Chicken Au Poivre
Chicken au poivre is a French dish of pan-seared chicken coated in cracked black peppercorns, finished with a creamy sauce built from the browned bits left in the pan, brandy, shallot, and heavy cream. It’s a lighter, more budget-friendly take on steak au poivre that keeps the same bold pepper flavor and rich, velvety sauce. The chicken turns out juicy inside with a peppery, golden crust outside, and the sauce is savory with a warm kick of pepper rounded out by cream and a touch of Dijon mustard. It comes together in about 35 minutes in a single skillet, which makes it realistic for a weeknight dinner while still feeling special enough for company
Why You’ll Love This Recipe
- The creamy pan sauce is built from the same skillet the chicken cooks in, so the browned bits become flavor instead of getting scrubbed away.
- Pounding the chicken into thin, even cutlets means it cooks quickly and evenly, without a dry outer edge or an undercooked center.
- It has the flavor and presentation of a special-occasion dish but uses chicken instead of steak, which keeps the cost down.
- The whole dish is made in one skillet, so cleanup is minimal for how impressive the result looks.
Ingredients
Equipment
Method
- Halve each chicken breast horizontally into two cutlets, pound to 1/2-inch thickness, pat dry, and season with 1 teaspoon salt.
- Press crushed peppercorns onto both sides of each cutlet.
- Sear in olive oil over medium-high heat, in batches, 3 to 4 minutes per side, until 165F internally. Set aside and tent with foil.
- Saute shallot and garlic in 1 tablespoon butter over medium heat, 1 to 2 minutes.
- Off heat, add brandy; return to heat and simmer 30 seconds, scraping up browned bits.
- Stir in broth, cream, Dijon, thyme, and remaining salt; simmer 4 to 5 minutes until thickened.
- Discard thyme. Off heat, whisk in remaining butter and parsley.
- Return chicken to the skillet, spoon sauce over, warm 1 to 2 minutes, and serve
Notes
For a non-alcoholic version, use an extra 1/4 cup chicken broth plus 1 teaspoon apple cider vinegar in place of the brandy.
Store leftovers in the refrigerator up to 3 days; the sauce does not freeze well.
How to Make Chicken Au Poivre
- Halve each chicken breast horizontally to create two thinner cutlets. Place the cutlets between sheets of plastic wrap and pound to an even 1/2-inch thickness with a meat mallet. Pat dry with paper towels and season both sides with 1 teaspoon of the salt.
- Press the crushed peppercorns evenly onto both sides of each cutlet so they adhere to the surface.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding the pan, sear the cutlets for 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165F on an instant-read thermometer. Transfer the chicken to a plate and tent loosely with foil.
- Reduce the heat to medium. Add 1 tablespoon of the butter to the skillet, then the shallot and garlic. Cook for 1 to 2 minutes, stirring often, until softened.
- Remove the skillet from the heat and add the brandy. Return the skillet to medium heat and simmer for about 30 seconds, scraping up the browned bits from the bottom of the pan, until the brandy has nearly evaporated.
- Stir in the chicken broth, heavy cream, Dijon mustard, thyme sprigs, and the remaining 1/2 teaspoon salt. Bring to a simmer and cook for 4 to 5 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
- Remove the thyme sprigs and discard. Take the skillet off the heat and whisk in the remaining 2 tablespoons butter and the chopped parsley until the sauce turns glossy.
- Return the chicken and any juices from the plate to the skillet. Spoon the sauce over the top and warm through for 1 to 2 minutes. Serve immediately, garnished with extra parsley.
Recipe Tips
- Pound the cutlets to an even thickness so they cook at the same rate; a thin edge and a thick center will finish at different times.
- Press the peppercorns on firmly rather than just sprinkling them, so they form a crust instead of falling off in the pan.
- Let the skillet get properly hot before adding the chicken. A good sear is what leaves the browned bits that flavor the sauce.
- Take the pan off the heat before adding the brandy, then return it to the burner. This keeps the alcohol from flaring up unexpectedly near an open flame.
- Whisk the finishing butter in off the heat so the sauce turns glossy and stays smooth instead of separating.
Common Mistakes to Avoid
- Using pre-ground black pepper instead of crushed whole peppercorns, which gives a much milder crust and misses the texture the dish is known for.
- Skipping the pounding step, which leads to uneven cooking, since thicker parts of the breast take longer to reach a safe internal temperature.
- Adding the cream before the pan has been properly deglazed, which leaves the flavorful browned bits stuck to the pan instead of in the sauce.
- Letting the sauce boil hard after the cream goes in, which can cause it to break or turn grainy instead of staying smooth.
- Overcrowding the skillet while searing, which steams the chicken instead of browning it. Work in batches if needed.
Variations
Steak Au Poivre Style: Use the same peppercorn crust and sauce technique on a boneless steak, such as ribeye or New York strip, adjusting the sear time for the thickness of the cut.
Green Peppercorn Version: Replace some or all of the black peppercorns with green peppercorns packed in brine for a milder, slightly briny flavor.
Mushroom Au Poivre: Add 8 ounces of sliced cremini mushrooms to the skillet with the shallot and garlic, cooking until browned before deglazing.
Lighter Version: Use half-and-half in place of heavy cream for a thinner, lighter sauce, understanding that it won’t reduce to the same thickness.
What to Serve With It
- Garlic mashed potatoes or roasted fingerling potatoes, to soak up the extra sauce
- Sauteed green beans or green beans almondine
- A simple arugula salad with a light vinaigrette, to balance the richness
- Crusty bread, for serving alongside the sauce
Storage
- Refrigerator: store leftover chicken and sauce together in an airtight container for up to 3 days.
- Freezer: the cream-based sauce doesn’t freeze well, since dairy sauces tend to separate when thawed. If freezing, freeze the seared chicken on its own for up to 2 months and make a fresh batch of sauce when reheating.
- Container: use a shallow airtight container so the chicken reheats evenly.
Reheating
Reheat gently in a skillet over low heat, stirring the sauce occasionally, until the chicken is warmed through, about 5 minutes. If the sauce has thickened too much in the fridge, add a splash of chicken broth or cream to loosen it. Avoid microwaving on high power, since it can cause the sauce to separate.
Make Ahead
Pound the chicken cutlets and crush the peppercorns up to a day ahead, storing the chicken covered in the refrigerator. The sauce itself is best made fresh, since it depends on the browned bits left from searing the chicken, but you can mince the shallot and garlic in advance to save a few minutes at cook time.
Frequently Asked Questions
What does au poivre mean? Au poivre is French for “with pepper.” It describes a dish, traditionally steak, coated in cracked peppercorns and served with a pan sauce made from the drippings, cream, and often brandy.
Can I make chicken au poivre without alcohol? Yes. Replace the brandy or cognac with an additional 1/4 cup of chicken broth plus 1 teaspoon of apple cider vinegar, added at the same step, to keep some acidity in the sauce.
Can I use chicken thighs instead of chicken breasts? Yes. Use about 2 pounds of boneless, skinless chicken thighs, skip the pounding step, and sear for 5 to 6 minutes per side, checking that the internal temperature reaches 165F.
What’s the difference between chicken au poivre and steak au poivre? Both use the same peppercorn crust and creamy pan sauce technique. Chicken au poivre swaps in chicken for the beef, which makes it a lighter and less expensive version of the classic.
How do I know when the chicken is done? Check with an instant-read thermometer inserted into the thickest part of the cutlet. The USDA recommends cooking chicken to an internal temperature of 165F.
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