Spicy Herbed Peppercorn Chicken Breasts

Spicy Herbed Peppercorn Chicken Breasts Recipe

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Penny Hall


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1 Tbsp
black peppercorns, whole
3/4 tsp
dried thyme
1 small
bay leaf, crushed
chicken breasts, boned, halved and flattened
1/4 tsp
3 Tbsp
minced shallots
garlic cloves, minced
3 Tbsp
1 Tbsp
chopped parsley
1/3 c
white wine, dry

How to Make Spicy Herbed Peppercorn Chicken Breasts


  • 1In blender or food processor, process peppercorns, thyme and bay leaf pieces until bay leaf is no longer visible and peppercorns are coarsely cracked.
  • 2Sprinkle both sides of the chicken with salt, the pepper mixture, shallots and garlic, pressing lightly so seasonings cling.
  • 3Cover with a clean sheet of waxed paper and let stand at room temperature for 2 hours.
  • 4Discard garlic.
  • 5Melt butter in skillet over medium high heat until browned and cooked through.
  • 6Remove to serving plate and sprinkle with chopped parsley.
  • 7Add wine to pan drippings and cook over high heat stirring often for about 2 minutes or until the liquid is reduced to 3 tablespoons.
  • 8Spoon over chicken breasts and garnish with parsley sprigs.

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About Spicy Herbed Peppercorn Chicken Breasts

Course/Dish: Chicken
Other Tag: Quick & Easy