I made this creamy peppercorn chicken recipe last weekend, and let me just say—WOW. The sauce alone is enough to make you want to lick the plate clean. It’s warm, creamy, peppery, and just the right amount of rich without feeling heavy.
If you’re a mushroom lover or obsessed with peppercorn sauces like I am, this dish will quickly become one of your favorites too. It reminded me of a dish I once had while testing a Beef Tips and Gravy Recipe, only this had way more flavor depth thanks to the mushrooms and vinegar.
Whether it’s for a weeknight dinner or something to impress your guests, this one is a keeper.
Additional Tips for Making This Recipe Better
After trying this dish a few times, I’ve picked up a few tips that really elevated the flavor and texture. If you want to take your creamy peppercorn chicken to the next level, here’s what I recommend:
- Use freshly ground black pepper. I can’t stress this enough—it makes the sauce aromatic and bold, unlike pre-ground pepper.
- Pound the chicken evenly. This helps it cook faster and more uniformly. A rolling pin or even a wine bottle works well.
- Deglaze properly. When adding vinegar, scrape the bottom of the pan well—it adds so much flavor from those browned bits.
- Don’t rush the sauce. Letting it simmer lets all the flavors blend and gives the sauce that thick, silky texture.
- Use full-fat cream. If you try to swap it with low-fat or single cream, it could split or taste bland.
These little tweaks have made the recipe even better each time I cook it.
Creative Twists and Variations
You can easily customize this recipe to suit your diet or taste preferences. Whether you’re avoiding dairy or just want to switch things up, here are some tasty ideas.
- Dairy-free option: Swap double cream with coconut cream or a thick oat-based cream.
- Add extra protein: Stir in crispy bacon bits or sliced cooked sausage before serving.
- Low-carb version: Serve it over cauliflower mash or steamed zucchini noodles.
- Herb boost: A sprinkle of thyme or rosemary while cooking mushrooms adds depth.
- Spice lovers: Add a dash of chili flakes to the sauce for a little kick.
You can also explore more dinner recipes by pairing this creamy sauce with grilled tofu, steak, or even pan-fried halloumi.
Kitchen Tools You’ll Need
Here’s what I used to make this dish seamlessly from start to finish.
- Clingfilm and rolling pin – For flattening chicken evenly
- Large frying pan – Essential for browning the chicken and cooking the sauce
- Knife and chopping board – For prepping mushrooms
- Tongs or spatula – Helps flip and move the chicken cleanly
- Measuring jug or spoons – To measure liquids accurately
How to Serve Creamy Peppercorn Chicken
Once the chicken and sauce are done, you’ll want to plate it just right for that cozy, restaurant-style feel.
- Serve it over creamy mashed potatoes or buttery rice
- Add steamed green veggies like broccoli or green beans on the side
- Drizzle extra sauce over the top and garnish with freshly chopped parsley
- Add a sprinkle of cracked black pepper on top for visual flair
- Pair it with a glass of white wine or sparkling water with lemon
This dish is also perfect to pair with other creamy dishes like a Creamy Bacon Chicken Recipe for a rich and indulgent spread.
How to Store Creamy Peppercorn Chicken
If you have leftovers, don’t worry—this recipe stores well.
Refrigerating:
Keep it in an airtight container. It stays fresh in the fridge for up to 3 days.
Freezing:
Let the chicken and sauce cool completely, then store in a freezer-safe container for up to 2 months.
Reheating:
Warm gently in a pan on low heat or microwave in 30-second intervals. Add a splash of cream or stock to revive the sauce.
Why You’ll Love This Recipe
This dish is more than just tasty—it checks all the boxes for a perfect go-to meal.
- Quick and Easy:
Ready in about 30 minutes, making it ideal for busy nights. - Restaurant-style at home:
The sauce is rich, creamy, and feels fancy without extra effort. - Versatile serving options:
Goes well with mash, pasta, or even crusty bread. - Customizable flavors:
You can spice it up, lighten it, or make it vegetarian-friendly. - One-pan convenience:
Fewer dishes to clean = more time to enjoy dinner.
More Details You’ll Appreciate Before Cooking
Before you dive in, here are a few more important things to keep in mind about this creamy peppercorn chicken:
- The chicken cut: Use boneless, skinless breasts for quick cooking. You could also use chicken thighs for extra juiciness, but you’ll need to adjust the cooking time slightly.
- The mushrooms: Chestnut mushrooms have a nice earthy flavor and hold up well in the sauce. Button mushrooms will also work, but they may be milder in taste.
- The vinegar: Red wine vinegar balances the cream. Don’t skip it—it really brightens the whole dish.
- The black pepper: It’s the hero of this recipe, so be generous. I use freshly cracked black pepper, starting with 1 tsp and adding more to taste.
- The stock: Use low-sodium chicken stock to control salt levels. If your stock is salty, reduce the amount of added salt.
This recipe is simple but feels special—perfect for both casual nights and impressing your guests.
Creamy Peppercorn Chicken Recipe
Ingredients
Method
- Start by laying the chicken breasts between two sheets of clingfilm. Using a rolling pin, gently pound them until they are about 1cm thick. This helps the meat cook faster and more evenly. Season both sides with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once the oil is hot, place the chicken in the pan and sear for 5 minutes on each side until golden brown and cooked through. Remove the chicken and set it aside on a plate to rest while you prepare the sauce.
- Add the remaining tablespoon of olive oil to the same pan. Toss in the sliced mushrooms and sauté for about 4–5 minutes until they are soft and browned. Stir occasionally to prevent them from burning. Remove the mushrooms and keep them aside with the chicken.
- Now, deglaze the pan by pouring in the red wine vinegar. Let it bubble for a minute or two until it reduces by half. This removes all the flavorful bits stuck at the bottom and adds a nice tang to the dish.
- Pour in the chicken stock and allow it to simmer for 5–10 minutes until slightly reduced. This step concentrates the flavor. Once reduced, stir in the double cream. Mix well until everything is combined and creamy.
- Start adding freshly ground black pepper—go with a generous pinch, taste, and adjust to your liking. The bold, spicy flavor should come through but not overpower. Return the mushrooms and chicken (with any resting juices) to the pan. Let everything simmer together for a few minutes until hot and coated in the sauce.
- Serve the peppercorn chicken hot with buttery mashed potatoes and steamed greens like broccoli or green beans. The creamy sauce pairs perfectly with the sides and soaks into the mash beautifully.