Chicken au Poivre
with Roasted Broccoli & Green Beans
- Milk
If nothing says “date night” like a classic French meal, then this dish is the equivalent of getting down on one knee. Our chefs took on the classic steak au poivre, but with a twist: Chicken cutlets are pan-seared until they’re perfectly tender and form a delectable crust (cue the swoons). It doesn’t stop there: A rich, buttery sauce flecked with freshly cracked black peppercorns amps up the savory notes in the chicken. On the side, there’s delicately crisp green beans and roasted potatoes. No matter who you cook this for, we have a good feeling they’ll be quite smitten.
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
8 ounce
Broccoli
1 tablespoon
Black Peppercorns
¼ ounce
Chives
1 unit
Chicken Demi-Glace
(Contains: Milk)
10 ounce
Chicken Cutlets
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim green beans if necessary. Halve, peel, and mince shallot until you have 2 TBSP. Place peppercorns in a zip-close bag; crush with a rolling pin or a heavy-bottomed pan. Mince chives.
Cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)
• Toss potatoes on a baking sheet with a large drizzle of oil and a big pinch of salt and pepper. • Roast on top rack until lightly browned, 10 minutes (you’ll add the green beans then).
Skip this step!
• Once potatoes have roasted 10 minutes, carefully push to one side of sheet. • Toss green beans on empty side with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, leave potatoes roasting and add green beans to a second sheet; roast on bottom rack.) • Return to top rack until veggies are browned and tender, 10-15 minutes more.
**Toss broccoli on opposite side of sheet from green beans with a large drizzle of oil and a big pinch of salt and pepper. **
• While veggies roast, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate and set aside. Wash out pan.
• Melt 1 TBSP butter in same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, 1 minute. • Add demi-glace, ¼ cup water (1⁄3 cup for 4 servings), and ½ tsp crushed peppercorns (1 tsp for 4). (Be sure to measure peppercorns.) Simmer until slightly thickened, 2-3 minutes. • Turn off heat. Stir in another 1 TBSP butter (2 TBSP for 4) and half the chives. Season with salt and more peppercorns if desired.
• Thinly slice chicken crosswise. • Divide potatoes, green beans, and chicken between plates. Top chicken with sauce. Sprinkle with remaining chives and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the rich, flavorful sauce, though some found it too strong or salty. Adjust peppercorns to taste.
- Ease of prep: Simple to follow recipe with easy-to-roast vegetables. Crushing peppercorns was messy for some; consider using ground pepper.
- Suggestions: Try dipping potatoes in the sauce for extra flavor. For a lighter version, use olive oil instead of butter.
- Portions: Some found the chicken pieces smaller than expected. Consider adding rice or extra vegetables for a more filling meal.
- Veggies: Roasted broccoli and green beans were a hit. Many appreciated the option to substitute broccoli for potatoes.
Reviews from our home cooks
Made this tonight! Love roasted broccoli and green beans! Nice sauce! I love anything with coarse black pepper.
Very easy to make. I especially loved the green beans I almost ate them all.
Really good meal. Chicken was moist and sauce tasty. I substituted another vegetable for the potatoes and added rice. Very good.
The ingredients were fresh and of high quality. The recipe was very easy to follow and turned out delicious. The portions were generous.
This one really knocked the ball out of the park. Great job and easy to follow the recipe.
This combination is great together and the sauce is yummy. I would definitely eat again.
This was so good! I had seen comments about not liking the sauce so I was afraid to even try it. I could have drunk the sauce, so yummy. I dipped the potatoes in it too. I hope you offer it again.
A bit salty for my tastes, but this was absolutely delicious. Would love to have less sodium in the pre-packaged spices.
I liked the simplicity of this recipe with the exception of the sauce. I wish there was more baking and less frying of the chicken.
Broccoli tasted amazing with the sauce! Wouldn't include the peppercorns though, made the sauce a little too strong.
