For dinner this Valentine’s Day, I made steak au poivre for me and my husband, and it got me thinking about how good that same peppery cream sauce would be with chicken. Enter: Chicken au Poivre with Boursin Mashed Potatoes and Green Beans.

Golden seared chicken breasts get basted in butter with garlic and thyme until juicy and deeply flavourful, then finished with a silky pan sauce made with shallots, cognac, white wine, and plenty of cracked black pepper. It has all the bold, cozy flavour of the classic French dish, just in a slightly lighter and more weeknight-friendly form.

Served alongside ultra-creamy Boursin mashed potatoes and simple lemony green beans, it’s the kind of meal that feels a little special without being complicated. Rich, comforting, and full of flavour—perfect for a cozy dinner at home any night of the week.

Why You’ll Love this Recipe:

• Restaurant-style flavour at home: The peppery cognac cream sauce tastes fancy but comes together right in the same pan.
• Perfectly juicy chicken: Butter basting with garlic and thyme keeps the chicken tender and packed with flavour.
• Ultra-creamy mashed potatoes: Boursin melts into the potatoes for instant richness and herby goodness.
• Balanced but cozy: Rich sauce, creamy potatoes, and bright lemony green beans keep the plate from feeling too heavy.
• Great for a hosting or date night: Simple technique, but it looks and tastes impressive.

How to Prep for this Recipe:

• Thaw the chicken if needed: If your chicken is frozen, thaw it overnight in the fridge. Take it out about 20 minutes before cooking so it isn’t ice cold when it hits the pan.
• Prep the potatoes ahead: You can wash, peel, and chop the potatoes earlier in the day. Keep them submerged in cold water so they don’t brown. Alternatively, boil them ahead of time and simply reheat the cooked potatoes in the microwave before mashing.
• Trim the green beans: Wash the green beans and trim the stem ends so they’re ready to cook.
• Prep the aromatics: Mince the shallot and two garlic cloves, and give the thyme a quick rinse.
• Crack the peppercorns: Coarsely grind the black peppercorns with a mortar and pestle. Freshly grinding them from a pepper mill works too, but the coarser texture gives the sauce that classic au poivre feel.

How to Make Chicken au Poivre with Boursin Mashed Potatoes and Green Beans:

Step One: Prep the Chicken

Remove the chicken breasts from the fridge about 20 minutes before cooking and pat them dry. Using a sharp knife, cut very shallow slices across the top of each breast, about 1 inch apart. This helps the seasoning get a little deeper and allows the heat to distribute more evenly during cooking.

Step Two: Season the Chicken

Drizzle with about 1 tablespoon olive oil and season with salt and garlic powder, plus any additional seasoning you like—I used 21 Seasoning Salute from Trader Joe’s. Rub the oil and seasoning over both sides of the chicken.

Step Three: Start on the Potatoes

Add the potatoes to a pot and cover with cold water. Bring to a boil and cook until fork-tender. Drain well, then mash—I like using a ricer for extra smooth potatoes.

Step Four: Cook the Green Beans

Steam the green beans until tender. Toss with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt. Cover and set aside to keep warm.

Step Five: Sear the Chicken

Heat 1 tablespoon olive oil in a large pan over medium heat. Sear the chicken breasts for about 3 minutes per side, until golden.

Step Six: Baste the Chicken

Add the butter, smashed garlic cloves, and fresh thyme to the pan with the chicken. Tilt the pan slightly and spoon the melted butter over the chicken repeatedly, basting for a few minutes on each side until the internal temperature reaches 160°F. Remove the chicken from the pan and set to the side—it will reach 165°F as it rests.

Step Seven: Make the Sauce

Discard the garlic cloves and thyme from the pan. Add the minced shallot, along with a small drizzle of olive oil or butter if the pan looks dry. Sauté for 1-2 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant. Stir in the coarsely ground black pepper and cook for about 30 seconds.

Step Eight:

Deglaze the pan with cognac and white wine, scraping up the browned bits. Let the liquid reduce by half. Pour in the chicken stock and reduce by half again, stirring occasionally.

Step Nine:

Finish the sauce with the dijon and heavy cream and let it gently simmer until slightly thickened.

Step Ten: Finish the Potatoes

Melt ½ block of Boursin cheese, ½ cup milk, and 1 tablespoon butter together on the stove or in the microwave. Stir the mixture into the mashed potatoes until smooth and creamy. Season to taste with salt and black pepper.

Step Eleven: Serve

Plate the mashed potatoes with the green beans and chicken. Spoon the pan sauce generously over the chicken.

Substitutions:

Chicken: I used chicken breasts here here, but boneless, skinless thighs would work well too if you prefer.

Shallot: You can substitute ½ small yellow onion, finely minced.

Wine: Any dry white wine will work here—Sauvignon Blanc, Pinot Grigio, or Chardonnay are all great choices. You can also use alcohol-free white wine or some extra chicken stock.

Cognac: You can use brandy, a splash of dry sherry, or extra dry white wine. If avoiding alcohol, omit and use a bit of extra stock when deglazing.

Dijon mustard: Swap for whole grain mustard if you prefer, or leave it out if you’re not a fan.

Heavy cream: You can use light cream or half-and-half for a lighter sauce, or a dairy-free cream if you’d like.

Boursin: I used Shallot & Chive Boursin cheese, but any flavour you like works here. You could also swap for cream cheese, sour cream, crème fraîche, or another spreadable cheese like Alouette.

How to Store:

Store any leftovers in an airtight container in the fridge for up to 3-4 days. For best results, keep the chicken, sauce, mashed potatoes, and green beans stored separately if possible so everything reheats nicely.

To reheat, warm the chicken and sauce gently in a skillet over medium-low heat, adding a small splash of broth, cream, or water if the sauce has thickened too much. The mashed potatoes can be reheated in the microwave or on the stovetop with a splash of milk to loosen them back up. The green beans reheat best quickly in a pan or microwave until just warmed through.

A cozy, restaurant-style dinner that feels a little special—but is easy enough to make any night of the week. Tag me on social if you try this one out, @britacooks! xx