Succulent chicken breast and mushrooms in acreamy peppercorn sauce, this Creamy Peppercorn Chicken is a flavourful onepan wonder. Serve it with steamed veggies for a light weeknight meal or addsome creamy mash for an indulgent weekend dinner.
1large clove garlic, crushed (or very finely chopped)
½small red onion, finely chopped
¾cupchicken stock(180ml)
¾cupcream(180ml)
¼teaspoonsalt, extra
For best results, always weigh ingredients where a weight is provided
Equipment
Large non-stick pan
Instructions
Slice the chicken through it's thickness so that it turns into 2 thinner breast pieces. Season both sides with salt.
In a large frying pan or skillet over medium high heat, drizzle one teaspoon of the oil.
Add the mushrooms and cook stirring regularly until moisture has evaporated and they're starting to turn golden. Set aside.
Add another teaspoon of oil to the pan, then cook the chicken 4-5 minutes each side until golden and the inside is cooked (notes). Set the chicken aside with the mushrooms.
Turn the heat down to low-medium and remove the pan from the heat to let it cool for a minute. Back on the heat, add the remaining oil and butter and let the butter melt.
Add the onion and garlic to the pan and cook stirring until the onion has softened.
Add the chicken stock, peppercorns and half the cracked pepper and let it come to a simmer. Scrape any brown bits off the bottom of the pan. Let it cook for 2 minutes until it reduces slightly.
Stir in the cream and bring it all back to a simmer for another 2 minutes.
Add the chicken and mushrooms, including any juices they've released, back to the pan and cook for a further 2 minutes until fully heated through and the sauce has thickened a little.
Taste the sauce and add the extra 1/4 teaspoon salt and remaining cracked pepper to taste.
Serve with mash or pasta and steamed veggies
Notes
The amount of pepper in this recipe does give this sauce a good pepper kick. If you don't like it too spicy, only add half of the cracked pepper.The whole ones can stay in as they will continue to flavour the sauce and can be pushed aside if you don't want to eat them.
Chicken cooking time will vary depending on the thickness of your chicken breast and your stovetop. When cooked it should read 75C / 165F on a meat thermometer or cut one open in the thickest part and the juices should be clear and you should be able to see the meat fibres all the way through.
This sauce works on everything from prawns to fish to steaks
If you don't like mushrooms, leave them out with no other changes to the recipe.
This recipe can be made 2-3 days ahead. Reheat over medium heat in a pan, not in the microwave.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.