Pan-Seared Chicken with Creamy Peppercorn Sauce, Roasted Potatoes and Green Beans

Treat yourself to a classic French-inspired dinner that’s surprisingly simple to prepare. Tender chicken cutlets are pan-seared to golden perfection, then topped with a luscious, buttery sauce flecked with cracked black peppercorns. The peppercorns add a gentle heat and depth that perfectly complement the savory chicken.

On the side, you’ll find crispy roasted potato wedges and bright green beans, all roasted together for a fuss-free side dish. This complete meal feels special enough for a celebration but is easy enough for a weeknight. Get ready to impress your dinner guests!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Trim the green beans if needed. Halve, peel and mince the shallot until you have 2 tablespoons. Place the peppercorns in a zip-close bag and crush them with a rolling pin or heavy-bottomed pan. Mince the chives.
2. On a baking sheet, toss the potato wedges with a drizzle of oil and a generous pinch of salt and pepper. Roast on the top rack for 10 minutes, until lightly browned.
3. After 10 minutes, carefully push the potatoes to one side of the sheet. Toss the green beans on the empty side with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, use a second baking sheet for the green beans and roast on the bottom rack.) Return to the oven and roast until the vegetables are browned and tender, 10-15 minutes more.
4. While the vegetables roast, pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add the chicken and cook until golden and cooked through, 3-5 minutes per side. Transfer the chicken to a plate and set aside. Wipe out the pan.
5. Melt 1 tablespoon of butter in the same pan over medium heat. Add the minced shallot and cook, stirring, until slightly softened, about 1 minute. Add the demi-glace, ¼ cup of water (⅓ cup for 4 servings) and ½ teaspoon of the crushed peppercorns (1 teaspoon for 4 servings). Simmer until the sauce thickens slightly, 2-3 minutes. Turn off the heat and stir in the remaining 1 tablespoon of butter (2 tablespoons for 4 servings) and half of the chives. Season with salt and additional crushed peppercorns if desired.
6. Thinly slice the chicken crosswise. Divide the roasted potatoes, green beans and sliced chicken among plates. Spoon the peppercorn sauce over the chicken. Sprinkle with the remaining chives and serve.

Recipe Tips

FAQ

Can I substitute chicken demi-glace?

Yes, you can use 1 cup of chicken broth simmered until reduced by half or use 1 teaspoon of concentrated chicken bouillon mixed with ¼ cup water.

Can I use boneless chicken breasts instead of cutlets?

Absolutely. If using chicken breasts, slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

How do I store leftovers?

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