Creamy, delicious, and so easy, Chicken au Poivre combines tender chicken coated in coarse black peppercorns that’s smothered with a cognac cream sauce. This is an excellent and budget-friendly alternative to the steak dish of the same name.
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A pepper lover’s dream
If you love black pepper as much as I do, this chicken au poivre is the recipe for you.
Like steak au poivre, the chicken is coated with coarsely ground peppercorns, seared, then simmered in a rich cognac cream sauce with shallots and finished with fresh parsley.
This dish is awesome for date nights and special occasions but is also easy enough for weeknights. I like to serve chicken au poivre with a side of roasted garlic mashed potatoes and honey balsamic Brussels sprouts.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. For this recipe, I’m using boneless, skinless chicken thighs. I prefer to use thighs because they have more nooks and crannies that allow the peppercorns to adhere better. You can definitely use chicken breasts as well.
- Pepper. Au poivre is the French term that means “with pepper”, so it is a main ingredient. I’m using coarsely crushed black peppercorns, though you could certainly add some green peppercorns traditionally used for au poivre if you have them.
- Cognac. This is the brandy traditionally used for au poivre, but since it tends to be on the pricier side side, you can absolutely use a cheaper brandy.
- Cream. Heavy cream is recommended for this recipe as it provides a creamy texture without the risk of the sauce breaking.
- Stock. Low or no-sodium storebought chicken stock can be used, or homemade chicken stock.
See the recipe card for full information on ingredients and quantities.
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How to make creamy chicken au poivre
Each number corresponds to the numbered written steps below.
- Place the peppercorns on a clean kitchen towel and smash with a meat mallet until coarsely crushed.
- Pat the chicken dry with paper towels and season with salt on both sides, then sprinkle the coarse peppercorns onto one side of the chicken. Using your hands, press the peppercorns into the chicken.
- Heat a large stainless or cast iron pan to medium heat. Add the oil to the hot pan and once shimmering, add the chicken, non-peppered side down.
- Cook for 8-10 minutes or until well-browned, then flip to the peppered side and cook for 2-3 minutes more. Transfer to a plate and cover with tented foil.
- Remove the chicken fat leaving 3 tablespoons-worth in the pan, add the shallot and a pinch of salt, and cook for 2-3 minutes or until soft.
- Remove the pan from the heat and add the cognac, then place the pan back on the heat and turn the heat to high while scraping the bottom of the pan with a wooden spoon.
- Cook until the cognac is almost evaporated, then add the chicken stock and reduce by half.
- Turn the heat down to medium and add the cream.
- Bring the sauce to a simmer and cook until it almost coats the back of a spoon.
- Add the chicken and any accumulated juices, pepper side up, to the sauce and simmer for 3-4 minutes or until warmed through. Spoon some of the sauce on top of the chicken, but not too much so it removes the pepper. Taste test and season with salt and more pepper, if needed. Turn the heat off and whisk in the butter, one cube at a time. Sprinkle with parsley and serve.
Top tips
- The chicken. Boneless skinless chicken thighs have two different sides – the side that the bone was on tends to have more nooks and crannies, so that is the better side to pepper, but in the end, the chicken au poivre will still be good no matter what side you pepper. If you are using breasts and want to create your own nooks, you can agitate the top of the breast by slicing lightly with a knife or using a tenderizer.
- Cooking chicken breasts. If using breasts, they will take less time to cook. Simply sear 4 minutes on the non-peppered side and 2-3 on the pepper side or until the chicken breast reaches an internal temperature of 155-160°F
- Crushing the peppercorns. I like to use a meat mallet to coarsely crush the peppercorns. You can also use a coffee grinder and pulse a few times, or use a mortar and pestle.
More creamy chicken recipes
If you love creamy chicken dishes, give these other recipes a try.
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Chicken au Poivre (Creamy Pepper Chicken)
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 teaspoons Diamond crystal kosher salt
- 2 tablespoons black peppercorns coarsely crushed, see notes below
- 1/4 cup olive oil
- 2 medium shallots minced
- 1/3 cup cognac or brandy
- 1 1/4 cups low-sodium chicken stock
- 1 cup heavy cream
- salt and pepper to taste
- 2 tablespoons unsalted butter cold
- 2 tablespoons minced flat-leaf Italian parsley
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Instructions
- Heat a large stainless steel or cast iron pan to medium heat.
- Pat the chicken thighs dry with paper towels and season with kosher salt on both sides. Sprinkle the coarse peppercorns onto one side of the chicken and press the peppercorns into the chicken.
- Add the oil to the hot pan and once shimmering add the chicken, non-peppered side down. Cook for 8-10 minutes or until well browned then flip and cook for about 2-3 minutes on the pepper side of the chicken. Place the seared chicken on a plate and tent with foil.
- Pour off the excess fat from the pan, leaving until 3 tablespoons, and add the shallot and a pinch of salt. Cook for 2-3 minutes or until soft. Remove the pan from the heat and add the cognac. Place the pan back on the heat and turn the heat to high, scraping the bottom of a pan with a wooden spoon to dislodge the brown bits. Cook until the cognac is almost evaporated.
- Add the chicken stock and reduce by half. Turn the heat down to medium and add the cream. Bring the sauce to a simmer and cook until the sauce almost coats the back of a spoon.
- Add the chicken and any accumulated juices, pepper side up back to the sauce and simmer for 3-4 minutes of until warmed through. You can spoon some of the sauce on top of the chicken, but not too much so as not remove the pepper.
- Taste test and season with salt and if needed more coarse black pepper. Turn off the heat and whisk in the butter, one cube at a time. Sprinkle the parsley. Serve over mashed potatoes, rice, egg noodle or with crusty bread on the side. Enjoy!
Notes
- Chicken breasts instead. For chicken breasts, slice in half and pound to equal thickness (about 1/2″ thick) and season with salt on both sides. Press the pepper onto one side of the chicken and sear for roughly 4 minutes on the non-peppered side then flip and sear for another 2-3 minutes. Cook the chicken to 155-160°F internal temperature then remove to a plate tented with foil. Continue the recipe from step 4 above.
- Peppercorns. Crushing the peppercorns can be accomplished a few ways. Place in a clean kitchen towel and smash with a meat mallet, or pulse a few times in a coffee grinder. A mortar and pestle works too.
- Leftovers. Chicken au poivre is best eaten right away instead of for leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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