This peppercorn chicken is a savory and creamy dish that's perfect for a quick and satisfying weeknight dinner. Tender chicken breasts are cooked with earthy mushrooms and a rich peppercorn sauce, creating a meal that's bursting with flavor. Plus, it's so easy to make with just a handful of steps.
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The Best Black Pepper Chicken
Black pepper chicken has always been one of my go-to recipes when I want something comforting and flavorful without spending too much time in the kitchen. This recipe elevates your typical black pepper chicken by using peppercorns for an ever-better flavor.
The combination of whole black peppercorns and cracked black pepper gives the dish a nice kick, while the creamy sauce perfectly balances everything. I then add some mushrooms for an extra layer of umami, making each bite incredibly satisfying and unlike any other chicken breast recipe you can make!
Ingredients
A huge plus of this black pepper chicken recipe is that it's made with common ingredients. You might even have them at home! Here's what you'll need:
- 2 chicken breast fillets, skinless and boneless
- Salt and pepper, to taste
- 1 tablespoon whole black peppercorns
- 1 teaspoon cracked black pepper
- 2 cups sliced brown mushrooms
- 2 tablespoon unsalted butter
- 2 tablespoon vegetable oil
- 1 clove garlic, minced
- ½ purple onion, chopped
- ¾ cup low-sodium chicken stock
- ¾ cup heavy cream
How to Make Peppercorn Chicken
This chicken recipe is straightforward and easy to follow. Even if you don't make chicken breast recipes often, you'll nail this one. Here’s how to create a delicious, creamy dish that’s perfect for any night of the week.
Step One: Prepare and Cook the Chicken
To start, cut the chicken breasts in half lengthwise and season with salt and pepper. Heat 1 tablespoon of oil in a skillet over medium heat.
Cook the chicken until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
Step Two: Cook the Mushrooms
In the same skillet, heat another tablespoon of oil and cook the sliced mushrooms for about 5 minutes until they are browned and tender.
Then remove the mushrooms from the skillet and set them aside with the cooked chicken.
Step Three: Make the Sauce
Now add the remaining oil and the butter to the skillet. Cook the chopped onion for 3-5 minutes until softened.
Then add the minced garlic and cook for another minute until fragrant, moving it around as it cooks.
Next, pour in the chicken stock, whole peppercorns, and half the cracked black pepper. Scrape any browned bits from the bottom of the skillet and simmer for 2-3 minutes until the sauce reduces slightly.
Step Four: Combine Ingredients
Now stir in the heavy cream and simmer for 2 minutes. Add the chicken and mushrooms back into the skillet, along with any juices that have accumulated.
Then cook for an additional 2 minutes until everything is heated through and well combined.
To finish up, season the chicken to taste with additional salt and pepper if needed. Serve the peppercorn chicken warm, with your choice of veggies or pasta.
How To Store Any Leftover Pepper Chicken
If you don't finish everything - which is rare, trust me, my family always finishes off every piece of chicken - it can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, just toss the chicken in a skillet with some broth over medium heat for about 5 minutes.
My Final Thoughts
This is a delicious dish that combines the best of savory and creamy flavors. It's perfect for a quick weeknight dinner or a special meal with family and friends. Serve it with some garlic bread or mashed potatoes for a hearty meal, or roasted veggies for a healthier option.
Anyway, I hope you enjoy making and eating this dish as much as I do. Don’t forget to leave a comment below if you try it out and share your thoughts!
More Delicious Recipes
If you’re looking for more tasty and easy recipes, check out some of these favorites from the blog:
- Canned chicken salad
- Honey garlic chicken
- Fried chicken wings
- Chicken chorizo pasta
- Alice Springs chicken
Black Pepper Chicken Made With Peppercorns
This Peppercorn Chicken is a savory and creamy dish that's perfect for a quick and satisfying weeknight dinner. Tender chicken breasts are cooked with earthy mushrooms and a rich peppercorn sauce, creating a meal that's bursting with flavor. Plus, it's so easy to make with just a handful of steps.
Ingredients
- 2 chicken breast fillets, skinless and boneless
- Salt and pepper, to taste
- 1 tablespoon whole black peppercorns
- 1 teaspoon cracked black pepper
- 2 cups sliced brown mushrooms
- 2 tablespoon unsalted butter
- 2 tablespoon vegetable oil
- 1 clove garlic, minced
- ½ purple onion, chopped
- ¾ cup low-sodium chicken stock
- ¾ cup heavy cream
Instructions
1. Cut the chicken breasts in half lengthwise and season with salt and pepper. Heat 1 tablespoon of oil in a skillet over medium heat.
2. Cook the chicken until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, heat another tablespoon of oil and cook the sliced mushrooms for about 5 minutes until they are browned and tender. Remove the mushrooms from the skillet and set aside.
4. Add the remaining oil and the butter to the skillet. Cook the chopped onion for 3-5 minutes until softened.
5. Add the minced garlic and cook for another minute until fragrant.
6. Pour in the chicken stock, whole peppercorns, and half the cracked black pepper. Scrape any browned bits from the bottom of the skillet and simmer for 2-3 minutes until the sauce reduces slightly.
7. Stir in the heavy cream and simmer for 2 minutes.
8. Add the chicken and mushrooms back into the skillet, along with any juices that have accumulated. Cook for an additional 2 minutes until everything is heated through and well combined.
9. Season the chicken to taste with additional salt and pepper if needed.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 762Total Fat: 62gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 215mgSodium: 459mgCarbohydrates: 17gFiber: 5gSugar: 8gProtein: 39g
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