Chicken au Poivre

Chicken au Poivre

This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce. Though Cognac is often used in classic au poivre, there is no booze in this version. Instead, a kick of lemon juice brightens the rich, velvety sauce. Serve the chicken over egg noodles or with crusty bread to sop up all that sauce. Tuck any leftovers into sandwich rolls with lettuce and tomato, or chop and toss with pasta and grated Parmesan for a quick lunch.

Ingredients

  • whole black peppercorns
    1 tbsp
  • extra-virgin olive oil
    2 tbsp
  • boneless

    skinless chicken thighs, about 2 pounds

    8
  • salt
  • unsalted butter
    2 tbsp
  • minced shallot
    2 tbsp
  • low-sodium chicken broth
    1 c
  • heavy cream
    ½ c
  • thyme sprigs
    3
  • lemon juice
    1 tbsp
  • finely chopped parsley

    plus more for garnishing

    1 tbsp
  • crusty bread or egg noodles

    for serving, optional

Directions

  1. 1

    Place peppercorns in a small resealable bag. Using a mallet or the bottom of a saucepan, gently crush the peppercorns until coarsely cracked. (Alternatively, you can use a mortar and pestle.) Set aside.

  2. 2

    In a 12-inch cast-iron or other heavy skillet, heat oil over medium. Season chicken with salt. In two batches, sear chicken until light golden all over, about 5 minutes per batch. Transfer to a plate. Pour off any remaining oil in the skillet.

  3. 3

    Add butter and shallot to the skillet and cook, stirring, until butter is melted and shallot is softened, 1 minute. Add broth, heavy cream, thyme sprigs and cracked peppercorns and mix well, stirring to lift up any browned bits on the bottom of the pan.

  4. 4

    Add chicken (and any accumulated juices), bring to a simmer and cook, turning and basting occasionally with the sauce, until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, 6 to 8 minutes.

  5. 5

    Divide chicken among 4 serving plates and discard thyme.

  6. 6

    Add lemon juice to the skillet and stir until sauce is slightly thickened, about 2 minutes. Season with salt and stir in parsley.

  7. 7

    Spoon the sauce over the chicken and garnish with more parsley. Serve with crusty bread or egg noodles, if desired.

Chicken au Poivre

Chicken au Poivre

589 cal

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About this Recipe

Craving a comforting, restaurant-worthy chicken dinner that's surprisingly easy to make? This Chicken au Poivre recipe transforms simple chicken thighs into a weeknight masterpiece, ready to impress with minimal effort.

This playful take on the classic steak au poivre focuses on succulent chicken thighs, pan-fried to golden perfection. The magic happens as the chicken simmers in a rich, peppery pan sauce, infused with the deeply caramelized bits from searing. Unlike traditional versions that use Cognac, a bright kick of lemon juice replaces the booze, cutting through the richness and elevating the velvety sauce with a delightful tang.

You'll be greeted with incredibly tender, juicy chicken enveloped in a lusciously rich, velvety sauce, humming with the bold warmth of freshly crushed black peppercorns. The bright tang of lemon juice provides a welcome counterpoint, making each bite balanced and irresistible. This easy stovetop main is perfect for a satisfying dinner any night of the week, promising a deeply flavorful experience.

While boneless, skinless chicken thighs are ideal for their consistent juiciness, you could experiment with other poultry cuts, adjusting cooking time as needed. For a different aromatic note, a sprig of fresh rosemary can substitute thyme. If you don't have shallots, a small amount of finely minced yellow onion can work in a pinch for the sauce base.

Serve this Chicken au Poivre over comforting egg noodles or with plenty of crusty bread to ensure no drop of that exquisite sauce goes to waste. It's an ideal main course for a cozy dinner or a satisfying lunch.

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