We enjoy this tasty recipe for a weeknight meal. It’s easy to prepare and delicious. The star of this dish is undoubtedly the creamy peppercorn sauce. Made with freshly crushed black peppercorns, this sauce brings a bold and slightly spicy flavor that perfectly complements the succulent chicken breasts. The sauce is thickened with heavy cream, creating a rich, velvety texture that coats the chicken beautifully.
Easy Preparation for Gourmet Results
What makes this recipe so appealing is its simplicity. With just a handful of ingredients—chicken breasts, peppercorns, heavy cream, Dijon mustard, and a touch of garlic and shallot—you can create a dish that’s packed full of flavor. The process is straightforward: sear the chicken to golden perfection, create the sauce in the same pan to capture all the flavors, and then combine the two for a meal that’s ready in under 30 minutes.
Perfect for Any Occasion
Whether you’re preparing a weeknight dinner or hosting a special occasion, this Chicken in Creamy Peppercorn Sauce is versatile enough to suit any setting. Serve it with mashed potatoes, roasted vegetables, or a fresh salad to complete the meal.
For those who appreciate the finer things in life, this recipe is a must-try. It brings together the warmth of home cooking with the sophistication of classic French cuisine, all while being incredibly easy to prepare. Try it out, and you’ll see why this dish is a favorite in kitchens everywhere.
Chicken Breast with Creamy Peppercorn Sauce
Course: DinnerDifficulty: Easy2
servings10
minutes30
minutesIngredients
2 chicken breasts, skinless – can also butterfly the chicken.
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
CREAMY PEPPERCORN SAUCE
1 tablespoon black peppercorns, crushed (can leave some whole, optional)
1/2 cup chicken stock
1/2 cup heavy cream
1 tablespoons Dijon mustard
1 small onion, finely chopped
2 garlic clove, finely chopped
Directions
- Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside. - In the same skillet, add the chopped shallot and garlic. Sauté for about 2 minutes until softened.
Add the crushed peppercorns to the skillet and stir to combine.
Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet. Let it reduce for about 2-3 minutes.
Stir in the Dijon mustard and heavy cream. Simmer the sauce for another 3-4 minutes until it thickens slightly. Taste and adjust the seasoning with salt if needed. - Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Let the chicken simmer in the sauce for a couple of minutes to absorb the flavors.
Serve the chicken with the creamy peppercorn sauce drizzled over the top. - This dish pairs well with mashed potatoes, steamed vegetables, or a fresh salad. Enjoy your delicious Chicken with Creamy Peppercorn Sauce!
