Black Pepper Chicken with Mushrooms Recipe

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There’s something about a hearty, flavorful dish like Black Pepper Chicken with Mushrooms that makes me feel like I’m sitting down to a comforting, home-cooked meal after a long day. The chicken? Tender, juicy, and seared to perfection. The mushrooms? Soft, earthy, and just bursting with flavor. And the secret ingredient, black pepper, takes it all to another level—rich, bold, and a little spicy, in the best way. Trust me, once you take a bite, you’re going to be hooked. This one’s a total game-changer!

Why You’ll Love Black Pepper Chicken with Mushrooms

This dish is more than just a meal; it’s a delicious way to make any night feel a little special. Whether you’re cooking for your family or hosting a cozy dinner with friends, Black Pepper Chicken with Mushrooms is perfect for every occasion. Here’s why this recipe is bound to become one of your favorites:

  • Versatile: It’s an easy weeknight meal that’s also fancy enough for a dinner party. The perfect balance of comforting and elegant, you’ll be proud to serve this to anyone.
  • Budget-Friendly: You don’t need expensive ingredients to make this dish pop. Just some basic pantry staples and fresh chicken, and you’ve got a meal that’s big on flavor without breaking the bank.
  • Quick and Easy: Not much prep is required, and the cook time is super fast. It’s one of those dishes you can whip up in no time and still have a restaurant-quality dinner.
  • Customizable: You can switch up the vegetables or add more spice, depending on your mood. Want to throw in some bell peppers? Go for it! Need it spicier? Add an extra kick of black pepper or even some chili flakes.
  • Crowd-Pleasing: It’s a hit with both adults and kids. The creamy, savory sauce combined with the tender chicken is a flavor combination everyone will love.

Ingredients in Black Pepper Chicken with Mushrooms

Here’s the magic behind this dish—simple ingredients, elevated flavors. Let’s break it down:

  • Chicken Breasts: The star of the show. Boneless, skinless chicken breasts cook up juicy and tender, absorbing all those delicious flavors from the mushrooms and black pepper.
  • Mushrooms: Earthy, savory, and oh-so-satisfying. The mushrooms bring that depth of flavor, and when sautéed, they become tender and soak up all the saucy goodness.
  • Black Pepper: This is the secret ingredient that gives the dish its bold, spicy kick. It’s the hero of the flavor profile, adding just the right amount of heat to balance the richness of the chicken and mushrooms.
  • Garlic: Aromatic and savory, garlic adds a depth of flavor that ties everything together.
  • Butter: For that rich, silky sauce that clings to every bite of chicken and mushroom.
  • Heavy Cream: This gives the dish its creamy texture, making every bite smooth and luxurious. It also helps balance the pepper’s spice.
  • Chicken Broth: For added depth and to help create that rich, savory sauce.

Instructions

Let’s dive right in and get cooking! This recipe comes together quickly and will have you smelling dinner before you know it.

Step 1: Prepare the Chicken

Season the chicken breasts generously with salt and black pepper on both sides. This will help build that base of flavor right from the start. Set the chicken aside for now.

Step 2: Sauté the Mushrooms

In a large skillet, melt a little butter over medium heat. Add the sliced mushrooms and cook them until they’re soft and golden brown. This should take about 5-7 minutes. Once they’re done, transfer them to a plate and set them aside.

Step 3: Sear the Chicken

In the same skillet, add a bit more butter. Once it’s hot, add the seasoned chicken breasts and sear them until they’re golden on both sides and cooked through (about 6-7 minutes per side). Once the chicken is cooked, remove it from the skillet and set it aside on a plate.

Step 4: Make the Sauce

In the same skillet, add the garlic and cook for 30 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the skillet to release all those flavorful brown bits. Let it simmer for about 2 minutes.

Step 5: Add the Cream and Pepper

Stir in the heavy cream and a generous amount of black pepper (adjust the spice level to your liking). Allow it to simmer for another 3-4 minutes until the sauce thickens slightly.

Step 6: Combine Everything

Add the cooked mushrooms back to the skillet, followed by the chicken breasts. Let everything simmer together for a few minutes so the chicken absorbs the sauce and everything is beautifully coated.

Step 7: Serve and Enjoy

Garnish with fresh herbs like parsley or thyme if desired, and serve with a side of rice or mashed potatoes to soak up all that creamy sauce.

How to Serve Black Pepper Chicken with Mushrooms

This dish pairs beautifully with a variety of sides. Here are a few ideas to elevate your meal:

  • Rice: Fluffy white rice or wild rice works great to soak up that creamy sauce.
  • Mashed Potatoes: Smooth, buttery mashed potatoes are a classic pairing that complements the richness of the dish.
  • Steamed Veggies: Add a pop of color and extra nutrients with some steamed broccoli or green beans.
  • Crusty Bread: To mop up any leftover sauce, serve with warm, crusty bread on the side.

Additional Tips

Here are a few pro tips to make this dish even better:

  • Prep Ahead: Chop your mushrooms and season the chicken ahead of time to save yourself a few minutes during dinner prep.
  • Make it Spicy: Add a little chili flake or cayenne pepper to really turn up the heat.
  • For a Lighter Version: Use half-and-half or milk instead of heavy cream to lighten up the dish without sacrificing flavor.
  • Storage Tips: Leftovers? Store them in an airtight container for up to 3 days and reheat gently to preserve the creamy texture.

FAQ Section

Q1: Can I use chicken thighs instead of chicken breasts?
A1: Yes! Chicken thighs will add a richer flavor, and they’ll stay juicy even when cooked longer.

Q2: Can I make this dish ahead of time?
A2: You can prep the chicken and mushrooms ahead of time and store them separately in the fridge, but I recommend making the sauce fresh for the best texture.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Q4: Can I freeze this dish?
A4: Yes! You can freeze the chicken and sauce for up to 3 months. Thaw overnight in the fridge before reheating.

Q5: How can I make this dish healthier?
A5: Use light cream or a non-dairy alternative, and serve it with steamed vegetables instead of heavier sides.

Q6: Can I add other vegetables?
A6: Absolutely! Feel free to add spinach, bell peppers, or even some asparagus for added color and nutrition.

Q7: Can I double the recipe?
A7: Definitely! Just be sure to use a large enough skillet or divide it into two pans to ensure everything cooks evenly.

Q8: Can I add more black pepper for a spicier dish?
A8: Yes, if you like a spicier kick, don’t be shy with the black pepper. Adjust to your taste!

Q9: What’s the best way to reheat this dish?
A9: Gently reheat on the stovetop over low heat, adding a splash of broth or cream to bring the sauce back to life.

Q10: Can I make this dish gluten-free?
A10: Yes! Simply ensure your chicken broth is gluten-free, and you’re good to go!

Conclusion

This Black Pepper Chicken with Mushrooms is one of those dishes that’s sure to become a family favorite. It’s flavorful, comforting, and oh-so-satisfying, all while being incredibly easy to make. Whether you’re treating yourself to a cozy meal or sharing it with friends and family, this recipe is guaranteed to be a hit every time. Enjoy the bold flavors and creamy goodness, and don’t forget to savor every bite!

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Black Pepper Chicken with Mushrooms Recipe

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Sautéed chicken and mushrooms come together in a savory and slightly spicy black pepper sauce, making this Black Pepper Chicken with Mushrooms a flavorful and easy-to-make dish. Perfect for weeknight dinners, served over rice or noodles.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2-3 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Gluten Free

Ingredients

Scale
  1. 2 boneless, skinless chicken breasts, sliced
  2. 1 tablespoon cornstarch
  3. 1 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. 2 tablespoons vegetable oil
  6. 1 onion, chopped
  7. 2 cups sliced mushrooms
  8. 3 cloves garlic, minced
  9. 2 tablespoons soy sauce
  10. 1 tablespoon oyster sauce
  11. 1 teaspoon sesame oil
  12. 1/4 cup water
  13. Freshly ground black pepper, to taste
  14. Green onions for garnish (optional)

Instructions

  • Prepare the chicken: Slice the chicken breasts into thin strips. In a bowl, combine the chicken with cornstarch, salt, and black pepper. Toss until the chicken is evenly coated.
  • Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • Cook the vegetables: Add the remaining vegetable oil to the skillet and sauté the onion and mushrooms. Cook until softened, about 5 minutes.
  • Add the sauce: Add the garlic, soy sauce, oyster sauce, sesame oil, and water to the skillet. Stir to combine and bring to a simmer.
  • Thicken the sauce: Let the sauce simmer for a few minutes until it thickens slightly.
  • Add the chicken: Return the chicken to the skillet and stir to combine with the sauce and vegetables.
  • Season with black pepper: Add freshly ground black pepper to taste.
  • Serve: Garnish with green onions if desired and serve hot with rice or noodles.

Notes

  • Rice or Noodles: Serve with steamed white rice, brown rice, or your favorite noodles for a complete meal.
  • Spice Level: Adjust the amount of black pepper according to your spice preference.
  • Vegetables: Feel free to add additional veggies such as bell peppers or broccoli for more variety.

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 300
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 75mg

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