Black Pepper Chicken Mushrooms (Print Version)
# Ingredients:
→ Main
01 -
600 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
250 g fresh mushrooms, sliced (e.g. button or cremini)
05 -
120 ml chicken broth
06 -
80 ml heavy cream
07 -
1 teaspoon freshly cracked black pepper (or to taste)
08 -
Salt, to taste
09 -
1 small onion, finely chopped
10 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add chicken pieces and season with a pinch of salt and freshly cracked black pepper. Sauté, turning occasionally, until chicken is browned on all sides and cooked through, about 6–8 minutes. Transfer chicken to a plate and set aside.
02 -
In the same skillet, add extra olive oil if needed. Add finely chopped onion and minced garlic, sautéing until onion is translucent and aromatic, about 2 minutes.
03 -
Add sliced mushrooms to the skillet. Cook, stirring occasionally, until mushrooms release their moisture and are golden brown, about 5 minutes.
04 -
Pour in chicken broth and scrape any browned bits from the pan. Bring to a simmer and reduce for 3–4 minutes.
05 -
Stir in heavy cream and additional freshly cracked black pepper to taste. Simmer for 2–3 minutes, allowing the sauce to thicken slightly.
06 -
Return browned chicken and any accumulated juices to the skillet. Stir well to coat in the sauce and heat through for 2–3 minutes.
07 -
Remove from heat. Garnish with chopped fresh parsley and serve hot with your preferred side.
# Notes:
01 -
For a lighter sauce, substitute heavy cream with half-and-half or whole milk, noting the texture will be less rich.
02 -
Add red pepper flakes for a spicier flavor profile.
03 -
This dish pairs well with rice, mashed potatoes, steamed vegetables, or pasta.