Name: Black Pepper Chicken with Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, sliced into strips; 1 tablespoon olive oil; 1 tablespoon butter; 2 cups mushrooms, sliced; 1 onion, thinly sliced; 3 cloves garlic, minced; 1/2 teaspoon ground black pepper (or more to taste); 1 tablespoon soy sauce; 1 tablespoon Worcestershire sauce; 1/4 cup chicken broth; 1/4 cup heavy cream or coconut cream; Salt to taste; Fresh parsley, chopped (optional, for garnish)

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A savory and bold dish, this Black Pepper Chicken with Mushrooms combines tender chicken, earthy mushrooms, and a zesty black pepper sauce that brings depth and warmth to every bite. It’s perfect for a quick weeknight dinner when I want something flavorful yet simple to prepare.

Ingredients

2 boneless, skinless chicken breasts, sliced into strips

1 tablespoon olive oil

1 tablespoon butter

2 cups mushrooms, sliced

1 onion, thinly sliced

3 cloves garlic, minced

1/2 teaspoon ground black pepper (or more to taste)

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1/4 cup chicken broth

1/4 cup heavy cream or coconut cream

Salt to taste

Fresh parsley, chopped (optional, for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted, add the chicken strips and cook for 6-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.

In the same skillet, add the sliced mushrooms and onion. Sauté for about 5 minutes until the mushrooms are browned and the onion is softened.

Add the garlic and ground black pepper to the pan, cooking for another minute until fragrant.

Stir in the soy sauce, Worcestershire sauce, and chicken broth, scraping up any browned bits from the bottom of the skillet.

Lower the heat and add the heavy cream. Stir to combine, and let the sauce simmer for 2-3 minutes until it thickens slightly.

Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes to heat through.

Season with salt and more black pepper to taste.

Garnish with fresh parsley and serve hot with rice or noodles.

Servings and timing

This recipe serves 4 people. The prep time is about 10 minutes, with a cooking time of 15 minutes, making the total time roughly 25 minutes from start to finish. It’s a great option for a fast yet satisfying meal.

Variations

I sometimes like to swap the heavy cream for coconut cream to give the dish a subtle tropical twist. For a spicier version, adding crushed red pepper flakes or increasing the black pepper really elevates the heat. You can also substitute chicken thighs for the breasts if I want a juicier, more flavorful protein. Adding bell peppers or snap peas can bring some extra color and crunch, too.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to warm it gently in a skillet over medium heat to keep the chicken tender and the sauce creamy. Adding a splash of broth or cream during reheating helps maintain the sauce’s consistency.

FAQs

Can I use other types of mushrooms?

Absolutely. I often use cremini, button, or even shiitake mushrooms, depending on what’s available. Each variety adds a slightly different flavor and texture.

Is this recipe gluten-free?

If I use gluten-free soy sauce or tamari, this recipe can easily be made gluten-free. Just be sure to check the labels on the Worcestershire sauce, as some brands may contain gluten.

Can I prepare this recipe ahead of time?

Yes, I can prepare the sauce and cook the chicken ahead, then combine and reheat just before serving. This helps speed up dinner time on busy days.

What can I serve with Black Pepper Chicken with Mushrooms?

I like serving it over steamed rice, noodles, or even mashed potatoes. It’s versatile enough to pair with whatever carbs I have on hand.

How do I make this dish spicier?

I add extra ground black pepper or a pinch of cayenne pepper to bring more heat. Fresh chili slices also work well if I want a fresh spicy kick.

Conclusion

Black Pepper Chicken with Mushrooms is one of those dishes I return to when I want something quick, comforting, and full of flavor. The creamy, peppery sauce perfectly complements the tender chicken and mushrooms, making it a satisfying meal any day of the week. Whether I keep it simple or add a few personal twists, it never disappoints.

Recipe:

Black Pepper Chicken with Mushrooms

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Low Fat

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Description

A savory and bold dish combining tender chicken, earthy mushrooms, and a zesty black pepper sauce that brings depth and warmth to every bite, perfect for a quick and flavorful weeknight dinner.

Instructions

Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted, add the chicken strips and cook for 6-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the sliced mushrooms and onion. Sauté for about 5 minutes until the mushrooms are browned and the onion is softened.
Add the garlic and ground black pepper to the pan, cooking for another minute until fragrant.
Stir in the soy sauce, Worcestershire sauce, and chicken broth, scraping up any browned bits from the bottom of the skillet.
Lower the heat and add the heavy cream. Stir to combine, and let the sauce simmer for 2-3 minutes until it thickens slightly.
Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes to heat through.
Season with salt and more black pepper to taste.
Garnish with fresh parsley and serve hot with rice or noodles.