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Chicken au Poivre

Dinner 🍽️Lunch 🥪 French 🇫🇷 High-Protein 💪Low-CarbSugar-FreeDiabetic-FriendlyGluten-FreeComfort-FoodAnabolic Diet

Chicken au Poivre pairs juicy chicken thighs with a peppercorn-studded pan sauce that’s rich with shallot, butter, and a splash of cream. Fresh thyme and a touch of lemon keep the sauce bright while the cracked black pepper brings gentle heat. Serve it over rice or noodles for a satisfying weeknight dinner with bistro flair.

  • Prep10 mins
  • Cook30 mins
  • Serves4
  • DifficultyEasy
Chicken au Poivre
  1. 1

    Place the peppercorns in a zip-top food storage bag and seal it. Gently pound with a meat mallet or skillet until the peppercorns are broken and cracked. Set aside.

  2. 2

    Add olive oil and 1 tablespoon butter to a 12-inch nonstick skillet over medium heat. Heat until the butter is melted and the bubbling stops. Swirl the pan to combine the oil and butter.

  3. 3

    Season the chicken with salt and place it in the skillet. Cook on both sides until lightly browned, about 3 to 4 minutes per side. Transfer to a plate and keep warm.

  4. 4

    Add the remaining butter and the shallot to the skillet. Cook, stirring, until the butter melts and the shallot softens, about 1 minute.

  5. 5

    Stir in the broth, heavy cream, thyme, and cracked peppercorns. Cook, stirring, and bring to a boil, scraping up any browned bits from the bottom of the pan into the sauce.

  6. 6

    Add the chicken and any accumulated juices from the plate. Return to a boil, then reduce to a simmer. Cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the thickest part should register 165 degrees F (74 degrees C).

  7. 7

    Divide the chicken among 4 plates over rice. Return the heat to medium, add the lemon juice, and cook until the sauce thickens and darkens slightly, 3 to 5 minutes.

  8. 8

    Spoon the sauce over the chicken and garnish with parsley.