High Protein Chicken Au Poivre (10-minute)
Made by MaKayla
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MaKayla’s easy take on chicken au poivre pairs air-fried chicken skewers with a creamy shallot sauce. Make the sauce while the chicken cooks, then spoon it over the skewers for a quick dinner with plenty of flavor.
Air fryer: 400°F · Chicken: about 8 minutes · Cook to 165°F
Ingredients:
For the Skewers
- chicken breast (or tenderloins, cut into bite-sized pieces)
- garlic powder
- paprika
- Italian seasoning
- salt
- pepper
For the Shallot Sauce
- butter
- garlic (minced)
- shallot (diced)
- 1/2 tsp paprika
- Italian seasoning
- pepper
- 1/2 cup chicken broth
- 1/2 cup half-and-half
- Parmesan
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Season the chicken breast or tenderloins and thread onto short skewers suitable for your air fryer. Trim wooden skewers before threading if needed so they fit safely inside the basket.
- Air fry at 400°F for 4 minutes, flip, and cook for another 4 minutes. Check that the thickest chicken pieces reach 165°F, adding time as needed for their size and your appliance.
- Meanwhile, melt a little butter in a skillet and cook the finely chopped shallot until softened.
- Stir in your seasonings, add the chicken broth, and bring to a simmer.
- Stir in the ½ cup half-and-half and optional Parmesan. Simmer gently over medium heat, stirring, until the sauce thickens slightly.
- Spoon the sauce over the cooked chicken skewers. Serve with optional potatoes and a green vegetable, mixing riced cauliflower into the potatoes if desired.
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