Easy Chicken Au Poivre
Creamy peppercorn chicken made in one skillet with eight ingredients. Prep takes 10 minutes, with about 20 minutes of cooking.
Gluten-free · Dairy-free · Mel’s meal-plan pick
Easy Chicken Au Poivre
Creamy peppercorn chicken made in one skillet with eight ingredients.
Ingredients
Equipment
Method
- Prep. Pat the cutlets dry and pound to an even 1/2-inch thickness. Season with the salt, 1/2 tsp pepper and 1/2 tsp garlic powder.
- Sear. Heat the oil in a large skillet over medium-high heat. Cook the chicken 3–4 minutes per side, until golden. Transfer to a plate; it will finish in the sauce.
- Make the sauce. Lower the heat to medium. Add the broth, scrape up the browned bits and simmer 2 minutes. Stir in the cream, rosemary, remaining 1 tsp pepper and remaining 1/2 tsp garlic powder. Gently simmer 4–5 minutes, until lightly thickened.
- Finish. Return the chicken and its juices to the pan. Gently simmer 3–5 minutes, or until the thickest part of each cutlet reaches 165°F (74°C).
- Serve. Divide the chicken and sauce into four portions. Serve with rice, roasted potatoes or dairy-free mashed potatoes.
Nutrition
Notes
Gluten-free · Dairy-free · Mel’s Anti-Inflammatory Diet Approved
For the cream: Use plain dairy-free cooking/whipping cream, such as Country Crock Dairy Free Heavy Whipping Cream. Carton milk or coffee creamer will change the sauce. For milder heat, use 1 tsp pepper total.
Estimated nutrition: Per 1/4 recipe, including all oil and sauce and excluding sides. Uses Perdue thin-sliced chicken breast and Country Crock cream. Brands and portions change nutrition.
Adapted from FoodByMaria’s Chicken Au Poivre, as credited on the supplied recipe card.
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Let us know how it was!Adapted from FoodByMaria’s Chicken Au Poivre. Photo credit: Alex Lepe / The Kitchn (serving inspiration).
