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Chicken Au Poivre Skewers

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 browned 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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Yields6 skewers
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Servings6 skewers

Ingredients

CHICKEN

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon lemon pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper

PEPPERCORN SAUCE

  • 2 tablespoons unsalted butter
  • 1 small shallot, diced small
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh thyme, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon apple cider vinegar
  • 1/2 cup beef broth, plus more as needed
  • 1/2 cup heavy cream
  • 1 tablespoon crushed black peppercorns
  • pinch of brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard

Instructions 

CHICKEN SKEWERS

  1. In a large bowl, add the chicken, salt, black pepper, olive oil, lemon pepper, and smoked paprika, then toss with your hands until every piece is evenly coated.
  2. Thread the chicken onto 6 skewers that fit inside your air fryer basket, dividing the pieces evenly, then set aside while you make the sauce.

PEPPERCORN SAUCE

  1. In a wide skillet or pan over medium heat, add the butter and let it melt for about 1 minute.
  2. Add the shallot and cook for 5 to 6 minutes, stirring with a wooden spoon, until it starts to brown.
  3. Add the garlic, thyme, and rosemary, then stir for 2 minutes until fragrant.
  4. Pour in the apple cider vinegar to deglaze, scraping up any browned bits from the bottom of the skillet with the wooden spoon, for about 30 seconds.
  5. Pour in the beef broth and heavy cream, then stir to combine and bring to a simmer.
  6. Stir in the crushed black peppercorns, brown sugar, Worcestershire sauce, and Dijon mustard, then simmer over low heat for 5 to 6 minutes until thick enough to coat the back of a spoon, adding a splash more broth if it gets too thick.

AIR FRYING

  1. In the air fryer basket, arrange the skewers in a single layer, then air fry at 400°F for 12 to 13 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F.
  2. Spoon a little of the peppercorn sauce over each skewer, then air fry at 400°F for another 3 to 4 minutes.
  3. Serve the skewers with the remaining peppercorn sauce on the side for dipping, then enjoy!

Notes

Q: Can I use chicken breast instead of thighs?
A: Yes, just keep an eye on it and start checking around 10 minutes, since breast meat cooks faster and dries out more easily than thighs.
 
Q: Can I make the peppercorn sauce ahead of time?
A: Yes, store it in an airtight container in the fridge for up to 3 days and rewarm it in a skillet over low heat, adding a splash of broth to loosen it back up.
 
Q: Is the peppercorn sauce spicy?
A: It has a warm, peppery bite rather than real heat, and you can dial the crushed black peppercorns down to 2 teaspoons if you want it milder.
 
Q: What's the best way to crush peppercorns?
A: You can use a mortar and pestle or a ziplock bag with a meat tenderizer mallet.
 
Q: Where's the salt in the sauce?
A: I didn't need any because the beef broth brings plenty of salt on its own, but if you're using reduced-sodium broth, you might need a pinch, so taste and adjust as needed.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!