Chicken Au Poivre (Chicken in Creamy Peppercorn Sauce)

Easy chicken au poivre recipe so creamy and full of flavor, you are going to completely stop making classic roasted chicken the old way!

An good chicken recipe in a classic creamy peppercorn sauce, used not only as a topping but also as part of the roasting process. Every single piece stays SO moist, absorbing that classic French steakhouse flavor right from the inside out.

Serve it with mashed potatoes or with steamed broccoli for a low-carb version. This chicken is going to make you CRAVE MORE.

What is Chicken Au Poivre

If you are wondering what this dish actually is, chicken au poivre is a modern adaptation of a classic French technique rather than a historical staple of French cuisine.

When looking at chicken au poivre vs steak au poivre, the cooking concept is exactly the same: a cut of meat cooked in a brandy-infused cream sauce.

While steak is the traditional choice, applying THAT signature flavor to a juicy chicken completely transforms it into one of a reliable chicken recipes that we've tried.

Just do not confuse this with Chicken Francese! While Francese relies on a bright, lemony, egg-battered coating, this chicken is all about a peppery flavor.

Chicken Au Poivre

We saw a version of this recipe online and we immediately thought, “OMG we need this recipe urgently, immediately on Vakac!” So, we started testing.

Our first testing was NOTHING like what the final recipe is. The taste was great and the chicken felt moist, don't get us wrong, but it was missing something…

We love a good creamy chicken. And that is exactly what the recipe was missing!

We talked with our chef, Tom. As a true Frenchman, he explained that while we couldn't call this a strictly traditional French recipe, he knew exactly how to make chicken au poivre at home feel much closer to classic French cuisine.

He looked at our first test and said, “We can make it better.” And GOSH, WE DID IT!

Best Peppercorns to Use (Black, Green, or Pink?)

For the most authentic flavor black peppercorns are the one ingredient YOU CANNOT MISS.

You want them coarsely crushed so they release their natural oils straight into the butter.

Pink peppercorns are sometimes used in lighter sauces, but they are too sweet and lack the savory punch needed here.

Then, there is an optional thing: Green peppercorns in brine.

We want to be clear: they are NOT traditional, but this addition makes our version different. When debating green vs black peppercorns for au poivre, our manager and best friend, Tom, and Chef Tom actually fought over it!

But at the end of the day, we all agree that we could just give the option to try it.

If you blend the traditional black pepper with the optional green peppercorns, just drain the green ones completely first. Leave a comment if you dare to try this addition!

How To Crush The Peppercorns

• Mortar and Pestle: This is a reliable method. Press and grind the pestle firmly into the whole peppercorns until they are cracked into coarse pieces.
• A Heavy Pan: Place the whole peppercorns on a cutting board. Take a heavy skillet or saucepan, press it flat against the peppercorns, and lean your weight into it while rocking the pan back and forth.
• The Ziploc Bag Method: Put the peppercorns in a sealed plastic bag. Use a meat mallet or a rolling pin to lightly pound or roll over them until they crack.

Cognac Substitutes for a Non-Alcoholic Sauce

Traditional recipes usually call for cognac or brandy to deglaze the pan and build flavor. We actually prefer using dry sherry wine for this recipe because it adds a nutty depth.

If you want to make chicken au poivre without alcoholyou can easily swap the sherry for half a cup of chicken broth mixed with a splash of apple cider vinegar.

On the stove

Making this dish is actually much easier than it sounds! It all comes down to two simple steps: getting a good, good, golden roasted chicken and creating the creamy pan sauce to pour over it while it bakes.

Roasted Chicken

We have roasted chicken beforebut never with this method!

First, pat the butterflied chicken dry with paper towels to ensure the skin crisps up. Drizzle it with olive oil, then season both sides evenly with smoked salt flakes.

Add extra freshly cracked black pepper right on the skin side. Transfer the chicken to a snug-fitting baking dish and roast it at 400°F (200°C) for 25 minutes.

Make sure to avoid using a large baking tray! You need a smaller dish so the cream sauce can pool around the meat later without spreading too thin and burning.

Temperature and Timing Guide

Peppercorn Sauce

While the chicken is in the oven, start making the sauce. Melt the butter in a saucepan over medium heat, then sauté the crushed black pepper, whole green peppercorns (If using), rosemary, thyme, shallot, and garlic for about 2 minutes, until the shallot is tender.

Next, pour in the dry sherry wine to deglaze the pan. Turn down the flame for safety, then carefully ignite the wine using a lighter to flambé.

Let the flames burn off completely. Once the alcohol cooks out, stir in the light cream and the remaining smoked salt flakes, then remove it from the heat. At this stage, the sauce will look smooth and creamy, heavily speckled with the crushed peppercorns.

After the chicken's initial 25-minute roast, skim off and discard any excess fat juice from the baking dish. Pour half of the prepared peppercorn sauce directly over the chicken and return it to the oven for 10 minutes.

After 10 minutes, pour the remaining half of the sauce over the top. Bake for a final 10 minutes until the chicken skin is golden brown and crispy.

You will know it is completely done when the peppercorn sauce has thickened to a rich, luscious coating consistency and the thickest part of the thigh reaches 165°F (74°C). Let it rest for 5 minutes before serving so it stays incredibly juicy!

Tips

Choose the right baking dish: Skip the large baking trays! You want a snug-fitting dish just big enough to hold the chicken. This forces the cream sauce to pool around the meat instead of spreading out too thin and burning.

Use brined green peppercorns: If you add the optional green peppercorns, grab the ones in brine (and drain them!), not the dry ones.

good the skin and sauce: Baste the chicken in stages during the final 20 minutes. It gives the skin a nice glaze while keeping the cream solids smooth and preventing them from splitting or scorching.

Flambé safely: Always turn down your stove's flame before pouring in the sherry wine to ignite it.

Temp and rest: Pull the chicken when the thickest part of the thigh reaches 165°F (74°C). Let it rest for at least 2 minutes before serving to lock in all those savory juices.

Serve it with

This recipe is a creamy chicken so the idea is to find the good side to pair the sauce.

• Mashed Potatoes: Never fail. Creamy potatoes and this peppery pan sauce are a match made in HEAVEN. For a low-carb version, try it with mashed cauliflower.
• French Fries (Pommes Frites): If you want that TRUE French steakhouse experience at home, serve this with crispy fries to dip straight into the extra sauce.
• Crusty Bread: You will want a warm baguette on the table to wipe your plate clean. We LOVE mixing this sauce with a piece of spicy garlic bread. Trust us.
• Garlic Asparagus or Green Beans: Green vegetables are good and perfectly cut through the heavy cream. For another veggie option, mix some mushrooms into the sauce!
• Side Salad: A simple green salad tossed with vinaigrette balances the peppercorns' heat. Quick, easy, and yummy.

If you have a little extra sauce, you can pour it on your favorite steak or pork chops or even extra chicken! Save the creamy sauce in the fridge and reheat it on the stove with a little extra milk. You can even heat a skillet and reheat the sauce with the steak sauces in case you are using that option.

Cook notes

You technically can, but please don't! Pre-ground pepper loses its natural oils quickly, leaving you with a dull taste instead of a bright spice. You need freshly crushed whole peppercorns to get that authentic flavor and heat.

Yes, but the cooking method will change! Since boneless breasts cook much faster We recommend pan-searing them on the stove for about 6-8 minutes per side instead of roasting them in the oven.

This usually happens if you try to swap the light cream for regular milk or half-and-half, which do not have enough fat to stay stable at high heat. It can also happen if the sherry wine was not fully reduced before the cream was added. Stick to light or heavy cream, and always let the flambé flames burn out completely before adding dairy!

5 from 10 votes

Chicken Au Poivre Recipe

What you need

• 3.3 lbs Whole Chicken butterflied (see section above for instructions)
• 3 tsp Smoked salt flakes
• 2 tsp Olive oil
• ⅓ cup Shallot chopped
• 1 tsp Garlic clove grated
• 1½ tbsp Black pepper crushed
• 1 tbsp butter
• ½ cup Sherry dry wine
• 1 tsp Fresh rosemary chopped
• 1 tsp Fresh thyme chopped
• 1 ¼ cups Light cream
• 2 tbsp Green peppercorn drained (optional)
• 1 tbsp Black pepper crushed

Method

1. Pat the butterflied chicken dry with paper towels. Drizzle with olive oil and season both sides evenly using 2 teaspoons of the smoked salt flakes. Season the skin side with extra freshly cracked black pepper. Transfer the chicken to an oven-safe baking dish and roast for 25 minutes.
2. While the chicken is in the oven, melt the butter in a saucepan over medium heat. Add the crushed black pepper, rosemary, thyme, shallot, and garlic. Sauté for about 2 minutes, until the shallot is tender.
3. Pour in the dry sherry wine to deglaze the pan. Carefully ignite the wine using a lighter to flambé. Let the flames burn off completely, then stir in the light cream and the remaining 1 teaspoon of smoked salt flakes. Remove from heat and set the sauce aside.
4. After 25 minutes, remove the chicken from the oven (the skin slightly golden). Skim off and discard any excess fat juice from the baking dish. Pour half of the prepared peppercorn sauce directly over the chicken. Return it to the oven to bake for another 10 minutes.
5. After 10 minutes, pour the remaining half of the sauce over the chicken. Bake for a final 10 minutes, or until the chicken skin is golden brown and crispy and the peppercorn sauce has thickened to a rich, luscious coating consistency.
6. Remove from the oven, let rest for 5 minutes, and serve warm with the creamy sauce au poivres spooned generously over top.