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
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).
Sear – Heat the oil in a large pan (28cm / 11″) 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
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.
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.
Cream and pepper – Stir in the cream and crushed pepper.
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.
Return the chicken into the sauce and any resting juices on the plate.
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. Keep in mind that some stoves run stronger than others. If the heat is gentler, the sauce may take a little longer to reduce, so just allow a bit of extra time.
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
FAQ – Chicken Au Poivre
Yes. Boneless, skinless thighs work well and stay extra juicy. Pound them lightly to an even thickness so they cook evenly, then cook as per the recipe.
Use the bottom of a heavy pan or place the peppercorns in a zip-lock bag and crush them with a rolling pin or anything heavy. You’re after coarse, uneven pieces, not powder.
Yes. You can skip it. You’ll lose a little depth, but the sauce will still be delicious.
Yes. Make it ahead, then reheat slowly over low heat, adding a splash of beef stock and cream to loosen the sauce. Keep the heat gentle to avoid splitting and overcooking the chicken.
Watch How To Make It
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JB’s Chicken au Poivre (Creamy Peppercorn Sauce)
Ingredients
- 2 large chicken breasts , skinless & boneless (250–300g / 8–10oz each) (Note 1)
- 3/4 tsp cooking salt / kosher salt
- 2 tbsp vegetable oil , or any other neutral flavoured oil
SAUCE AU POIVRE
- 2 tsp whole black peppercorns , coarsely crushed (Note 2)
- 1/3 cup brandy or cognac , or masala (Note 3)
- 1 1/2 cups beef stock / broth , low sodium (Note 4)
- 3/4 cup thickened / heavy cream , or any other full fat cream
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, add pepper and 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 (28cm / 11") 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. Keep in mind that some stoves run stronger than others. If the heat is gentler, the sauce may take a little longer to reduce, so just allow a bit of extra time.
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:
- 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 Information:
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. ♥️ 🦮
… but your hair looks great — Brigitte Bardot vibes without the issues.
♥️♥️♥️
Steak au poivre is our go to special meal, so when I saw this I had to give it a try. Made as written, absolutely delicious! (and easy) Thanks JB
Thanks Elizabeth! Glad it was a hit!
This recipe is a winner. My stove is not as strong as some so the reduction took longer, but the result was beautiful with the breast chicken staying tender. Thanks JB
Perfect dinner! Tender meat with amazing sauce, thanks Sue!
Looks delicious, and your sweet dedication to Dozer is lovely. I’m sure he is watching over all of you with love.
Thanks Emily! I’m sure he is ♥️
This was a hit! I upped the peppercorns to a full tablespoon, and it was perfect!
Thank you! Good job on adapting the recipe!
I made this tonight for our weekly Wednesday family dinner. It was a hit found something the fussy 6 yr grandchild enjoys.
Sincere condolences to Nagi and the team on the passing of Dozer.
Thanks Judy ♥️ I’m happy the whole family loved it!
Thank you JB.
The recipe sounds delish and i will cook it, but more importantly, the dedication you gave on Dozer was beautiful.
You’ve all got such wonderful memories in your kitchen. It’s a pleasure to read them.
Thank you
Lesley
Thanks Lesley for you thoughtful message ♥️
I’m going to make this for visitors Friday night!
Aww, also love your comments & photos of Dozer. 💔💜
A beautiful creature who is always there leaves such a sad “space” & it takes time. You always expect them to be there. ❤️
Hi Celine, how did it go? Did all the guests leave happy??
Chef JB, a cracker of a recipe, thankyou so much. You are extending my skills. I love it.
and your “tribute” to Dozer was touching and heartfelt, caused me to get a little sniffly 😊.
Thank you for your feedback Phil! You are becoming a chef 🙂
Simple, easy, no fuss recipe and delicious, yummmmm
Thank you JB
Perfect! Thank you for your feedback!
Nice alternative to steak au poivre for a midweek meal. I served it with an orzo/spinach/mushroom/parm side. In the abbreviated (Cole’s Notes) version, you left out when to add the chunky pepper, but no worries. I read the War and Peace version and it was spot on.
Surely you know that there’s no greater magnet than a man who cooks well and loves dogs. RIP golden boy.
Thanks for your feedback Joan! I’ve updated the abbreviated version. I’m glad the recipe worked out well for you 🙂
So sorry to hear about Dozer, like isn’t the same without a woolly companion.DOgs are the best for our heart and souls. Lee & Charlie
Hi Lee, you are right, it is not the same. Thank you for your kind message.
Deepest condolences to Nagi and all the team; never easy losing a loving soul xx
Thanks for another winner.
Not a big fan of black peppercorns. What about using bottled green peppercorns – any adjustment to ingredients or method required?
Deepest condolences to Nagi and all the team; never easy losing a loving soul xx
Thanks for another winner.
Not a big fan of black peppercorns. What about using bottled green peppercorns – any adjustment to ingredients or method required?
Hi Moya, thank you for your message ♥️ Green peppercorns is a great substitute, no adjustment needed.
First and foremost, I am so sorry for the great loss of precious Dozer. My heart aches for all touched by him.
I made this amazing recipe last night. In all honesty, I was a little leery of adding brandy to the recipe. I’m not a fan of the taste and didn’t have a backup dinner plan! This recipe, however, makes some of the most delicious sauce I’ve ever had. JB – you are a genius! Thank you.
Thanks Brenda, I’m happy the recipe went well for you!
Thanks Chef! I’m loving your recipes which are stretching my skills and knowledge.
Keep up the great work.
Dozer was the world’s luckiest dog having a French chef to attend to his culinary desires! 💕
Hi Bev, thank you for your kind words about Dozer and your compliment about the recipes. 🙂
Dear Chef JB,
It is a given that Nagi is deeply grieving the loss of her beloved Dozer, and there is no doubt in my mind that you and the team are also feeling the loss with heartache. But you are so right, JB . . . Dozer was indeed “ours”.
Your beautifully composed tribute to ‘the boy’ and the accompanying snap spoke volumes to the special relationship you and Dozer shared.
My tears flowed heavily as I read and viewed your tribute, and I suspect it will not be the last time for quite awhile.
Thank you for sharing your heart with us, and being brave in letting us know what Dozer meant to YOU.
And now, I am off to the grocers to pick up some chicken breasts to make this delicious looking and sounding recipe!
Steak au Poivre is one of my absolute favourite restaurant meals to order as a treat, and I am very excited to try it at home, and with an alternative protein.
As with Nagi’s offerings, your step-by-step instructions, explanations, and videos are wonderful and highly appreciated!
I will report on my experiences in the kitchen as soon as I can!
Once again, thank you for loving Dozer as we have, and for being more than a co-worker to Nagi, but rather her very supportive friend.
Sending Much Love and Hugs to Nagi, you, and the team
from The Canadian Prairies.
💞🤗
Dear friend from the Canadian Prairies, thank you so much for your beautiful message. Truly. Your words mean more than you might imagine. Dozer really was special. We miss him everyday. And thank you as well for your enthusiasm for the Chicken au Poivre! I love that you’re giving it a go! Please do report back 🙂
I made this for dinner tonight and everyone loved it. So easy to make, we had it with mash…absolutely delicious!
Thanks Donna! I’m glad it was a hit! Make sure to keep on a rotation 🙂
I will have to try this one. It looks so easy that even a dud in the kitchen, like me, may be able to make it. LOL. Seriously though, I get intimidated by recipes that have too many ingredients and steps. This one has a short list and short number of steps Thank you so much and love to you and Nagi for sending these great recipes to RTE fans all over the world. We all miss Dozer too!
Hi Marie, please let me know how you go when you try it 🙂
So sorry about Dozer coming to his final day, but you’ve given him such a wonderful life and such a huge part of your days. Everyone will miss his input, and although hes gone take comfort from how happy a life you gave him. Big hugs 🫂 from me. Cheers 🍻
Thank you so much for your thoughtful message Stuart ♥️