Pin it
When I’m in a rush but still craving a meal packed with flavor, I whip up Black Pepper Chicken with Mushrooms. The sauce is smooth and hugs the chicken, and the mushrooms give every bite an earthy, savory punch. If I have only half an hour to cook, this is usually what ends up on my table.
The first time I cooked this, people wanted thirds, not just seconds. Now, whenever anyone in my family wants an easy, comforting meal, they ask for this one—but it never feels too heavy.
Luscious Ingredients
- Chicken thighs or breasts: Boneless, skinless. Go for free-range if you can—they stay juicy.
- Onion finely chopped: Gives a sweet base. Pick firm, glossy onions without any soft patches.
- Heavy cream: Makes the sauce extra silky. Swap for half and half to lighten it up a bit.
- Olive oil: Adds a mellow flavor and helps brown the chicken. Try extra-virgin if you want even more richness.
- Chicken broth: Boosts the sauce’s flavor. Use low-sodium if you want to control the saltiness.
- Salt: Balances out all the other tastes. Toss some in, then taste and see if you want more.
- Garlic minced: Gives off that mouth-watering garlicky goodness. Fresh is best.
- Fresh parsley chopped: Pops on top for a punch of green freshness. Get the brightest parsley bunch you see.
- Fresh mushrooms sliced: Any firm white or cremini ones will do. Look for them clean and blemish-free.
- Black pepper freshly cracked: Brings the signature warmth. Get those peppercorns cracking for max flavor.
Easy-to-Follow Steps
- Finish with Parsley:
- Before you serve, toss some chopped parsley on top. Pairs perfectly with potatoes or rice—whatever helps you mop up all the sauce.
- Get Everything Heated:
- Add your chicken back into the pan with any juices. Mix so it’s all coated and heat a couple more minutes to blend the flavors.
- Let That Sauce Thicken:
- Stir in heavy cream and grind in some black pepper. Keep it on a gentle bubble for two or three minutes until it’s a bit thicker and shiny.
- Time for the Broth:
- Pour chicken broth in, scraping up all the tasty bits from the pan. Let it simmer down a few minutes so you get that deep flavor.
- Get the Mushrooms Golden:
- Drop mushrooms into your pan. Don’t forget to stir now and then. Cook until they shrink, give off liquid, and turn golden—about five minutes.
- Soften Onion and Garlic:
- If your pan is looking dry, splash in more oil. Add onion and garlic. Cook for a couple minutes till soft and smelling amazing, but don’t let them brown.
- Crisp Up the Chicken:
- Heat some olive oil over medium heat. Add chicken, flipping till all sides are golden and cooked through—about six to eight minutes. Take it out and set aside.
- Start With Chicken Pieces:
- Chop chicken into bite-size bits. Season with salt and black pepper to give it an early layer of taste.
Pin it
Mushrooms suck up all that peppery cream sauce and turn out so tasty. I once made this for my folks on a rainy day and nobody could help but scoop up a second bowl.
How to Store Leftovers
Stash any extras in a covered container in the fridge for three days max. Warm slowly on the stove and add a bit of water or broth if it’s too thick. You might want to skip nuking it on high—the cream won’t like that.
Swap Ingredients Easily
If you want a lighter sauce, use whole milk or half and half—but you’ll lose some creaminess. Change up the mushrooms for portobello when you want a meatier feel or throw in spinach at the finish for extra greens.
Pin it
How to Serve It Up
It’s delicious over a scoop of steamed rice or creamy mashed potatoes so you catch all that sauce in one bite. For less carbs, try cauliflower rice or just toss together a crunchy green salad.
Fun Flavor Tips
Plenty of cracked black pepper makes this dish what it is. Don’t hold back when grinding it in. For more kick, add chili flakes or a dash of soy sauce.
Frequently Asked Questions
- → Which mushrooms make this best?
Cremini or button mushrooms are great picks—they’re mild and hold up while you cook. If you’ve got another kind, go ahead and use them!
- → How do I make the sauce lighter?
Switch out the cream for some milk or half-and-half. Your sauce won’t be as thick, but it’ll still be good and creamy.
- → Is it okay to use chicken thighs?
For sure! Thighs stay super juicy and give more flavor, but chicken breasts work too if that's what you've got.
- → What goes well on the side?
Try it over steamed veggies, rice, mashed potatoes, or pasta—whatever you like most will work here.
- → Is this pepper sauce spicy?
It’s as spicy as you want! Use more or less black pepper to taste. For extra kick, sprinkle in some red pepper flakes.
- → Can I make this ahead of time?
No problem! Keep leftovers in a sealed container in the fridge. Warm it gently on the stove and splash in a bit of cream or broth if it’s too thick.