This Legendary French Sauce Makes Chicken Impossibly Flavorful

There’s something so satisfying about turning a French classic into an easy weeknight dinner. That’s exactly what inspired me to make my chicken au poivre recipe. Earlier this year, I set out to create a recipe that captures all the richness of traditional steak au poivre but swaps the steak for boneless, skinless chicken thighs — a weeknight staple. The whole thing comes together in one pan and in about 30 minutes, which makes it perfect for nights when you want something that feels a little fancy without a lot of effort. The sauce alone is reason enough to make it! It’s creamy, peppery, and balanced with just the right amount of chicken broth. Serve it with mashed potatoes, noodles, or crusty bread to catch every last bit of that sauce.

Get the recipe: Chicken au Poivre

The creamy peppercorn sauce has a deep, savory flavor from the Cognac (or brandy), which deglazes the pan and picks up all those caramelized bits from the seared chicken. A splash of cream rounds everything out and mellows the sharpness of the peppercorns. Using boneless, skinless chicken thighs makes the recipe both forgiving and flavorful. They stay juicy and develop a beautiful sear in just a few minutes. Best of all, everything happens in one pan, so cleanup is minimal. It’s the kind of recipe that feels special enough for date night, but simple enough for a weeknight!

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.

• Use a mix of peppercorns. Try a combination of black, white, pink, and red. Coarsely crush them with a meat mallet or in a mortar and pestle for the best texture and flavor.
• Deglaze with Cognac or brandy. Pour in a splash of Cognac or brandy to lift up the browned bits. It’s what gives the sauce its signature depth and flavor.