Creamy peppercorn chicken with broccolini
20 min · 39 g protein · 303 cals / serving
Thin chicken cutlets seared golden, then bathed in a pub-style peppercorn sauce: cracked black pepper and garlic sizzled in the pan juices, half-and-half, broth and a little Dijon. Tender broccolini on the side catches the sauce. A meal-kit favourite in 20 minutes.
Ingredients
- 1 1/4 lb chicken breast, 4 thin-sliced cutlets, about 1 cm (3/8 inch); if you halve 2 large breasts, press them to that thickness
- 3/4 tsp salt
- 1 tbsp olive oil
- 2 bunches (about 1 lb) broccolini, trimmed (or long-stem broccoli)
- 2 tbsp water
Peppercorn sauce
- 2 tsp black peppercorns black pepper, coarsely crushed
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup + 2 tbsp half and half, single cream or light cooking cream
- 2 tsp Dijon mustard
Steps
- Pat the chicken dry and season with the salt. Heat the oil in a 12 inch skillet over medium-high heat, lay the 4 cutlets in one layer and cook 3–4 minutes a side, until golden and 165°F inside. Rest them on a plate.
- While the chicken cooks, put the broccolini in a microwave-safe dish with the water, cover and microwave 3–4 minutes, until bright and just tender. Drain.
- Turn the chicken pan to medium. Add the crushed pepper and garlic and stir for 30 seconds, until fragrant. Pour in the broth and scrape up the browned bits, let it bubble 2 minutes until reduced by half, then stir in the half-and-half and Dijon and simmer 3–4 minutes, without boiling, until the sauce coats a spoon.
- Return the chicken and its resting juices to the sauce and turn to coat. Serve with the broccolini and spoon the rest of the sauce over. Leftovers keep 3 days in the fridge; reheat gently with a splash of water, as the sauce thickens as it stands.
Good to know
Can I use heavy cream?
Yes, it makes a richer, thicker sauce that is much less likely to split, at about 64 instead of 75. Use a little less (1/2 cup) and loosen with broth.
Is it very peppery?
Two teaspoons of crushed peppercorns among four gives a warm bite, not heat. For children, crush the pepper finely and use one teaspoon; for a steakhouse kick, use a tablespoon.
Per
- Calories
- 112
- Protein
- (53%)
- 14 g
- Fat
- (38%)
- 5 g
- Carbohydrates
- (9%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 274 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1213 kcal goes into the pot and 1381 g of ingredients comes out as about 1086 g of food: 112 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.