Hey there, friend! So, let me tell you about this Black Pepper Chicken with Mushrooms recipe that’s become a bit of a staple in my house. I first stumbled upon this dish when I was trying to impress a date (spoiler: it worked!), and it’s been a favorite ever since. Imagine a delightful dance between the spicy bite of black pepper and the earthy goodness of mushrooms. Seriously, it’s a match made in culinary heaven. And can I just say, it makes your kitchen smell like a dream?
Why You’ll Love This
I make this dish whenever I need something cozy and easy—like when I don’t want to spend ages in the kitchen but still want something that tastes like I’ve made a real effort. My family goes crazy for this because it’s got that perfect kick of pepper (without being too overpowering) and just the right amount of savory mushroom goodness. And, okay, I’ll admit: I once burned the chicken a little, but surprisingly, the char added this smoky flavor that we all kind of loved. Happy accident!
What You’ll Need
- 500g chicken breast, sliced thinly (or thighs if you like them juicier)
- 200g mushrooms, sliced (I sometimes use button mushrooms, but shiitake are fab too)
- 1 onion, diced (red onions give a sweet twist)
- 3 cloves garlic, minced (I confess, I always double this—big garlic fan here!)
- 2 tablespoons soy sauce (Tamari works when I feel fancy)
- 1 teaspoon freshly ground black pepper (or more if you’re feeling bold)
- 1 tablespoon olive oil (or butter if you’re feeling indulgent)
- A splash of chicken stock (optional, but adds depth)
How to Make It
Start by heating the olive oil in a pan over medium heat. Throw in the onions and garlic, and let them get all fragrant and golden. Don’t rush them; it’s worth it. Next, add the chicken slices. Give them a bit of space to sear properly—this is where I usually sneak a taste. Once the chicken’s browned, toss in the mushrooms and let everything mingle for a while.
Now, add the soy sauce and black pepper. Don’t worry if it looks a bit liquidy at first; it’ll thicken up as it cooks. If you’re using the stock, now’s the time for that splash. Stir everything together, and let it all simmer until the chicken is cooked through and the sauce clings nicely to everything.
Notes from My Kitchen
Okay, true story: I once forgot the soy sauce until the end. It was a bit salty but somehow still delicious. Funny how that happens, huh?
Variations I’ve Tried
I once added some sliced bell peppers for color. It was a hit! But I tried adding cream one time, thinking it would be a rich twist—nope, not my best idea; the cream just didn’t jive with the peppery vibe.
Equipment You Might Need
A good skillet is essential but if you don’t have one, a large saucepan will do in a pinch. And sure, a garlic press is handy, but smashing with a knife works just fine!
Storing the Leftovers
If there are any leftovers (rare in my house, but hey), they keep well in the fridge for up to two days. Honestly, I think this tastes even better the next day.
Serving Suggestion
I love serving this with steamed rice or buttery mashed potatoes. Sometimes a side of greens, like steamed broccoli, completes the meal.
Pro Tips from My Mistakes
Don’t rush the onions! I once tried skipping the browning step—big mistake. You need the depth that caramelized onions bring.
FAQ
Can I use pre-ground pepper? Well, technically, yes, but fresh ground really makes a difference! It’s all about that kick.
What if I don’t have chicken stock? No worries, honestly, water works fine; just add a pinch more salt.