This ‘Secret Sauce’ Turns a Simple Chicken Dinner Into a 5-Star Meal

It’s hard to deny the appeal of a peppery cream sauce. Just as cacio e pepe surged among cheesy pasta lovers, this recipe is circulating as a trendy chicken dish for similar reasons.

Thanks to the classic method of making “au poivre,” this dish is creamy, peppery, and gloriously decadent. It’s also surprisingly easy to make. Seared chicken drippings, combined with butter and oil, form a velvety, peppery sauce. As fragrant as it is creamy, the sauce perfectly coats tender chicken thighs. Serve it over rice, noodles, or potatoes—anything to properly sop it all up.

But you don’t have to take our word for it. Reviewers are enthusiastically raving about this five-star recipe—about its ease, its piquant flavor, and, of course, its sauce. “I could eat the sauce by the spoonful,” says Allstar reviewer Yoly. Learn more about the cult of “au poivre” and how to make it yourself.

What Is Chicken Au Poivre?

Chicken au Poivre is a take on Steak au Poivre, a French classic with steak, a rich sauce from drippings, peppercorns, and cream. “Au poivre” means “with pepper,” which defines the sauce for any seared meat.

In keeping with its French roots, Chicken au Poivre is often served with fries, which make an excellent accompaniment to the creamy sauce, curiously reminiscent of Comeback Sauce. It’s said that this dish was originally served in bistros in France in the 1800s as a late-night meal: a little messy, a lot tasty, and sumptuously decadent yet approachable.

Classic au poivre recipes will incorporate brandy, cognac, or even vermouth to deglaze the pan of drippings, but this recipe uses broth to the same effect.

How To Make Chicken Au Poivre

1. Crush peppercorns. Place fresh black peppercorns in a zip-top bag and, using the flat end of a meat mallet, crush them until coarse and similar in size.
2. Heat olive oil and butter. Swirl the pan to combine until the mixture is bubbling.
3. Add seasoned chicken to the butter mixture. Cook on both sides until lightly browned (about 3 to 4 minutes per side). Remove from the pan and set aside on a clean plate.
4. Cook shallots. Add shallots to the pan, stirring until softened.
5. Stir in broth, cream, and remaining seasonings. Add broth, heavy cream, thyme, and cracked peppercorns. Use a wooden spoon to lift up any browned bits.
6. Return the chicken to the pan sauce. Be sure to include any juices that may have dripped onto the plate—these add extra flavor and goodness!
7. Turn the chicken to coat in the sauce, and cook. Bring the mixture to a boil, reduce to a simmer, and let it cook until the chicken reaches 165 degrees F. Divide the chicken among the plates with rice.
8. Reduce sauce. Cook the sauce over medium heat until reduced and slightly thickened.

Praise From the Allrecipes Community

“Excellent recipe! Restaurant quality for sure. I just used cracked pepper and dried thyme, and it was super yummy. I served it with rice cooked in chicken broth and green beans.” —Heather Cullen

“Absolutely delicious! I used dried thyme and forgot to add the lemon juice. Still delicious. I could eat the sauce by the spoonful. Thanks for an easy and simple delicious recipe.” —Yoly

“We enjoyed it twice, as chicken thighs over noodles, and the second time was chicken burgers over rice. Both were delicious. The secret is in the sauce.” —Tom