What cut of chicken should I use for creamy peppercorn chicken?

Both chicken thighs and chicken breast work well. Chicken thighs create a richer texture and stay tender in creamy sauce, while chicken breast offers a lighter finish with juicy results when cooked properly.

Is creamy peppercorn chicken spicy?

The dish is bold and peppery but not very spicy. Cracked black pepper adds warmth and depth, while the creamy sauce balances the heat for a smooth and comforting flavor.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are an excellent substitute for chicken breasts. They remain extra tender and juicy in creamy sauces and are more forgiving during cooking.

Why isn't my peppercorn cream sauce thick enough?

If the sauce is too thin, allow it to simmer longer so it naturally reduces. You can also add a small cornstarch slurry to help achieve a thicker, creamy peppercorn sauce consistency.

How long can I store creamy peppercorn chicken leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave for best results.

Can I make creamy peppercorn chicken ahead of time?

Yes, this dish can be prepared ahead of time. The flavors often deepen after resting, making it a great option for meal prep or next-day meals.

What sides go best with creamy peppercorn chicken?

Creamy peppercorn chicken pairs well with rice, pasta, mashed potatoes, or roasted vegetables. These sides help absorb the rich peppercorn cream sauce and create a balanced meal.

Creamy Black Pepper Chicken Recipe Easy

Ingredients

Scale

Chicken

3 pieces skin-on chicken thigh (approx. 1 lb / 450 g)
2 tbsp meat velvet

Black Pepper Cream Sauce

1 tbsp garlic, minced
1 tsp black pepper
½ tsp chicken bouillon powder
½ tsp yumyum (or MSG)
½ tsp sugar
1 cup water
1 tbsp potato starch
50 g salted butter
¼ cup Chinese stock
¼ cup thickened cream
1 tbsp Chinese cooking wine
1 tsp sesame oil

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Instructions

Place the chicken thighs in a bowl and coat evenly with meat velvet on both sides.
Heat oil in a wok over low heat. Place the chicken skin-side down and cook slowly to render the fat and develop colour. Allow the skin to release naturally before turning.
Place a cast iron hot plate over a separate burner and heat until very hot. This will be used for serving.
In a separate wok or pan, add a small amount of rendered chicken oil. Add the garlic and cook briefly until fragrant.
Add the pepper and stir, then add the butter and allow it to melt.
Pour in the Chinese stock. Season with sugar, yumyum, and chicken powder. Stir to combine.

Combine the potato starch and water until incorporated

Mix the potato starch with water until smooth, then add to the sauce. Cook until thickened.
Stir in thickened cream. Finish with Chinese cooking wine and sesame oil. Simmer gently until smooth and glossy.
Flip the chicken and continue cooking until fully cooked through.
Place the sliced chicken onto the pre-heated hot plate. Pour the creamy black pepper sauce over the chicken and serve immediately while sizzling.

Author: Vincent Yeow Lim
Prep Time: 15 minutes
Cook Time: 20 Minutes
Category: Chicken
Method: Easy
Cuisine: 229250

Nutrition

Serving Size:
Calories: 379
Sugar: 1.4 g
Sodium: 287.3 mg
Fat: 25.1 g
Carbohydrates: 6.9 g
Fiber: 0.4 g
Protein: 30.6 g
Cholesterol: 187.8 mg