💥Chicken Steaks with Peppercorn Sauce💥

Name: 💥Chicken Steaks with Peppercorn Sauce💥
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: 2
Cuisine: International
Ingredients: 2 units Chicken Fillets (approx. 300 grams total); 1 tablespoon Butter (for chicken marinade); 1 tablespoon Mustard Sauce; 1 tablespoon Soy Sauce (for chicken marinade); 1 teaspoon Salt; 0.5 teaspoon Black Pepper (for chicken marinade); 1 teaspoon Garlic Powder (for chicken marinade); 1 teaspoon Paprika; 0.5 teaspoon Italian Seasoning (or mixed herbs for chicken marinade); as desired grams Mixed Vegetables (e.g., corn, peas, broccoli, bell peppers, green beans); 2 tablespoons Butter (for sautéing vegetables); 1 tablespoon Soy Sauce (for sautéing vegetables); 0.25 teaspoon Black Pepper (for sautéing vegetables); 0.5 teaspoon Garlic Powder (for sautéing vegetables (estimated)); 3 tablespoons Butter (for peppercorn sauce); 0.5 units Small Onion (diced, for peppercorn sauce); 3 cloves Garlic (minced, for peppercorn sauce); 2 teaspoons Black Peppercorns (crushed, for peppercorn sauce); 0.5 teaspoon Italian Seasoning (for peppercorn sauce (estimated))

Indulge in a delicious and satisfying meal with these succulent chicken steaks, pan-seared to perfection and coated in a rich, creamy peppercorn sauce. Served alongside vibrant, buttery sautéed vegetables, this recipe offers a harmonious blend of flavors and textures, making it an ideal choice for a weeknight dinner or a special occasion. The chicken is marinated with a blend of spices, including garlic powder, paprika, and Italian seasoning, ensuring a flavorful bite every time.

#chicken steak

#peppercorn sauce

#sautéed vegetables

#dinner

#main course

#easy meal

#high protein

Marinated Chicken Fillets Searing in the Pan

Recipe Information

10m

Prep Time

27m

Cook Time

37m

Total Time

Servings

Medium

International

English

Nutrition (per serving)

675

Calories

40g

Protein

20g

Carbs

45g

Fat

Vibrant and Colorful Sautéed Mixed Vegetables

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Rich and Creamy Peppercorn Sauce Simmering

Instructions

0/5 completed

1
Prepare the Chicken: Trim chicken fillets and pat them dry. In a mixing bowl, combine 1 tablespoon butter, 1 tablespoon mustard sauce, 1 tablespoon soy sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon Italian seasoning. Coat the chicken fillets evenly with this mixture.
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5m
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Prepare the Chicken: Trim chicken fillets and pat them dry. In a mixing bowl, combine 1 tablespoon butter, 1 tablespoon mustard sauce, 1 tablespoon soy sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon Italian seasoning. Coat the chicken fillets evenly with this mixture.
5m
Ensure chicken is patted dry for a better sear. Marinate for at least 15-20 minutes if time allows, for deeper flavor.
2
Cook the Chicken: Heat a large pan over medium-high heat. Add the seasoned chicken fillets and cook for 5-6 minutes per side, or until they are golden brown and cooked through. Remove the cooked chicken from the pan and set aside on a plate.
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12m
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Cook the Chicken: Heat a large pan over medium-high heat. Add the seasoned chicken fillets and cook for 5-6 minutes per side, or until they are golden brown and cooked through. Remove the cooked chicken from the pan and set aside on a plate.
12m
Do not overcrowd the pan; cook chicken in batches if necessary to ensure a good sear. Use a meat thermometer to check for doneness (165°F/74°C).
3
Sauté Vegetables: In the same pan, melt 2 tablespoons of butter. Add your choice of mixed vegetables (such as corn, peas, broccoli, bell peppers, green beans) and sauté for 5-7 minutes until they are tender-crisp. Season the vegetables with 1 tablespoon soy sauce, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Remove the sautéed vegetables from the pan and set aside.
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7m
Preview
Sauté Vegetables: In the same pan, melt 2 tablespoons of butter. Add your choice of mixed vegetables (such as corn, peas, broccoli, bell peppers, green beans) and sauté for 5-7 minutes until they are tender-crisp. Season the vegetables with 1 tablespoon soy sauce, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Remove the sautéed vegetables from the pan and set aside.
7m
Adjust cooking time for vegetables based on desired crispness. Add harder vegetables first and softer ones later for even cooking.
4
Prepare Peppercorn Sauce: In the same pan, melt 3 tablespoons of butter. Add the diced half small onion and 3 minced garlic cloves, and sauté until fragrant, about 2-3 minutes. Stir in 2 teaspoons of crushed black peppercorns and 1/2 teaspoon Italian seasoning. Cook for another 2-3 minutes, stirring constantly, allowing the flavors to meld.
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7m
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Prepare Peppercorn Sauce: In the same pan, melt 3 tablespoons of butter. Add the diced half small onion and 3 minced garlic cloves, and sauté until fragrant, about 2-3 minutes. Stir in 2 teaspoons of crushed black peppercorns and 1/2 teaspoon Italian seasoning. Cook for another 2-3 minutes, stirring constantly, allowing the flavors to meld.
7m
Crushing whole peppercorns just before adding them will give a more intense flavor. Do not burn the garlic or onion.
5
Assemble and Serve: Slice the cooked chicken steaks if desired. Plate the chicken with the vibrant sautéed vegetables on the side. Generously spoon the rich peppercorn sauce over the chicken steaks. Serve immediately and enjoy!
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1m
Preview
Assemble and Serve: Slice the cooked chicken steaks if desired. Plate the chicken with the vibrant sautéed vegetables on the side. Generously spoon the rich peppercorn sauce over the chicken steaks. Serve immediately and enjoy!
1m
For an extra touch, garnish with fresh parsley or chives.