Chicken au Poivre
Au poivre is the bistro move that turns an ordinary chicken breast into date-night material: the meat gets pressed into a craggy crust of cracked peppercorns, seared hard until the pepper blooms, then glazed in a pan sauce built from that very same skillet. The sauce is the whole trick — a splash of brandy lifts every browned bit off the bottom of the pan, and heavy cream plus a knob of cold butter turn it glossy and clingy in under five minutes. Crush the peppercorns yourself (a heavy skillet pressed over them does it in seconds) so you get uneven pieces that toast instead of scorch — the difference between a fragrant crust and a harsh one. Pile it over Creamy Mashed Potatoes to catch every drop of sauce, and if you want to go full bistro, start with a bowl of French Onion Soup.
Dinner · French, One-Pan, Comfort Food, Fall • 35 min
Nutrition (per serving)470Calories·28gFat·6gCarbs·44gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 teaspoon kosher salt
- 2 tablespoons mixed whole peppercorns (black and green), coarsely crushed
- For the pan sauce:
- 1 tablespoon neutral oil (canola or grapeseed)
- 3 tablespoons unsalted butter, divided
- 2 medium shallots, minced
- ⅓ cup brandy or cognac
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- For serving:
- 2 tablespoons chopped fresh parsley, for garnish
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Steps
- Pat the chicken breasts dry with paper towels and pound them to an even ½-inch thickness. Season both sides with the salt, then sprinkle the crushed peppercorns over both sides and press firmly so they adhere in an even, craggy crust.
- Heat the oil and 1 tablespoon of the butter in a 12-inch cast-iron or stainless steel skillet over medium-high until the butter foams. Add the chicken in a single layer (work in two batches if they crowd) and sear without moving until deeply golden and the pepper is fragrant, 4 to 5 minutes per side, until the thickest part registers 160°F. Transfer to a plate and tent loosely with foil.
- Reduce the heat to medium and add the shallots to the skillet. Cook, stirring, until softened and translucent, about 1 minute.
- Remove the skillet from the heat and carefully pour in the brandy (it may sputter). Return to medium heat and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Simmer until the brandy has nearly evaporated, 1 to 2 minutes.
- Whisk in the chicken broth, heavy cream, and Dijon mustard. Bring to a gentle simmer and cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes.
- Remove the skillet from the heat and whisk in the remaining 2 tablespoons butter, one piece at a time, until the sauce is glossy and emulsified. Taste and season with salt and freshly ground black pepper.
- Return the chicken to the skillet along with any juices, spooning some sauce over the top, and warm through for 1 minute. Scatter with parsley and serve with the sauce spooned over.
Tips & Variations
Make Ahead
Crush the peppercorns and mince the shallots up to a day ahead and store them separately in the refrigerator. Pound and salt the chicken up to 2 hours ahead and keep it covered in the fridge — the salt seasons the meat and the drier surface sears better. The sauce is best finished right before serving, since cream sauces tighten as they sit.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth or water to loosen the sauce, about 5 minutes, whisking to bring it back together. The microwave works in short bursts but can dry out the chicken, so the skillet is worth the extra minute.
Substitutions
Boneless, skinless chicken thighs work beautifully — sear 5 to 6 minutes per side and cook to 175°F for the most tender result. No brandy or cognac? Dry white wine, sherry, or an equal amount of extra broth with a splash of vinegar all make a fine sauce; skip the alcohol entirely for a family-friendly version. For a deeper, steakhouse-style sauce, swap the chicken broth for beef broth. Pink or white peppercorns can join the blend for a prettier, more floral crust. For a dairy-free version, use full-fat coconut milk for the cream and a good olive oil in place of the butter.
Nutrition
Per serving: 1 chicken breast with about ¼ cup sauce
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
