Creamy Peppercorn Chicken Recipe

If you’re looking for a rich and comforting dish that will impress family and friends alike, Creamy Peppercorn Chicken is the answer. This delectable recipe features tender chicken breasts smothered in a velvety, peppercorn-infused sauce that’s perfect for a special dinner or a cozy night in. It’s an easy-to-make meal with a sophisticated flavor profile that will elevate any weeknight dinner.

Nothing says comfort food like Creamy Peppercorn Chicken. This recipe takes simple chicken breasts and transforms them into a decadent meal with a creamy, peppery sauce that’s packed with flavor. Whether you’re cooking for a special occasion or just want to treat yourself to something delicious, this dish is sure to impress. With its creamy texture and robust peppercorn flavor, it’s a meal that’s both indulgent and satisfying.

Step-by-Step Instructions

Preparing the Chicken

1. Season the Chicken: Season the chicken breasts with salt and black pepper on both sides. This will enhance the flavor of the chicken and complement the creamy peppercorn sauce.
2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

Making the Peppercorn Sauce

3. Sauté Onions and Garlic: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the finely chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
4. Deglaze the Pan: Pour in the chicken broth and scrape the bottom of the pan to release any browned bits. This adds extra flavor to the sauce.
5. Add Cream and Peppercorns: Stir in the heavy cream and crushed peppercorns. Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce has thickened slightly.
6. Incorporate Dijon Mustard: Add the Dijon mustard to the sauce and stir to combine. This adds a tangy depth to the creamy sauce.
7. Optional Thickening: If you prefer a thicker sauce, dissolve 1 tablespoon of flour in a small amount of water and stir it into the sauce. Let it cook for another 2-3 minutes until thickened.

Combining Chicken with Sauce

8. Return Chicken to Skillet: Place the cooked chicken breasts back into the skillet with the sauce. Spoon the sauce over the chicken and let it simmer for a few minutes to allow the flavors to meld and the chicken to heat through.
9. Garnish and Serve: Garnish with freshly chopped parsley and serve immediately.

Tips for Perfect Creamy Peppercorn Chicken

Choosing the Right Cut of Chicken

For the best results, use boneless, skinless chicken breasts. They cook quickly and evenly, providing a tender texture that pairs perfectly with the creamy sauce. If you prefer chicken thighs, they can also be used, though they may require slightly longer cooking time.

Adjusting the Spice Level

If you prefer a spicier sauce, increase the amount of crushed peppercorns or add a pinch of cayenne pepper. For a milder version, reduce the peppercorns and use less black pepper.

Recipe Variations

Adding Vegetables

For a more complete meal, consider adding vegetables like mushrooms, spinach, or bell peppers to the sauce. Simply sauté them with the onions and garlic before adding the broth and cream.

Substituting for a Different Protein

You can substitute chicken with other proteins such as pork or beef. Adjust the cooking times accordingly, as different meats may require different cooking durations.

Serving Suggestions

What to Pair with Creamy Peppercorn Chicken

This dish pairs wonderfully with a variety of sides. Serve it over mashed potatoes, rice, or pasta to soak up the delicious sauce. Steamed or roasted vegetables also make a great accompaniment, adding both color and nutrition to your meal.

Storing and Reheating Leftovers

Storing Leftovers

Store any leftover creamy peppercorn chicken in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling but can be reconstituted with a splash of chicken broth if needed.

Reheating Tips

Reheat leftovers in a skillet over medium heat, stirring occasionally until heated through. You can also reheat in the microwave, though be sure to cover the dish to prevent it from drying out.

FAQs

1. Can I Use Chicken Thighs Instead of Breasts?
   Yes, chicken thighs are a great alternative and will add a different texture and flavor. Just ensure they are cooked to an internal temperature of 165°F (74°C).
2. How Can I Make the Sauce More Spicy?
   To increase the spiciness, you can add more crushed peppercorns or a pinch of cayenne pepper. Adjust to your taste preference.
3. Can I Prepare This Recipe in Advance?
   Yes, you can prepare the sauce in advance and store it separately. Cook the chicken just before serving to ensure it remains tender and juicy.
4. Can I Freeze Creamy Peppercorn Chicken?
   While it’s possible to freeze the dish, the texture of the sauce may change upon thawing. If you choose to freeze it, allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight and reheat gently.
5. What Can I Use Instead of Heavy Cream?
   For a lighter option, you can use half-and-half or whole milk. For a non-dairy alternative, use coconut milk or a plant-based cream.

Yield: 4

Creamy Peppercorn Chicken Recipe

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If you're looking for a rich and comforting dish that will impress family and friends alike, Creamy Peppercorn Chicken is the answer. This delectable recipe features tender chicken breasts smothered in a velvety, peppercorn-infused sauce that's perfect for a special dinner or a cozy night in. It’s an easy-to-make meal with a sophisticated flavor profile that will elevate any weeknight dinner.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp black peppercorns, coarsely crushed
• 1 tsp salt
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 1 tsp fresh thyme leaves (optional, for garnish)

Instructions

1. Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and coarsely crushed peppercorns, pressing the peppercorns into the chicken to ensure they stick.
2. Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the chicken breasts to the skillet. Cook for 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.
3. Sauté the Onions and Garlic: In the same skillet, add the chopped onions and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
4. Deglaze the Pan: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
5. Make the Creamy Sauce: Reduce the heat to low and stir in the heavy cream, Dijon mustard, and sour cream. Cook for another 2-3 minutes, stirring frequently, until the sauce is smooth and creamy.
6. Return the Chicken to the Skillet: Add the cooked chicken breasts back to the skillet, spooning the sauce over the chicken. Let the chicken simmer in the sauce for 3-5 minutes to absorb the flavors.
7. Serve: Serve the creamy peppercorn chicken with a sprinkle of fresh thyme, if using, and additional sauce spooned over the top. This dish pairs well with mashed potatoes, rice, or roasted vegetables.

Notes

You can adjust the amount of peppercorns depending on your spice preference. For a milder flavor, reduce the quantity or use cracked pepper instead.

If the sauce becomes too thick, you can thin it out with a bit more chicken broth or water.

For added flavor, consider adding a splash of white wine while deglazing the pan.