Bold Peppercorn Chicken
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!
Servings: 6 people
Calories: 404kcal
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons chicken seasoning
- 1 tablespoon olive oil
Peppercorn Sauce
- 1 tablespoon whole black peppercorns, toasted, coarsely crushed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about ½ cup)
- 2 teaspoons garlic minced
- 1 teaspoon soy sauce
- ½ teaspoon apple cider vinegar
- 1 cup (8 ounces / 252 g) chicken broth
- ½ cup (119 g) heavy whipping cream, room temperature
Instructions
Toast the Peppercorns
- In a large skillet over medium heat, toast the whole peppercorns for 2 to 3 minutes.
- Remove the peppercorns from the skillet and coarsely crush them using a mortar and pestle or the bottom of a heavy pan. Set aside.
Chicken
- Pat the chicken dry with a paper towel. Season both sides generously with the chicken seasoning.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the seasoned chicken and cook for 6 to 7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
Peppercorn Sauce
- To the same skillet, add the butter and olive oil. Add the onion and cook until softened and lightly golden, about 4 minutes.
- Add the garlic and crushed peppercorns and cook for 1 minute.
- Reduce the heat to medium-low. Stir in the soy sauce and apple cider vinegar. Pour in the chicken broth and bring to a simmer. Let it reduce for 8 to 10 minutes.
- Slowly stir in the heavy cream until combined.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 minutes to warm everything through and coat the chicken.
- Serve immediately, spooning extra creamy peppercorn sauce over the top.
Nutrition
Serving: 1portion | Calories: 404kcal