Spoon Simple
Peppercorn Cream Sauce Chicken Thighs
Seared chicken thighs in a steakhouse peppercorn cream sauce — cracked black pepper, shallots, brandy, and heavy cream. One skillet, about 30 minutes, spooned over mashed potatoes or buttered noodles.
Prep 10 min
Cook 22 min
Total 32 min
Serves 4
Ingredients
Step 1 — Season and sear the chicken
- 1½ lbs boneless skinless chicken thighs
- 2 tsp coarsely cracked black peppercorns
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Step 2 — Peppercorn cream sauce
- 1 tbsp unsalted butter
- 2 shallots (minced)
- 2 garlic cloves (minced)
- 1 tbsp coarsely cracked black peppercorns
- 2 tbsp brandy or cognac
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 tsp Dijon mustard
Step 3 — Serve
- Fresh parsley (chopped)
- Mashed potatoes or buttered egg noodles
Instructions
- 1
Sear the chicken
Pat the chicken dry. Season both sides with salt, then press the cracked pepper into the meat. Heat olive oil and butter in a large skillet over medium-high heat. Sear the thighs 5–6 minutes per side until deeply golden and the thickest part reaches 165°F. Transfer to a plate.
- 2
Make the peppercorn cream sauce
Lower the heat to medium. Add the remaining butter, shallots, and garlic. Cook 1 minute until softened. Stir in the cracked pepper and cook 30 seconds. Add the brandy and let it bubble for 20 seconds, scraping up the browned bits. Pour in the chicken broth and simmer 2 minutes until reduced by about half. Stir in the cream and Dijon. Simmer 3–4 minutes until the sauce coats a spoon.
- 3
Finish and serve
Return the chicken and any juices to the skillet. Turn to coat and simmer 1–2 minutes. Taste the sauce and add a pinch of salt if it needs it. Sprinkle with parsley and serve over mashed potatoes or buttered egg noodles.
Nutrition per serving: 510 cal · 34g protein · 5g carbs · 38g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
