Chicken au poivre is a flavorful twist on classic steak au poivre. Tender chicken breasts are coated with cracked black pepper, pan-seared until golden, and finished with a creamy peppercorn sauce. It’s an elegant dinner that’s surprisingly easy to make at home.
Why This Recipe Works
The pepper crust gives the chicken a bold, savory flavor, while the creamy pan sauce balances the heat with richness. Cooking everything in one skillet also helps build deep flavor from the browned bits left behind by the chicken.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp whole black peppercorns, coarsely crushed
- 1 tsp salt
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, minced
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- ¼ tsp salt, or to taste
How to Make Chicken au Poivre
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels. If they are very thick, gently pound them to an even thickness. Season both sides with salt and press the crushed peppercorns onto the chicken.
2. Sear the Chicken
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover loosely with foil.
3. Sauté the Garlic
Reduce the heat to medium. Add the remaining butter and minced garlic to the same skillet. Cook for about 30 seconds, stirring constantly.
4. Make the Sauce
Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and thyme.
5. Simmer
Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until slightly thickened.
6. Finish the Chicken
Return the chicken to the skillet and spoon the sauce over the top. Simmer for 1–2 minutes so the chicken absorbs some of the sauce.
7. Serve
Serve the chicken hot with plenty of the creamy pepper sauce spooned over each piece.
Tips for the Best Chicken au Poivre
- Use freshly cracked black pepper for the best flavor.
- Pound thick chicken breasts to an even thickness for more consistent cooking.
- Don’t burn the pepper crust while searing; reduce the heat if necessary.
- Scrape the browned bits from the skillet when adding the broth for extra flavor.
- Cook chicken to an internal temperature of 165°F.
Final Thoughts
This chicken au poivre recipe turns simple chicken breasts into a rich and flavorful dinner. The crispy pepper crust and creamy Dijon sauce make it perfect for serving with mashed potatoes, roasted vegetables, or crusty bread.
