Juicy Chicken Steak with Rich, Creamy Black Peppercorn Sauce
This Chicken Steak with Peppercorn Sauce is a delicious restaurant-style dinner made with juicy, pan-seared chicken breast and a rich, creamy black peppercorn sauce. Served with crispy potato wedges and steamed vegetables, this easy chicken steak recipe is perfect for a special dinner or a comforting family meal.
If you love restaurant-style chicken recipes, this homemade version is simple to prepare and packed with flavor!
📝 Recipe Details:
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 2
Cuisine: Continental
Course: Main Course
🛒 Ingredients
For the Chicken Steak
2 boneless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon garlic paste
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt, or to taste
½ teaspoon dried oregano
½ teaspoon garlic powder
For the Creamy Peppercorn Sauce:
1 tablespoon butter
2 garlic cloves, finely chopped
1 small shallot or ¼ small onion, finely chopped
1 teaspoon crushed black peppercorns
½ teaspoon whole black peppercorns (optional)
½ cup chicken stock
½ cup heavy cream
1 teaspoon Worcestershire sauce
Salt to taste
For Serving:
Potato wedges or French fries
Steamed broccoli
Sliced carrots
Fresh parsley for garnish
👩🍳 Instructions:
Step 1: Prepare the Chicken
Place the chicken breasts on a cutting board. Carefully slice each breast horizontally or gently pound it to an even thickness so it cooks evenly.
In a bowl, combine olive oil, garlic paste, lemon juice, Worcestershire sauce, paprika, black pepper, salt, oregano, and garlic powder.
Add the chicken and coat both sides thoroughly. Cover and refrigerate for 30 minutes.
Step 2: Cook the Chicken Steak
Heat a grill pan or heavy skillet over medium-high heat.
Add the butter and a little oil.
Place the marinated chicken breasts in the pan.
Cook for approximately 5–7 minutes on each side, depending on thickness.
Check that the thickest part reaches 165°F (74°C) for food safety.
Transfer the cooked chicken to a plate and let it rest for 5 minutes.
Keep the flavorful browned bits in the pan because they will add extra flavor to the sauce.
Step 3: Prepare the Peppercorn Sauce
In the same pan, melt 1 tablespoon of butter over medium heat.
Add the chopped onion and cook for 2–3 minutes until softened.
Add the chopped garlic and cook for another 30 seconds.
Stir in the crushed black peppercorns and optional whole peppercorns.
Pour in the chicken stock and Worcestershire sauce.
Simmer for 2–3 minutes, scraping up the browned bits from the pan.
Reduce the heat and add the heavy cream.
Stir gently and simmer for 3–5 minutes until the sauce thickens.
Taste and adjust the salt and black pepper as needed.
Tip: Avoid boiling the sauce vigorously after adding the cream, as gentle simmering helps keep it smooth.
Step 4: Prepare the Side Dishes
While the sauce simmers, prepare your sides.
Bake or air-fry potato wedges until golden and crispy.
Steam broccoli and carrots until tender but still bright in color.
Season the vegetables lightly with salt and black pepper.
You can also serve the chicken with mashed potatoes or buttered rice.
Step 5: Assemble and Serve
Place one chicken steak on each plate. Spoon the warm creamy peppercorn sauce generously over the chicken.
Arrange the potato wedges and steamed vegetables alongside the steak.
Finish with freshly chopped parsley and a little extra cracked black pepper.
Serve immediately while hot!
🍽️ Tips for the Best Chicken Steak
1. Keep the chicken juicy. Pound the chicken to an even thickness and avoid overcooking it.
2. Use freshly crushed peppercorns. Freshly crushed black pepper gives the sauce a stronger aroma and a more authentic peppercorn flavor.
3. Make the sauce extra creamy. Use heavy cream for a rich, restaurant-style texture.
4. Adjust the sauce consistency. If the sauce is too thick, add a splash of chicken stock. If it is too thin, let it simmer gently for another minute or two.
5. Let the chicken rest. Resting the chicken for a few minutes after cooking helps retain its juices.
❓ Frequently Asked Questions
Can I make chicken steak without a grill pan?
Yes! A regular heavy-bottomed frying pan works perfectly. Cook the chicken over medium-high heat until golden and fully cooked.
Can I make peppercorn sauce without heavy cream?
Yes. You can use cooking cream instead. Milk can also work, but the sauce will be thinner and less rich.
What can I serve with chicken steak?
Chicken steak pairs beautifully with potato wedges, mashed potatoes, French fries, steamed vegetables, garlic bread, or sautéed mushrooms.
Can I prepare the peppercorn sauce ahead of time?
Yes. Prepare it in advance and refrigerate it in an airtight container. Reheat gently over low heat, adding a splash of stock if needed
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