Easy Creamy Peppercorn Chicken

Quick and easy to make.

I made this tonight with some of the changes suggested by others, I used boneless skinless chicken tenderloins because that’s what I had, sautéed the tenders in butter to brown, seasoned with pepper garlic salt, and garlic powder, removed chicken to baking dish, added sliced onion and some fresh mushrooms that I had on hand, my husband likes gravy so I used 1 can cream of chicken, 1 can golden mush room and half a package of cracked pepper gravy mix, and 1 can chicken broth, baked at 350 uncovered 45 minutes, then covered and kept it at 200 until my husband got home, the gravy was good enough to drink. I know I added a bit to this recipe but I think that’s what this is about. I always read the reviews before I use a recipe and use the tips of others. This was quick and easy!!

We enjoyed it very much. I diced potatos and placed those on the bottom of a casserole dish. I then took 1 onion and sliced it into rings and placed that on the potato’s and then sprinkled on baby carrots. A little salt, season salt and pepper. Then placed on the chicken breasts and seasoned those as well. Another onion in rings on top of the chicken. Then I mixed the cream of mushroom soup and the gravy mix (country gravy) and a little water together together and poured it on top of everything and peppered the top, wrapped in foil and baked at 425 for 1.5 hours to get the potatos and carrots done. My 12 year old daughter gave it 5 stars. We had peas with this but next time I think We will serve it over egg noodles per my daughters suggestion. A keeper for sure.

Very good and very easy. Shared the recipe.

We liked the flavor of this recipe but the layering of the cream of mush and peppercorn gravy made the dish look unpresentable leaving a yellowish hardened dried layer on top. Even after mixing it the gravy was lumpy. Next time will just mix the 2 together as well as mix often during baking. We also sautéed the onions AND mushrooms in butter and sherry as another reviewer mentioned and I highly recommend doing this, it added another dimension of flavor. Sprinkle a little lemon pepper on top before serving and its ready! Will definitely be making this again.

I tried this tonight. I just made my own peppercorn gravy with bacon/sausage drippings and added it to one can of cream of chicken, cutting the recipe in half for less chicken. We can’t do mushrooms because of hubby’s allergy to them, but cream of chicken worked very well. I also used some onion powder instead of fresh onions because my boys don’t like the cooked onion texture, and will likely use more next time as well as more pepper in the gravy. It was pretty good, but my littles didn’t like it much. Then again, they’re uber picky. Served it with roasted red potatoes with garlic and shredded cheese, corn and green beans. Yummy!

Like others, my store didn’t carry peppercorn gravy so I substituted the Country Gravy and added my own cracked peppercorn. Baking times were right on the money! Paired it with bowtie pasta, mashed potatoes, asparagus and fresh biscuits

I thought it was just ok.

Had to tweak it to use stuff on hand, but it came out super moist and delicious, and definitely easy!

Taste great, easy and quick

It is very easy, and when you shred up the leftover chicken breasts and mix them with the gravy, it makes great pulled chicken sandwiches.

I used cream of chicken soup instead of mushroom (i dont care much for mushroom soup) and actually mixed the peppercorn gravy into the soup with 1/2 cup of milk and poured it over the chicken and onions. I didnt turn the chicken, just cooked it the suggested time and it came out delicious!! Moist and the gravy thickened up nicely!

OMG, so good! I sort of knew I would like it because this recipe is very similar to a pork recipe that we also love. The peppercorn gravy really made this something special though. I ended up cutting my chicken breasts in half before cooking which resulted in them being a bit over cooked – but that was totally my fault. I will make this again in a heartbeat.

Delicious! I was skeptical of this recipe when I saw the ingredients but the reviews were so good I decided to try it…and was delightfully surprised! It was so yummy – we didn’t have a single bite left over! I added a little salt and pepper and seared the chicken for a minute before putting it in the dish as one reviewer suggested. I think that helped keep it extra juicy. I served it over rice and the sauce with the rice was awesome. We will be making this many many more times!

This recipe worked (chickn was tender) but lacked a lot of flavor. I listened to other reviewers and add chicken seasoning and a lots of pepper along with sautéing the onion and adding mushrooms too with white wine which definitely helped!! Still I dont think Ill make it again (it wasnt a wow dish) But very easy so thanks for sharing!

this is a great quick n’ easy recipe. Made a couple changes: added chopped potatoes to the bottom of the pan, before the chicken. Also couldn’t find peppercorn gravy so I used country-style gravy instead, which made it even creamier, if that’s even possible.

eeeeasy and delicious!

i dont like cooking with cream soups much, but you put a package of pepper gravy with it. So i decided to try it. This recipe is wonderful! Made with rice the first time,but i really loved it with potatoes.We buy chicken legs and thighs and it was great!Very rich,not for dieters,but o so goood.Thank you for sharing.

very good, will make again!

this was quick and easy but bland. i served the gravy over mashed potatoes.

This is good but I agree that the chicken doesn’t absorb the flavors very well. The sauce was zesty but the chicken was a tad bland. We had leftovers so before reheating the next day I diced the chicken and then re-heated it mixed in the sauce and it was much more flavorful.