Chicken Au Poivre is an easy skillet dinner made with tender, golden-brown chicken thighs smothered in a rich, creamy peppercorn sauce. The cracked black peppercorns give the sauce just the right amount of kick, while the cream makes it smooth and flavorful. Serve it over mashed potatoes to soak up every bit of that delicious sauce.
After seeing Chicken Au Poivre making the rounds on TikTok, I decided to try my own version using chicken thighs. The creamy peppercorn sauce is what really makes this dish special, with freshly cracked peppercorns, Dijon mustard, and heavy cream. It’s surprisingly easy to make in one skillet, and I can see why everyone is talking about it!
Why I Love Chicken Au Poivre
About The Ingredients
- Chicken Thighs: I used boneless, skinless chicken thighs because they stay tender and juicy when seared in the skillet.
- Shallots: Give the sauce a mild, slightly sweet onion flavor without overpowering the peppercorns.
- Garlic: Fresh garlic adds extra flavor to the creamy sauce.
- Black Peppercorns: Freshly cracked peppercorns are the star of this recipe. Crush them coarsely for the best flavor and a little kick.
- Butter and Olive Oil: Used to brown the chicken and build flavor in the skillet.
- Rosemary: Adds a subtle herbal flavor that pairs nicely with the peppercorn sauce.
- Dry Sherry: Helps loosen all those flavorful browned bits from the skillet. Cognac or brandy also works.
- Chicken Broth: Creates the base of the sauce and balances the richness of the cream.
- Heavy Cream: Makes the peppercorn sauce rich, smooth, and creamy.
- Dijon Mustard: Just a little adds a tangy flavor that brings the sauce together.
- Fresh Parsley: Optional, but adds a little color and freshness before serving.
Be sure to check out the full recipe and ingredient list below
How to Make Chicken Au Poivre
Sear the Chicken: Pat the chicken thighs dry with paper towels and season with kosher salt. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 5–7 minutes on one side, then flip and cook for another 4–5 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
Sauté the Shallots: Add the remaining butter to the same skillet. Stir in the finely diced shallots, minced garlic, freshly cracked peppercorns, and dried rosemary. Cook for 1–2 minutes, stirring frequently, until fragrant.
Deglaze the Skillet: Remove the skillet from the heat and carefully pour in the dry sherry, cognac, or brandy. Return to the heat and scrape up the browned bits from the bottom of the skillet. Simmer until the liquid reduces by about half.
Make the Peppercorn Sauce: Pour in the chicken broth and simmer for 3–4 minutes, until reduced by about half. Stir in the heavy cream and Dijon mustard. Let the sauce gently simmer for another 2–3 minutes until slightly thickened.
Finish the Chicken: Return the chicken and any juices from the plate to the skillet. Spoon the creamy peppercorn sauce over the chicken and garnish with fresh parsley. Serve with mashed potatoes and plenty of extra sauce!
Tips I Found Helpful
- Use freshly cracked peppercorns. Crush them coarsely instead of using finely ground black pepper. This gives the sauce its signature flavor and a little kick.
- Pat the chicken dry. Removing excess moisture helps the chicken thighs develop a nice golden-brown crust when searing.
- Don’t overcrowd the skillet. Cook the chicken in batches if needed so it browns instead of steaming.
- Keep those browned bits! After searing the chicken, deglaze the skillet with dry sherry, cognac, or brandy. Those little bits stuck to the bottom add so much flavor to the sauce.
- Lower the heat when adding cream. Let the sauce simmer gently rather than boiling it so it stays smooth and creamy.
- Adjust the pepper to your taste. If you prefer a milder sauce, start with fewer crushed peppercorns and add more as needed.
- Don’t overcook the chicken. Use a meat thermometer to check for an internal temperature of 165°F so the chicken stays tender and juicy.
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Chicken Au Poivre
Tender, golden-brown chicken thighs smothered in a rich, creamy peppercorn sauce made with shallots, garlic, Dijon mustard, and freshly cracked black peppercorns. This easy one-skillet dinner is ready in just 35 minutes!
Ingredients
For the Chicken
- 4–6 boneless, skinless chicken thighs (about 1½ pounds)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
For the Creamy Peppercorn Sauce
- 1 tablespoon unsalted butter
- 1 medium shallot, finely diced
- 2 garlic cloves, minced
- 1 tablespoon whole black peppercorns, freshly cracked
- ¼ teaspoon dried rosemary
- ¼ cup dry sherry, cognac, or brandy
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- Fresh parsley, for garnish
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with kosher salt.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken thighs and sear for 5–7 minutes on the first side. Flip and cook for another 4–5 minutes, or until the internal temperature reaches 165°F. Transfer to a plate and set aside.
- Add the remaining tablespoon of butter to the same skillet. Stir in the diced shallot, garlic, freshly cracked peppercorns, and rosemary. Cook for 1–2 minutes, stirring frequently.
- Remove the skillet from the heat and carefully pour in the dry sherry, cognac, or brandy. Return to the heat and scrape up the browned bits from the bottom of the skillet. Simmer until the liquid reduces by half.
- Pour in the chicken broth and simmer for 3–4 minutes, or until reduced by about half.
- Stir in the heavy cream and Dijon mustard. Reduce the heat and gently simmer for 2–3 minutes, until the sauce begins to thicken.
- Return the chicken thighs and any accumulated juices to the skillet. Spoon the creamy peppercorn sauce over the chicken.
- Garnish with fresh parsley and serve warm over mashed potatoes.
Notes
For the best flavor, make sure to scrape up all those browned bits from the bottom of the skillet when making the sauce. That's where so much of the delicious flavor comes from!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 215Total Fat: 20gSaturated Fat: 11gUnsaturated Fat: 9gCholesterol: 49mgSodium: 912mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 2g
