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Creamy Peppercorn Chicken

A comforting dish featuring succulent chicken breasts in a rich, creamy peppercorn sauce, perfect for family gatherings or cozy dinners.
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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: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Pat dry for better searing
  • 2 tablespoons olive oil For frying
  • 1 cup heavy cream For the sauce
  • 1 tablespoon black peppercorns For the peppery kick
  • 1 clove garlic, minced Adds flavor to the sauce
  • 1/2 cup chicken broth For the sauce base
  • to taste Salt For seasoning
  • as needed Fresh parsley for garnish Adds color and freshness

Method
 

Preparation
  1. Start by patting the chicken breasts dry with a paper towel and season both sides with salt.
Cooking the Chicken
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Once hot, carefully place the chicken breasts in the skillet, making sure not to overcrowd the pan.
  3. Cook the chicken for about 5-7 minutes on each side or until golden brown and fully cooked through (internal temperature should reach 165°F/75°C).
  4. Transfer the chicken to a plate and cover to keep warm.
Making the Sauce
  1. In the same skillet, reduce the heat to medium and add the minced garlic.
  2. Sauté for about 1 minute or until fragrant. Then add the black peppercorns, followed by the chicken broth and heavy cream.
  3. Stir well to combine and bring the mixture to a gentle simmer.
Combining
  1. Let the sauce simmer for about 5 minutes to thicken slightly.
  2. Carefully return the seared chicken breasts to the skillet, coating them with the creamy peppercorn sauce.
Serving
  1. Once the chicken is re-heated through, garnish with fresh parsley and serve warm.
  2. Enjoy with your favorite side dish!

Notes

Substitutions include using low-fat cream or Greek yogurt. Do not rush the simmering step for the sauce for a luxurious texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days.