Chicken Au Poivre
Tender boneless chicken thighs seared golden and simmered in a luxurious cracked-pepper cream sauce with shallots, thyme, and a bright finish of lemon. A classic French bistro dish made easy enough for a weeknight.
- Total Time30 minutes
- Yield4 servings 1x
Ingredients
Units
Scale
- 1 tablespoon black peppercorns
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 2 pounds boneless, skinless chicken thighs, patted dry
- 1/2 teaspoon salt, or to taste
- 2 tablespoons shallot, minced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 3 fresh thyme sprigs, or to taste
- 1 tablespoon freshly squeezed lemon juice
- fresh parsley sprigs for garnish (optional)
Instructions
- Crack Those Peppercorns: Add peppercorns to a zippered food storage bag and seal. Lightly pound with a meat mallet or skillet until peppercorns are broken and cracked. Set aside.
- Build Your Searing Base: Add olive oil and 1 tablespoon butter to a 12-inch nonstick skillet set over medium heat. Heat until the butter is melted and no longer bubbling. Swirl the pan to combine oil and butter.
- Sear the Chicken: Season the chicken with salt and add to the skillet. Cook chicken on both sides until lightly browned, about 3 to 4 minutes per side. Remove to a plate and keep warm.
- Soften the Shallots: Add remaining butter and shallot to the skillet. Cook, stirring, until butter melts and shallot is softened, about 1 minute.
- Build the Pepper Cream Sauce: Stir in broth, heavy cream, thyme, and cracked peppercorns. Cook, stirring, and bring to a boil. Make sure to stir up any browned bits from the bottom of the pan.
- Simmer the Chicken: Add chicken and any juices from the plate. Return to a boil, then reduce to a simmer. Cook until chicken is no longer pink at the center and juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the thickest part should read 165°F (74°C).
- Plate and Finish the Sauce: Divide chicken among 4 plates over rice. Turn heat back to medium, add lemon juice, and cook until sauce thickens and darkens a bit, 3 to 5 minutes.
- The Grand Finale: Spoon sauce over chicken and garnish with parsley.
Notes
For an even more intense pepper flavor, press the cracked peppercorns directly onto the chicken thighs before searing. The sauce can also be finished with a splash of brandy or cognac for a more traditional au poivre experience — add it before the broth and let it cook off for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: French
Nutrition
- Calories: 420
- Sodium: 490
- Saturated Fat: 12
- Protein: 42
- Cholesterol: 210
