Description
A quick and flavorful Black Pepper Chicken with Mushrooms recipe that combines tender chicken breasts with sautéed mushrooms and a spicy black pepper sauce. Perfect for a weeknight dinner, this dish is easy to prepare and delivers a hearty, savory meal packed with bold flavors.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- Salt, to taste
Sauce and Seasoning
- 1 tablespoon freshly ground black pepper (or to taste)
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cornstarch (optional, for thickening)
Vegetables and Garnish
- 2 cups mushrooms (sliced, any variety, like cremini or button)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the Chicken: Season the boneless, skinless chicken breasts with salt and freshly ground black pepper. This will create a flavorful base for the dish.
- Sauté Mushrooms and Garlic: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and minced garlic, cooking until the mushrooms are soft and slightly browned, about 5-7 minutes. Remove mushrooms from the skillet and set aside.
- Cook Chicken: In the same skillet, add the seasoned chicken breasts and cook over medium heat until golden brown and cooked through, approximately 5-6 minutes per side depending on thickness.
- Make the Sauce: In a small bowl, combine chicken broth, soy sauce, Worcestershire sauce, and cornstarch. Stir well to blend.
- Combine and Simmer: Return the sautéed mushrooms to the skillet with the cooked chicken. Pour the sauce mixture over the chicken and mushrooms. Stir gently and cook for another 3-4 minutes, allowing the sauce to thicken and coat the ingredients evenly.
- Garnish and Serve: Remove from heat. Sprinkle fresh chopped parsley over the top for a burst of color and freshness. Serve hot with your choice of sides.
Notes
- For a thicker sauce, increase the cornstarch to 2 teaspoons and mix with a little water before adding.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Adjust the black pepper quantity to your preferred spice level.
- Serve with steamed rice or crusty bread to soak up the sauce.
- Make sure not to overcrowd the skillet for even cooking and browning.
