---
title: Chicken au Poivre
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-au-poivre-61e7023d4029aa25527edc93
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Carb Smart
  - Calorie Smart
  - Sodium Smart
  - Cook together
rating: 4.5
rating_count: 12300
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the au poivre sauce, calling it incredible and divine
  - theme: Ease of prep
    text: Simple recipe with easy-to-follow directions
image: "https://images.recipes.furrysalamander.com/chicken-au-poivre.avif"
---
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.
Cut @potatoes{12%oz} into ½-inch-thick wedges. Trim @green beans{6%oz} if necessary. Halve, peel, and mince @shallot{1%unit} until you have 2 tbsp. Place @black peppercorns{1%tsp} in a zip-close bag; crush with a rolling pin or heavy-bottomed pan. Mince @chives{2%tbsp}.

Toss potatoes on a #baking sheet{} with a large drizzle of @cooking oil{1%tbsp} and a big pinch of @salt{1%tsp} and @black pepper{1%tsp}.
Roast on top rack until lightly browned ~{10%minutes}.

Once potatoes have roasted, carefully push to one side of sheet.
Toss green beans on empty side with a drizzle of oil and a pinch of salt and pepper. Return to top rack until veggies are browned and tender ~{10%minutes}-~{15%minutes} more.

While veggies roast, pat @chicken cutlets{6%oz} dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in a #medium pan{} over medium-high heat. Add chicken and cook until browned and cooked through ~{3%minutes}-~{5%minutes} per side.
Turn off heat; transfer to a plate and set aside. Wash out pan.

Melt half the @butter{2%tbsp} in same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened ~{1%minute}.
Add @chicken demi-glace{½%cup}, ¼ cup water, and half the crushed peppercorns. Simmer until slightly thickened ~{2%minutes}-~{3%minutes}.
Turn off heat. Stir in remaining butter and half the chives. Season with salt and more peppercorns if desired.

Thinly slice chicken crosswise.
Divide potatoes, green beans, and chicken between plates. Top chicken with sauce. Sprinkle with remaining chives and serve.