Peppercorn Chicken
This Peppercorn Chicken is a creamy and rich restaurant-quality meal that’s ready in about 30 minutes. Using a single skillet, juicy chicken is smothered in a creamy sauce that’s studded with spicy peppercorns for the most comforting dinner recipe.
If you are looking to impress your family or friends any night of the week, make my Peppercorn Chicken. It’s super easy to assemble on the stovetop and pairs with so many side dishes like Mashed Potatoes and Green Beans.
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The sauce is rich and creamy thanks to a roux base, chicken broth, and cream. With the addition of Dijon mustard and peppercorns, it’s almost French-inspired in flavor (sometimes called chicken au poivre), but easy to make right at home. My family always tells me this is restaurant-quality, so make it for your next dinner party or date night in, I know you won’t be disappointed!
Table of Contents
why you’ll love this recipe
- Uses basic pantry ingredients. With just about 10 ingredients you can whip up this Peppercorn Chicken any night of the week in a matter of minutes.
- Big elevated flavors with minimal effort. That’s always my goal, and with this single skillet recipe, clean up is quick too.
- Use breasts or thighs, or even a combination of both! This will make all of your eaters very happy!
ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
For the Chicken:
- Boneless skinless chicken breasts or thighs: The perfect cut of protein for this dish. Use a smaller breast if that’s what you choose, or boneless skinless chicken thighs.
- Garlic powder: Adds that concentrated garlicky flavor we love.
- Cracked black peppercorns: Gives depth to the sauce and a little bit of spiciness too.
- Olive oil: Cooking oil for the recipe.
For the Sauce:
- Salted butter: Base to the sauce.
- Garlic clove: Infuses the butter to have a garlicky flavor in every bite.
- All-purpose flour: Thickens the sauce nicely.
- Chicken broth: Makes the sauce the correct consistency.
- Heavy cream: Adds the creaminess factor.
- Dijon mustard: Gives both tang and brightness.
- Cracked black peppercorns: Even more peppercorns here to make that signature spicy and warm sauce.
- Onion powder: Adds a little bit of onion sweetness.
- Optional: Splash of white wine or 1 teaspoon Worcestershire sauce are both delicious flavor enhancers for the sauce.
Tools You’ll Need
how to make peppercorn chicken
- Pat the chicken dry. Season both sides with seasoning salt or salt and black pepper, garlic powder, and cracked black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, until golden and cooked through with an internal temperature of 165°F. Remove chicken from the skillet and set aside.
- Lower heat to medium. Add butter to the same skillet. Once melted, sauté garlic for 1 minute.
- Whisk in flour, and cook 1 minute.
- Pour in chicken broth (and white wine if using), scraping up all the browned bits from the pan.
- Stir in Dijon mustard, onion powder, and additional cracked peppercorns. Let it simmer for 3–4 minutes to reduce slightly.
- Pour in heavy cream and stir well. Let the sauce simmer another 3–5 minutes until it thickens.
- Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for 2–3 minutes.
- Garnish with parsley if desired. Serve as is or over rice, mashed potatoes, or rice.
expert tips
- Make sure you chicken pieces are the same size. This allows for even cooking and won’t dry the meat out as it cooks.
- If you want to lighten-up the sauce, use half and half. It just as creamy and delicious.
- After reducing the sauce, if it’s still too thin, then make a slurry. Mix 2 teaspoons cornstarch with water and whisk into the peppercorn sauce. Simmer again until just thickened.
- Add a splash of wine or Worcestershire if you please. I’ve tried both and they are a little something extra to elevate the flavors even more.
- Buy new peppercorns for this recipe. If you have whole peppercorns in the back of your pantry that you’ve been storing for years, I highly recommend buying them new at the store for this dish. The flavor of the chicken will be so much bolder and delicious.
Storage
Store any leftover peppercorn chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of stock until warmed through.
While you can freeze this chicken recipe, I just like to caution that often when the sauce is thawed and reheated, it can curdle. Just be sure to heat slowly and stir often.
What to Serve with peppercorn Chicken
There are so many different side dishes that make for a delicious pairing with this one pan chicken recipe. Here are some of my family’s recommendations:
Frequently Asked Questions
Yes, so delicious! I make it into a creamy sauce to balance the spiciness of the pepper.
Using butter, heavy cream, and then flavor boosters like mustard, wine, and Worcestershire.
I like to use heavy cream, but you can easily use half and half if you please.
More Easy chicken recipes
- Roasted Chicken Thighs and Potatoes
- Chicken and Dumplings with Canned Biscuits
- Chicken and Biscuit Casserole
- Cornflake Chicken Tenders
Peppercorn Chicken
Ingredients
For the Chicken
- 1 1/2-2 pounds boneless skinless chicken breasts or thighs
- 1/2 teaspoon seasoning salt or salt and black pepper
- 1 teaspoon garlic powder
- 1 tablespoon cracked black peppercorns
- 2 tablespoons olive oil
For the Sauce
- 2 tablespoons salted butter
- 1 minced garlic clove
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 3/4 cup heavy cream
- 2 teaspoons dijon mustard
- 1-2 teaspoons cracked black peppercorns
- 1/2 teaspoon onion powder
- seasoning salt or salt and black pepper to taste
- optional: splash of white wine or 1 teaspoon Worcestershire sauce
Instructions
- Pat the chicken dry. Season both sides with seasoning salt or salt and black pepper, garlic powder, and cracked black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, until golden and cooked through with an internal temperature of 165°F. Remove chicken from the skillet and set aside.
- Lower heat to medium. Add butter to the same skillet. Once melted, sauté garlic for 1 minute.
- Whisk in flour, and cook 1 minute.
- Pour in chicken broth (and white wine if using), scraping up all the browned bits from the pan.
- Stir in Dijon mustard, onion powder, and additional cracked peppercorns. Let it simmer for 3–4 minutes to reduce slightly.
- Pour in heavy cream and stir well. Let the sauce simmer another 3–5 minutes until it thickens.
- Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for 2–3 minutes.
- Garnish with parsley if desired. Serve as is or over rice, mashed potatoes, or rice.
Notes
- Make sure you chicken pieces are the same size. This allows for even cooking and won’t dry the meat out as it cooks.
- If you want to lighten-up the sauce, use half and half. It just as creamy and delicious.
- After reducing the sauce, if it’s still too thin, then make a slurry. Mix 2 teaspoons cornstarch with water and whisk into the sauce. Simmer again until just thickened.
- Add a splash of wine or Worcestershire if you please. I’ve tried both and they are a little something extra to elevate the flavors even more.
- Buy new peppercorns for this recipe. If you have whole peppercorns in the back of your pantry that you’ve been storing for years, I highly recommend buying them new at the store for this recipe. The flavor of the chicken will be so much bolder and delicious.
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
