Name: Return the chicken breasts to the skillet, spooning the sauce over the top Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 4 boneless, skinless chicken breasts; Salt; 2 tbsp whole black peppercorns, coarsely crushed; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 cloves garlic, minced; 1/2 cup cognac (optional, for flambé); 1 cup heavy cream; 1/4 cup chicken broth; 1 tsp Dijon mustard; Fresh parsley, chopped (for garnish)

Jump to Recipe·Print Recipe

Ready to impress with minimal fuss? Chicken au Poivre brings a touch of French bistro magic right to your home kitchen! Imagine juicy chicken breasts, encrusted with fragrant cracked peppercorns, all bathed in a silky, creamy pan sauce. It’s an elegant dish that’s astonishingly quick—perfect for indulging on a weeknight or dazzling friends over dinner. The secret is in the final step: Return the chicken breasts to the skillet, spooning the sauce over the top, so every bite is laced with flavor. Chic, flavorful, and surprisingly easy, this recipe may just become your go-to for special occasions and cozy evenings alike.

Return the chicken breasts to the skillet, spooning the sauce over the top Recipe - Recipe Image

Ingredients You’ll Need

What makes Chicken au Poivre such a standout dish is its handful of meaningful ingredients—each one lends something unique, whether that’s heat, silkiness, or a pop of color. Simplicity is key, but don’t skip the essentials since together, they create serious restaurant-worthy flavor.

Chicken breasts: Choose boneless, skinless pieces so the pepper crust adheres and you get perfectly juicy interiors.
Whole black peppercorns: Coarsely crush them for the bold, zesty crunch that defines the “au poivre” experience.
Olive oil: Enables a high-heat sear for golden, flavorful chicken.
Unsalted butter: Adds a creamy, rich note to both the pan and the final sauce.
Garlic: A little minced garlic gently perfumes the sauce with warmth and savory depth.
Cognac (optional): Adds a sophisticated touch—feel free to flame it for drama, or skip if you prefer.
Heavy cream: Delivers lushness and helps the peppery bite mellow into something dreamy.
Chicken broth: Balances the richness of the cream and deepens the sauce.
Dijon mustard: For a subtle tang that brightens up the dish; it also brings a gentle French flair.
Salt: Just enough to season each component—don’t forget to taste as you go!
Fresh parsley: Sprinkle on top for a burst of color and freshness to finish.

How to Make Return the chicken breasts to the skillet, spooning the sauce over the top

Step 1: Prepare and Pepper the Chicken

Begin by seasoning both sides of your chicken breasts with a bit of salt. Next, take those crackling, coarsely crushed peppercorns and press them firmly onto both sides of each chicken breast. Don’t be shy—massage them in so the flavor infuses every bite! This is where you build the flavorful crust that makes Chicken au Poivre so craveable.

Step 2: Sear Until Golden

Heat olive oil in a large skillet over medium-high. Once shimmering, add your peppercorn-encrusted chicken breasts. Sear for 5 to 7 minutes per side, patience is key here, and peek only when flipping—they should turn a beautiful golden brown and be cooked through (165°F inside). Transfer the chicken to a plate to rest, but leave all those gorgeous browned bits in the pan—those will transform into your sauce!

Step 3: Start the Sauce

Reduce the heat to medium and melt in the butter. Toss in the minced garlic and give it a good stir until it’s aromatic (just about a minute). If you opt for cognac, carefully pour it in now—stand back and let it bubble for a minute or two, scraping up every flavorful bit from the bottom of the pan. Not a fan of flambé? Just skip to the next step.

Step 4: Creamy Perfection

Pour in the heavy cream, chicken broth, and a teaspoon of Dijon mustard. Give it a good stir and bring to a gentle simmer, letting the sauce bubble away for a few minutes until slightly thickened and glossy. This is what transforms everything into French bistro glory right at home.

Step 5: Return the chicken breasts to the skillet, spooning the sauce over the top

Now for the best part: Return the chicken breasts to the skillet, spooning the sauce over the top to coat them completely. Let them simmer for another 2 to 3 minutes—this last little bath ensures the breasts soak up all the savory, peppery, creamy goodness. Don’t rush this step; it melds all the flavors into pure magic.

How to Serve Return the chicken breasts to the skillet, spooning the sauce over the top

Garnishes

A sprinkle of fresh, vibrant parsley adds color and cuts through the richness beautifully. If you want to feel extra French, a few twists of cracked black pepper right before serving brightens up each plate. Serve immediately so everything stays luxuriously saucy.

Side Dishes

This dish loves classic, comforting sides. Try serving it with buttery mashed potatoes to let that dreamy sauce have its moment, or nestle the chicken alongside crisp roasted vegetables or a simple arugula salad. Crusty bread is also welcome for mopping up every last drop when you return the chicken breasts to the skillet, spooning the sauce over the top.

Creative Ways to Present

Channel your inner chef by slicing the chicken before plating, then fan the pieces over a pool of sauce for an inviting look. Or, try serving individual chicken breasts on mini cast iron skillets, just like a restaurant, and finish with the sauce poured table-side for a little extra flair.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers to room temperature before transferring to an airtight container—make sure to pour the remaining sauce over the chicken so it stays extra moist. In the fridge, your Chicken au Poivre will keep for up to 3 days, and the flavors become more delicious as they meld together.

Freezing

If you want to freeze, let everything cool and package the chicken and sauce together in a freezer-safe container. For best texture, enjoy within 2 months. Thaw overnight in the refrigerator before reheating, to retain that wonderful sauciness when you return the chicken breasts to the skillet, spooning the sauce over the top.

Reheating

Reheat gently either on the stovetop or in the oven with a lid. Add a splash of broth or cream if the sauce seems thick. The key is to reheat slowly, returning the chicken breasts to the skillet, spooning the sauce over the top again, so everything is just-warmed and still tender.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will give you a slightly richer, juicier result. Just adjust the cooking time since thighs may take an extra minute or two to cook through completely. And yes, you’ll want to return the thighs to the skillet, spooning the sauce over the top so every bite is smothered in flavor.

Is cognac necessary for the sauce?

Cognac lends a beautiful depth and classic French flavor, but you can skip it if you’d rather not use alcohol. The sauce will still be silky and delicious—it’s all about letting those peppercorns and cream shine, especially when you return the chicken breasts to the skillet, spooning the sauce over the top.

How do I make this dish less spicy?

Go easy on the black peppercorns or try a milder variety. This way you get the aromatic crust without as much heat. The creamy sauce helps mellow the kick when you return the chicken breasts to the skillet, spooning the sauce over the top.

Can I make this recipe gluten free?

Definitely—just check your chicken broth and Dijon mustard labels to confirm they’re gluten free. Everything else in the recipe is naturally gluten free, making it easy to enjoy when you return the chicken breasts to the skillet, spooning the sauce over the top.

What’s the best way to crush peppercorns?

Use a mortar and pestle for control, or crush them with the bottom of a skillet or heavy pan. You want coarse pieces, not powder, for that distinctive piquant crust you’ll taste when you return the chicken breasts to the skillet, spooning the sauce over the top.

Final Thoughts

If you’re craving a meal that feels utterly special with hardly any hassle, don’t miss the chance to try this classic. Once you return the chicken breasts to the skillet, spooning the sauce over the top, you’ll discover what makes Chicken au Poivre a perennial favorite. Treat yourself or loved ones—you deserve a little restaurant magic at home!