Black Pepper Chicken And Mushrooms
A savory black pepper chicken and mushroom dish with creamy sauce, perfect for those who enjoy bold flavors and quick, comforting meals.
Ingredients
Instructions
- Lightly sprinkle chicken with salt, then sprinkle evenly with black pepper, pressing in with your hand.
- Heat 2 tablespoons of butter in a skillet.
- Saute chicken for 3 minutes on each side until lightly browned and cooked through.
- Remove chicken and keep warm.
- Add remaining 1 tablespoon of butter to the skillet.
- Saute mushrooms, tossing for 1 to 2 minutes.
- Remove mushrooms and add to the chicken.
- Add chicken broth to the skillet and cook, stirring for 1 to 2 minutes, until lightly thickened.
- Spoon sauce over the chicken and top with mushrooms.
Tips & Substitutions
For added flavor, marinate the chicken in a mixture of ground black pepper, salt, and a splash of chicken broth for 30 minutes before cooking. If you prefer a lighter dish, substitute heavy cream with half-and-half or Greek yogurt. You can also use different mushrooms like shiitake or cremini for a varied taste. Pairing this dish with rice or noodles can enhance the meal.
Serving Suggestions
Serve the Black Pepper Chicken and Mushrooms over steamed rice or cooked pasta to soak up the delicious sauce. It pairs beautifully with a side of sautéed green beans or a fresh salad for a balanced meal. For a heartier option, consider serving alongside Ruth's Dirty Rice, which complements the flavors nicely.
Storage & Reheating
Leftover Black Pepper Chicken and Mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and mushrooms in a skillet over low heat, adding a splash of chicken broth to prevent drying out. Cover the skillet to retain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Black Pepper Chicken And Mushrooms contains roughly 21 calories, with 0g protein, 1g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 497mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used in place of thighs; however, they may require less cooking time. Ensure they are cooked through without drying out, and adjust the cooking time as needed.
What type of mushrooms work best in this recipe?
While button mushrooms are commonly used, you can also opt for shiitake or cremini mushrooms for a deeper flavor. Each type brings its unique texture and taste to the dish.
Can I make this dish dairy-free?
Absolutely! Substitute the heavy cream with coconut milk or a non-dairy cream alternative. Use olive oil instead of butter for sautéing to keep it dairy-free while still achieving great flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).