Peppercorn Chicken
This Creamy Peppercorn Chicken is a delicious one pan dish that takes less than 20 minutes to make start to finish. The chicken thighs are pan seared and then smothered in a rich and creamy peppercorn sauce. Leftovers will last for up to 4 days in the fridge.
Servings: 4
Calories: 291kcal
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 tbsp butter
- 1 tbsp oil
- 1 large shallot finely diced
- 1 tbsp black peppercorns lightly crushed in a pestle and mortar
- 2 tbsp garlic minced
- 1 cup beef stock
- 2 tsp worcestershire sauce
- 1/2 cup heavy cream or half & half
- ¼ tsp dried thyme
Instructions
- In a small bowl stir together the salt, garlic powder and pepper. Place the chicken thighs on a plate ensuring they lay flat and generously season them on both sides.
- Add 1 tbsp butter and 1 tbsp olive oil to a medium size skillet on medium high heat. Add in the chicken thighs (you may need to work in two batches) and cook the chicken for 3-4 minutes per side or until seared and golden brown in color. Transfer the cooked chicken to a plate.
- Add 1 tbsp butter to the pan and add in the shallot, saute for 3 minutes until they begin to softer. Add in the garlic and peppercorns and cook for 2-3 minutes and then add in the worcestershire sauce, beef stock, cream and thyme and bring to a simmer. Leave the sauce to simmer for approximately 5 minute until the sauce has reduced by half.
- Return the chicken to the pan, spoon the sauce overtop and leave to simmer for a few more minutes until the sauce is thick. Garnish with chopped parsley before serving.
Nutrition
Calories: 291kcal | Carbohydrates: 7g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 167mg | Sodium: 624mg | Potassium: 639mg | Fiber: 1g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg