Start by lightly crushing the whole black peppercorns using a mortar and pestle or a heavy pan, releasing their fragrant oils. Pat the boneless, skinless chicken thighs dry with paper towels and season generously with salt and the crushed black peppercorns.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the seasoned chicken thighs, cooking for 3-4 minutes per side until they are golden brown and cooked through.

In the same skillet, reduce the heat to medium-low and add 2 tablespoons of unsalted butter. Once melted, toss in the minced shallots, thyme, and the remaining crushed black peppercorns. Sauté for 1-2 minutes until the shallots are translucent and fragrant.

Carefully pour in 1/4 cup of brandy or cognac, allowing it to simmer for about 2 minutes to deglaze the pan.

Next, stir in 1 cup of low-sodium chicken broth and bring the mixture to a gentle simmer. Let it cook for approximately 5 minutes, allowing it to reduce by half.

Lower the heat and pour in 1/2 cup of heavy cream, stirring well to combine. Allow the sauce to simmer for an additional 3-4 minutes until it thickens nicely.

Return the seared chicken thighs to the skillet, coating them in the creamy sauce. Continue cooking on low heat for 6-8 minutes until the chicken is heated through and the sauce clings to the meat.

Plate the Chicken au Poivre with a generous spoonful of the creamy sauce over the top. Garnish with a sprinkle of chopped parsley if desired.