This is my take on the French classic steak au poivre, made with chicken and on skewers instead of steak. The creamy peppercorn sauce tastes like the real deal without any alcohol, packed with caramelized shallot, cracked black pepper, and a touch of Dijon and fresh herbs. It gets spooned over the juicy, smoky chicken for a final few minutes in the air fryer, so every bite is coated in that rich, peppery flavor.

Peppercorn sauce is my absolute favorite. A buttery pan sauce, a little creamy, and loaded with cracked black pepper so every bite has that warm, peppery kick. If it’s on the menu, I’m ordering it. So lately, I keep seeing a viral chicken au poivre recipe all over TikTok, made with a whole roasted chicken and that classic peppercorn sauce poured over the top. It’s basically the French classic steak au poivre, just made with chicken instead. I knew I had to try my own version, but I wanted to make it on skewers so it’s easier AND quicker.

The chicken gets seasoned simply with salt, pepper, lemon pepper, and smoked paprika, then air fried until golden and crispy. Then it gets coated in a creamy peppercorn sauce packed with caramelized shallots, fresh herbs, and plenty of crushed black pepper, and it tastes like the real deal without any alcohol.

What Makes This One Special

It’s all about that sauce.

Most au poivre sauces get their depth from deglazing the pan with alcohol. I skip that completely and use apple cider vinegar and a pinch of brown sugar instead, which brings that slight acidity and sweetness you’d get from the alcohol. The vinegar also lifts up all the browned bits from the shallots, so you don’t lose any of that flavor. Then beef broth comes in to give it that savory, steakhouse flavor, even though we’re working with chicken.

The other thing I love here is how the sauce actually cooks onto the skewers. Instead of just pouring it over at the end, you spoon a little over each skewer and send them back into the air fryer for a few extra minutes. The sauce clings to the chicken and gets slightly caramelized around the edges, so every bite is coated.

And you still get plenty of extra sauce on the side for dipping. Which, trust me, you’ll want.

What You’ll Need

The ingredient list is short and simple, and most of it you probably already have in your kitchen.

For the chicken:

Boneless, skinless chicken thighs: They stay so much juicier than breast in the air fryer and can handle a few extra minutes of cooking without drying out.
Salt and black pepper: Simple seasoning that lets the sauce shine.
Olive oil: Helps the seasoning stick and gets the chicken golden.
Smoked paprika: Adds a subtle smoky flavor that makes the chicken taste almost grilled.
Lemon pepper: Brings in a little tang to balance out all the rich flavors

For the peppercorn sauce:

Unsalted butter: The base of the sauce and what gives it that rich, buttery flavor.
Shallot: A small one, diced small and cooked until browned for tons of flavor.
Garlic: Minced, for a little savory depth.
Fresh thyme and rosemary: Finely chopped, for that classic herby, steakhouse feel.
Apple cider vinegar: Deglazes the pan and brings the slight acidity you’d normally get from alcohol.
Beef broth: Gives the sauce its savory, steakhouse flavor.
Heavy cream: Makes it silky and creamy.
Crushed black peppercorns: The star of the show.
Brown sugar: Just a pinch to balance the vinegar with a touch of sweetness.
Worcestershire sauce: Adds savory depth.
Dijon mustard: A little tang that ties everything together.

You’ll notice there’s no salt in the sauce. The beef broth brings plenty on its own, so I didn’t need any. Just taste as you go. If you use reduced sodium beef broth, you may need to add a pinch of salt.

How To Make It

Season and Skewer the Chicken

Start by cutting your chicken thighs into 1 1/2-inch pieces so they cook evenly. Add them to a large bowl with the salt, black pepper, olive oil, lemon pepper, and smoked paprika, then toss everything together with your hands until every piece is coated.

Thread the chicken onto 6 skewers, dividing the pieces evenly, then set them aside while you make the sauce. No marinating time needed here.

🤎 TIP: Before you thread anything, make sure your skewers actually fit inside your air fryer basket. There’s nothing worse than realizing they’re too long after the chicken is already on. And if you’re using wooden skewers, soak them in water for 30 minutes before skewering so they don’t burn in the oven.

Make the Peppercorn Sauce

In a skillet or pan over medium heat, melt the butter for about a minute. Add the shallot and cook for 5 to 6 minutes, stirring with a wooden spoon, until it starts to caramelize and turn golden. Don’t rush this part. That browning is where so much of the sauce’s flavor comes from.

Add the garlic, thyme, and rosemary and stir for 2 minutes until everything smells amazing.

Pour in the apple cider vinegar to deglaze, scraping up all those browned bits from the bottom of the skillet. It only takes about 30 seconds.

Next, pour in the beef broth and heavy cream, stir, and bring it to a simmer. Then stir in the crushed black peppercorns, brown sugar, Worcestershire sauce, and Dijon mustard. Let it simmer over low heat for 5 to 6 minutes until it’s thick enough to coat the back of a spoon.

🤎 TIP: If the sauce gets too thick, just add a splash more broth to loosen it back up. It’ll keep thickening as it sits, so don’t be afraid to adjust.

Air Fry the Skewers

Arrange the skewers in the air fryer basket in a single layer and air fry at 400°F for 12 to 14 minutes, flipping halfway through. You want the chicken golden on the outside and cooked to an internal temperature of 165°F.

🤎 TIP: An instant-read thermometer takes all the guesswork out of this. Check the thickest piece on the skewer.

Sauce and Finish

Here’s the step that makes these so good. Spoon a little of the peppercorn sauce over each skewer, then air fry at 400°F for another 3 to 4 minutes. The sauce sets onto the chicken and gets just slightly caramelized around the edges.

Serve the skewers with the rest of the peppercorn sauce on the side for dipping.

Tips & Variations

This recipe is pretty flexible depending on what you have in your kitchen. Here are a few ways to switch it up.

You can also make these on the grill. Cook the skewers over medium-high heat, turning them every few minutes, until the chicken is charred and reaches 165°F, then spoon the sauce over for the last couple of minutes.
If you’re using wooden skewers, soak them in water for 30 minutes first so they don’t burn, especially on the grill.
Chicken breast works too, just start checking it around 10 minutes since it cooks faster and dries out more easily than thighs.
If you want a milder sauce, dial the crushed black peppercorns down to 2 teaspoons.
If you’re using reduced-sodium beef broth, you might need a pinch of salt in the sauce, so taste and adjust as needed.
For the best texture, crush your peppercorns coarsely rather than grinding them fine, so you get little bursts of pepper throughout the sauce.
Serve the skewers over mashed potatoes, rice, or with a side of fries to soak up all the extra sauce.

Make Ahead & Storing Leftovers

You can season and thread the chicken onto skewers up to a day ahead. Just cover them and keep them in the fridge until you’re ready to cook.

The peppercorn sauce can also be made ahead and stored in an airtight container in the fridge for up to 3 days. Rewarm it in a skillet over low heat with a splash of broth to bring it back to a smooth, pourable consistency.

Leftover skewers keep in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer at 350°F for 4 to 5 minutes so the chicken stays juicy and the edges crisp back up, then warm the sauce separately.

Craving More Like This? Try These Recipes Out!

Garlic Parmesan Chicken Skewers — Garlic parmesan wings turned into air fryer chicken skewers, brushed with garlic butter and ready in no time.
Bang Bang Chicken Skewers — Air fryer chicken skewers coated in a creamy bang bang sauce that’s a little spicy and a little sweet.
Air Fryer Chicken Shawarma Skewers — All the warm spices of chicken shawarma on a skewer, cooked in the air fryer in about 15 minutes.
Sticky Honey Garlic Chicken Skewers — Sweet and savory skewers brushed with a sticky honey garlic soy glaze.
Air Fryer Chicken Skewers — Juicy skewers with a smoky, BBQ-style flavor, all made without a grill.

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.