Chicken au Poivre

Chicken au poivre is one of those dishes that feels fancy, but is surprisingly easy to make. It’s perfect for a quick weeknight dinner or even a special-occasion meal. Inspired by the classic steak au poivre, this version uses boneless, skinless chicken thighs, which stay juicy and flavorful while cooking up fast.

The creamy peppercorn sauce is what makes this dish shine. Coarsely crushed mixed peppercorns give it a bold, slightly spicy kick; a touch of Cognac deepens the flavor; and the heavy cream creates a luscious sauce that coats the chicken beautifully. It’s a restaurant-worthy dinner without the hassle — at a fraction of the cost.

• All about the sauce. The creamy peppercorn sauce is decadent and incredibly flavorful. You’ll want to spoon it over everything (it’s perfect on mashed potatoes!).
• Big flavor, minimal effort. It comes together in about 30 minutes, plus you only need one pan

• Chicken thighs: Boneless, skinless chicken thighs are flavorful and cook quickly.
• Whole peppercorns: Use a mix of peppercorns, such as black, white, pink, and red. Coarsely crush them with a meat mallet or in a mortar and pestle.
• Cognac or brandy: After searing the chicken thighs, deglaze the pan with with Cognac or brandy, which gives the sauce its signature flavor.
• Heavy cream and chicken broth: The cream adds richness, and the low-sodium chicken broth balances out the sauce so it’s not too heavy.
• Thyme: Fresh thyme adds so much flavor to the dish. No need to pull the leaves off — just add the sprigs to the sauce while it simmers.

1. Sear the chicken. Cook the chicken over medium-high heat until browned, then transfer the chicken to a plate. Sear them well on both sides for maximum flavor.
2. Make the sauce. Cook the shallots and garlic until soft. Remove the pan from the heat to deglaze with Cognac. Bring back to a simmer, scraping up any browned bits. Add the heavy cream, chicken broth, crushed peppercorns, Dijon mustard, and thyme. Bring to a rapid simmer, stirring regularly.
3. Finish the dish. Return the chicken to the pan and cook until the sauce is thick enough to coat the back of a spoon and the chicken is cooked through. Remove the thyme stems and stir in chopped fresh parsley. It’s optional, but I like to serve it with lemon wedges for some brightness.

• Chicken breasts: You can use 2 large boneless, skinless chicken breasts (about 1 1/2 to 2 pounds total). Cut them in half horizontally (butterfly them first, then cut all the way through), and cook until the chicken registers at least 165ºF on an instant-read thermometer.