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Peppercorn Chicken

A comforting dish featuring tender chicken thighs enveloped in a rich, creamy peppercorn sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken thighs The main protein that provides juiciness and flavor.
  • 1 teaspoon salt Enhances the overall taste of the dish.
  • 1 teaspoon pepper Adds a kick of spice and complements the richness of the sauce.
  • 1 teaspoon garlic powder Infuses a delicious, aromatic flavor.
  • 2 tablespoons butter Contributes to a rich and creamy texture in the sauce.
  • 1 tablespoon oil Used to sear the chicken, ensuring a crispy exterior.
  • 1 large shallot Offers a mild onion flavor that sweetens when sautéed.
  • 1 teaspoon black peppercorns Adds heat and depth, especially when freshly crushed.
  • 2 cloves garlic Intensifies the dish’s aroma and taste.
  • 1 cup beef stock Provides a savory base for the sauce, enriching the overall flavor.
  • 1 tablespoon worcestershire sauce Adds umami and complexity to the sauce.
  • 1 cup heavy cream or half & half Contributes to the creamy texture of the sauce.
  • 1 teaspoon dried thyme Imparts a fragrant herbal note that balances the dish.

Method
 

Preparation
  1. In a small bowl, stir together salt, garlic powder, and pepper. Generously season both sides of the chicken thighs.
  2. Add butter and oil to a medium-sized skillet over medium-high heat until hot.
  3. Place chicken thighs in the skillet, cooking for 3-4 minutes per side until they are seared and golden brown.
  4. Remove the cooked chicken from the skillet and place it on a plate.
Cooking
  1. Add another tablespoon of butter to the skillet, then add diced shallots and sauté for about 3 minutes until softened.
  2. Mix in minced garlic and lightly crushed black peppercorns, cooking for another 2-3 minutes.
  3. Stir in Worcestershire sauce, beef stock, heavy cream, and thyme, then bring to a simmer.
  4. Allow the sauce to simmer for approximately 5 minutes until it has reduced by half.
  5. Place the chicken back in the pan, spooning sauce over it as it simmers for a few more minutes until thick.
  6. Garnish with chopped parsley before serving.

Notes

Ensure your skillet is hot enough before adding the chicken for a great sear. Consider substituting fresh herbs if available. Doubling the sauce creates extra drizzling options. Rest the chicken before slicing to retain moisture.