Black Pepper Chicken with Mushrooms
Black Pepper Chicken with Mushrooms is a savory, one-pan dish featuring tender chicken breasts (or thighs) seared and served in a rich mushroom sauce with bold black pepper, aromatic garlic, and thyme—perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Comfort
Ingredients
4 boneless, skinless chicken breasts (or thighs)
2 cups sliced mushrooms (button, cremini, or 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 (adjust to taste)
1/2 teaspoon salt (or to taste)
1/2 cup chicken broth (or white wine)
1/4 cup heavy cream (optional for creamy sauce)
Fresh parsley or thyme, chopped (optional garnish)
Instructions
- Season chicken on both sides with salt and freshly ground black pepper (add garlic powder or paprika if desired).
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through (165 °F internal). Remove and set aside.
- Reduce heat to medium and add remaining olive oil + butter. Sauté onion and garlic for 2–3 minutes until fragrant and softened.
- Add sliced mushrooms and cook ~5 minutes until they release moisture and begin to brown.
- Stir in thyme and additional black pepper; cook 1 minute.
- Deglaze pan with chicken broth or wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
- If using, stir in heavy cream and simmer another 2–3 minutes until sauce thickens lightly.
- Return chicken to skillet, spoon sauce over, and simmer 2 minutes to warm through.
- Garnish with fresh parsley or thyme. Serve over rice, pasta, mashed potatoes, or vegetables.
Notes
Add spinach, bell peppers, or kale with the mushrooms for extra veggies.
For a spicy twist, include red pepper flakes or diced jalapeño.
To make it dairy‑free, omit cream or use coconut cream; skip butter or use vegan alternative.
You can substitute thighs, turkey breast, or pork chops for chicken.
Reheat gently with a splash of broth to keep sauce silky. Store refrigerated up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 125 mg
Find it online: https://yumntasty.com/black-pepper-chicken-with-mushrooms/
