Chicken au Poivre
This Chicken au Poivre Recipe turns a simple chicken breast into a restaurant-style dinner with a creamy, peppery pan sauce that tastes like it simmered for hours. Golden seared cutlets are coated in coarsely crushed black peppercorns and finished in a rich sauce made with shallots, cognac, chicken broth, and heavy cream — all in one skillet.
Equipment
- 12-inch stainless steel skillet with a wide, flat bottom for even browning
- Mortar and pestle or a zip-top bag and a rolling pin, for crushing the peppercorns
- Instant-read thermometer to confirm the chicken reaches 165°F (74°C)
- Sharp chef's knife and cutting board for slicing the chicken breasts
- Meat mallet (optional) for evening out the cutlets
- Tongs, wooden spoon, and a clean plate for resting the chicken
- Measuring spoons and a liquid measuring cup
Ingredients
- 2 large boneless, skinless chicken breasts about 1½ pounds or 680g, sliced horizontally into 4 thin cutlets
- 1 teaspoon kosher salt divided
- 2 tablespoons whole black peppercorns coarsely crushed and divided
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 1 medium shallot finely minced, about ¼ cup
- 2 cloves garlic minced
- ¼ cup cognac or brandy 60 ml
- ½ cup low-sodium chicken broth 120 ml
- ¾ cup heavy cream 180 ml
- 1 teaspoon Dijon mustard
- 3 sprigs fresh thyme
- 1 tablespoon fresh parsley finely chopped, plus extra for garnish
- lemon wedges for serving (optional)
Instructions
- Pat chicken breasts completely dry with paper towels, then slice each horizontally through the middle to make 4 thin cutlets. Pound any uneven cutlets to about ½ inch (1.25 cm) thick, season both sides with ½ teaspoon kosher salt, and set aside.
- Crush 2 tablespoons whole black peppercorns in a mortar and pestle (or zip-top bag with a rolling pin) until coarse and cracked, not finely ground. Divide in half and press 1 tablespoon firmly onto both sides of each cutlet.
- Heat a 12-inch skillet over medium-high heat, then add 1 tablespoon olive oil and 1 tablespoon butter. Sear the cutlets in a single layer for about 3 minutes per side until deep golden and the thickest part reads about 155°F (68°C). Transfer to a clean plate and do not wash the pan.
- Reduce heat to medium, add 1 tablespoon butter to the skillet, and cook the minced shallot for 1 to 2 minutes until soft and translucent. Add the minced garlic and 3 thyme sprigs and stir for about 30 seconds until fragrant, without browning the garlic.
- Take the skillet off the heat, carefully pour in ¼ cup cognac or brandy, then return to medium-high heat. Let it bubble for about 1 minute, scraping up the browned bits, until the liquid reduces by half and the sharp alcohol smell fades.
- Pour in ½ cup low-sodium chicken broth, bring to a steady simmer, and cook for 3 to 4 minutes until reduced by about half and slightly glossy.
- Lower heat to medium-low and stir in ¾ cup heavy cream, 1 teaspoon Dijon mustard, the remaining 1 tablespoon crushed peppercorns, and the remaining ½ teaspoon kosher salt. Simmer gently for 4 to 5 minutes, stirring often, until the sauce coats the back of a spoon.
- Return the cutlets and any collected juices to the skillet, spoon sauce over the top, and simmer gently for 2 to 3 minutes until the chicken reaches 165°F (74°C). Discard the thyme stems, then swirl in the remaining 1 tablespoon butter off the heat and stir in 1 tablespoon chopped parsley.
- Transfer the cutlets to warm plates and spoon plenty of sauce over each one. Sprinkle with extra chopped parsley and serve with lemon wedges on the side.
Notes
- Dry the chicken well: Moisture on the surface prevents browning, so pat each cutlet with paper towels before seasoning.
- Crush the pepper coarsely: Fine powder tastes harsh and can turn gritty, while cracked pieces give gentle heat and texture. A pepper mill set to its coarsest setting also works.
- Use even cutlets: Slice and pound the chicken to the same thickness so every piece cooks at the same speed.
- Do not crowd the pan: Cook in batches if needed, because crowding lowers the temperature and steams the meat.
- Add alcohol off the heat: This helps you avoid flare-ups and gives you better control when deglazing. Keep a lid nearby and cover the pan if a flame appears.
- Simmer, do not boil: Gentle heat keeps the cream smooth and glossy. If the sauce splits, whisk in a spoonful of fresh cream off the heat.
- Make it lighter: Use half and half instead of heavy cream and simmer a little longer to thicken.
- Alcohol-free version: Replace the cognac with an extra ¼ cup chicken broth and 1 teaspoon lemon juice.
- Storage: Refrigerate cooled chicken and sauce in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or cream. Cream sauces can separate when frozen, so freeze only the cooked chicken for up to 2 months and make fresh sauce.
- Make ahead: Prepare the sauce up to 1 day in advance, reheat it gently, and sear the chicken fresh before serving.
Nutrition
Serving: 1ServingCalories: 485kcalCarbohydrates: 4gProtein: 37gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 160mgSodium: 520mgPotassium: 480mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 8mgCalcium: 6mgIron: 10mg
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