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Chicken Au Poivre

Juicy seared chicken thighs finished in a rich, creamy cracked-pepper sauce with shallot, garlic, Dijon, Parmesan, and AB's SPG Seasoning.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American, French-Inspired
Keyword: Chicken Au Poivre, chicken thighs, creamy peppercorn chicken, one pan chicken dinner
Servings: 4 people

Equipment

  • 1 large cast-iron or stainless-steel skillet
  • 1 set of metal tongs
  • 1 Wooden spoon
  • 1 instant-read food thermometer

Ingredients

Chicken

  • 6 boneless, skinless chicken thighs
  • 2 tablespoons AB's SPG Seasoning divided
  • 1 teaspoon smoked paprika
  • 1 tablespoon coarse cracked black pepper
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon unsalted butter

Creamy Peppercorn Sauce

  • 2 tablespoons unsalted butter
  • 1 small shallot finely diced
  • 4 cloves garlic minced
  • 1 to 1 1/2 tablespoons coarse cracked black pepper depending on taste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon fresh thyme leaves optional
  • 1 tablespoon chopped fresh parsley for garnish

Instructions

  • Season the chicken: Pat the chicken thighs completely dry. Season both sides with 1 1/2 tablespoons SPG, smoked paprika, and 1 tablespoon cracked pepper. Rest for 10 to 15 minutes.
  • Sear the chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes on the first side and 4 to 5 minutes on the second. Transfer to a plate.
  • Build the peppercorn sauce: Reduce the heat to medium. Melt 2 tablespoons butter, then cook the shallot for 2 minutes. Add the garlic and remaining cracked pepper for 30 seconds. Stir in Dijon and Worcestershire.
  • Deglaze: Add the chicken stock, scrape up the browned bits, and simmer for 3 to 4 minutes.
  • Make it creamy: Reduce the heat to medium-low. Stir in the cream, Parmesan, remaining 1/2 tablespoon SPG, and thyme. Gently simmer for 3 to 5 minutes.
  • Finish the chicken: Return the chicken and its juices to the skillet. Partially cover and simmer over low heat for 8 to 10 minutes, until the thighs reach at least 165 degrees F. For more tender thighs, cook to around 175 degrees F.
  • Serve: Rest the skillet off the heat for 2 to 3 minutes. Garnish with parsley and additional cracked pepper, then spoon the sauce over the chicken.

Notes

Start with 1 tablespoon pepper in the sauce and add more only if you want a stronger pepper bite. Taste the sauce before adding extra salt because SPG and Parmesan are already seasoned.
Nutrition is an estimate per serving, based on 4 servings of chicken and sauce, olive oil, and 1 1/2 tablespoons pepper in the sauce. It excludes side dishes and AB's SPG Seasoning, which was not available in the nutrition database. Sodium is not listed because the seasoning's sodium content could not be verified. Values vary with chicken thigh size, brands, and the amount of sauce served.

Nutrition

Calories: 636kcal | Carbohydrates: 10g | Protein: 41g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 261mg | Potassium: 669mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1656IU | Vitamin C: 4mg | Calcium: 240mg | Iron: 3mg