peppercorn chicken recipe
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Pan Seared Peppercorn Chicken

You're going to love this easy to make recipe for pan seared peppercorn chicken and your house is going to smell amazing while you're cooking it. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 2 people


  • 2 chicken breasts
  • 1-2 cups chicken stock
  • 1-2 tbsp black peppercorns crushed
  • 2 tbsp low fat sour cream
  • 1 shallot thinly sliced
  • 1 tsp garlic powder
  • olive oil extra virgin
  • sea salt
  • ground black pepper


  • Start by preheating your oven to 400 degrees. Then heat a drizzle of extra virgin olive oil in a skillet over medium high heat. While the oil heats up, season the chicken breasts with sea salt and ground black pepper.
  • Now pan sear them for 3 or 4 minutes on each side and then place them in the oven for another 5 minutes or until they're cooked thoroughly.
  • While the chicken is in the oven add your thinly sliced or minced shallot to the pan you seared the chicken in but on medium heat. Once they're softened, add the chicken stock and bring it to a boil. While it's heating, scrape the burned bits off the bottom and let them incorporate into the stock.
  • Once it's reduced half way, remove from the heat and add the sour cream and crushed black peppercorns. I like to add 1 teaspoon of garlic powder for a nice extra kick. Another fun thing is to add a few pinches of cayenne pepper or chili powder pepper for spice.


If you want to add a ton of texture to this, take the chicken breasts and smear them with sour cream and then pour breadcrumbs with chili powder, sea salt and garlic powder and then start searing and baking them. All of these make amazing options for an easy and fun to make pan seared peppercorn chicken.