Pan-Seared Chicken Au Poivre with Roasted Potatoes and Green Beans

Indulge in a restaurant-quality meal at home with this Chicken au Poivre recipe. Tender chicken cutlets are pan-seared to golden perfection and finished with a luscious, buttery sauce studded with cracked black peppercorns. The bold, creamy sauce perfectly complements the juicy chicken, while roasted potatoes and crisp green beans round out the plate for a satisfying, well-balanced dinner.

This dish is surprisingly simple to prepare, making it ideal for a special date night or a weeknight treat. With just a handful of ingredients and straightforward steps, you can create an elegant French-inspired meal that will impress your family or guests. Serve it up and watch everyone swoon!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry the potatoes, then cut them into 1-inch pieces. Toss with 2 teaspoons of cooking oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. While potatoes roast, trim the ends of the green beans. Peel and finely dice the shallot. Mince the chives. Crack the black peppercorns coarsely using a mortar and pestle or the bottom of a heavy pan.
3. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add the shallot to the skillet and cook for 1 minute, stirring. Add the cracked peppercorns and cook for 30 seconds. Pour in the chicken demi-glace and 1/4 cup water, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
5. Remove the skillet from heat and whisk in the butter until melted and smooth. Stir in half the chives. Return the chicken to the skillet, turning to coat in the sauce.
6. In a separate pot of boiling salted water, blanch the green beans for 2-3 minutes until crisp-tender. Drain and toss with a pinch of salt and pepper.
7. Serve the chicken with the peppercorn sauce spooned over the top, alongside the roasted potatoes and green beans. Garnish with remaining chives.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time to 5-6 minutes per side until internal temperature reaches 165°F.

What can I substitute for chicken demi-glace?

A mixture of 1/2 cup chicken broth, 1 teaspoon soy sauce and 1 teaspoon brown sugar can mimic the savory depth, though the sauce will be thinner.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.