There is something truly irresistible about JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe. This dish blends tender chicken breasts with a luscious peppercorn cream sauce that is rich, velvety, and packed with bold flavors. Each bite offers a perfect balance between the mild meat and the vibrant peppery kick, all elevated by a splash of brandy that adds depth and warmth. Whether you’re cooking for a special occasion or craving a comforting yet classy dinner, this recipe never disappoints and brings a little French bistro magic right into your kitchen.
Ingredients You’ll Need
The magic of JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor, from the peppercorn’s pungent bite to the cream’s silky texture. These essentials come together effortlessly to create a dish that tastes far more complex than it looks.
- Chicken breasts (2 large, skinless & boneless): Using thinly sliced chicken ensures quick cooking and a tender texture that soaks up the sauce beautifully.
- Cooking salt (3/4 tsp): Seasoning the chicken lightly enhances its natural flavor without overpowering the peppercorn sauce.
- Vegetable oil (2 tbsp): A neutral oil helps sear the chicken to a perfect golden crust without adding extra flavor.
- Whole black peppercorns (2 tsp, coarsely crushed): These give the sauce its signature peppery punch that is bold but balanced.
- Brandy or cognac (1/3 cup): This adds a heavenly depth and subtle warmth, bringing out the complexities of the sauce.
- Beef stock or broth (1 1/2 cups, low sodium): The base of the sauce, giving it richness and body while keeping the flavors grounded.
- Thickened or heavy cream (3/4 cup): Cream rounds out the sauce with a luscious silkiness that coats the chicken perfectly.
How to Make JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Step 1: Prepare and Season the Chicken
Start by taking your chicken breasts and carefully slicing each one horizontally to create four thinner chicken steaks. This step helps them cook evenly and fast. Lightly sprinkle both sides with salt to bring out the natural chicken flavor. Interestingly, the chicken isn’t seasoned with pepper at this stage because the sauce will provide plenty of peppery goodness without overpowering it.
Step 2: Sear the Chicken to Golden Perfection
Heat up your vegetable oil in a large pan over high heat. Once shimmering, add the chicken steaks and cook them for about 2 to 3 minutes per side until they turn a gorgeous golden brown. This initial sear locks in juices and creates a beautiful crust. Remove the chicken to a plate and let it rest—don’t cover it because the resting allows the meat to finish cooking gently and keeps the crust crisp.
Step 3: Deglaze with Brandy
Important safety tip here: turn off your stove before pouring in the brandy to prevent any unexpected flares. Pour the brandy carefully into the hot pan; it will sizzle and bubble vigorously—this is totally normal as the alcohol burns off. Let it bubble away for 20 to 30 seconds until reduced by two-thirds. Don’t forget to scrape up the browned bits stuck to the pan’s bottom, known as the fond—this is where much of your sauce’s flavor lives.
Step 4: Add and Reduce Beef Stock
Put the heat back on high and pour in the beef stock. Allow it to simmer rapidly for 4 minutes until it reduces by about half. This reduction concentrates the flavors and creates a rich base for your creamy peppercorn sauce.
Step 5: Stir in Cream and Crushed Peppercorns
Lower the heat slightly to medium-high before adding thickened cream and the coarsely crushed peppercorns. Stir gently and let the sauce simmer for 3 to 4 minutes, allowing it to thicken and coat the back of a spoon. Be patient if your stove runs cooler; the sauce takes its time to reach just the right luscious consistency.
Step 6: Return Chicken to the Sauce and Finish Cooking
Turn the heat down to medium and place your rested chicken back into the pan along with any juices on the plate. Simmer gently for 2 to 3 minutes while spooning the creamy sauce over the chicken frequently. This final step warms the chicken through and lets the sauce darken and thicken slightly, making every bite intensely flavorful. If your sauce becomes too thick, simply add a splash of cream or water to loosen it.
How to Serve JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Garnishes
Garnishing JB’s Chicken au Poivre with creamy peppercorn sauce is all about complementing the bold flavors with fresh or simple touches. A sprinkle of finely chopped fresh parsley or chives adds a pop of color and brightens the plate beautifully. For an extra hint of indulgence, a few cracked black peppercorns on top help reinforce that signature pepper flavor.
Side Dishes
This dish pairs beautifully with classic sides that soak up the rich sauce perfectly. Think creamy mashed potatoes or buttery egg noodles—both are fantastic for catching every bit of that luscious peppercorn cream sauce. Roasted seasonal vegetables or a simple green salad can provide a refreshing contrast, keeping the meal balanced and vibrant.
Creative Ways to Present
For a sophisticated touch, serve your chicken on a bed of garlic-infused sautéed spinach or nestled beside a delicate risotto. You can even arrange the chicken atop crispy potato gratin for extra texture and flavor layers. For gatherings, individual ramekins with the chicken and peppercorn sauce make for a charming presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover JB’s Chicken au Poivre with Creamy Peppercorn Sauce holds up well in the fridge for up to 3 days. Store the chicken and sauce in an airtight container separately if possible to maintain the best texture and freshness. This way, you avoid the chicken becoming overly soft from sitting in sauce too long.
Freezing
You can freeze this dish, but the texture of the cream sauce might change slightly upon thawing. For best results, freeze the chicken breasts and sauce separately in airtight freezer containers for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the chicken and sauce slowly in a skillet over low heat, stirring occasionally and adding a splash of cream or water if the sauce thickens too much. Avoid the microwave if possible to keep the sauce smooth and avoid drying out the chicken. This careful reheating ensures you get that decadent creamy texture and juicy chicken every time.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will bring a slightly richer flavor and are naturally juicier, but make sure to adjust cooking times slightly as thighs tend to be thicker and fattier than breasts. Just slice them thinly like the recipe suggests for even cooking.
Is there a non-alcoholic substitute for the brandy?
Yes, if you prefer to avoid alcohol, you can substitute the brandy with an equal amount of apple juice or white grape juice with a splash of vinegar to mimic the acidity and depth. While it won’t be exactly the same, it still adds lovely flavor to the sauce.
Why are the peppercorns coarsely crushed?
Coarsely crushed peppercorns release intense flavors and provide texture without making the sauce overly gritty or bitter. This also helps the peppercorns stand out visually, adding to the dish’s rustic charm.
Can I make the sauce ahead and store it separately?
Yes! Making the sauce ahead of time is a great idea. Just reheat gently before adding the cooked chicken. This way, you reduce your kitchen time when ready to serve and still enjoy that fresh creamy peppercorn flavor.
What sides go best with JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe?
Classic mashed potatoes, buttered noodles, roasted vegetables, or even a fresh green salad are all stellar choices. These sides help balance the richness of the sauce and make each meal well-rounded and satisfying.
Final Thoughts
If you’re looking for a recipe that feels special but is surprisingly easy to prepare, JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe is a must-try. It never fails to impress with its silky sauce and tender chicken, delivering comfort and elegance in every bite. I invite you to give this recipe a go and watch it become one of your favorite weeknight or weekend dinner options!
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JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
Description
JB’s Chicken au Poivre features tender chicken breasts seared to golden perfection and served with a rich, creamy peppercorn sauce made from brandy, beef stock, and heavy cream. This classic French-inspired dish delivers bold peppery flavor balanced by a luscious, silky sauce, perfect for an elegant yet easy weeknight meal.
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 flavored oil)
Peppercorn 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: Cut each chicken breast in half horizontally to make 4 thin steaks. Sprinkle both sides with salt. Note that pepper is not added now to avoid the dish becoming overly peppery once combined with the sauce.
- Sear the chicken: Heat oil in a large 28cm (11″) pan over high heat. Add chicken pieces and cook for 2–3 minutes per side until golden brown. Remove chicken to a plate and let rest uncovered. The chicken will finish cooking later in the sauce.
- Deglaze with brandy: Turn off the stove to avoid flames. Carefully pour the brandy into the pan; it will sizzle vigorously. Let it bubble for 20-30 seconds to allow alcohol to burn off and reduce by about two-thirds. Scrape the pan’s base thoroughly to release all browned bits for flavor.
- Add beef stock: Turn the heat back to high and add the beef stock. Simmer rapidly for 4 minutes until the liquid reduces by half, intensifying the flavor.
- Incorporate cream and pepper: Stir in the heavy cream and coarsely crushed black peppercorns. Lower the heat to medium-high and simmer for 3-4 minutes. The sauce should thicken enough to lightly coat the back of a spoon. Stir frequently and scrape the sides to prevent sticking.
- Finish cooking chicken in sauce: Reduce heat to medium, return the chicken and any resting juices to the pan. Cook for an additional 2–3 minutes, spooning sauce over the chicken as it warms through. The sauce will darken and thicken further; if it becomes too thick, loosen it with a splash of cream or water.
- Serve immediately: This dish is best enjoyed right away to preserve the creamy sauce texture and prevent overcooking. Serve hot with your choice of sides.
Notes
- The reason for seasoning the chicken only with salt and not pepper beforehand is to control the peppery flavor, as the sauce already contains crushed peppercorns.
- Using a good quality brandy or cognac enhances the sauce’s depth, but masala can be a flavorful alternative.
- Deglazing with alcohol should be done carefully; turning off the stove prevents accidental flames unless flambé is desired.
- Use low sodium beef stock to better control the saltiness of the final dish.
- Adjust sauce thickness by simmering longer if needed or adding cream/water if too thick.
