Chicken au Poivre
Pan-seared chicken breasts coated in cracked black pepper and finished in a silky shallot, broth, and cream sauce. It is a streamlined weeknight take on the French classic with bold pepper flavor and tender chicken.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 4 pieces chicken breasts, boneless, skinless
- 2 tablespoons black peppercorns
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 medium shallot
- 1 cup low-sodium chicken broth
- 1 half cup heavy cream
- 1 teaspoon fresh thyme leaves
Cooking instructions
- Place the chicken breasts between sheets of plastic wrap and gently pound them to an even 1/2-inch thickness. Crush the peppercorns coarsely with a skillet or spice grinder, then season the chicken on both sides with the salt and cracked pepper, pressing it in lightly. (about 5 min)
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and sear until deeply browned, about 3 to 4 minutes per side. Transfer to a plate; it will finish cooking in the sauce. (about 8 min) — Medium-high heat
- Reduce the heat to medium and add the remaining 2 tablespoons butter. Add the shallot and cook, stirring, until softened, about 2 minutes. (about 2 min) — Medium heat
- Pour in the broth and scrape up the browned bits from the skillet. Simmer until reduced by about half, 3 to 4 minutes. Stir in the cream and thyme, then simmer until the sauce lightly coats a spoon, about 3 minutes. (about 7 min) — Medium heat
- Return the chicken and any accumulated juices to the skillet. Simmer gently, turning once, until the chicken reaches 165°F in the thickest part and the sauce is hot, about 4 to 6 minutes. Taste and adjust the salt before serving. (about 6 min) — Gentle simmer