Bold Peppercorn Chicken is the kind of dinner that makes a simple chicken breast feel a little extra special! The more ways to make chicken exciting, the better, and this one is definitely a winner. The chicken is seasoned with my Best Chicken Seasoning (it really hasn’t let me down yet!) and cooked until golden before being finished with a rich peppercorn pan sauce made right in the same skillet.

Toasted black peppercorns give the sauce plenty of flavor, while a splash of cream adds just the right amount of richness without overpowering the chicken. If you are looking for another flavorful skillet dinner, be sure to try my Creamy Garlic Chicken Breasts next!

Skillet of Peppercorn Chicken on a wooden table from overhead.

Ingredients & Substitutions

Chicken: I used boneless, skinless chicken breasts for this recipe. If your chicken breasts are especially thick, you can pound them to an even thickness so they cook more evenly. Boneless, skinless chicken thighs would also work, but they may need a little extra cooking time.
Best Chicken Seasoning: My Best Chicken Seasoning adds plenty of savory flavor to the chicken before it is seared. If you don’t have it on hand, season the chicken with kosher salt, black pepper, garlic powder, onion powder, and paprika.
Black Peppercorns: Toasting whole black peppercorns before crushing them brings out their flavor and gives the sauce its signature peppery bite. If needed, you can substitute coarsely cracked black pepper. But whole peppercorns provide the best flavor and texture.
Butter & Olive Oil: Using both butter and olive oil adds richness while helping prevent the butter from browning too quickly as the onions cook.
Onion: A finely chopped onion creates a flavorful base for the sauce. A yellow or white onion works best.
Garlic: Freshly minced garlic adds the best flavor. If using garlic from a jar, the flavor may not be quite as bold.
Soy Sauce: Just a small amount of soy sauce adds depth and enhances the savory flavors in the sauce without making it taste like soy sauce. I recommend regular soy sauce, but reduced-sodium soy sauce also works if you prefer a little less salt.
Apple Cider Vinegar: A splash of apple cider vinegar balances the richness of the cream. White wine vinegar can be used in its place if that’s what you have.
Chicken Broth: Chicken broth adds flavor and forms the base of the sauce. Chicken stock can also be used.
Heavy Whipping Cream: Heavy cream creates a rich, silky sauce that won’t easily curdle as it simmers. I don’t recommend substituting milk or half-and-half, as the sauce won’t be as creamy or stable.

Spooning sauce over a piece of Peppercorn Chicken.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work well in this recipe and will add even more richness to the dish. Follow the same instructions, making sure the chicken reaches an internal temperature of 165°F before serving.

Do I have to toast the peppercorns?

Toasting the peppercorns is not required, but I highly recommend it. Toasting helps bring out their natural oils and adds a deeper, more flavorful peppercorn taste to the sauce. If you are short on time, you can skip this step, but the flavor will not be quite as bold.

Can I use ground black pepper instead of whole peppercorns?

You can, but whole peppercorns will give you the best flavor. Toasting and crushing them brings out their aroma and gives the sauce its signature peppercorn flavor. If you need to substitute, use freshly cracked black pepper instead of finely ground pepper.

Can I make this without heavy cream?

Heavy cream helps create the rich, smooth sauce, so I recommend using it if possible. If you need a substitute, half-and-half can work, but the sauce may be slightly thinner.

Can I make Bold Peppercorn Chicken ahead of time?

This recipe is best served fresh, but you can make it ahead if needed. Store the chicken and sauce together in the refrigerator and gently reheat in a skillet over low heat until warmed through.

Close up of a piece of Peppercorn Chicken in the pan.

What to Serve with Bold Peppercorn Chicken

Bold Peppercorn Chicken has a flavorful sauce that is perfect for spooning over your favorite sides. Here are a few ideas to turn it into a complete meal:

Mashed Potatoes: Creamy mashed potatoes are a classic pairing and soak up every bit of the peppercorn sauce. I also have cauliflower mashed, if preferred.
Rice: Serve this chicken over white rice, jasmine rice, or wild rice to catch all of the extra sauce.
Buttered Noodles: A simple side of noodles makes this a cozy, comforting dinner that the whole family will enjoy.
Roasted Vegetables: Add some color and balance the richness of the sauce with roasted Brussels sprouts, Parmesan green beans, air fryer carrots, or your favorite vegetables.
Crusty Bread or Dinner Rolls: You will want something to scoop up any extra sauce left on your plate!

Fork with a piece of Peppercorn Chicken on it being held above the chicken in the skillet.

How to Store Bold Peppercorn Chicken

Refrigerator: Store leftover Bold Peppercorn Chicken in an airtight container in the refrigerator for up to 3 days. Keep the chicken and peppercorn sauce together so the chicken stays moist as it reheats.

To Reheat: Reheat the chicken gently in a skillet over medium-low heat, adding a splash of chicken broth or cream if the sauce needs to loosen up. You can also reheat individual portions in the microwave, stirring the sauce as needed.

To Freeze: You can freeze Bold Peppercorn Chicken, although the texture of cream-based sauces can change slightly after thawing. Store the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.