday and we loved them; as we do all of Nagi’s and your recipes.
Thank you all so very much, for sharing wonderful, attainable food recipes for all of us to share and enjoy – with dearest Dozer watching on – we are with you, every night, in our kitchens, all doing our best to enjoy the best of life, our own cooking, guided by Dozer!
Hi Lisa, thank you for such a beautiful message, we know a part of Dozer is still around us. How wonderful that you made the Coquilles Saint-Jacques for your father’s birthday, what a lovely way to celebrate!
Yay for the recipe – can’t wait to make it. Thinking of you & the whole team that are feeling the loss of Dozer so much 🫂(love the oven duty watching photo 💕)
Thank you for your kindness Ingrid, we truly appreciate it. The RTE community has been amazing 🙂