If you’ve ever dreamed of impressing friends or family with a deliciously rich and flavorful chicken dish that feels both elegant and comforting, look no further than JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe. This masterpiece brings together the bold, aromatic punch of crushed black peppercorns and the indulgent smoothness of creamy peppercorn sauce, all clinging perfectly to tender, golden-seared chicken breasts. Whether it’s a weeknight treat or a special occasion, this recipe promises layers of flavor that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is where the magic begins. Each element is simple, yet essential here, playing a specific role to build the rich taste and velvety texture that make JB’s Chicken au Poivre so unforgettable.
- Chicken breasts (skinless & boneless): Choosing large, tender breasts ensures juicy, succulent chicken that’s easy to cook evenly.
- Cooking salt / kosher salt: Just the right amount to season and enhance the natural flavors without overpowering the dish.
- Vegetable oil (or neutral flavoured oil): Perfect for a high heat sear that locks in juices without adding extra flavor distractions.
- Whole black peppercorns (coarsely crushed): The star of the show, these add the signature spicy, fruity kick that defines the dish.
- Brandy or cognac (or masala as a substitute): Adds depth, a subtle sweetness, and delightful aroma that elevate the sauce beautifully.
- Beef stock / broth (low sodium): Provides a rich, meaty base for the sauce that balances creaminess with savoriness.
- Thickened / heavy cream (or full fat cream): Brings luscious texture and mellow richness, rounding off all the strong flavors harmoniously.
How to Make JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Step 1: Prepare the Chicken
Start by slicing each chicken breast horizontally to create four thin, even steaks. Season both sides lightly with salt—but skip the pepper here. The peppercorns in the sauce will pack all the heat and flavor needed, so this step keeps the seasoning balanced from the start.
Step 2: Sear the Chicken to Golden Perfection
Heat your vegetable oil in a large pan over high heat—an 11-inch pan works best for even cooking. Sear the chicken steaks for about 2 to 3 minutes on each side until they turn a gorgeous golden color. Transfer them to a plate and let them rest uncovered; this pause lets the juices redistribute and prevents overcooking later.
Step 3: Deglaze with Brandy
Turn the stove off before carefully pouring in the brandy or cognac—unless you want a bit of flambé excitement! It will sizzle aggressively, so take care. Watch as the alcohol cooks off, reducing the liquid by about two-thirds. As it bubbles, scrape up all that delicious caramelized residue from the pan base—that’s pure flavor gold.
Step 4: Add Beef Stock and Reduce
Turn the heat back to high and pour in the beef stock. Let it simmer vigorously for 4 minutes until it reduces almost by half. This concentrated broth becomes the savory heart of your sauce.
Step 5: Stir in Cream and Crushed Peppercorns
Now slow things down a little by adding the thickened cream and those beautifully crushed black peppercorns. Lower the heat to medium-high and let the sauce gently simmer for about 3 to 4 minutes, allowing it to thicken to the point where it lightly coats the back of your spoon. Give the pan a good stir now and then, scraping any bits clinging to the sides so nothing goes to waste.
Step 6: Return Chicken and Finish Cooking
Reduce the heat to medium and nestle the chicken along with all the resting juices back into the pan. Cook for an additional 2–3 minutes, spooning the sauce over each piece to ensure they soak up all the creamy, peppery goodness. The sauce should darken and thicken a bit more, flowing nicely when you drag your spoon through it. If it feels too thick, don’t hesitate to loosen it up with a splash of cream or water.
How to Serve JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a burst of color but also brings a fresh note to contrast the richness of the sauce. For a bit more texture and elegance, you can scatter lightly toasted cracked peppercorns on top, enhancing the signature peppery punch.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes or buttered egg noodles, which soak up every drop of the luscious peppercorn sauce. Roasted seasonal vegetables or sautéed green beans with garlic also make excellent accompaniments, balancing indulgence with freshness.
Creative Ways to Present
For a stunning presentation, arrange the chicken steaks overlapping slightly on a warm platter and drizzle a generous ladle of creamy peppercorn sauce over the top. Garnish with the fresh herbs and a sprinkle of pepper. Serving family-style with rustic bread to mop up the sauce adds a comforting, communal feel that invites everyone to dive in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe, place them in an airtight container and refrigerate within two hours of cooking. The chicken’s texture will remain tender, and the sauce will maintain its rich flavor for up to 3 days.
Freezing
While the dish is best enjoyed fresh, you can freeze the chicken and sauce separately for up to 2 months. Freeze the sauce in a sealed container and the chicken in another to prevent texture loss. Thaw slowly in the refrigerator overnight before reheating gently.
Reheating
Warm leftovers on low heat in a covered pan, spooning the sauce over the chicken frequently. If the sauce thickens too much during reheating, simply add a splash of cream or water to return it to that perfect consistency. Avoid microwaving if possible for the best results.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add a bit more tenderness and flavor, though cooking times may vary slightly. Just ensure you adjust searing time accordingly to avoid overcooking.
Is there a non-alcoholic substitute for cognac or brandy?
Yes, you can substitute with a splash of apple juice or grape juice mixed with a bit of vinegar to mimic the acidity and sweetness, though the flavor profile will be slightly different but still delicious.
How do I crush black peppercorns without a grinder?
No grinder? No problem! Place the peppercorns in a sealed plastic bag and use the flat side of a heavy pan or mortar and pestle to gently crush them until coarsely broken.
Can I make the sauce ahead and reheat it?
Definitely. You can prepare the creamy peppercorn sauce a day ahead and gently reheat it while warming the chicken. Just be sure to stir often to avoid burning and add a little liquid if it thickens too much.
What is the best way to ensure the chicken stays juicy?
Cutting the breasts horizontally for thinner steaks and letting them rest after searing helps retain moisture. Also, finishing the chicken in the sauce prevents drying out and ensures tenderness.
Final Thoughts
JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe is truly one of those dishes that feels fancy yet comes together so easily, making it a go-to recipe for both busy nights and special occasions. Its rich, layered flavors and smooth, velvety sauce will not only please your palate but also warm your heart. Give this recipe a try and prepare to fall in love with every peppery, creamy bite.
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JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
JB’s Chicken au Poivre is a classic French-inspired dish featuring tender, thinly sliced chicken breasts seared to golden perfection and served with a creamy, rich peppercorn sauce made from brandy, beef stock, and heavy cream. Quick to prepare in under 30 minutes, this elegant entree balances bold and smooth flavors, making it an impressive yet approachable meal for any occasion.
Ingredients
Chicken
- 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each)
- 3/4 tsp cooking salt / kosher salt
- 2 tbsp vegetable oil (or any other neutral flavoured oil)
Sauce
- 2 tsp whole black peppercorns, coarsely crushed
- 1/3 cup brandy or cognac (or masala)
- 1 1/2 cups beef stock / broth, low sodium
- 3/4 cup thickened / heavy cream (or any other full fat cream)
Instructions
- Prepare the chicken: Slice each chicken breast horizontally to create 4 thin chicken steaks. Sprinkle both sides evenly with 3/4 tsp of salt. Avoid seasoning with pepper to prevent the dish from becoming too peppery when the sauce is added.
- Sear the chicken: Heat 2 tablespoons of vegetable oil in a large 28cm (11″) skillet over high heat. Add the chicken pieces in a single layer and cook for about 2–3 minutes on each side until they develop a golden-brown crust. Remove the chicken from the pan and set aside on a plate to rest, uncovered. The chicken will finish cooking later in the sauce.
- Deglaze the pan with brandy: Turn off the stove to prevent the brandy from igniting, then carefully pour in 1/3 cup of brandy or cognac. The liquid will sizzle aggressively; allow it to bubble for 20-30 seconds so the alcohol burns off and the liquid reduces by about two-thirds. Scrape the bottom of the pan well to loosen all browned bits (fond) as these add important flavor.
- Add beef stock and simmer: Turn the heat back to high and pour in 1 1/2 cups of low sodium beef stock. Bring to a rapid simmer and cook for 4 minutes, reducing the liquid by half to concentrate its flavor.
- Incorporate cream and pepper: Stir in 3/4 cup of heavy cream and the coarsely crushed black peppercorns. Lower the heat to medium-high and simmer gently for 3-4 minutes. Stir regularly, scraping the sides of the pan as the sauce thickens to a consistency that coats the back of a spoon. Adjust the simmer time slightly if your stove heats differently.
- Finish cooking the chicken in the sauce: Reduce the heat to medium and return the rested chicken pieces along with any accumulated juices back into the pan. Cook for another 2–3 minutes, spooning the sauce over the chicken continuously. The sauce should thicken slightly and deepen in color. If it becomes too thick, loosen with a splash of cream or water.
- Serve immediately: Plate the chicken au poivre immediately to enjoy the creamy, peppery sauce at its best. The sauce thickens and the chicken can overcook if left to sit.
Notes
- Cutting chicken thinly allows for quick cooking and ensures tenderness.
- Do not add additional pepper to chicken before cooking as it would overpower the sauce.
- Turning off the stove before adding brandy prevents accidental flames; however, flambéing is an option if desired.
- Use low sodium beef stock to control salt levels in the dish.
- If sauce thickens too much, add cream or water to adjust consistency.
- Serve the dish immediately for best texture and flavor.
