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Mushroom Pepper Chicken

As seen in: Family Dinner Ideas That Bring Everyone to the Table

Mushroom Pepper Chicken is all about juicy seared chicken paired with flavorful mushrooms in a pepper-packed sauce. It starts with seasoned chicken turning golden in a hot skillet. Then, mushrooms soak up all that goodness in the same pan, and they're tossed with a mix of chicken broth, soy, and Worcestershire sauce. Serve the final dish over mashed potatoes, rice, or steamed veggies. Want more sauce? Add cornstarch to thicken it perfectly, making sure it hugs every piece of chicken and mushroom.
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Refreshed on Tue, 18 Mar 2025 18:20:03 GMT
Mushroom Pepper Chicken Save it
Mushroom Pepper Chicken | iamcooker.com

Picture cutting into juicy chicken pieces, each coated with a thick, peppery glaze that sticks to soft mushrooms, making a dish that's packed with flavor yet totally comforting. This meal turns basic stuff from your pantry into something fancy where black pepper is the star, backed by earthy mushrooms and a deeply savory sauce.

I made this for my family yesterday, and everyone went quiet, completely focused on enjoying every mouthful, which told me I'd nailed that sweet spot between bold and soothing tastes.

Gathering Your Ingredients

  • Chicken: Pick pieces that are the same thickness - either breasts or thighs work. Just watch breasts carefully so they don't get dry.
  • Fresh Black Pepper: Buy whole peppercorns and crush them just when cooking, as ready-ground pepper isn't as flavorful.
  • Mushrooms: Go for ones with tight caps that feel firm, and skip any with brown spots or slimy feel.
  • Fresh Garlic: Look for full, solid heads without loose skin, and avoid any with green shoots.
  • Quality Chicken Broth: Make your own or buy good brands that aren't too salty.
  • Soy Sauce: Get naturally brewed types for the best deep flavor.
  • Worcestershire Sauce: Stick with the classic brand for consistent results.
  • Cornstarch: Makes your sauce nice and thick - keep it sealed tight so it doesn't get lumpy.
  • Fresh Parsley: Choose bright green bunches with no yellowing to add freshness to your dish.
  • Olive Oil: Doesn't need to be fancy extra virgin, but it should be fresh for good searing.

Making Mouthwatering Chicken

Get That Golden Crust:
Warm pan until oil glistens without smoking. Put seasoned chicken in carefully facing away from you to avoid hot oil splatters. Wait for a nice golden crust before flipping. Keep an eye on the temperature for even cooking.
Perfect Mushrooms:
Put mushrooms in a hot pan without crowding them. Let them release their water and start browning before you stir them around. This gives you better flavor and texture.
Whipping Up The Sauce:
Pour broth into the pan to loosen all those tasty bits stuck to the bottom. Mix in other ingredients slowly, letting flavors come together. Make it thicker or thinner using cornstarch mixed with water.
Easy Black Pepper Chicken with Mushrooms Save it
Easy Black Pepper Chicken with Mushrooms | iamcooker.com

Tasty Sidekick Options

Put this dish over light jasmine rice to catch all that yummy sauce. Add some steamed broccoli or quick-cooked green beans for color and nutrients. Don't forget some crusty bread to wipe up any sauce left on your plate.

Tweaking To Your Taste

Try different kinds of mushrooms to change up the flavors and textures. Pour in some heavy cream at the end for a richer sauce. Throw in sliced onions with your mushrooms for more depth. Switch to chicken thighs instead of breasts if you want even more flavor.

Keeping Leftovers Fresh

Store what's left in a sealed container for up to three days. Warm it up slowly in a pan on the stove, adding a bit of broth if needed to bring the sauce back to life. Don't use the microwave or your chicken might get tough.

Delicious Black Pepper Chicken with Mushrooms Save it
Delicious Black Pepper Chicken with Mushrooms | iamcooker.com

After making this dish many times, I've realized that basic ingredients can make amazing food when you handle them right. The secret is giving each part time to develop its full flavor—from well-seared chicken to nicely browned mushrooms. This has become my favorite way to turn an ordinary night into something special, showing that great cooking doesn't always need fancy techniques or hard-to-find ingredients.

Common Questions

→ Can I try different mushroom types?
Of course! Mix it up with cremini, button, shiitake, or any variety for a unique flavor combo.
→ What’s the best way to tell if the chicken is done?
Use a thermometer to check for 165°F (74°C) at the center, or slice it to ensure no pink remains.
→ Can I prep this meal ahead?
Yep, you can! Store it in the fridge for up to two days and reheat with a splash of broth if needed.
→ Is there a way to make the sauce creamier?
For a creamier texture, stir in a bit of heavy cream or half-and-half at the end.
→ What should I serve on the side?
Pair it with rice, mashed potatoes, veggies, or even bread to soak up the flavorful sauce.

Mushroom Pepper Chicken

Juicy chicken coated in a bold peppery mushroom sauce. Serve it over fluffy rice or alongside your favorite veggies for a complete meal.

Preparation
10 Mins
Cooking Duration
25 Mins
Complete Duration
35 Mins
By: sofia


Complexity: Moderate

Origin: Asian-Inspired

Output: 4 Portions (4 pieces of chicken)

Diet Types: Reduced Carbohydrate, No Dairy Products

What You'll Need

→ Main Stuff

01 4 pieces of chicken breast or thighs, boneless and skinless
02 2 cloves garlic, chopped up tiny
03 2 cups of fresh mushrooms, sliced thin (button or cremini)
04 1 tablespoon of olive oil

→ Flavorful Sauce

05 1/2 cup broth made from chicken
06 1 teaspoon cornstarch for thickening (optional)
07 A pinch of salt, based on taste
08 1 tablespoon of soy sauce
09 1 teaspoon of Worcestershire sauce
10 1 tablespoon of freshly cracked black pepper, split

→ Topping

11 Chopped parsley leaves, fresh

Preparation Steps

01 Step

Sprinkle salt and half of your black pepper on both sides of your chicken pieces. Cover them evenly with the seasoning.

02 Step

Warm up olive oil in a big skillet on medium-high heat. Fry the chicken until it turns golden and cooks through, around 6-7 minutes on each side. When done, use a thermometer to check for 165°F (74°C) inside. Set the chicken aside on a plate.

03 Step

Toss the mushroom slices into the same skillet as the chicken drippings. Stir occasionally while cooking for about 4-5 minutes until the mushrooms look darker and release their liquid. Add the garlic at the end and stir for just a minute to let the smell come through.

04 Step

Mix in chicken broth, soy sauce, Worcestershire sauce, and the rest of the black pepper. Scrape the tasty bits from the bottom. For a thicker sauce, mix cornstarch with water separately and stir it into the pan.

05 Step

Place the chicken back into the skillet. Spoon the mushrooms and sauce over them. Let it all cook together for a few minutes (2-3) to blend the flavors. Taste and tweak the salt or pepper levels, if needed.

Additional Tips

  1. Want it creamier? Add a little cream to the sauce.
  2. Prefer juicier meat? Swap in chicken thighs instead.
  3. Love heat? Adjust the black pepper to your liking.

Required Equipment

  • Big skillet or frying pan
  • Thermometer for checking meat
  • A sharp kitchen knife
  • Measuring cups and spoons

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Soy alert (from soy sauce)
  • Possible wheat/gluten risk (check the soy sauce brand)