Peppercorn Chicken

5MINS
25MINS
193KCAL

A rich, creamy sauce with a spicy, peppery kick, packed with succulent chicken breast. This dish is usually made with high-calorie double cream, but our slimming- friendly version uses reduced-fat cream cheese, cutting the calories and fat without compromising on taste.

Featured On
Pages 108-109

This recipe is currently only available in our book. You can get it here

Your dishes

You’re amazing, look at the Peppercorn Chicken dishes you’ve made…

Gnome23, North West

Jane Connolly, East Lothian

Natalie, Lancashire

Julie Campbell, Runcorn, Cheshire

Jemma, Sunderland

Julie Campbell, Runcorn, Cheshire

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Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

How to Batch

Cool the chicken within 2 hours of cooking, then divide the cooked recipe into individual servings and freeze immediately.

So easy and soooo tasty

Just ensure onion is cut ready and all other ingredients are set to go ready. Really easy receipe to follow!

Cube the chicken

I cube the chicken rather than leaving whole, I find it cooks quicker and the chicken is juicier and full of the peppercorn sauce flavours.

Best Peppercorn Chicken ever!

Experiment with your pepper to get the sauce just how you like it! This recipe also freezes really well. Don't always want chicken? Make up the sauce on its own and freeze in portions for future use with steak, chips etc

I doubled up the sauce but not the pepper!

Really lovely and creamy without the guilt. We love the sauce so we double up but we keep the pepper at the same level otherwise it can be a bit too peppery. Really lovely moist chicken, served mine with rice and green veg.

Best peppercorn receipe, hands down!

Batch cook the sauce and freeze for the likes of steak, pasta or fish

Batch cooking

This is a perfect dish to have pre cooked for a busy life it goes well with salad rice pasta mash chips or veg a quick warm up for a quick tea