Chicken au Poivre

 

I learned something over the weekend. What I learned is that you can pretty much “au poivre” anything. I have deliciously done it with steak in the past, also with pork chops, and now this fabulous chicken. Honestly, I don’t know which dish I like the best.

 If you’re on the hunt for a chicken dish that’s quick, easy, and impressive enough to serve to guests, look no further than Chicken Au Poivre. This French-inspired recipe delivers bold flavors with minimal effort, making it a weeknight hero or a stress-free star for your next dinner party. Ready in just 30 minutes, this creamy, peppery chicken dish is a crowd-pleaser that feels indulgent yet requires only a handful of ingredients. 

It is truly a one-pan wonder that looks and tastes sophisticated but comes together with pantry staples and minimal prep. Whether you’re cooking for family or entertaining friends, this dish delivers restaurant-quality results without the fuss.

Chicken au Poivre

  Slightly adapted from thekitchn.com

2 lbs. boneless, skinless chicken thighs (about 6)  
1 t. kosher salt, divided  
1 T. olive oil  
2 T. unsalted butter  
1 Melissa’s shallot, finely chopped (about 1/4 cup)  
2 cloves garlic, minced  
¼ c. Cognac or brandy  
¾ c. heavy cream  
½ c. low-sodium chicken broth  
½ t. ground Melissa’s rainbow peppercorns
1 t. Dijon mustard
3 sprigs fresh thyme  
1 T. finely chopped fresh parsley leaves (plus more for garnish)  

Pat the chicken thighs dry with paper towels and season with ½ tsp. kosher salt.  

Heat olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear until golden brown, about 6-8 minutes per side. Transfer to a plate (it won’t be fully cooked yet).  

Reduce heat to medium, add butter, and stir in the shallot and garlic. Cook until translucent, about 1 minute. Remove the pan from heat, add Cognac, then return to medium heat. Simmer, scraping up browned bits, until the Cognac is nearly evaporated, about 1 minute.  

Add heavy cream, chicken broth, crushed peppercorns, Dijon mustard, thyme sprigs, and the remaining ½ tsp. salt. Bring to a rapid simmer, stirring regularly.  

Return the chicken and any juices to the pan. Cook until the sauce thickens to coat the back of a spoon and the chicken is cooked through, about 6-8 minutes.  

Remove thyme stems, stir in chopped parsley, and garnish with more parsley. Serve with lemon wedges for a bright finish, if desired.

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