Green Peppercorn Chicken
Savor the indulgence of Green Peppercorn Chicken, a restaurant-worthy dish that's surprisingly easy to recreate at home. Juicy, golden-brown chicken breasts are bathed in a luscious, velvety sauce made with the bold, tangy bite of green peppercorns, aromatic garlic, and a splash of white wine, balanced perfectly with creamy chicken stock and heavy cream. This one-pan recipe enhances the natural flavors of tender chicken with layers of richness, from the sautéed onions to the buttery finish. Ready in just 45 minutes, this elegant yet approachable dish is perfect for a special dinner or an elevated weeknight meal. Serve it with fluffy rice, creamy mashed potatoes, or crusty bread to soak up every drop of the luxurious cream sauce, and don't forget the garnish of fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Green peppercorns in brine, drained
- 0.5 cup White wine
- 0.75 cup Chicken stock
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt and freshly ground black pepper.
Heat a large skillet over medium heat and add olive oil and 1 tablespoon of butter. Once the butter has melted, sear the chicken breasts for 4-5 minutes on each side, or until golden-brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the chopped onion and sauté for 3-4 minutes, or until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the drained green peppercorns and cook for 1 minute to release their flavor.
Deglaze the skillet with white wine, using a wooden spoon to scrape any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
Pour in the chicken stock and bring the mixture to a simmer. Return the chicken breasts to the skillet and spoon the sauce over them.
Cover the skillet and let the chicken cook for 15-20 minutes on low heat, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken breasts once more and set them aside on a plate.
Stir the heavy cream into the skillet and let the sauce simmer for 2-3 minutes, thickening slightly.
Return the chicken to the skillet and spoon the creamy sauce over the top to coat.
Garnish with freshly chopped parsley and serve hot with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 228.1 g | 456% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 160 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2125 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
