Cracked peppercorns pounded into chicken gives this dish a nice zing, and the creamy rosemary sauce makes it elegant!
This, my friends, is a dinner party-worthy chicken supper that uses all of five ingredients and is ready in less than 30 minutes. I KNOW!
The secret is in the peppercorns and the rosemary. The peppercorns are cracked and pounded into the chicken for a little sneaky heat, and the super simple rosemary sauce makes it all kinds of elegant.
My rosemary is still growing merrily in my kitchen garden at the moment…
…but if you decide to cook this recipe up in the winter, you can almost certainly find rosemary in your supermarket’s produce section.
Side note: One of the things that I’ve been delighted to see in my supermarket lately are little teeny packages of fresh herbs.
I’ve always been able to find big bunches of rosemary, but really all I usually want is a tablespoon or two, and with the big bunches I am then left with the rest of the bunch of sage or rosemary or whatever looking reprovingly at me from the crisper.
And my life is complicated enough without having my vegetable drawer make me feel guilty, so whomever invented the little packages of herbs? I like you a lot.
As for the peppercorns, you have a few options. If you have a pepper grinder, you can adjust coarseness of grind by adjusting the screw top of the pepper grinder to make them as big or small as you want.
And if you are really brave? Smash them with a mallet inside a plastic bag for bigger, more peppery chunks. (I am not that brave. I have been known to use the smallest grind option on my pepper grinder).
Now grab some chicken and let’s make it!
How to make Rosemary Peppercorn Chicken!
Spread a towel on the counter and top with a sheet of plastic wrap. Lay four skinless, boneless chicken breast halves on the plastic wrap and sprinkle 1 tablespoons of cracked peppercorns on top.
Place another sheet of plastic wrap on top and pound the chicken with a meat mallet until the peppercorns are embedded in the chicken.
Flip the whole thing over, scatter the remaining peppercorns on top, replace the plastic wrap and pound again until the chicken is 1/2 inch thick.
Melt two tablespoons of butter in a large skillet over medium high heat. Sauté the chicken breasts until golden brown, about 4-5 minutes per side. Remove to a plate and cover with foil to keep warm.
Add two more tablespoons of butter to the skillet along with a half cup of cream and three tablespoons of fresh chopped rosemary and heat until bubbling and heated through, about 3-4 minutes.
Return the chicken to the skillet with any juices and turn to heat and coat with the sauce.
Ladle a puddle of sauce on each plate, top with chicken and spoon more sauce on top.
More tips for making Rosemary Peppercorn Chicken!
Yep! Ground pepper won’t be as, well, peppery as cracked peppercorns, but especially if you want a milder taste it will work just fine. Use about a quarter to half teaspoon per side of chicken, and still pound it in.
Nope, sorry about that. It is too dry and prickly, and you want the lovely oils from the fresh stuff.
I hear you! A little flour whisked in at the very end will do the trick – Wondra is the best flour for this, but you can also shake a couple tablespoons in through a fine mesh strainer (this will ensure you don’t have lumps), whisk for a minute or two and it will thicken right up!
When you bite into the chicken it will be a creamy, peppery, rosemary-infused taste of deliciousness. And your kitchen is going to smell like heaven, by the way.
Elegance, right? I love elegance. Especially when it comes in less than 30 minutes!
Updated (and made even more delicious!) from a previously published Framed Cooks post!