Best 8 Chicken With Peppercorn Sauce Recipes

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Indulge in a culinary journey with our delectable Chicken with Peppercorn Sauce recipe, a symphony of flavors that will tantalize your taste buds. This classic dish features tender chicken breasts smothered in a creamy and flavorful peppercorn sauce, a perfect balance of savory and piquant. Accompany this main course with a medley of our carefully curated side dishes, ranging from the classic Steamed Broccoli to the refreshing Cucumber Salad. For a complete meal, whip up our aromatic Jasmine Rice, which pairs perfectly with the rich sauce. Elevate your dining experience with our curated wine pairing suggestions, ensuring a harmonious union of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BREAST WITH CREAMY GREEN PEPPERCORN SAUCE



Chicken Breast with Creamy Green Peppercorn Sauce image

Peppercorn chicken is an easy weeknight recipe you can prepare under 30 minutes. This green peppercorn sauce recipe comprises brandy, green peppercorns and crème fraîche.

Provided by Michelle Minnaar

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 6

4 boneless chicken breasts, skinned
25g (1 oz) butter
45ml (3 tbsp) brandy
120ml (4 fl oz) hot chicken stock
10ml (2 tsp) drained green peppercorns in brine
45ml (3 tbsp) crème fraîche

Steps:

  • Season chicken breasts lightly on both sides.
  • Heat the butter until foaming in a large frying pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.
  • Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.
  • Add the brandy to the pan, ignite and cook for 1 minute until the flames die down.
  • Add the stock and green peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.
  • Remove the pan from the heat and stir in the crème fraîche.
  • Return to the heat and simmer for 30 seconds.
  • Returns the chicken to the pan cook for 1-2 minutes.

Nutrition Facts : Calories 384 calories, Sugar 0.5 g, Sodium 172.4 mg, Fat 12.6 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 0 g, Protein 62.1 g, Cholesterol 212.9 mg

FRIED CHICKEN WITH HONEY-PINK PEPPERCORN SAUCE



Fried Chicken with Honey-Pink Peppercorn Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

1 quart buttermilk
Kosher salt
2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut up into 8 pieces each
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
Freshly ground black pepper
Peanut oil, for deep-frying
Honey-Pink Peppercorn Sauce, recipe follows
1 cup honey
2 teaspoons pink peppercorns, toasted and coarsely chopped
Grated zest of 1 lime
Juice of 2 limes
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken and turn to coat.
  • Stir together the flour, garlic and onion powders, paprika and cayenne in a large baking dish. Season generously with salt and pepper.
  • Pull the chicken out of the buttermilk, gently shaking off any excess liquid. Dredge the pieces a few at a time in the flour mixture and pat off any excess. Then dip back into the buttermilk and allow any excess to drain off. Dredge again in the seasoned flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
  • Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet . Put the skillet over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
  • Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time, and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
  • Drizzle the fried chicken with the Honey-Pink Peppercorn Sauce.
  • Stir together the honey, peppercorns, lime zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature.

CHICKEN IN RED PEPPER SAUCE



Chicken in Red Pepper Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breasts (about 8 ounces each)
1 red bell pepper, quartered
2 cups low-sodium chicken broth
1 1/2 pounds green beans, trimmed
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons sliced almonds
2 cloves garlic, lightly crushed
1 thick slice country bread, cut into cubes (1 1/4 cups)
2 tablespoons capers, drained
2 tablespoons roughly chopped fresh parsley

Steps:

  • Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken.
  • Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
  • Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl.
  • Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.

Nutrition Facts : Calories 464 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 166 milligrams, Sodium 583 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 58 grams

CHICKEN WITH RED PEPPER SAUCE



Chicken with Red Pepper Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

Steps:

  • For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
  • For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
  • Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
  • Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
  • When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
  • Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

CHICKEN WITH PEPPERCORN SAUCE



Chicken with Peppercorn Sauce image

Make and share this Chicken with Peppercorn Sauce recipe from Food.com.

Provided by Jenny Sanders

Categories     Chicken Breast

Yield 4 serving(s)

Number Of Ingredients 12

salt
black pepper
paprika
1 clove garlic
basil
4 chicken breasts
4 tablespoons cooking oil
1 teaspoon cooking onion, chopped
1 tablespoon white wine
1 teaspoon green peppercorn
1/2 cup chicken stock
1/2 cup 35 % fresh cream

Steps:

  • Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts.
  • Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry.
  • Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent.
  • Add the white wine and reduce until it is a syrup.
  • Add 1/2 of the peppercorns and crush with a fork in the pan.
  • Add the chicken stock and reduce by 1/2.
  • Now, tranfser the liquid from the pan into blender and blend until smooth.
  • Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream.
  • Cook this slowly until the mixture thickens.
  • Pour over the cooked chicken breasts and enjoy.

Nutrition Facts : Calories 472.1, Fat 36.6, SaturatedFat 11.5, Cholesterol 126.9, Sodium 144.7, Carbohydrate 2.4, Sugar 0.6, Protein 31.7

PEPPERCORN CHICKEN WITH LEMON SPINACH



Peppercorn Chicken with Lemon Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons dijon mustard
3 large skinless, boneless chicken breasts (about 1 3/4 pounds)
2 to 3 teaspoons coarsely ground mixed peppercorns
3/4 teaspoon finely minced fresh rosemary
Kosher salt
3 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1/3 cup brandy or red wine
1/3 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
1 pound spinach
1/2 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos

CHICKEN WITH GREEN PEPPERCORN SAUCE



Chicken With Green Peppercorn Sauce image

This recipe was from Cooking Light magazine, which stated it originally came from the cookbook "French Women Don't Get Fat". My wife and I cooked this up for the first time the other night and absolutely loved it! A great pepper flavor, and the chicken was tender and juicy! It is a slight variation of recipe #275890. We used dry sherry as I did not know which white wines were considered "dry".

Provided by 4Jacksons

Categories     Chicken Breast

Time 25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 10

1/4 cup flour
1/2 teaspoon paprika
1 1/2 lbs chicken breasts, 4 at 6 ounces each
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup shallot, finely chopped
2/3 cup dry white wine
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon green peppercorn, crushed
1 tablespoon butter

Steps:

  • Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
  • Heat oil in large non-stick skillet over medium heat. Add chicken to pan, cook 5 minutes each side until done. Remove chicken from pan, keep warm.
  • Increase heat to medium high. Add shallots to pan, saute 1 minute.
  • Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
  • Remove from heat. Stir in butter. Serve over chicken.

Nutrition Facts : Calories 417.1, Fat 22.1, SaturatedFat 6.8, Cholesterol 116.6, Sodium 421.9, Carbohydrate 8.8, Fiber 0.3, Sugar 0.4, Protein 36.6

CHICKEN WITH MUSHROOM-PEPPERCORN SAUCE



Chicken With Mushroom-Peppercorn Sauce image

Dress this dish up for company by substituting chanterelle or shiitake mushrooms for the white mushrooms

Provided by Chef Otaktay

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 medium chicken breast halves (1 1/2 pounds total)
1 -2 teaspoon olive oil or 1 -2 teaspoon cooking oil
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 teaspoon dried green peppercorn, crushed
1 cup reduced-sodium chicken broth
1/2 cup evaporated skim milk
1 tablespoon all-purpose flour
2 tablespoons dry sherry
1 tablespoon dijon-style mustard
2 cups vermicelli (optional) or 2 cups other pastas (optional)
fresh sage sprig (optional)

Steps:

  • Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
  • cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
  • Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
  • chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
  • oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
  • stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
  • chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
  • 20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
  • together milk and flour. Add to skillet. Cook and stir till thickened and
  • bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
  • chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
  • Garnish with fresh sage sprigs, if desired.

Nutrition Facts : Calories 227.1, Fat 8.5, SaturatedFat 2.3, Cholesterol 47.7, Sodium 105.6, Carbohydrate 10.5, Fiber 0.9, Sugar 5.7, Protein 20.8

Tips:

  • To ensure the chicken breasts are evenly cooked, slice them to the same thickness or pound them to an even thickness with a meat mallet.
  • For a more intense peppercorn flavor, use a mix of black, white, and green peppercorns.
  • If you don't have heavy cream, you can substitute it with milk or evaporated milk.
  • For a thicker sauce, simmer it for a few minutes longer until it reaches your desired consistency.
  • Serve the chicken with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This chicken with peppercorn sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The creamy sauce and tender chicken are sure to be a hit with your family and friends. So next time you're looking for a flavorful and elegant dish, give this recipe a try.

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