Chicken with Pepper
Chicken with Pepper is a delightful dish that brings warmth and comfort to any dinner table. With succulent chicken thighs infused with the bold flavor of cracked peppercorns and enveloped in a rich creamy sauce, this recipe stands out as a perfect choice for a cozy family meal or a dinner party with friends. The combination of creamy richness and peppery zing is not only satisfying but also elevates the humble chicken to something truly special.
This dish is perfect for those chilly evenings when you want something hearty, yet it’s also elegant enough for a special occasion. Your guests will be raving about the balance of flavors, and the simplicity of preparation will leave you with more time to enjoy their company.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 4 chicken thighs
- 2 tablespoons cracked peppercorns
- 2 tablespoons butter
- 1 cup heavy cream
- Salt to taste
- Rice or noodles for serving
A glimpse of the prime ingredients ready for preparation.
Directions
- Generously season the chicken thighs with salt and pressed peppercorns, coating them evenly.
- In a large skillet, melt the butter over medium heat until it becomes bubbly.
- Add the seasoned chicken thighs to the skillet and cook for about 7-8 minutes on each side, until they are browned and reach an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and set aside on a plate.
- Pour the heavy cream into the same skillet, scraping up any delicious brown bits left behind.
- Simmer the cream for a few minutes until it thickens slightly, stirring occasionally.
- Return the chicken to the skillet, coating it well with the creamy sauce and allowing it to heat through.
- Serve the chicken over cooked rice or noodles for a satisfying meal.
Tips & Variations
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Ingredient substitutions: You can substitute chicken thighs with chicken breasts for a leaner option, though thighs tend to be juicier and more flavorful. If you want to make it lighter, use half-and-half instead of heavy cream.
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Optional variations: For added flavor, toss in some sautéed mushrooms or spinach into the sauce. A splash of white wine in the cream can also enhance the richness.
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Storage or reheating tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or water to maintain moisture.
Recipe Information
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Servings: 4
- Difficulty level: Easy
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Chicken with Pepper
Ingredients
Main ingredients
- 4 pieces chicken thighs
- 2 tablespoons cracked peppercorns
- 2 tablespoons butter
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- to taste Salt
- Rice or noodles for serving Use cooked rice or noodles as a base.
Instructions
Preparation
- Generously season the chicken thighs with salt and pressed peppercorns, coating them evenly.
Cooking
- In a large skillet, melt the butter over medium heat until it becomes bubbly.
- Add the seasoned chicken thighs to the skillet and cook for about 7-8 minutes on each side, until they are browned and reach an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and set aside on a plate.
- Pour the heavy cream into the same skillet, scraping up any delicious brown bits left behind.
- Simmer the cream for a few minutes until it thickens slightly, stirring occasionally.
- Return the chicken to the skillet, coating it well with the creamy sauce and allowing it to heat through.
- Serve the chicken over cooked rice or noodles for a satisfying meal.