Black Pepper Chicken & Mushrooms
🍗 Black Pepper Chicken & Mushrooms
This Black Pepper Chicken & Mushrooms is dinner in 25 minutes. Bite-size chicken and browned mushrooms finish in a glossy garlic pan sauce loaded with cracked black pepper. Extra-virgin olive oil starts the skillet.
I love how fast this cooks. The mushrooms need space, the chicken needs a hot pan, and that extra black pepper is not optional. 🌿
Jump to Recipe ↓ 🍗
Why You’ll Love This Skillet 🌿
- 🍗 Dinner in 25 minutes
- 🍄 Deeply browned mushrooms
- 🌶️ Lots of cracked black pepper
- 🧄 Garlic pan sauce
- 🫒 Extra-virgin olive oil
- 🍳 One skillet
- 🍽️ Anti-inflammatory Mediterranean weeknight plate
Why This Skillet Fits an Anti-Inflammatory Mediterranean Plate
Chicken, mushrooms, extra-virgin olive oil, garlic, and black pepper — that is the whole idea. The sauce is broth, lemon, and a splash of balsamic, not a sugary stir-fry glaze. Pepper does the heat. Lemon keeps it bright.
Cook the chicken and mushrooms in batches if your pan is small. Crowding makes them grey instead of golden.
Frequently Asked Questions ❓
Thighs or breast? 🍗
Either works. Breast matches a lean plate. Thighs stay juicier if you tend to overcook chicken.
What mushrooms should I buy? 🍄
Cremini or baby bella match the photo. Slice them thick so they stay meaty.
How much pepper is too much? 🌶️
Start with 1 teaspoon freshly cracked pepper and add more at the end. Pre-ground pepper tastes flatter.
What should I serve with it? 🍚
Rice, orzo, or roasted potatoes catch the sauce. A simple cucumber salad on the side keeps the plate light.
🍗 Black Pepper Chicken & Mushrooms
Ingredients 🛒
- 1 lb (450 g) chicken breast or thighs, cut into bite-size pieces
- 10 oz (280 g) cremini mushrooms, sliced
- 2 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, minced
- ⅓ cup low-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly cracked black pepper, plus more to finish
- ½ teaspoon dried oregano
- ¾ teaspoon sea salt
- 2 green onions, sliced
Instructions 👩🍳
- Pat the chicken dry. Toss with salt, oregano, and half the black pepper.
- Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Sear the chicken 5–6 minutes, until browned and just cooked through. Transfer to a plate.
- Add the remaining olive oil and the mushrooms. Cook without stirring for 2 minutes, then toss until browned and their liquid is gone, 4–5 minutes.
- Add the garlic and cook 30 seconds. Pour in the broth, balsamic, and lemon juice. Scrape the pan and simmer 1 minute until the sauce looks glossy.
- Return the chicken to the skillet and toss to coat. Finish with the rest of the black pepper and the green onions. Serve right away.
Nutrition
| Nutrient | Per serving (1/3) |
|---|---|
| Calories | 280 |
| Protein | 34g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 13g |
| Sodium | 520mg |
Estimates based on chicken breast, mushrooms, extra-virgin olive oil, and a light pan sauce. Exact numbers vary with chicken cut.
Notes & Tips 💡
- Crack the pepper fresh. That is the whole flavor of this skillet.
- Extra-virgin olive oil is the fat in the pan — no heavy cream.
- If the sauce looks thin, let it bubble 30 seconds more. If it looks tight, splash in broth.
- Do not crowd the mushrooms or they steam.
- This is best eaten right away while the chicken is glossy and the pepper still smells warm.
This Black Pepper Chicken & Mushrooms is savory, peppery, and done in 25 minutes. A simple skillet built on olive oil, garlic, chicken, and mushrooms. 🍗🍄
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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