Chicken au Poivre – 50-Minute Recipe
A creamy, peppery chicken dish that transforms the humble breast into a juicy, melt‑in‑your‑mouth centerpiece. The sauce, made from crushed peppercorns, rosemary, garlic, shallots, and rich cream, coats the tender chicken in a silky, savory glaze.
Recipe by Cocolarkincooks· Structured by ReelsMeals
From: Facebook(view original)
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Cooking context
50 min estimated total time for 4 servings.
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Ingredients
No main ingredients listed.
Sauce
- whole peppercorns
- rosemary
- garlic
- shallots
- a lot heavy whipping cream
- a good pinch salt
- dry sherry cooking wine
Chicken
- 4 piece chicken breast
- olive oil
- salt
Instructions
- 1Crush whole peppercorns between two tea towels (or use a rolling pin inside a towel) to a coarse consistency.
- 2Combine the crushed peppercorns, finely chopped rosemary, garlic, and shallots in a white bowl.
- 3Pour the heavy whipping cream over the mixture and whisk until a smooth, speckled sauce forms.
- 4Add a good pinch of salt and whisk again.
- 5Just before using, add a splash of dry sherry cooking wine.
- 6Season the underside (exposed meat side) of the spatchcocked chicken with salt.
- 7Massage olive oil onto the skin side of the chicken, then sprinkle salt over the skin.
- 8Place the prepared chicken in a metal roasting pan.
- 9Bake in a pre‑heated oven at 375°F (374°F) for about 15 minutes, until the skin is lightly golden.
- 10Remove the pan from the oven.
- 11Pour the prepared cream‑herb sauce over the chicken, ensuring it is well‑coated.
- 12Return the pan to the oven and increase the temperature to 400°F (392°F).
- 13Bake until the chicken is cooked through, basting the pieces twice with the sauce during the bake.
- 14The sauce should be bubbling and the skin golden‑brown.
- 15When done, remove the pan, let the chicken rest for 10 minutes, then slice and serve.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Crush peppercorns evenly
Use two tea towels (or a rolling pin inside a towel) to crush whole peppercorns to a coarse consistency before mixing.
Layer cooking steps
After the initial 15‑minute bake, pour the cream‑herb sauce over the chicken, raise the oven temperature, and continue baking until done.
Rest before serving
Let the baked chicken rest for 10 minutes after removing from the oven before slicing.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Chicken au Poivre?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Chicken au Poivre recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken au Poivre recipe come from?
- It was shared by Cocolarkincooks on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.