Can I make Chicken au Poivre without alcohol?

Yes! If you don’t want to use brandy or cognac, you can replace it with low-sodium chicken broth, apple cider vinegar, or even white grape juice. The flavor will still be delicious, creamy, and restaurant-style without alcohol. This makes it one of the best family-friendly French chicken recipes you can enjoy at home.

What type of peppercorns are best for Chicken au Poivre?

Traditionally, black peppercorns are used for the authentic au poivre taste. But you can also use a peppercorn medley (black, green, pink, white) for a richer and more gourmet flavor. Freshly cracked peppercorns release oils that make the creamy sauce bold and aromatic — exactly like fine-dining French chicken recipes.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless skinless chicken thighs make the dish even juicier and more flavorful. They are perfect if you prefer dark meat and want a more rustic French country-style chicken dinner. Adjust cooking time slightly to make sure the meat stays tender and juicy.

Is Chicken au Poivre keto-friendly or low carb?

Yes, it’s naturally low carb and high protein. Use heavy cream (not milk) and serve it with cauliflower mash, zucchini noodles, or sautéed greens. This transforms it into a perfect keto chicken dinner recipe that is both satisfying and guilt-free.

Can I meal prep or store Chicken au Poivre?

Yes, you can! Store cooked chicken separately from the sauce in airtight containers in the fridge for up to 3-4 days. Reheat gently on the stove, adding a splash of broth or cream if needed. It’s a great option for make-ahead gourmet chicken meals without losing the creamy peppercorn flavor.

What wines pair best with Chicken au Poivre?

A creamy, peppery French chicken dish pairs best with Chardonnay, Sauvignon Blanc, or Champagne. For red wine lovers, try a Pinot Noir or Merlot. The goal is to balance the creaminess of the sauce with a crisp, refreshing wine for a truly restaurant-quality dining experience at home.

Chicken au Poivre Recipe – Easy French Peppercorn Chicken Dinner

Name: 🥂 Chicken au Poivre Recipe (French Peppercorn Chicken)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 4 boneless, skinless chicken breasts; 2 tbsp olive oil (or butter); 1 tsp salt (to taste); 1 tsp freshly cracked black pepper; 2 tbsp unsalted butter; 2 cloves garlic, minced; 2 tbsp green or black peppercorns (crushed lightly); ½ cup chicken broth (low-sodium); ½ cup heavy cream (or half & half for lighter version); 2 tbsp brandy or cognac (optional but authentic); 1 tsp Dijon mustard; Salt, to taste; Fresh parsley, chopped (for garnish)

Jump to Recipe

French recipe lovers, stay with me because today I have a wonderful French chicken recipe called Chicken au Poivre recipe (French Peppercorn Chicken). This is a perfect fall recipe, but it can also be enjoyed with your loved one on a romantic dinner date. Don’t be surprised to find that you can also enjoy a restaurant-style chicken dinner at home. Imagine juicy, golden-seared chicken breasts smothered in a rich, creamy peppercorn sauce with just the right kick of heat and elegance.

It’s a classic French chicken recipe that’s surprisingly easy to make in under 30 minutes — yet it tastes like something you’d order at a fine dining restaurant. Traditionally, “au Poivre” is made with steak (Steak au Poivre), but this version swaps beef for tender chicken, giving you all the gourmet flavor with a lighter touch. The creamy peppercorn sauce, made with heavy cream, Dijon mustard, chicken broth, and (optional) cognac or brandy, delivers a luxurious, silky texture that pairs beautifully with mashed potatoes, roasted vegetables, or even cauliflower rice if you’re keeping it low-carb.

So from today on, you won’t need to spend a fortune on French food at a fancy restaurant because you can make a fancy French chicken dish at home without dining out. This is a gourmet dinner recipe, a romantic date night meal, and a high-protein low-carb chicken dish all in one.

📜 Origins & History of Chicken au Poivre

When you hear “au Poivre,” your mind probably jumps straight to the iconic Steak au Poivre, a dish loved in Parisian bistros and Michelin-starred French restaurants. The phrase “au Poivre” simply means “with pepper” in French, and the traditional dish highlights meat coated with crushed peppercorns, seared until caramelized, then finished with a silky cream and cognac sauce.

But here’s the twist 👉 Chicken au Poivre is the lighter, more versatile cousin of this French classic. Instead of beef, tender chicken breasts (or thighs) are pan-seared and bathed in the same luxurious peppercorn cream sauce. This version makes the dish more approachable, budget-friendly, and healthier while keeping that rich French gourmet flavor.

So from today onwards, whenever you make this Chicken au Poivre in your kitchen, remember that you’re not just making a dinner recipe, you’re bringing a piece of Parisian dining culture into your own kitchen.

Related: Japchae Recipe

Yield: 4 Serving

🥂 Chicken au Poivre Recipe (French Peppercorn Chicken)

Chicken au Poivre is a classic French-inspired chicken dish where tender chicken breasts are seared to perfection and smothered in a rich, creamy peppercorn sauce. Traditionally made with steak (Steak au Poivre), this twist using chicken makes it lighter yet still elegant. Perfect for date nights, weeknight dinners, or restaurant-style meals at home, this recipe balances creamy, peppery, and savory flavors beautifully
This creamy French chicken recipe pairs well with mashed potatoes, roasted vegetables, or a fresh green salad. It’s an easy way to impress guests with a gourmet dinner recipe that feels luxurious but is simple to make in under 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
2 tbsp olive oil (or butter)
1 tsp salt (to taste)
1 tsp freshly cracked black pepper

For the Peppercorn Sauce:

2 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp green or black peppercorns (crushed lightly)
½ cup chicken broth (low-sodium)
½ cup heavy cream (or half & half for lighter version)
2 tbsp brandy or cognac (optional but authentic)
1 tsp Dijon mustard
Salt, to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Chicken:

Pat chicken breasts dry with paper towels.
Season generously with salt and freshly cracked black pepper.

Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat.
Cook chicken breasts for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
Remove chicken and set aside, keeping warm.

Make the Peppercorn Sauce:

In the same skillet, add butter and garlic. Sauté until fragrant.
Stir in crushed peppercorns, then deglaze the pan with cognac/brandy (if using). Let alcohol cook off.
Add chicken broth, scraping the bottom of the pan for flavor.
Reduce heat, stir in cream and Dijon mustard. Simmer for 3–4 minutes until sauce thickens slightly.

Combine & Serve:

Return chicken breasts to the skillet, spoon sauce over the top.
Simmer for 1–2 minutes to let flavors blend.
Garnish with parsley and serve hot.

Notes

Use bone-in chicken thighs for juicier flavor.
Swap cream for coconut cream for a dairy-free twist.
If you don’t have cognac, use white wine or chicken stock instead.
Crush peppercorns coarsely for a bold flavor or use mixed peppercorns for depth.
Make it a low-carb chicken recipe by serving it with cauliflower mash or zucchini noodles.

🍽 Serving Suggestions

Serve with mashed potatoes, garlic butter rice, or creamy polenta.
Pair with roasted asparagus, sautéed spinach, or glazed carrots.
Enjoy with a glass of white wine or champagne for a true French dining experience.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 462Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 152mgSodium: 975mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 39g

Related: Best Lobster Roll Recipe

🛒 Ingredients You’ll Need — Chicken au Poivre

Below is a chef-tested ingredient list for restaurant-style chicken au poivre, which is creamy, peppery, and easy to make at home. I’ve included easy substitutions and portion tips so you can make a quick decision — perfect for a gourmet weeknight dinner recipe, keto-friendly meal prep, or a fabulous date-night plate.

4 pieces Boneless, skinless chicken breasts (about 6–8 oz / 170–225g each)
1 tspKosher salt (to taste)
1–2 tsp Freshly cracked black pepper (coarsely crushed peppercorns) — for the classic peppercorn sauce punch
2 tbsp Olive oil or neutral oil (for searing)
2 tbsp Unsalted butter (for sauce)
2 cloves Garlic, minced
2 tbsp Brandy or cognac (optional — adds classic depth)
½ cup Low-sodium chicken broth
½ cup Heavy cream (or half & half for a lighter sauce)
1 tsp Dijon mustard (optional — balances the sauce)
1 tbsp Fresh parsley, chopped (for garnish)

Quick buying tips

Buy whole peppercorns and crush them — fresher, brighter flavor than pre-ground pepper.

Choose full-fat heavy cream for a silkier sauce; for lighter calorie counts use half & half.

If using brandy, measure carefully — it adds aroma but the sauce is great without it.

Suggested: Unique Poke Bowl Ideas

👩‍🍳 Step-by-Step Cooking Instructions of Chicken au Poivre

Quick Guide:

Want juicier chicken? Use bone-in chicken thighs — sear longer and finish in oven.
Low-carb / Keto? Keep heavy cream, skip brandy; serve with cauliflower mash.
No alcohol? Substitute cognac with extra chicken broth + a squeeze of lemon.

Step 1 — Prep & Season the Chicken

Pat 4 boneless, skinless chicken breasts dry with paper towels. This simple step helps you get a golden, restaurant-style sear. Season both sides generously with salt and freshly cracked black pepper — don’t be shy with the peppercorns; they’re the star in this peppercorn sauce recipe.
Step 2 — Heat the Pan & Oil

Heat 2 tbsp olive oil (or 1 Tbsp oil + 1 Tbsp butter) in a heavy skillet over medium-high heat until shimmering. A hot pan is key to a golden crust — this is how you get a restaurant-quality sear at home.
Step 3 — Sear Chicken (4–5 min per side)

Place chicken in the pan without overcrowding. Sear 4–5 minutes per side until golden brown and internal temperature reaches 165°F / 74°C. Remove and tent with foil to rest. Searing locks juices — this is the foundation of the best creamy chicken recipe.
Step 4 — Deglaze the Pan (Flavor Base)

Reduce heat to medium. Add 2 tbsp butter and 2 minced garlic cloves. After 30 seconds, add 2 tbsp crushed peppercorns and—if using—carefully pour in 2 tbsp cognac or brandy. Tilt the pan and scrape up browned bits (the fond) — this is where the deep flavor for your peppercorn sauce comes from.
Step 5 — Build the Peppercorn Sauce

Add ½ cup chicken broth and scrape the pan. Let reduce 2–3 minutes, then stir in ½ cup heavy cream and 1 tsp Dijon mustard. Simmer gently until sauce thickens and coats the back of a spoon — about 3–5 minutes. This produces a rich, creamy peppercorn sauce.
Step 6 — Finish & Reheat Chicken in Sauce

Return the chicken to the pan and spoon sauce over each breast. Simmer 1–2 minutes so flavors marry. Taste and add salt if needed. Finish with a pat of butter for gloss and chopped parsley for freshness.
Step 7 — Plate & Garnish Like a Pro

Plate with mashed potatoes or cauliflower mash, spoon extra sauce on top, sprinkle chopped parsley, and optionally grind a final crack of black pepper.

Chef Tips — Avoid Common Mistakes

Don’t add cold cream straight from the fridge — temper it with a few spoonfuls of hot broth to avoid splitting.
If sauce is too thin, simmer longer; if too thick, loosen with a splash of warm stock.
Coarsely crushed peppercorns give bold texture; use a mortar & pestle or seal in a bag and crush with a rolling pin.

Suggested: Corn Chowder Recipe

🥘 Serving Suggestions — What to Eat with Chicken au Poivre

This easy French chicken recipe is made for date night or a cozy weeknight dinner, with the right sides turning it into a full meal. Here are quick, tested pairings — including low-carb, high-protein, and gourmet options.

Creamy mashed potatoes served with chicken au poivre

Classic Creamy Mashed Potatoes

An all-time favorite. Silky mashed potatoes soak up the peppery cream sauce — it’s perfect if you want a comforting, restaurant-style chicken dinner. Use butter + a dash of cream to enhance the flavor.

Choose this if: you want comfort-food vibes or are serving guests who love creamy sides.

Garlic butter green beans with peppercorn chicken

Quick Garlic-Butter Green Beans

Bright, slightly crunchy green beans tossed with garlic and butter balance out the richness of the sauce – a quick, healthy side for a well-balanced plate.

Velvety Creamy Polenta

For a slightly different texture than mashed potatoes, creamy polenta gives the dish a gourmet, rustic touch — luxurious and spoonable under the sauce.

Cauliflower mash as a low-carb side for chicken au poivre

Cauliflower Mash — Keto-Friendly

Keeping the carbs low, without sacrificing creaminess, this is a great choice for those on the keto diet or health-conscious guys looking for low-carb dinner ideas.

Roasted asparagus with lemon pairs with chicken au poivre

Roasted Asparagus with Lemon Zest

Bright and slightly tangy — the lemon bursts with creamy flavor and refreshes the palate. A simple, elegant vegetable flavor that is a truly healthy choice. I love this pairing.

Garlic-Butter Rice

If you prefer rice instead of potatoes, this simple garlic-butter rice soaks up the sauce perfectly and is a crowd-pleaser for a family meal.

Quick Pairing Cheat-Sheet

For comfort:
Mashed potatoes or polenta.

For low-carb:
Cauliflower mash + green veg.

For plating:
Roasted asparagus + lemon zest.

🍷 Variations & Substitutions — Chicken au Poivre

Protein Swaps — Juicy Alternatives

Chicken Thighs (bone-in or boneless): More forgiving and extra juicy.
Turkey Cutlets: Lean and economical; cook similarly to breasts.
Pork Chops: Great with peppercorn cream. Sear slightly longer.
Steak au Poivre (Classic Swap): Use black peppercorns, sear hot and fast.

Dairy-Free & Vegan Options

Coconut Cream: One-to-one swap for heavy cream for a dairy-free peppercorn sauce. Use light aromatics and finish with a squeeze of lemon to cut sweetness..
Oat Cream or Cashew Cream: Neutral flavor and silky finish — blend soaked cashews with water for a rich base.
Tofu Steaks or Cauliflower Steaks (Vegan): Firm tofu pressed and seared, or thick cauliflower slices roasted then sauced.

Alcohol-Free & Budget-Friendly

White Wine Substitute: Replace cognac/brandy with an equal amount of low-sodium chicken stock plus 1 tsp apple cider vinegar or lemon juice.
Skip Cognac — Use Broth + Mustard: Extra Dijon mustard (½–1 tsp) deepens flavor without booze.
Budget Tip: Use mixed peppercorns (cheaper whole pepper saved and crushed) and substitute heavy cream with half & half plus a teaspoon cornstarch to thicken.

Low-Carb & Keto Variations

Heavy Cream + Butter: Full-fat dairy keeps sauce ultra-rich and keto-friendly. Use xanthan gum (tiny pinch) to stabilize if reheating.
Serve with Cauliflower Mash: Swap mashed potatoes for cauliflower mash to keep carbs low.
Almond Flour Dredge: If you need a light crust, use almond flour instead of regular flour.

Flavor & Spice Tweaks

Smoky Twist: Add ¼ tsp smoked paprika or finish with a drop of liquid smoke for depth.
Herby Brightness: Stir in chopped tarragon or chives at the end for a fresh lift.
Heat Boost: Add a pinch of red pepper flakes or ½ tsp harissa for a spicy edge.

Make-Ahead & Meal Prep

Store Sauce Separately: Keep sauce and chicken in separate airtight containers — gently reheat the sauce to avoid splitting.
Freeze-Friendly Option: Use reduced cream (less water) and freeze in portion bags — thaw overnight in the fridge.
Quick Reheat: Warm sauce over low heat with a splash of stock and whisk to recombine before adding chicken.

Kid-Friendly & Allergy Tips

Mild Pepper Option: Use crushed white peppercorns sparingly, or finely grind black pepper to reduce bite for kids.
Nut Allergy: Avoid cashew cream swaps and use oat or coconut cream instead.
Gluten-Free: Thicken sauce with cornstarch slurry instead of flour.

Frequently Asked Questions About Chicken au Poivre Recipe

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