Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons whole black peppercorns, crushed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, and crushed peppercorns.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and sear for 5 to 6 minutes per side until golden brown and fully cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium and melt the butter in the same skillet.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in chicken broth and scrape the bottom of the pan to release all the flavorful browned bits.
- Stir in heavy cream, Dijon mustard, and Worcestershire sauce.
- Simmer the sauce for 3 to 4 minutes until slightly thickened.
- Return the chicken to the skillet and spoon the creamy peppercorn sauce over the top.
- Cook for another 2 minutes until heated through.
- Garnish with fresh parsley and serve immediately with mashed potatoes, rice, or roasted vegetables.
Notes
- Crushing whole peppercorns gives the sauce bold flavor and authentic bistro-style texture.
- Do not overcrowd the skillet so the chicken develops a golden crust while searing.
- For extra richness, stir a small amount of Parmesan cheese into the sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French-Inspired