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Creamy Chicken au Poivre Recipe

Tender, golden chicken breasts are covered in a velvety brandy peppercorn cream sauce flavored with Dijon mustard, rosemary, and fresh chives. This elegant skillet dinner is ready in approximately 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People

Ingredients

Ingredients

For the chicken

  • * 2 large boneless skinless chicken breasts
  • * 1 teaspoon kosher salt or to taste
  • * 1 tablespoon olive oil
  • * 1 tablespoon unsalted butter

For the peppercorn sauce

  • * 1 tablespoon unsalted butter
  • * 2 garlic cloves minced
  • * ¼ cup brandy or cognac
  • * ¾ cup heavy cream
  • * 1 teaspoon Dijon mustard plus more to taste
  • * 1 teaspoon freshly ground black peppercorns or to taste
  • * ½ teaspoon dried rosemary or 1 teaspoon finely chopped fresh rosemary
  • * Salt to taste
  • * Finely chopped fresh chives for garnish

Instructions

Instructions

  1. Slice each chicken breast horizontally to butterfly it. Cut through the center to create four separate pieces. If needed, gently pound the thicker areas until each piece is approximately ½ to ¾ inch thick.
  2. Pat the chicken dry with paper towels. Season both sides with salt.
  3. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
  4. Once the oil is shimmering, add the chicken in a single layer. Cook in batches if necessary to avoid overcrowding the skillet.
  5. Cook the chicken undisturbed for 3–4 minutes per side, or until golden brown and the internal temperature reaches approximately 160°F.
  6. Transfer the chicken to a clean plate and loosely cover it with foil. It will continue cooking as it rests.
  7. Reduce the heat to medium. Add the remaining tablespoon of butter and the minced garlic. Cook for approximately 30 seconds, stirring constantly.
  8. Remove the skillet from the burner and carefully add the brandy or cognac. Return the skillet to the heat.
  9. Scrape the browned bits from the bottom of the skillet. Simmer the brandy for 1–2 minutes, or until reduced by approximately half.
  10. Reduce the heat to medium-low. Stir in the heavy cream, Dijon mustard, ground peppercorns, and rosemary.
  11. Simmer the sauce gently for 3–5 minutes, stirring occasionally, until it becomes smooth, glossy, and thick enough to coat the back of a spoon.
  12. Taste the sauce and adjust the salt, mustard, and peppercorns as needed.
  13. Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and simmer for 1–2 minutes, or until the chicken is warmed through and reaches 165°F.
  14. Remove the skillet from the heat. Garnish with finely chopped chives and serve immediately.

Recipe Notes

Notes

* Cognac is a variety of brandy, so either one may be used. Regular brandy is generally more affordable and still produces a rich, flavorful sauce.
* Remove the skillet from the burner before adding alcohol, especially when cooking over a gas flame.
* Do not allow the cream sauce to boil rapidly.
* The sauce does not require chicken stock. If it becomes too thick, loosen it with a splash of cream or water.
* For the best peppercorn flavor, grind whole black peppercorns shortly before preparing the sauce.