Description
This savory and creamy Black Pepper Chicken with Mushrooms is an easy yet elegant dish, perfect for a weeknight dinner or special occasion. Juicy chicken breasts are simmered in a rich, peppery sauce with earthy mushrooms, garlic, and cream—creating a comforting meal full of bold flavors.
Ingredients
Scale
For the Chicken and Mushrooms:
- 4 boneless, skinless Chicken Breasts
- 8 oz Button Mushrooms or Cremini Mushrooms, sliced
- 3 cloves Garlic, minced
- 2 tbsp Butter
- 1 cup Chicken Broth
- 1/2 cup Heavy Cream
- 2 tbsp Soy Sauce
- 2–3 tbsp freshly cracked Black Pepper (adjust to taste)
- Salt, to taste
- 2 tbsp Fresh Parsley, chopped (for garnish)
Instructions
- In a large skillet, melt 1 tablespoon of butter over medium-high heat.
- Season the chicken breasts with salt and half of the black pepper, then add them to the pan. Cook for 6-7 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.
- In the same pan, melt the remaining butter. Add the garlic and sliced mushrooms, and sauté for about 5 minutes until the mushrooms are soft and golden.
- Add the chicken broth and soy sauce to the pan, stirring to combine and scrape up any browned bits from the bottom of the pan.
- Lower the heat to medium, then return the chicken breasts to the pan. Pour the heavy cream over the chicken and mushrooms, and sprinkle in the remaining black pepper. Stir to combine.
- Simmer the dish for 5-7 minutes, allowing the sauce to thicken and the flavors to meld.
- Garnish with fresh parsley and serve over rice, pasta, or with crusty bread.
Notes
- You can use other types of mushrooms, such as shiitake or portobello, for variation.
- For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy cream alternative.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Pan-Seared, Simmered
- Cuisine: American