Peppercorn cream chicken

A closer look

Why this combination works

This is a creamy sauce with a peppery edge rather than an intensely hot one. Coarsely crushed peppercorns give little bursts of warmth, while shallot and Worcestershire sauce build the savoury base. Taste before adding more pepper.

What you need for peppercorn cream chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Shallot. Shallot gives a mild onion sweetness without dominating the sauce. Finely chopping it helps it soften quickly and blend into the pan juices.
• Crushed peppercorns. Coarsely crushed peppercorns give bursts of warmth and a little texture. Crushing just before cooking releases their aroma; finely ground pepper would make the sauce more uniformly peppery.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Double cream. Double cream adds body and softens sharp or salty flavours. Simmer gently rather than boiling hard, and stir so it combines evenly with the stock.
• Worcestershire sauce. A small amount adds tang and savoury depth without dominating the sauce. Many versions contain fish, so check the bottle if cooking for someone with an allergy.

How to make peppercorn cream chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Soften the shallot for 3 minutes, then stir in the crushed peppercorns. Add stock and Worcestershire sauce and simmer for 2 minutes. Stir in the cream.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Rest for 3 minutes off the heat, then serve with oven chips and green beans.