Chicken au Poivre Recipe

A riff on the French bistro classic, Chicken au Poivre brings all the depth and drama of steak au poivre to a more approachable and weeknight-friendly protein. Bone-in, skin-on chicken thighs, prized for their juicy tenderness and flavorful, self-basting skin, are the star. The technique begins unconventionally with a cold pan: Allowing the chicken to cook skin side down from a cold start encourages the fat to render slowly, yielding paper-thin, shatteringly crisp skin.

Once the chicken is perfectly golden, the sauce builds right in the same pan. Shallots, garlic, thyme, and coarsely cracked pepper sizzle in the drippings before being deglazed with Cognac. The resulting fond infuses every layer of the sauce with rich, peppery complexity. Crème fraîche and Dijon mustard add a lush creaminess and tang that temper the heat of the peppercorns, coating the tender chicken in a velvety glaze.

The result is a dish that feels indulgent yet achievable, balancing bold flavors with simple technique. Serve it straight from the skillet with french fries, buttery mashed potatoes, or roasted vegetables to soak up every drop of that decadent sauce. Finished with fresh chives and an extra grind of pepper, this updated classic is every bit as “bougie” as its steakhouse inspiration, but it’s easier to pull off at home.

Can you use chicken breasts?

You can substitute bone-in, skin-on chicken breasts for thighs, but expect a slightly different texture and cook time. Breasts are leaner, so take care not to overcook them. Sear them skin side down in a cold pan until golden, then finish cooking gently over medium heat or in the oven until just cooked through. The sauce’s richness helps offset the leaner meat, keeping it juicy and flavorful while maintaining the same peppery, luxurious essence of the dish.

What is au poivre?

The signature au poivre flavor comes from coarsely cracked black pepper (“poivre,” in French), which is balanced with the warmth of Cognac and the richness of crème fraîche. Shallots and thyme deepen the flavor, while Dijon mustard sharpens the sauce’s edge. The final spoonful of sauce over the chicken ties together peppery spice, creamy tang, and comforting savoriness for an elegant yet easy main dish.

Notes from the Food & Wine Test Kitchen 

• The chicken will release from the skillet when it’s ready — if it’s still sticking, just wait a little longer and it will begin to release on its own. Don’t try to move the chicken around while it’s cooking — just let it do its thing until ready to flip. 
• Make sure your chicken is as dry as possible before adding it to the pan. Water and moisture are the enemy of crispy skin, so pat the chicken dry with a clean kitchen towel or paper towel.
• If you don’t have crème fraîche, use heavy cream and finish with a squeeze of lemon juice or splash of sherry vinegar.

This recipe was developed by Nicole Hopper; the text was written by Breana Killeen.