Chicken Breasts with Green Peppercorn Cream and Buttered Parsley Rice

Steps

1. Step 1

   Start the rice: combine the rinsed rice, water, 1 tbsp of the butter and 3/4 tsp salt in a medium saucepan. Bring to a boil over high heat, stir once, then cover and reduce the heat to low.

   5 min

   • 1 1/2 cups long-grain white rice
   • 2 1/4 cups water
   • 1 tbsp unsalted butter
   • salt
2. Step 2

   Cook the rice, covered and undisturbed, for 16 minutes, then turn off the heat and leave it covered until you are ready to serve.

   16 min, hands-off

3. Step 3

   While the rice cooks, pat the chicken breasts dry. If any are much thicker than 1 inch, lay them flat and slice them horizontally into two thinner cutlets so they cook evenly. Season all over with the kosher salt and black pepper.

   5 min

   • 4 boneless skinless chicken breasts (about 6 oz each)
   • 1 tsp kosher salt
   • 1/4 tsp black pepper
4. Step 4

   Heat the olive oil and 1 tbsp of the butter in a large skillet over medium-high heat until the butter foams. Add the chicken and sear without moving it until deeply golden, 5 to 6 minutes. Flip and cook until the thickest part reads 165°F, another 4 to 6 minutes. Move to a plate and tent with foil.

   12 min

   • 1 tbsp olive oil
   • 1 tbsp unsalted butter
5. Step 5

   Lower the heat to medium. Add the shallot to the same pan and cook, stirring, until softened, about 2 minutes. Pull the pan off the heat, pour in the brandy, then return it to the heat and simmer until it has nearly all cooked away, about 1 minute, scraping up the browned bits.

   4 min

   • 1 large shallot
   • 1/4 cup brandy or Cognac
6. Step 6

   Stir in the green peppercorns and broth and simmer until reduced by about half, 3 minutes. Add the cream and Dijon and simmer until the sauce coats the back of a spoon, 3 to 4 minutes more.

   7 min

   • 2 tbsp brined green peppercorns
   • 3/4 cup chicken broth
   • 2/3 cup heavy cream
   • 1 tsp Dijon mustard
7. Step 7

   Take the pan off the heat. Swirl in the remaining 1 tbsp butter and the lemon juice until glossy. Taste and add salt if needed; stir in any juices from the chicken plate.

   2 min

   • 1 tbsp unsalted butter
   • 1 tsp lemon juice
8. Step 8

   Fluff the rice with a fork and fold in the remaining 2 tbsp butter and the parsley. Spoon the rice onto plates, set the chicken on top and pour the peppercorn cream over.

   3 min

   • 2 tbsp unsalted butter
   • 3 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026