Black Pepper Chicken (Print Version)
# Ingredients:
→ Core Ingredients
01 -
2 cups mushrooms, fresh and sliced (button or cremini)
02 -
1 tablespoon olive oil
03 -
4 skinless boneless chicken thighs or breasts
04 -
2 cloves garlic, minced finely
→ Flavor Sauce
05 -
Salt as needed
06 -
1 teaspoon optional cornstarch
07 -
1/2 cup broth (chicken)
08 -
1 teaspoon Worcestershire sauce
09 -
1 tablespoon soy sauce
10 -
1 tablespoon coarse black pepper, split
→ Topping
11 -
Chopped fresh parsley
# Instructions:
01 -
Grab your chicken and sprinkle plenty of salt and half the black pepper over both sides so it's nice and coated.
02 -
Pour olive oil into a big pan and heat it up over medium-high until it's shimmering. Toss in the chicken and sear it until it's golden and cooked all through—about 6 minutes per side. You’ll want it at an internal heat of 165°F (74°C). Move it onto a plate once it’s done.
03 -
In the same pan, make use of all that good stuff left behind by the chicken! Add the mushroom slices and cook them for around 4-5 minutes until they’ve browned and released their juices. Stir in the garlic for a minute—just until it smells awesome.
04 -
Stir in the chicken broth, Worcestershire, and soy sauce, along with the black pepper you saved earlier. Scrape up anything stuck at the bottom for flavor. To make it thicker, mix cornstarch with a little water and pour it in.
05 -
Put the chicken back in the pan. Spoon the sauce and mushrooms over it. Let it all simmer together for a couple of minutes so the flavors meld just right. Taste it and tweak with extra salt or pepper if it needs it.
# Notes:
01 -
Adding a bit of cream to the sauce will give it a richer feel.
02 -
Go for chicken thighs if you want something juicier.
03 -
Use more or less black pepper depending on how spicy you like it.