In this chicken au poivre, cracked peppercorns add a punch of spice to a lovely cream sauce for chicken thighs. It's especially nice served over rice or noodles.
1 tablespoon black peppercorns
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 pounds skinless, boneless chicken thighs, patted dry
1/2 teaspoon salt, or to taste
2 tablespoons minced shallot
1 cup low-sodium chicken broth
1/2 cup heavy cream
3 fresh thyme sprigs, or to taste
1 tablespoon freshly squeezed lemon juice
fresh parsley sprigs for garnish (optional)
Add peppercorns to a zippered food storage bag and seal. Lightly pound with a meat mallet or skillet until peppercorns are broken and cracked. Set aside.
Add olive oil and 1 tablespoon butter to a 12-inch nonstick skillet set over medium heat. Heat until the butter is melted and no longer bubbling. Swirl the pan to combine oil and butter.
Season the chicken with salt and add to the skillet. Cook chicken on both sides until lightly browned, about 3 to 4 minutes per side. Remove to a plate and keep warm.
Add remaining butter and shallot to the skillet. Cook, stirring, until butter melts and shallot is softened, about 1 minute.
Stir in broth, heavy cream, thyme, and cracked peppercorns. Cook, stirring, and bring to a boil. Make sure to stir up any browned bits that are left into the sauce from the bottom of the pan.
Add chicken and any juices from the plate. Return to a boil, then reduce to a simmer. Cook until chicken is no longer pink at the center and juices run clear, 8 to 10 minutes. An instant read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
Divide chicken among 4 plates over rice. Turn the heat back to medium, add lemon juice, and cook until sauce thickens and darkens a bit, 3 to 5 minutes.
Spoon sauce over chicken and garnish with parsley.
