JB’s Chicken au Poivre (Creamy Peppercorn Sauce)

Inspired by Steak au Poivre, one of my all-time favourites. This recipe has the same creamy peppercorn sauce with brandy and cream, just swapped for golden chicken. “Chicken au poivre” is a perfect quick mid-week dinner with a French accent!

Nagi’s Notes

I love this one! JB’s chef-y touches really shine – fancy dinner feels on a Monday night budget thanks to this more affordable chicken spin on the classic steak version. All the bistro vibes, none of the steak price tag. 🙌

Not winning so much on the “look at us happily making this together” photo…. they were all terrible!😅

Chicken au Poivre

It’s been an emotional time here as we’ve said goodbye to our beloved Dozer, whose gentle presence was part of our daily kitchen life. With grateful hearts for the love and support from the RecipeTin Eats community, we’re slowly finding comfort in being back where he loved us most, the kitchen.

Today I am sharing Chicken au Poivre. Inspired by the much-loved Steak with Creamy Peppercorn Sauce (Steak au Poivre), a dish many of you already know and adore, and one I cooked countless times in restaurants over the years. Peppery, creamy, deeply savoury, and wonderfully simple. Just a handful of ingredients, nothing fancy, and yet so much flavour. And remember that brandy from Chicken Chasseur? We are going to use it in the sauce today – I told you we were going to put it to good use! 😊

Ingredients

Here is what you need – just a few key ingredients to create this restaurant dish at home.

• Chicken breast – You only need two chicken breasts here, sliced horizontally to make four even pieces, perfect for serving four if the breasts are on the larger side. Boneless chicken thigh fillets work just as well. If you go with thighs, I suggest lightly pounding them to even out the thickness and give you a flatter surface, which helps them pan-fry more evenly.

• Brandy – Just like with Chicken Chasseur, this is what makes it an authentic “au poivre sauce” rather than any other creamy sauce. No need to get fancy, I use an inexpensive brandy. There’s absolutely no reason to reach for a pricey one when cooking. Once it hits the pan, the harsh edge cooks off, and you’re left with that lovely warmth and depth of flavour. Most of the alcohol evaporates, but if you don’t consume alcohol, you can leave it out. You will still end up with lovely pepper sauce, it just won’t be an “au poivre sauce”.

• Beef stock / broth – We use beef stock instead of chicken stock because it brings a deeper flavour and a more robust intensity to the sauce. If you have the time, it’s well worth treating yourself to a homemade beef stock, it really elevates the whole dish.

• Cream – Because we are making a creamy sauce! Use thickened / heavy cream, the sauce will thicken faster, and it won’t curdle when simmering on the stove.

• Black peppercorns – crushed by hand using a mortar and pestle gives you a fresher and a bolder pepper flavour with more aroma and gentle heat. Far more character than pre-cracked pepper but that said, it’s totally fine to use pre-cracked if that’s what you have.

How To Make Chicken au Poivre

In a quick summary – the chicken is seared first then put aside to rest while the sauce is made in the same pan. Then we place the chicken back into the sauce to warm it for serving.

1. Prepare and sear the chicken

1. Prepare the chicken – Cut each chicken breast in half horizontally to make 4 thin steaks. Season both sides with salt only (the sauce brings plenty of pepper later).

2. Sear – Heat the oil in a large pan over high heat. Cook the chicken for 2–3 minutes per side until golden, then transfer to a plate. Leave it uncovered.

2. Making the sauce

3. Deglaze – Turn the heat off, then carefully pour in the brandy. Be careful, it will sizzle hard, that’s normal. Let it bubble for 20–30 seconds to let the alcohol burn off, scraping the base of the pan to release all the flavour.

4. Pour in the beef stock – Return the pan to high heat. Add the beef stock and simmer rapidly for about 4 minutes, until reduced by half.

5. Cream and pepper –  Stir in the cream and crushed pepper.

6. Thicken sauce – Simmer for 3-4 minutes on medium high, stirring and scraping the sides of the pan as the sauce reduces. It should be thick enough to lightly coat a spoon.

7. Return the chicken into the sauce and any resting juices on the plate.

8. Finish – Lower the heat to medium. Simmer gently for 2–3 minutes, spooning the sauce over the chicken until it is warmed through and the sauce darkens in colour and thickens a little more.

How To Serve Chicken au Poivre

Serve Chicken au Poivre straight from the pan while the sauce is hot and glossy. Spoon that peppery cream sauce generously over the chicken, and pair it with potato, it got to be! If you feel fancy and you’ve got the time, try Pommes Anna, Fondant Potatoes or something simpler like Mash or Roasted Potato. Vegetables are also a great match, try Sautéed Green Beans with Garlic or Garlic Butter Roasted Mushrooms. And why not some Grilled Garlic Bread to make sure you won’t waste any of that beautiful sauce!

And with that, another French-inspired favourite done and dusted. A simple adaptation with big flavour, made from a handful of ingredients. Exactly the kind of recipe you’ll happily cook again and again at home. Bon appétit! – JB

Watch How To Make It

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JB’s Chicken au Poivre (Creamy Peppercorn Sauce)

Author: Chef JB (RecipeTin)

Prep: 8 minutes mins

Cook: 20 minutes mins

Total: 28 minutes mins

Chicken, Main

French

Servings4 people

Tap or hover to scale

Recipe above video. Inspired by Steak with Creamy Peppercorn Sauce (Steak au Poivre), one of my all-time favourites. This recipe has the same creamy pepper sauce with brandy and cream, just swapped for golden chicken. “Chicken au Poivre” is a perfect quick mid-week dinner with a French accent!

Cook ModePrevent screen from sleeping

Instructions

ABBREVIATED RECIPE

• Season chicken with salt. Sear in oil until golden. Remove. Deglaze with cognac. Add beef stock, simmer for 4 minutes . Pour cream, simmer for 5 minutes. Return chicken, cook for 3 minutes while basting. Serve immediately.

FULL RECIPE

• Prepare the chicken – Cut each chicken breast in half horizontally to make 4 thin steaks and sprinkle both sides with salt (If you’re wondering why I don’t season the chicken with pepper it’s because once combined with the sauce, it would make the dish too peppery.)

COOKING AND SAUCE

• Sear the chicken – Heat oil in a large pan over high heat. Add chicken and cook 2–3 minutes per side until golden. Remove to a plate and rest (don’t cover). If you think your chicken is still a little bit under after resting, don’t worry it will finish cooking later in the sauce.

• Deglaze with brandy – TURN THE STOVE OFF to avoid the brandy catching fire (unless you want to flambé). Then carefully pour the brandy in. Be careful, it will sizzle hard, that’s normal. Let it bubble for 20-30 seconds to let alcohol burn off, reduce by about 2/3 (turn the stove on if needed). Scrape the fond at the base of the pan well to release all that flavour. (Note 5 & 6)

• Beef stock – Turn the heat back on high. Add beef stock. Simmer rapidly for 4 minutes, until reduced by half.

• Cream – Stir in cream and crushed pepper. Lower the heat to medium high. Simmer for 3-4 minutes, to reduce the sauce until it thickens enough to lightly coat the back of a spoon. Stir and scrape the sides of the pan as it reduces.

FINISH

• Simmer – Turn heat down to medium. Return chicken and resting juices to the pan. Cook 2–3 minutes, spooning the sauce over the chicken, until it is warmed through and the sauce darkens in colour and thickens a little more. When you drag a spoon through the pan, the sauce should slowly flow back together. If it thickens too much, add a splash of cream or water to loosen.

• Serve – This dish is best served straight away. If it sits, the sauce can become too thick and the chicken be overcooked.

Recipe Notes:

1. Chicken  – Substitute to boneless, skinless chicken thighs if preferred. Lightly pound them to an even thickness before using.
2. Pepper – Crushing whole peppercorns yourself will give you the best result. That said, store-bought cracked black pepper is absolutely fine. Use the same amount.
3. Brandy or Cognac – This is what makes it a true au poivre sauce. Use any inexpensive brandy, the alcohol cooks off, leaving warmth and depth. You can omit it if preferred, the sauce will still be delicious, just not as authentic.
4. Why beef stock, not chicken? – Just like Chicken Chasseur, pepper sauce needs a deeper flavour. Beef stock gives body and richness, chicken stock tastes a bit flat here. Make your own beef stock if you have time. It really brings the whole dish to another level!
5. Flambéing – I turn the heat off before adding the brandy because the pan is very hot and the alcohol may catch fire, which may be unsafe at home.
Flambéing is what chefs do: it burns off the alcohol quickly, slightly intensifies the aromas and looks dramatic 🙂. But here, not doing it is not a deal breaker. The sauce will still be excellent.
6. The fond –The browned bits stuck to the pan are called fond and are full of flavour. When you add the brandy and scrape the pan, they dissolve into the sauce, adding depth and richness.
Leftovers and Storage – Keeps 3 days in the fridge. Store leftovers in an airtight container. Reheat gently over low heat, adding a splash of cream or water to loosen the sauce if needed. Not suitable for freezing.
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CHEF’S JB TIPS

• Don’t waste the flavour – Make sure to scrape the sauce from the sides of the pan as it reduces before it dries out
• Soften the pepper kick – If you think the sauce is too strong, add a splash of cream.

Nutrition per serving (4 servings), excluding side dishes.

Nutrition Information:

Calories: 442cal (22%)Carbohydrates: 3g (1%)Protein: 35g (70%)Fat: 27g (42%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 146mg (49%)Sodium: 788mg (34%)Potassium: 807mg (23%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 713IU (14%)Vitamin C: 2mg (2%)Calcium: 47mg (5%)Iron: 1mg (6%)

Keywords: Chicken Au Poivre, Chicken with creamy pepper sauce, Creamy pepper chicken

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In memory of Dozer

Dozer was Nagi’s dog, but not only. He was the heart of RecipeTin Eats. Always there, quietly keeping watch inside and outside the kitchen, never far from the action (and the food!). His gentle presence became part of my daily rhythm. A steady, comforting presence through countless recipe testings, long days and special moments. The kitchen feels a little quieter without him, but I like to think he is still around somewhere, probably telling other dogs the best food stories. About roast chicken days, oven-watching duties and the life of a very well-loved kitchen companion. Loved beyond measure, spoiled with good food and surrounded by family every single day.

Dozer, you will be missed my dear.  ♥️ 🦮