Green Peppercorn Chicken | Video

Green peppercorn chicken. Add a wow factor to your next meal with succulent chicken cooked in creamy green peppercorn sauce. Featuring mildly spiced green peppercorns, the creamy sauce is loaded with the goodness of seasonal vegetables. Pair it with pasta, mashed potatoes, rice or naan for a delicious dinner idea!

When you want to create a balanced meal with the right amount of protein, veggies and carbs with less effort in the kitchen, it might seem counterintuitive to cook one dish that features your favorite protein as well as seasonal produce. In this case, the right recipe is a necessity to whip up a delicious and flavorful dish. I mean it’s the secret equation that makes every recipe a real success in your kitchen. 

Let’s make green peppercorn chicken

Start with sealing the chicken in a little butter and olive oil. Make sure you season it with a touch of salt and pepper. Fry both sides for about 5 minutes or until it turns brown. Once browned, remove chicken from the pan.

Now, we’ll make the green peppercorn sauce in the same pan. Fry up a little garlic followed by the addition of broccoli and carrots. I like to add the asparagus at a later stage as it requires only a few minutes of cooking time.

At this stage, pour in milk, cream and water. You’ll also need to add green peppercorns and chicken stock cubes. A sprinkle of chives add another level of flavor to this green peppercorn chicken. Add chicken back to the pan, and simmer for about 8-10 minutes.

While chicken is simmering in the pan, you can prepare the side dish – pasta, rice or naan.

Delicious dinner idea guaranteed to please everyone in the family!

More Chicken in Creamy Sauce Recipes:

• Creamy Garlic Chicken
• Creamy White Wine Chicken

Yield: 4

Green Peppercorn Chicken | Video

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Succulent chicken in creamy green peppercorn sauce

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

Fry chicken:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 chicken thighs
• Salt and pepper to taste

Make peppercorn chicken:

• 1 tablespoon minced garlic (garlic paste)
• 1 cup broccoli florets
• 1 cup diced carrots
• 1 bunch (about 10) fresh asparagus spears, trimmed and cut into 2cm sticks
• 1 cup milk
• 3/4 cup heavy (thickened) cream
• 55 g canned green peppercorns
• 2 chicken stock cubes, crushed
• 1/2 cup water
• 1 tablespoon chopped chives
• Salt to taste

Instructions

Fry chicken:

1. Pat away excess moisture from the chicken thighs with a paper towel. Sprinkle both sides with salt and crushed black pepper.
2. Meanwhile heat a large frying pan over medium-high heat. Place chicken in a single layer. Cook, 4-5 minutes on each side or until browned.
3. Remove chicken from pan. Set aside.

Green peppercorn chicken:

1. To the same pan, add garlic. Sauté, stirring, for about a minute or until fragrant.
2. Add broccoli and carrot. Sauté, stirring occasionally, for 2-3 minutes or until tender. Add asparagus. Sauté, stirring occasionally, for 2-3 minutes or until tender.
3. Add milk, cream, green peppercorns, chicken stock cubes and 1/2 cup water. Simmer 3-4 minutes.
4. Add chicken. Add chives. Simmer for another 8-10 minutes or until chicken is cooked through.

Notes

- You can also add potatoes, green peas and mushrooms

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 474Total Fat 28gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 18gCholesterol 183mgSodium 715mgCarbohydrates 23gFiber 6gSugar 4gProtein 39g

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