Easy Chicken au Poivre is a creamy, peppery French-style chicken dish made with cracked black peppercorns, a rich brandy and cream sauce, and tender pan-seared chicken that tastes elegant but comes together quickly. It reminds me of those cozy evenings when cooking something warm and comforting felt like the perfect way to slow down, and the smell of pepper, butter, and cream filling the kitchen made everything feel peaceful and delicious. With its silky sauce and restaurant-style flavor, Easy Chicken au Poivre is perfect for weeknight dinners, holiday meals, or anytime you want something simple but impressive.
INGREDIENTS
4 chicken breasts (thin-cut or pounded evenly)
1 tbsp whole black peppercorns (crushed)
1/2 tsp salt
2 tbsp butter
1 tbsp olive oil
1 small shallot (finely minced)
1/4 cup brandy or cognac
1/2 cup chicken broth
1 cup heavy cream
1 tsp Dijon mustard
1/2 tsp garlic powder
Fresh parsley for garnish
Step-by-Step Guide
Step 1: Place the peppercorns in a plastic bag and crush them using a rolling pin until coarse, not powdered. Season both sides of the chicken with salt and press the crushed peppercorns firmly onto the surface to create a crust.
Step 2: Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden and cooked through. Remove chicken from the skillet and set aside.
Step 3: In the same pan, add the minced shallot and cook for 1–2 minutes until softened.
Step 4: Carefully pour in the brandy and let it bubble for 1 minute to cook off the alcohol, scraping the browned bits from the pan for flavor.
Step 5: Add chicken broth, heavy cream, Dijon mustard, and garlic powder. Stir well and let the sauce simmer for 4–6 minutes until thick, creamy, and smooth.
Step 6: Return the chicken to the pan, spooning the sauce over the top, and let everything simmer for 2 more minutes so the flavors blend.
Step 7: Garnish with fresh parsley and serve warm with plenty of sauce.
Variations
• Use chicken thighs instead of breasts
• Swap brandy for white wine
• Add green peppercorns for a milder flavor
• Add mushrooms for a deeper sauce
• Use crème fraîche instead of heavy cream
COOKING NOTES
• Crush peppercorns coarsely for the classic texture
• Use thin chicken for quick, even cooking
• Simmer sauce gently so it stays creamy
• Scrape browned bits for rich flavor
• Sauce thickens as it cools, so remove from heat early
Serving suggestions
• Serve with mashed potatoes
• Pair with buttered noodles
• Add steamed asparagus or green beans
• Serve over rice or cauliflower rice
• Add crusty bread to dip in sauce
Tips
• Don’t use pre-ground pepper; fresh crushed gives real flavor
• Sear chicken in a hot pan for good color
• Use low heat after adding cream
• Taste sauce and adjust mustard or pepper
• Rest chicken briefly before serving
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information
(Per serving, based on 4 servings)
Calories: ~455
Fat: 29g
Carbohydrates: 5g
Protein: 40g
FAQs
Why is my sauce too thin?
- Simmer longer or add 1 teaspoon cornstarch mixed with 1 teaspoon water.
Can I make this without alcohol?
- Yes, replace brandy with extra broth plus 1 teaspoon Worcestershire sauce.
Why did my cream separate?
- The heat may have been too high; always simmer gently after adding cream.
Can I use pre-ground pepper?
- Fresh crushed peppercorns are best for flavor and texture.
Can I make this ahead?
- Yes, reheat gently on low heat so the sauce stays creamy.
Conclusion
Easy Chicken au Poivre is rich, creamy, and full of classic French flavor with its peppery crust, velvety sauce, and tender chicken that feels elegant but simple enough for everyday cooking. Whether served for a cozy dinner at home or a holiday meal with family, the warm spices and smooth sauce create a dish that’s comforting, impressive, and always satisfying. This recipe brings restaurant-style taste to your table with very little effort, making it a perfect go-to for nights when you want something delicious and unforgettable.
