Black Pepper Chicken with Mushrooms

Black Pepper Chicken with Mushrooms is a flavorful, savory dish that combines tender chicken breast with the earthy richness of mushrooms, all seasoned with bold black pepper and aromatic herbs. This easy-to-make recipe is perfect for a quick weeknight dinner or a special occasion, offering a perfect balance of spices and savory goodness. Whether served with rice, pasta, or vegetables, this dish is sure to satisfy your cravings for something hearty yet light.

Why You’ll Love This Recipe

Black Pepper Chicken with Mushrooms is a simple yet elegant dish that’s packed with flavor. The chicken is seasoned with a generous amount of black pepper, giving it a mild heat and savory depth, while the mushrooms add a rich, umami flavor to the sauce. It’s an easy-to-make one-pan meal that cooks in less than 30 minutes, making it perfect for busy weeknights. The combination of tender chicken, flavorful mushrooms, and aromatic spices makes every bite a comforting delight!

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 2 cups mushrooms, sliced (button mushrooms, cremini, or your choice)

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

• 1 teaspoon freshly ground black pepper (or more to taste)

• 1/2 teaspoon salt (or to taste)

• 1/2 cup chicken broth (or white wine)

• 1/4 cup heavy cream (optional, for a creamy sauce)

• Fresh parsley or thyme for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken:

1. Season the Chicken: Season both sides of the chicken breasts with salt and freshly ground black pepper. If you want extra flavor, you can also sprinkle a little garlic powder or paprika on the chicken.

Cook the Chicken:

2. Sear the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the pan. Sear the chicken for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the pan and set it aside.

Make the Mushroom Sauce:

3. Cook the Mushrooms: In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the chopped onions and garlic. Sauté for about 2-3 minutes, or until the onions become soft and fragrant.

4. Add the Mushrooms: Add the sliced mushrooms to the skillet. Cook for about 5 minutes, or until the mushrooms release their moisture and become tender. Stir occasionally.

5. Season the Sauce: Add the thyme and additional freshly ground black pepper to the mushrooms. Stir to combine and let it cook for another minute.

6. Deglaze the Pan: Pour in the chicken broth (or white wine), scraping up any browned bits from the bottom of the skillet. Allow the liquid to simmer for 2-3 minutes, reducing slightly.

7. Make it Creamy (Optional): If you want a creamy sauce, add the heavy cream and stir to combine. Allow the sauce to simmer for another 2-3 minutes, or until it thickens slightly.

Finish the Dish:

8. Return the Chicken: Add the cooked chicken back into the skillet, spooning some of the mushroom sauce over the chicken. Let the chicken simmer in the sauce for another 2 minutes, ensuring it’s heated through and coated with the sauce.

Serve:

9. Garnish and Serve: Garnish with fresh parsley or additional thyme if desired. Serve the Black Pepper Chicken with Mushrooms over rice, mashed potatoes, or pasta, or enjoy it on its own with a side of vegetables.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20-25 minutes

• Total time: 30 minutes

Variations

• Add Veggies: For extra color and nutrients, add vegetables like spinach, kale, or bell peppers to the mushrooms and onion mixture.

• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the mushrooms for some heat.

• Make it Keto: Skip the heavy cream and use coconut cream for a dairy-free and keto-friendly option, or just keep the sauce broth-based.

• Swap the Protein: If you prefer a different protein, you can use boneless, skinless chicken thighs, turkey breast in place of the chicken.

Storage/Reheating

Store any leftover Black Pepper Chicken with Mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it or warm it on the stovetop over low heat. You may want to add a splash of chicken broth to help rehydrate the sauce.

FAQs

Can I make this recipe ahead of time?

Yes, you can cook the chicken and mushrooms in advance, store them separately in the fridge, and then reheat and assemble the dish when ready to serve.

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but it’s best to thaw them first for even cooking. Frozen chicken may release more moisture during cooking, so you might need to cook it a little longer.

Can I make this dish without heavy cream?

Yes, you can make this dish without heavy cream for a lighter version. Just omit it and stick with the chicken broth for a flavorful, lighter sauce.

Can I use a different type of mushroom?

Yes! You can use any type of mushroom that you prefer, such as cremini, portobello, or shiitake, for added flavor and texture.

How do I prevent the chicken from getting dry?

To avoid dry chicken, be sure not to overcook it. Using a meat thermometer is the best way to ensure it’s cooked through but still juicy.

Conclusion

Black Pepper Chicken with Mushrooms is a comforting and flavorful dish that combines tender chicken with savory mushrooms and a rich, aromatic sauce. The perfect balance of spice from the black pepper and the creamy richness from the sauce makes this meal a crowd-pleaser. Easy to make, versatile, and utterly delicious, it’s perfect for a weeknight dinner or a special meal. Serve it over your favorite side and enjoy this deliciously hearty dish!

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