Chicken au Poivre
A French-inspired dish featuring tender chicken thighs in a creamy, peppery sauce. This rustic yet elegant skillet meal is rich, comforting, and perfect for a cozy weeknight dinner or a special occasion.
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Ingredients
- 1 tablespoon whole black peppercorns roughly cracked
- 2 tablespoons extra virgin olive oil
- 2 lbs boneless skinless chicken thighs 6-8 thighs
- 2 tablespoons unsalted butter
- 2 tablespoons shallot minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 3 sprigs fresh thyme
- 1/2 lemon juice only
- 2 tablespoons fresh parsley chopped
- Kosher salt to taste
Instructions
- Roughly crack the peppercorns using a mortar and pestle, or place them in a zip-top bag and crush with a mallet or pan bottom.
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and brown on both sides, about 5 minutes per side. Cook in batches to avoid overcrowding. Remove chicken and set aside.
- Add butter and shallots to the same skillet. Sauté until shallots are soft, about 1-2 minutes.
- Stir in chicken broth, heavy cream, thyme sprigs, and cracked peppercorns. Scrape up any browned bits from the pan. Simmer 1-2 minutes.
- Return chicken to the skillet with its juices. Simmer, basting occasionally, until chicken reaches 165°F internal temperature, about 6–8 minutes.
- Remove cooked chicken to serving plates. Discard thyme sprigs.
- Stir lemon juice into the skillet and let the sauce reduce slightly, about 2 minutes. Adjust seasoning with salt and stir in fresh parsley.
- Spoon the creamy pepper sauce over the chicken and serve hot.
Notes
For extra flavor, you can deglaze the skillet with a splash of white wine before adding broth. Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Nutrition
Serving: 1servingCalories: 613kcalCarbohydrates: 3.3gProtein: 41.8gFat: 46.5gSaturated Fat: 19.3gTrans Fat: 0.2gCholesterol: 235mgSodium: 286mgFiber: 0.4gSugar: 1g
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