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Black Pepper Chicken with Mushrooms is one of those dishes that brings together rich savory flavors in record time for a satisfying dinner. The creamy black pepper sauce clings to each piece of chicken while earthy mushrooms and aromatic garlic make each bite full of umami perfection. I reach for this when I want comfort but have only half an hour to spare.
The first time I made this, everyone went back for seconds. Now it is a meal my family asks for when they want something cozy but not too heavy.
Ingredients
- Chicken breasts or thighs: Boneless and skinless for tender texture. Choose free-range poultry if possible for best taste.
- Olive oil: Helps brown the chicken and adds richness. Use extra-virgin for the most flavor.
- Garlic minced: Builds a fragrant base. Fresh garlic is key here for aroma.
- Fresh mushrooms sliced: Button or cremini mushrooms bring earthiness. Pick firm mushrooms without blemishes.
- Chicken broth: Adds depth and makes the sauce flavorful. Low-sodium broth works well to control salt.
- Heavy cream: Makes the sauce silky and rich. For a lighter touch use half and half.
- Black pepper freshly cracked: Bright spicy flavor. Freshly cracked pepper gives the best aroma.
- Salt: Essential for balance. Season to taste to bring out all the flavors.
- Onion finely chopped: Adds natural sweetness. Look for onions with glossy skins and no soft spots.
- Fresh parsley chopped: Brings a fresh finish. Choose bright green parsley for best flavor.
Step-by-Step Instructions
- Prepare the Chicken:
- Cut the chicken into bite-sized pieces for tender results. Season with a sprinkle of salt and black pepper to start building flavor.
- Brown the Chicken:
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for around six to eight minutes until golden on all sides and cooked through. Remove and set aside so the sauce can be made in the same pan.
- Sauté Onion and Garlic:
- Add a little more olive oil to the skillet if it looks dry. Add the finely chopped onion and minced garlic. Cook for about two minutes over medium heat until softened and fragrant without browning.
- Cook the Mushrooms:
- Add the sliced mushrooms to the skillet. Let them cook for about five minutes. Stir every so often until the mushrooms give off their liquid and become golden brown.
- Deglaze with Chicken Broth:
- Pour the chicken broth into the skillet and use a wooden spoon to scrape up any golden bits stuck to the pan. Let it gently simmer for three to four minutes so the liquid reduces slightly and concentrates.
- Finish the Sauce:
- Stir in the heavy cream and freshly cracked black pepper to taste. Bring the mixture to a gentle simmer and let it cook for another two to three minutes until slightly thickened and glossy.
- Combine and Heat Through:
- Return the cooked chicken to the skillet with its juices. Stir well to coat all the pieces in the creamy sauce. Let it cook for two to three minutes so everything is piping hot and flavors meld.
- Garnish and Serve:
- Sprinkle with fresh parsley before serving. Enjoy hot with your favorite side like rice or mashed potatoes to soak up every bit of the sauce.
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I love how earthy mushrooms in this dish soak up the creamy pepper sauce. Once I made this for my parents on a rainy Sunday and we all gathered for seconds simply because it was that comforting.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Gently reheat over low heat adding a splash of broth or water if needed to loosen the sauce. Avoid microwaving on high since the cream can separate.
Ingredient Substitutions
You can swap the heavy cream for half and half or whole milk for a lighter sauce though it will not be as rich. Use portobello mushrooms for a meatier texture or add a handful of spinach at the end for extra greens.
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Serving Suggestions
Serve this black pepper chicken over steamed jasmine rice or buttery mashed potatoes so the sauce drapes every bite. For a lower carb option pair with cauliflower rice or a crisp green salad.
Flavor Notes
Black pepper is the heart of this dish. Be generous when cracking fresh pepper as it brings the signature bite and warmth. If you love bolder flavor add a pinch of red pepper flakes or a splash of soy sauce.
Frequently Asked Questions
- → What types of mushrooms work best?
Button or cremini mushrooms are ideal for their mild flavor and firm texture. Other varieties can also be used.
- → How can I lighten the sauce?
You can substitute heavy cream with half-and-half or milk, though the sauce will be less rich and creamy.
- → Can I use chicken thighs instead of breasts?
Absolutely. Both chicken breasts and thighs work well; thighs give a juicier result with deeper flavor.
- → What can I serve alongside?
This dish pairs perfectly with rice, mashed potatoes, steamed vegetables, or even pasta for a full meal.
- → How spicy is the black pepper sauce?
The spice is adjustable by the amount of cracked black pepper added. Add red pepper flakes for extra heat if desired.
- → Is it possible to make ahead and reheat?
Yes, store leftovers in an airtight container and gently reheat on the stove, adding a splash of broth or cream if needed.