Black Pepper Chicken Mushrooms

This Black Pepper Chicken with Mushrooms is my go-to dinner when I crave something bold and cozy in less than half an hour. Tender chicken and sizzling mushrooms soak up a tangy black pepper sauce that clings to every bite. With humble ingredients and easy steps, this recipe makes even weeknights feel a little more special.

I first cooked this on a chilly evening when we were low on groceries but craving real comfort. The mushroom chicken combo was an immediate hit and I now reach for this dish whenever we want a burst of flavor without a lot of effort.

Ingredients

• Boneless skinless chicken breasts or thighs: Choose the cut based on your taste thighs give extra flavor and juiciness
• Olive oil: Use a good quality olive oil for richness and depth
• Mushrooms sliced: Any type works but cremini or button provide a classic earthy base Choose firm mushrooms for best texture
• Garlic minced: Fresh garlic is essential for aromatic flavor
• Freshly ground black pepper: Key for the bold sauce freshly cracked black pepper gives a more intense bite
• Chicken broth: Pick a low sodium variety to control saltiness in the dish
• Soy sauce: Adds umami and savory depth Use real soy sauce for best results
• Worcestershire sauce: Brings a tangy and complex layer Opt for one without artificial flavors
• Cornstarch optional: Stir in if you want a thicker glossy sauce
• Salt: Season to taste with a fine sea salt for optimal blending of flavors
• Fresh parsley chopped: Adds freshness and color as a garnish Choose vibrant leaves

Step-by-Step Instructions

Prepare the Chicken:

Season the chicken generously on both sides with salt and half of the black pepper Make sure you rub in the seasonings so the flavor goes deep

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat Place the chicken in the pan and let it sear for about six to seven minutes on the first side Once it is turning golden use tongs to flip and cook the other side until the chicken is browned and cooked through The juices should run clear and the internal temperature must reach one hundred sixty five degrees Remove the chicken and set it aside on a plate to rest

Cook the Mushrooms:

In the same skillet add your sliced mushrooms Make sure the pan is hot enough so the mushrooms sear instead of steaming Let them cook for about four to five minutes until they look golden and a little shrunken Stir occasionally but not too much so you get some nice color Add the minced garlic and cook for one more minute until it smells fragrant

Make the Sauce:

Pour in the chicken broth soy sauce Worcestershire sauce and the rest of the black pepper Scrape up all the browned bits from the bottom of the pan because that is pure flavor If you want a thicker sauce mix cornstarch with a splash of water to make a slurry and pour this into the skillet as you mix

Combine and Simmer:

Place the rested chicken back into the skillet Spoon plenty of the mushroom and sauce mixture over the top Let everything simmer for two to three minutes so the chicken absorbs all the saucy goodness Taste and tweak with salt or an extra crack of pepper if you want more heat

Serve:

Scatter chopped parsley over the chicken before serving This dish is incredible over steamed rice fluffy mashed potatoes or even simple vegetables to soak up the rich sauce

Pin

Black pepper is the heart of this recipe I never realized until I made this dish how much freshly ground pepper could completely transform a sauce Once my little nephew tried it for the first time he pointed at the skillet and said more pepper chicken please and now it is our inside joke every time I cook this

Storage tips

Keep any leftovers in an airtight container in the refrigerator for up to three days The sauce thickens and the flavors become even deeper after a day To reheat simply use a skillet over low heat and add a splash of broth if the sauce looks too thick

Ingredient substitutions

If you do not have Worcestershire sauce a splash of balsamic vinegar or a dash of fish sauce can give similar complexity Try using portobello mushrooms if you want extra meaty texture You can also swap chicken for turkey cutlets or plant based tenders for a different twist

Serving suggestions

Black pepper chicken with mushrooms is made for serving over jasmine rice but it is also amazing over creamy mashed potatoes or even chilled soba noodles on hot days My mom loves to pair it with sautéed greens or a cool cucumber salad on the side for contrast

Cultural context

This recipe takes inspiration from popular Chinese style black pepper chicken but with a classic Western twist by combining the earthy mushrooms and a quick pan sauce It is the kind of fast home cooked meal that reflects both Asian and American comfort food traditions

Recipe Questions & Answers

→ What type of chicken is best for this dish?

Both boneless skinless breasts and thighs work well. Thighs provide a juicier, more flavorful option if preferred.

→ Can I use different mushrooms?

Yes, cremini, button, or even shiitake mushrooms all complement the peppery flavors beautifully. Use your favorite variety.

→ How can I make the sauce creamier?

Add a splash of cream or half-and-half to the sauce during the final simmer for extra richness and a silky texture.

→ How spicy is the dish?

The dish has noticeable black pepper warmth. Adjust the amount of pepper or add red pepper flakes for more heat.

→ Can I prepare this ahead of time?

Yes, cook ahead and gently reheat before serving. The flavors can deepen as the dish rests, enhancing the overall taste.

→ What sides pair well?

Serve with rice, mashed potatoes, or steamed vegetables to soak up the savory sauce and balance the peppery notes.