If you’ve ever dreamed of impressing your friends with a classy, restaurant-worthy meal that feels indulgent yet surprisingly simple, JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe is exactly what you need. This dish combines tender chicken breasts seared to golden perfection with a rich, luscious peppercorn sauce that’s creamy, peppery, and full of depth. Every bite dances between the gentle heat of crushed black peppercorns and the velvety sauce, making it a true crowd-pleaser and one of my all-time favorites to share at dinner parties or cozy weeknight meals alike.
Ingredients You’ll Need
Each ingredient in JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe is chosen with intention, bringing together simplicity and elegance. These staples come together to create layers of texture and flavor that are both comforting and sophisticated.
- Chicken breasts (2 large, skinless & boneless): Cutting them thin ensures quick cooking and tender texture.
- Cooking salt (3/4 tsp): Essential for seasoning, but used sparingly to balance flavors.
- Vegetable oil (2 tbsp): Provides a neutral base for a perfect sear without overpowering the chicken.
- Whole black peppercorns (2 tsp, coarsely crushed): The star of the show, adding a bold, crunchy peppery bite.
- Brandy or cognac (1/3 cup): Adds a sophisticated aroma and depth, deglazing the pan beautifully.
- Beef stock (1 1/2 cups, low sodium): Creates a rich, savory backbone for the creamy sauce.
- Thickened/heavy cream (3/4 cup): Makes the sauce luscious and smooth with indulgent richness.
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 4 thin, even steaks. This technique allows the chicken to cook evenly and quickly, ensuring it stays juicy and tender throughout. Sprinkle both sides with salt to season gently — we avoid pepper here because the sauce will provide all the peppery punch you need.
Step 2: Sear the Chicken
Heat your vegetable oil in a wide pan over high heat. Place the chicken steaks in and sear for 2 to 3 minutes on each side until you get a gorgeous golden crust. This crust locks in juices and adds a delightful texture contrast. Once seared, transfer the chicken to a plate and let it rest, which allows the fibers to relax and keeps the meat succulent.
Step 3: Deglaze with Brandy
Turn the stove off before adding the brandy to avoid flames (unless you want that dramatic flair of flambé, which is totally optional!). Pour in the brandy slowly, as it will sizzle intensely—that’s a good sign of flavor development. Let it bubble for about 20-30 seconds to let the alcohol burn off while it reduces. Don’t forget to scrape the browned bits from the pan’s base; that fond is pure flavor magic.
Step 4: Simmer with Beef Stock
Turn the heat back to high and pour in the beef stock. Let it simmer rapidly for about 4 minutes until the volume cuts down by half. This intensifies the beefy richness and concentrates the flavors, setting the perfect stage for the creamy sauce to shine.
Step 5: Add Cream and Peppercorns
Stir in the thickened cream along with your coarsely crushed black peppercorns. Lower the heat to medium-high and let the sauce simmer for 3 to 4 minutes. Stir frequently, scraping the sides of the pan, until it’s thick enough to lightly coat the back of a spoon—this luscious consistency is what makes JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe truly irresistible.
Step 6: Return Chicken and Finish
Turn the heat down to medium and nestle the chicken steaks back into the pan along with any resting juices. Spoon the sauce over the chicken as it warms through for 2 to 3 minutes. This final simmer lets the flavors marry beautifully, thickening the sauce a little more and enriching the dish’s presentation. If the sauce becomes too thick, a splash of cream or water will loosen it just right.
How to Serve JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Garnishes
A touch of fresh parsley or chives sprinkled on top not only adds a pop of color but also introduces a fresh herbal brightness that complements the creamy peppercorn sauce perfectly. A few extra crushed black peppercorns on the chicken can also add texture and visual appeal.
Side Dishes
This dish pairs wonderfully with simple, comforting sides. Creamy mashed potatoes are a classic choice—they soak up the decadent sauce beautifully. Roasted seasonal vegetables like asparagus or green beans bring a nice crunch and vibrancy, balancing the meal perfectly.
Creative Ways to Present
For a slightly elevated presentation, serve the chicken atop a bed of buttery garlic rice or nestled around a mound of silky polenta. Drizzle extra sauce over the plate and finish with a sprinkle of finely grated Parmesan or a light dusting of smoked paprika for an enticing aroma and visual contrast.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers of JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, although for best texture, it’s ideal to eat them sooner rather than later.
Freezing
This dish freezes moderately well. Place chicken and sauce separately if possible to preserve dish integrity. Use freezer-safe containers and consume within 2 months for optimal flavor. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers gently in a saucepan over low heat, stirring occasionally to prevent the sauce from separating. Adding a splash of cream or broth during reheating helps revive the sauce’s creamy texture, keeping it luscious and smooth, just like when freshly made.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Skinless, boneless chicken thighs can be used and will add extra juiciness, though the cooking time may vary slightly due to thickness and fat content.
What if I don’t have brandy or cognac?
You can substitute with a good quality cooking wine or masala as noted in the recipe. These alternatives help deglaze the pan and add similar depth without overpowering the flavor.
Is it possible to make this recipe dairy-free?
Yes! Use coconut cream or a dairy-free heavy cream alternative to keep the sauce creamy without dairy. The flavor will be slightly different but still delicious.
How can I avoid the sauce becoming too peppery?
Good question! The secret is in seasoning the chicken only with salt and adding the peppercorns solely to the sauce. This controls the pepper intensity and keeps the dish balanced and enjoyable.
What wine pairs best with JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe?
A medium-bodied white wine like Chardonnay or a light red like Pinot Noir beautifully complements the creamy, peppery flavors of the dish without overpowering it.
Final Thoughts
JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe is a treasure in the kitchen that turns simple ingredients into a spectacular, soulful dish filled with love and flavor. Whether you’re cooking for friends, family, or just yourself, this recipe will quickly become a go-to for those special moments when you crave something both classic and comforting. Give it a try—you’ll be so glad you did!
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JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
JB’s Chicken au Poivre is a classic French-inspired dish featuring tender pan-seared chicken breasts served with a rich, creamy peppercorn sauce made with brandy, beef stock, and heavy cream. This recipe delivers a perfectly balanced peppery flavor without overpowering the chicken, making it an elegant yet straightforward meal ideal for a flavorful weeknight dinner or special 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 as substitute)
- 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: Cut each chicken breast horizontally into two thin steaks, making 4 pieces total. Sprinkle both sides evenly with salt to season.
- Sear the chicken: Heat vegetable oil in a large pan over high heat. Add the chicken steaks and cook for 2–3 minutes on each side until they develop a golden-brown crust. Remove the chicken from the pan and set aside to rest on a plate without covering.
- Deglaze with brandy: Turn the stove off to prevent flames, then carefully pour in the brandy. Expect vigorous sizzling; allow it to bubble for 20-30 seconds so alcohol burns off and the liquid reduces by about two-thirds. Turn the stove back on if needed. Scrape the bottom of the pan to lift all flavorful browned bits (fond).
- Add beef stock: Increase heat to high and add the beef stock to the pan. Let it simmer rapidly for 4 minutes until reduced by half, intensifying the flavor base of the sauce.
- Incorporate cream and pepper: Stir in the heavy cream and the coarsely crushed black peppercorns. Lower the heat to medium-high and simmer for 3-4 minutes. Keep stirring and scraping the pan sides so the sauce thickens and coats the back of a spoon.
- Finish the dish: Turn the heat down to medium. Return the rested chicken and any accumulated juices back into the pan. Cook for 2–3 minutes, basting the chicken with the sauce, until warmed through. The sauce will further darken and thicken slightly; it should slowly flow back together when a spoon moves through it. If too thick, add a splash of cream or water to loosen.
- Serve immediately: Plate the chicken with the creamy peppercorn sauce right away to avoid over-thickening of the sauce and overcooking of the chicken.
Notes
- Do not season chicken with pepper initially; it is added in the sauce to control the peppery intensity.
- Use coarsely crushed black peppercorns for texture and flavor burst.
- Turning off the heat before adding brandy prevents accidental flambé unless intended.
- Allow the brandy to reduce so the alcohol cooks off but flavor remains concentrated.
- The sauce thickens as it reduces; adjust thickness by adding cream or water if it becomes too thick.
- Resting the chicken after searing ensures juiciness and finishing cooking in the sauce avoids overcooking.
- Prep Time: 6 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
