Pan-Seared Chicken with Fourth Peppercorn Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and served with a creamy sauce infused with crushed fourth peppercorns for a unique spicy kick. This french-inspired chicken ready in about 30 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" 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.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 boneless skinless chicken breasts dry and season each with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 minutes on each side until golden brown and cooked through. Remove chicken and keep warm.
  3. Step 3: Reduce heat to medium and add 2 tbsp butter to the skillet. Once melted, add 2 tbsp minced shallots and sauté for 2 minutes until fragrant and translucent.
  4. Step 4: Stir in 1 tsp crushed fourth peppercorns and cook for 30 seconds to release aroma.
  5. Step 5: Pour in 1/2 cup chicken broth and scrape the bottom of the pan to loosen browned bits. Let it simmer for 3 minutes until slightly reduced.
  6. Step 6: Add 1 cup heavy cream and 1 tsp fresh thyme leaves, simmer gently for 4 minutes until the sauce thickens and coats the back of a spoon.
  7. Step 7: Return the chicken breasts to the pan, spoon sauce over, and heat through for 2 minutes before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Fourth Peppercorn Cream Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Fourth Peppercorn Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Fourth Peppercorn Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Fourth Peppercorn Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Fourth Peppercorn Cream Sauce?

French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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