Viral Chicken Au Poivre
Viral Chicken Au Poivre
Ingredients
For the Chicken
- 1 whole chicken, about 3-4 pounds, spatchcocked
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil
For the Cream Sauce
- 2 cups heavy cream
- 2 tablespoons black peppercorns, cracked (place between a tea towel and gently beat until broken up)
- 1 tablespoon fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 teaspoon kosher salt, or to taste
Optional for Serving
- 8 ounces cooked pasta
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Preheat your oven to 400°F. Ensure your whole chicken is spatchcocked (backbone removed and flattened).
⏱️ 5 min•🌡️ 400
- 2
Generously season the spatchcocked chicken on both sides with kosher salt and freshly ground black pepper. Rub the entire chicken with olive oil.
⏱️ 5 min
- 3
Place the seasoned and oiled chicken in a deep oven-safe dish or roasting pan. A deep dish is crucial to contain the heavy cream sauce later.
⏱️ 2 min
- 4
Bake the chicken in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 400
- 5
While the chicken is baking, prepare the cream sauce. In a medium bowl, combine the heavy cream, cracked black peppercorns (to crack, place between a tea towel and gently beat until broken up), finely chopped fresh rosemary, minced garlic, finely chopped shallot, and 1/2 teaspoon of kosher salt. Stir well to combine.
⏱️ 10 min
- 6
After the initial 15 minutes of baking, carefully remove the chicken from the oven. Pour the prepared heavy cream mixture evenly over and around the chicken in the dish.
⏱️ 2 min
- 7
Reduce the oven temperature to 375°F. Return the chicken to the oven and continue baking.
⏱️ 1 min
- 8
Bake for an additional 25-30 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 158-160°F. Baste the chicken with the pan sauce a couple of times during this baking phase to keep it moist and flavorful. Carry-over heat will finish the cooking process to a safe 165°F.
⏱️ 30 min•🌡️ 375
- 9
Once the chicken reaches the desired temperature, remove it from the oven. Tent loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful chicken.
⏱️ 10 min
- 10
If desired, while the chicken is resting, toss cooked pasta directly into the pan sauce remaining in the baking dish. Stir to coat the pasta thoroughly, then add freshly grated Parmesan cheese and toss again. Serve the sliced chicken with the creamy pasta.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Chicken Au Poivre
For the Chicken
- 1 whole chicken, about 3-4 pounds, spatchcocked
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil
For the Cream Sauce
- 2 cups heavy cream
- 2 tablespoons black peppercorns, cracked (place between a tea towel and gently beat until broken up)
- 1 tablespoon fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 teaspoon kosher salt, or to taste
Optional for Serving
- 8 ounces cooked pasta
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Preheat your oven to 400°F. Ensure your whole chicken is spatchcocked (backbone removed and flattened).
⏱️ 5 min•🌡️ 400 - 2
Generously season the spatchcocked chicken on both sides with kosher salt and freshly ground black pepper. Rub the entire chicken with olive oil.
⏱️ 5 min - 3
Place the seasoned and oiled chicken in a deep oven-safe dish or roasting pan. A deep dish is crucial to contain the heavy cream sauce later.
⏱️ 2 min - 4
Bake the chicken in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 400 - 5
While the chicken is baking, prepare the cream sauce. In a medium bowl, combine the heavy cream, cracked black peppercorns (to crack, place between a tea towel and gently beat until broken up), finely chopped fresh rosemary, minced garlic, finely chopped shallot, and 1/2 teaspoon of kosher salt. Stir well to combine.
⏱️ 10 min - 6
After the initial 15 minutes of baking, carefully remove the chicken from the oven. Pour the prepared heavy cream mixture evenly over and around the chicken in the dish.
⏱️ 2 min - 7
Reduce the oven temperature to 375°F. Return the chicken to the oven and continue baking.
⏱️ 1 min - 8
Bake for an additional 25-30 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 158-160°F. Baste the chicken with the pan sauce a couple of times during this baking phase to keep it moist and flavorful. Carry-over heat will finish the cooking process to a safe 165°F.
⏱️ 30 min•🌡️ 375 - 9
Once the chicken reaches the desired temperature, remove it from the oven. Tent loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful chicken.
⏱️ 10 min - 10
If desired, while the chicken is resting, toss cooked pasta directly into the pan sauce remaining in the baking dish. Stir to coat the pasta thoroughly, then add freshly grated Parmesan cheese and toss again. Serve the sliced chicken with the creamy pasta.
⏱️ 5 min