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. ♥️ 🦮
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 🙂
Yummmmm! I will most likely use the thighs as I usually have them. I might have to buy a small bottle if brandy to get the full effect (we’re not drinkers these days just cook with it but its usually wine😄). Thankyou for this one itll add a spark to the rotation 😘
Thanks Ailsa, please let us know your feedback once you make it 🙂
Ooooh! Yum! I can’t wait to cook this. It very likely has Dozer’s seal of approval, too. 🐾 Thanks for creating and sharing this recipe, JB. Love that photo of you and Dozer. What beautiful and precious memories. Yes, you will be missing his presence for a long time to come, but it does get easier with time. Sending hugs to everyone at RTE and especially to Nagi. I’m sure you’re all looking out for each other.
Hi Kim, Thank you so much for this beautiful message. I’m sure you’re right, this one would definitely have had Dozer’s seal of approval. Thank you for the hugs and the warmth.
Such beautiful words JB and more tears for me. As I am nearly 78 have opted out of having another dog for fear of not being able to look after it. However, have 2 amazing rescue cats and they bring me such joy. The chicken sounds good, will give it a try
Thank you for you lovely message Jenny. It takes a big heart to think about what’s best for an animal. It’s very thoughtful of you. I am glad your two cats are such great companions. ♥️
Hi JB, this recipe looks delicious, will definitely try it. Your words about Dozer touched my heart, I also lost my golden Labrador Lucy a few months ago, you never get over it, I hope Nagi is doing ok, my thoughts are with her
Hi Sharon, thank you for your lovely message and I’m so sorry to hear about Lucy. Thank you for keeping Nagi in your thoughts.
Thankyou JB this looks delicious! You must be missing Dozer so much also. I hope, and I know you will be, looking after beautiful Nagi who will need much love, hugs and shoulders to cry on for a long time yet. As readers we just miss Dozer beyond words and personally I’m still crying non stop. We love you Nagi & Dozer ♥️
Hi Melissa, Thank you for such a heartfelt message, your kindness means a lot to us. Our team misses Dozer deeply. Thank you for caring so much.
Just beautiful and the chicken looks great too 😊❤️
Thanks Kathy ♥️
Oh Yum … think this is a must try for sure!! Love seeing pics of the very missed and so Love Dozer (feel as if he was mine too) Hugs to you all and Dozer that is forever around you all 🙂
Hi Theresa, thank you for the warm hugs and the kind comment.
Can I omit the brandy and cognac? What can I use in place
Hi Gina, you can omit it if preferred, the sauce will still be delicious, just not as authentic.
Thank you JB.
All the best
Thank you Cheryl ♥️
The sentiments expressed about Dozer are just lovely to read.. His impact on this sutebis insane.. amd just awesome to read .. thank you
Hi Daren, thank you for your kind words, it means a lot. The love everyone has for Dozer has been incredible to see. ♥️
Thanks JB. Another fabulous recipe…and lovely heartfelt words for Dozer. They become part of our lives .
Thank you for your kind message Debra.:)
That looks divine. Am gonna create this for a dinner party soon to come. Thanks JB. Do take care of Nagi for all of us.
Hi Monica, thank you so much, that’s really kind of you to say. I hope it’s a big hit at your dinner party! And thank you for the lovely thought for Nagi. She’s feeling the love and support from this community more than you can imagine. We’re taking good care of her.
Thank you JB, I can’t wait to give it a try, looks so delicious 😋.
We have a Labrador named Jackson, who is 12 now, and such a lovable dog, just like Dozer. We had him at the vet today and unfortunately he has a growth, which the vet will keep an eye on. They are such loyal companions. I too will miss Dozer very much 😔
Hi Cheryl, thank you for your lovely message and I’m so sorry to hear about Jackson. I hope he gets better soon. ♥️
Thank you JB,
All the best ❤️
Truly enjoyed your heartfelt thoughts about Dozer. I hope Nagi will consider keeping Dozer’s name in the heading at top of her website and I wouldn’t mind random pics of Dozer every week even without any explanations. Let the picture create the viewers own story about Dozer if you will.
👍😊🐕❤️
Hi Marsha, thank you for your lovely words. I love that idea. And you are right, photos always seem to tell their own little story.
There’s dinner for tomorrow sorted! Yeehah!
We lost our almost 9 year old Aussie Terrier (Wilbur) a few months ago. I still expect to see him in all his usual spots especially when I’m cooking.
Hi Peter, I’m so sorry about Wilbur. It’s amazing how they become part of the kitchen routine. 🙂 I hope you like the recipe.
I’m in love. Have everything for dinner tomorrow! Thanks JB.
You are most welcome Brian!!
Chicken au poivre !!! very good idea ! I’ll make it with crushed pepper…. from our garden , here in Reunion Island! First year we have a good crop ! And we’ll have it with mashed sweet potatoes !
Thank you Chef JB !
Thanks Adeline, you are so lucky to have pepper in your garden!! It will make it extra special!