Black Pepper Chicken with Mushrooms (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts or thighs
02 -
2 cups fresh mushrooms, sliced (cremini or button)
03 -
2 cloves garlic, finely minced
04 -
1 tablespoon olive oil
→ Sauce
05 -
1/2 cup chicken broth
06 -
1 tablespoon soy sauce
07 -
1 teaspoon Worcestershire sauce
08 -
1 tablespoon freshly ground black pepper, divided
09 -
1 teaspoon cornstarch (optional)
10 -
Salt to taste
→ Garnish
11 -
Fresh parsley, chopped
# Instructions:
01 -
Start by seasoning your chicken pieces generously with salt and half of the black pepper, making sure to coat both sides well.
02 -
Heat your olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook until golden brown and perfectly done, about 6-7 minutes per side. You're looking for an internal temperature of 165°F (74°C). Once done, set aside on a plate.
03 -
In the same skillet, using all those flavorful brown bits left from the chicken, add your sliced mushrooms. Let them cook for 4-5 minutes until they're nicely browned and have released their moisture. Add the minced garlic and cook just until fragrant, about a minute.
04 -
Pour in the chicken broth, soy sauce, and Worcestershire sauce, along with the remaining black pepper. Scrape up any tasty bits stuck to the pan. For a thicker sauce, whisk the cornstarch with a splash of water and stir it in.
05 -
Return your chicken to the pan, spooning the mushrooms and sauce over top. Let everything simmer together for 2-3 minutes until the flavors meld beautifully. Taste and adjust the seasoning with more salt or pepper if needed.
# Notes:
01 -
Add a splash of cream to the sauce for a richer, creamier version
02 -
Chicken thighs can be substituted for a juicier result
03 -
Adjust black pepper amount to your preferred level of heat