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When you're after big, savory flavors fast, this black pepper chicken loaded with mushrooms is a true lifesaver for dinnertime. The creamy sauce hugs every piece, bold pepper pops, earthy mushrooms shine, and a little garlic rounds it all out. If you're after something fast and deeply comforting, this is the one I grab with only thirty minutes to spare.
The first go-around, it was such a hit we all had seconds. Now it’s what my family wants when they’re craving cozy food that isn’t too heavy.
Luscious Ingredients
- Boneless chicken thighs or breasts: Go skinless for soft pieces. Free-range makes it tastiest.
- Fresh mushrooms sliced: Earthy flavor from cremini or button. Grab the ones without any soft patches.
- Olive oil: Starts off the browning and lifts the richness. Extra-virgin packs the most punch.
- Heavy cream: The silky element in the sauce. Switch to half & half if you want something lighter.
- Onion chopped fine: Brings a slight sweetness. Pick shiny, firm onions.
- Garlic minced: Base of the aroma and flavor. You’ll want fresh cloves.
- Chicken broth: For depth and a richer sauce. Try low-salt if you’d like more control.
- Black pepper fresh cracked: Kicks up the taste. Fresh is best for that punchy smell.
- Salt: Rounds everything out. Season as you go until flavors pop.
- Parsley chopped fresh: Adds a fresh, herby spark at the end. Look for bright, crisp leaves.
Simple Step Guide
- Top with Parsley and Dig In:
- Just before you serve, scatter fresh parsley on top. Dish it up with rice or mashed potatoes and enjoy hot so you get every drop of the sauce.
- Toss Chicken Into the Sauce:
- Put the cooked chicken and any juices back into the pan. Give it all a good stir so each chunk is coated well and warm it two to three minutes until it's piping hot.
- Add Cream and Pepper:
- Pour in cream and throw in lots of fresh black pepper. Turn the heat low and let it bubble gently until it’s silky and just thickened, about a few minutes.
- Use Chicken Broth to Loosen Up:
- Pour broth into the pan. Use your spoon to scrape up those tasty bits on the bottom and let it barely simmer, so the broth reduces and gets a bit more flavorful.
- Sauté the Mushrooms:
- Add your mushrooms and leave them alone for a while. Stir every now and then, letting them give up liquid and turn golden—five minutes or so should do it.
- Get Onions and Garlic Going:
- If the skillet needs it, add a splash more oil. Toss in the chopped onion and garlic, cooking just until soft and smelling amazing, no browning needed—about two minutes tops.
- Brown Up the Chicken:
- Warm oil in a big skillet over medium. Brown the chicken all over, about six to eight minutes, and move the pieces to a plate for now—you’ll use the same pan for sauce.
- Chop and Season Chicken:
- Slice your chicken into small pieces so they're nice and tender. Toss with salt and a little black pepper so the flavor starts soaking in quick.
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I love how the mushrooms lap up every bit of that creamy, peppery sauce. One damp Sunday, I made this for my folks—everyone dove in for seconds. It's just so inviting and cozy.
Keep It Fresh
Pop leftovers in a sealed container in the fridge for three days tops. Warm them gently on the stove—add a splash of broth or water if the sauce is too thick. Steer clear of blasting it in the microwave so the cream stays smooth.
Swap Options
Switch heavy cream to half & half, or even whole milk for a less rich version. Try portobellos for chunky mushrooms, or toss in spinach at the very end to sneak in some greens.
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Tasty Pairings
This black pepper chicken is best spooned over fluffy jasmine rice or buttery mashed potatoes so you catch all the sauce. For fewer carbs, go with cauliflower rice or a crisp green salad on the side.
Flavor Highlights
The real star here is black pepper, so be generous with the grinder for heat and kick. Want extra oomph? Splash in some soy sauce or shake on a few red pepper flakes.
Frequently Asked Questions
- → What types of mushrooms work best?
Try button or cremini mushrooms—they’re nice and mild but hold up well. Really, you can use any type you like or already have.
- → How can I lighten the sauce?
Swap out the cream for milk or half-and-half to make it lighter, but keep in mind it won’t be as rich or thick.
- → Can I use chicken thighs instead of breasts?
Definitely. Thighs will make it extra juicy and flavorful, but breasts are good, too. Use whichever you’ve got.
- → What can I serve alongside?
It goes with just about anything—think mashed potatoes, steamed veggies, hot rice, or even pasta to round things out.
- → How spicy is the black pepper sauce?
You control the heat by using more or less cracked black pepper. Want it hotter? Toss in a bit of red chili flakes.
- → Is it possible to make ahead and reheat?
Sure thing! Pop leftovers in a sealed container and warm them gently on the stove. Splash in extra broth or cream if it’s too thick.