Black Pepper Chicken Mushrooms (Printable Version)
Juicy chicken and mushrooms in bold black pepper sauce make a quick, satisfying savory dish for any dinner occasion.
# What You'll Need:
→ Main
01 -
4 boneless, skinless chicken breasts or thighs
02 -
2 cups mushrooms, sliced (such as cremini or button)
03 -
2 cloves garlic, minced
→ Sauce & Seasoning
04 -
1 tablespoon olive oil
05 -
1 tablespoon freshly ground black pepper, divided
06 -
1/2 cup chicken broth
07 -
1 tablespoon soy sauce
08 -
1 teaspoon Worcestershire sauce
09 -
1 teaspoon cornstarch (optional, for thickening)
10 -
Salt, to taste
→ Garnish
11 -
Fresh parsley, chopped
# Steps to Follow:
01 -
Pat chicken breasts or thighs dry with a paper towel. Season both sides with salt and half of the black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes per side, until golden brown and internal temperature reaches 74°C. Remove chicken and set aside.
03 -
In the same skillet, add sliced mushrooms and cook for 4 to 5 minutes until softened and browned. Stir in minced garlic and sauté for 1 minute until fragrant.
04 -
Add chicken broth, soy sauce, Worcestershire sauce, and remaining black pepper into the skillet. Scrape any browned bits from the bottom. For a thicker sauce, mix cornstarch with 2 teaspoons of water and stir into the pan.
05 -
Return the chicken to the skillet. Spoon mushrooms and sauce over the chicken. Simmer for 2 to 3 minutes to meld flavors. Adjust seasoning with additional salt or black pepper as needed.
06 -
Transfer chicken and mushrooms to serving plates. Garnish with freshly chopped parsley and serve with accompaniments such as rice, mashed potatoes, or steamed vegetables.
# Additional Notes:
01 -
A splash of cream or half-and-half can be added to the sauce for a richer texture.
02 -
Increase black pepper or add crushed red pepper flakes for extra heat.
03 -
Chicken thighs can be used instead of breasts for a juicier result.