Chicken Au Poivre
Chicken Au Poivre
Ingredients
- 1 tablespoon black peppercorns
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 2 pounds skinless, boneless 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
- as needed fresh parsley sprigs, for garnish (optional)
Instructions
- 1
Add 1 tablespoon of black peppercorns to a zippered food storage bag and seal.
⏱️ 1 min
- 2
Lightly pound the peppercorns with a meat mallet or skillet until they are broken and cracked. Set aside.
⏱️ 2 min
- 3
Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to a 12-inch nonstick skillet set over medium heat.
⏱️ 1 min
- 4
Heat until the butter is melted and no longer bubbling. Swirl the pan to combine the oil and butter.
⏱️ 1 min
- 5
Season the chicken thighs (2 pounds, skinless, boneless, patted dry) with 1/2 teaspoon of salt, or to taste.
⏱️ 2 min
- 6
Add the seasoned chicken to the skillet.
⏱️ 1 min
- 7
Cook chicken on both sides until lightly browned, about 3 to 4 minutes per side.
⏱️ 8 min
- 8
Remove the chicken to a plate and keep warm.
⏱️ 1 min
- 9
Add the remaining butter (2 tablespoons) and 2 tablespoons of minced shallot to the skillet.
⏱️ 1 min
- 10
Cook, stirring, until the butter melts and the shallot is softened, about 1 minute.
⏱️ 1 min
- 11
Stir in 1 cup of low-sodium chicken broth, 1/2 cup of heavy cream, 3 fresh thyme sprigs (or to taste), and the cracked peppercorns.
⏱️ 1 min
- 12
Cook, stirring, and bring the mixture to a boil. Make sure to stir up any browned bits that are left into the sauce from the bottom of the pan.
⏱️ 3 min
- 13
Add the chicken and any juices from the plate back into the skillet.
⏱️ 1 min
- 14
Return the mixture to a boil, then reduce to a simmer.
⏱️ 1 min
- 15
Cook until the 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 degrees F (74 degrees C).
⏱️ 10 min•🌡️ 165
- 16
Divide the chicken among 4 plates, serving over rice.
⏱️ 1 min
- 17
Turn the heat back to medium, add 1 tablespoon of freshly squeezed lemon juice to the sauce, and cook until the sauce thickens and darkens a bit, 3 to 5 minutes.
⏱️ 5 min
- 18
Spoon the sauce over the chicken and garnish with fresh parsley sprigs (optional).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Au Poivre
- 1 tablespoon black peppercorns
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 2 pounds skinless, boneless 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
- as needed fresh parsley sprigs, for garnish (optional)
Instructions
- 1
Add 1 tablespoon of black peppercorns to a zippered food storage bag and seal.
⏱️ 1 min - 2
Lightly pound the peppercorns with a meat mallet or skillet until they are broken and cracked. Set aside.
⏱️ 2 min - 3
Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to a 12-inch nonstick skillet set over medium heat.
⏱️ 1 min - 4
Heat until the butter is melted and no longer bubbling. Swirl the pan to combine the oil and butter.
⏱️ 1 min - 5
Season the chicken thighs (2 pounds, skinless, boneless, patted dry) with 1/2 teaspoon of salt, or to taste.
⏱️ 2 min - 6
Add the seasoned chicken to the skillet.
⏱️ 1 min - 7
Cook chicken on both sides until lightly browned, about 3 to 4 minutes per side.
⏱️ 8 min - 8
Remove the chicken to a plate and keep warm.
⏱️ 1 min - 9
Add the remaining butter (2 tablespoons) and 2 tablespoons of minced shallot to the skillet.
⏱️ 1 min - 10
Cook, stirring, until the butter melts and the shallot is softened, about 1 minute.
⏱️ 1 min - 11
Stir in 1 cup of low-sodium chicken broth, 1/2 cup of heavy cream, 3 fresh thyme sprigs (or to taste), and the cracked peppercorns.
⏱️ 1 min - 12
Cook, stirring, and bring the mixture to a boil. Make sure to stir up any browned bits that are left into the sauce from the bottom of the pan.
⏱️ 3 min - 13
Add the chicken and any juices from the plate back into the skillet.
⏱️ 1 min - 14
Return the mixture to a boil, then reduce to a simmer.
⏱️ 1 min - 15
Cook until the 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 degrees F (74 degrees C).
⏱️ 10 min•🌡️ 165 - 16
Divide the chicken among 4 plates, serving over rice.
⏱️ 1 min - 17
Turn the heat back to medium, add 1 tablespoon of freshly squeezed lemon juice to the sauce, and cook until the sauce thickens and darkens a bit, 3 to 5 minutes.
⏱️ 5 min - 18
Spoon the sauce over the chicken and garnish with fresh parsley sprigs (optional).
⏱️ 1 min