Creamy Peppercorn Chicken
Creamy Peppercorn Chicken or Chicken Au Poivre is the perfect chicken dish to make on a weeknight. Tender chicken breast or thighs loaded with a creamy sauce speckled with rosemary, shallots, and black peppercorns.
Servings: 4
Calories: 341kcal
Equipment
Ingredients
- 4 small chicken breasts or boneless, skinless thighs (~2 pounds)
- 1½ teaspoons all purpose seasoning or kosher salt, plus more
- ¼ teaspoon ground black pepper
- 1 tablespoon high heat oil such as avocado
- 1 tablespoon butter
- 1 ½-2 teaspoons whole peppercorns coarse ground
- 1 teaspoon fresh rosemary heaping, chopped
- 5 cloves garlic minced
- 1 small shallot chopped (~3 tablespoons)
- ¼ cup chicken stock
- ½ cup heavy whipping cream
- Parsley for finishing
- Instant Pot Mashed Potatoes for serving
- Blanched green beans for serving
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Pound the thickest part of the chicken breast using the flat portion of a meat mallet for evening cooking.4 small chicken breasts
- SEASON: Season both sides of the chicken breasts with the all purpose seasoning (or kosher salt) and black pepper.1½ teaspoons all purpose seasoning, ¼ teaspoon ground black pepper
- SEAR: Add the oil to a cast iron skillet (or other oven safe skillet) over medium-high heat. Once hot, add the chicken breasts in a single layer and sear for 1-2 minutes on each side or until lightly golden. Turn the stove off and remove from heat.1 tablespoon high heat oil, 1 tablespoon butter
- SAUCE: Add the crushed up whole peppercorns, chopped rosemary, garlic, shallots, chicken stock, heavy cream, and ¼ teaspoon kosher salt to a measuring cup. Pour the sauce around the chicken. Don’t worry about covering the chicken in the sauce just yet.1 ½-2 teaspoons whole peppercorns, 1 teaspoon fresh rosemary, 5 cloves garlic, 1 small shallot, ¼ cup chicken stock, ½ cup heavy whipping cream
- ROAST: place the skillet in the oven and allow the chicken to cook for 10-14 minutes depending on the thickness of the chicken breasts. Check the chicken at the 8 minute mark to see how much longer it may need to reach an internal temperature of 160ºF.
- REMOVE: Once at 160ºF, remove the pan from the oven. Cover the chicken in the sauce from the pan using a spoon. Then allow the chicken to rest for 8-10 minutes. Carry over cooking will get the chicken to 165ºF.
- SERVE: serve warm with freshly baked focaccia bread or crusty bread to pick up on the sauce, homemade mashed potatoes, or a side salad.Parsley
Notes
- Sauce. This recipe makes just enough sauce to serve with mashed potatoes for 4 servings. If you plan on serving the chicken over egg noodles (or other pastas) I would advise doubling the ingredients for the sauce. That way, there's plenty for you to toss freshly cooking pasta with!
- Leftovers: store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 341kcal | Carbohydrates: 5g | Protein: 32g | Fat: 21g | Fiber: 1g | Sugar: 2g
