Name: JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each); 3/4 tsp cooking salt / kosher salt; 2 tbsp vegetable oil, or any other neutral flavored oil; 2 tsp whole black peppercorns, coarsely crushed; 1/3 cup brandy or cognac, or masala; 1 1/2 cups beef stock / broth, low sodium; 3/4 cup thickened / heavy cream, or any other full fat cream

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Introduction

JB’s Chicken au Poivre is a classic French-inspired dish featuring tender chicken breasts in a rich, creamy peppercorn sauce. It’s a perfect balance of bold flavors and silky texture that will impress at any dinner table.

The image shows several cooked chicken breasts in a pan with a smooth, glossy pepper sauce being poured over one piece from a spoon. The sauce is light brown with visible black and red pepper flakes, covering the chicken evenly. The chicken has a golden brown color under the sauce, and the pan surface is also coated with the sauce, giving a rich, juicy look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each)
3/4 tsp cooking salt or kosher salt
2 tbsp vegetable oil or any other neutral flavored oil
2 tsp whole black peppercorns, coarsely crushed
1/3 cup brandy or cognac (or masala)
1 1/2 cups beef stock or broth, low sodium
3/4 cup thickened or heavy cream (or any other full fat cream)

Instructions

Step 1: Prepare the chicken by cutting each breast in half horizontally to make 4 thin steaks. Sprinkle both sides with salt. (Do not season with pepper yet to avoid overpowering the sauce.)
Step 2: Heat oil in a large 28cm (11″) pan over high heat. Add chicken and cook for 2–3 minutes per side until golden. Remove the chicken and set aside to rest uncovered.
Step 3: Turn off the stove and carefully pour in the brandy or cognac to deglaze the pan. Let it sizzle for 20-30 seconds to burn off alcohol and reduce by about two-thirds, scraping the pan to release all browned bits.
Step 4: Turn the heat back on high and add the beef stock. Simmer rapidly for 4 minutes until reduced by half.
Step 5: Stir in the cream and crushed peppercorns. Lower the heat to medium-high and simmer for 3–4 minutes, stirring and scraping the pan sides, until the sauce thickens enough to coat the back of a spoon.
Step 6: Reduce heat to medium and return the chicken along with any resting juices to the pan. Cook for 2–3 minutes, spooning sauce over the chicken, until warmed through and the sauce thickens further. If the sauce becomes too thick, loosen with a splash of cream or water.
Step 7: Serve immediately for the best texture and flavor.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the sauce along with the crushed black peppercorns.
Substitute beef stock with chicken stock for a lighter flavor.
If brandy or cognac is unavailable, a good quality white wine can be used for deglazing.
Use freshly cracked peppercorns for the most aromatic and robust sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the chicken and separating the sauce. If the sauce thickens too much on reheating, add a splash of cream or milk to restore its consistency.

How to Serve

The image shows three golden-brown chicken breasts frying in a pan, covered with a creamy pepper sauce that is being poured from a spoon. The sauce is thick, light brown with black pepper bits spread evenly on the chicken, giving it a glossy and rich texture. The chicken pieces have a slight shine, indicating they are cooked and coated well, sitting closely together in the pan. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs can be used and will provide a juicier result. Adjust cooking time slightly as thighs may take a bit longer to cook through.

Is it necessary to deglaze with alcohol?

While deglazing with brandy or cognac adds depth, you can omit it if preferred. Simply add the stock directly and proceed, though the flavor will be less complex.