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Dorothy Thomas

Logan’s Parmesan Peppercorn Chicken Recipe

A creamy, peppery, and cheesy chicken dish that’s quick to prepare yet packed with bold flavors. Perfect for weeknight dinners or impressing guests!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Boneless, skinless chicken breasts
  • 1 tsp Salt
  • 2 tsp Cracked black pepper
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • 3 cloves Garlic, minced
  • 1 cup Heavy cream
  • ½ cup Chicken broth
  • ½ cup Grated Parmesan cheese
  • 1 tbsp, crushed Green peppercorns (or black)
  • For garnish Fresh parsley, chopped

Equipment

  •  Large skillet
  • Meat mallet (optional, for even thickness)
  • Measuring spoons/cups
  • Whisk

Method
 

  1. Pound chicken breasts to even thickness (about ½ inch). Season both sides with salt and 1 tsp black pepper.
  2. Heat olive oil and butter in a skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate.
  3. In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in chicken broth to deglaze, scraping up browned bits.
  4. Stir in heavy cream, Parmesan, and crushed peppercorns. Simmer for 3–4 minutes until slightly thickened.
  5. Return chicken to the skillet, spooning sauce over it. Simmer for 2 more minutes.
  6. Garnish with parsley and extra Parmesan. Serve over pasta, mashed potatoes, or with crusty bread.

Notes

  • Substitutions: Use half-and-half instead of heavy cream for a lighter sauce, or swap green peppercorns for black.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently to avoid curdling the sauce.
  • For Extra Flavor: Add a splash of white wine when deglazing the pan.