Pan-Roasted Chicken with Fourth Peppercorn Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Juicy pan-roasted chicken breasts served with a creamy sauce infused with pink, black, white, and green peppercorns representing the 'fourth' spice dimension. This French chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces boneless skinless chicken breasts, about 6 oz each
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 tbsp shallots, finely minced
• 1 tsp mixed peppercorns (pink, black, white, green), crushed
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 tsp fresh thyme leaves

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts. Cook for 5-6 minutes on the first side without moving until golden brown and crispy at the edges.
3. Step 3: Flip the chicken, add 1 tbsp unsalted butter, and cook for another 5 minutes over medium heat until the internal temperature reaches 165°F and the chicken is cooked through; remove chicken and keep warm.
4. Step 4: Reduce heat to medium-low and add 2 tbsp minced shallots to the skillet, sautéing for 2 minutes until fragrant and translucent.
5. Step 5: Stir in 1 tsp crushed mixed peppercorns (pink, black, white, green) and cook for 30 seconds to release their aroma.
6. Step 6: Pour in 1/4 cup chicken broth and 1/2 cup heavy cream, stirring constantly. Simmer the sauce for 3-4 minutes until it thickens and coats the back of a spoon.
7. Step 7: Add 1 tsp fresh thyme leaves, stir, and return the chicken breasts to the pan to warm in the sauce for 1 minute before serving.