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.
Servings: 6 servings
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
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 could curdle. Just be sure to heat slowly and stir often.
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 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.
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