Why You’ll Love This Recipe
- Quick & Easy – Ready in about 30 minutes, making it ideal for busy schedules.
- Bold Flavor – Freshly ground black pepper enhances the taste of juicy chicken and mushrooms.
- Healthy & Nutritious – High in protein with minimal carbs, great for low-carb or keto diets.
- Versatile – Easily customizable with different mushrooms, veggies, or spice levels.
- Great for Meal Prep – Stores well and reheats beautifully for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs
- Mushrooms (button or cremini)
- Olive oil
- Soy sauce (or coconut aminos for soy-free option)
- Apple cider vinegar
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Salt
- Green onions (for garnish)
Directions
- In a large bowl, mix chicken pieces with soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and salt. Let marinate for at least 15 minutes.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and mushrooms. Sauté for 4-5 minutes until tender and browned.
- Return the chicken to the skillet and stir well. Cook for another 2-3 minutes to blend flavors.
- Serve hot, garnished with sliced green onions.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Spicier Version – Add red pepper flakes or a dash of sriracha.
- More Vegetables – Toss in bell peppers, snap peas, or broccoli.
- Creamy Option – Stir in a splash of coconut milk or heavy cream for a richer sauce.
- Different Protein – Try this recipe with shrimp, beef, or tofu for variety.
- Gluten-Free – Use tamari or coconut aminos instead of soy sauce.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in a skillet over medium heat for a few minutes or microwave in 30-second intervals until heated through.
FAQs
How can I make this dish less spicy?
Reduce the black pepper slightly and omit any additional spicy ingredients like red pepper flakes.
Can I use chicken breast instead of thighs?
Yes! Chicken breasts work well, but they may be slightly less juicy than thighs.
What kind of mushrooms should I use?
Button or cremini mushrooms are recommended, but you can use shiitake, portobello, or any variety you like.
Can I prepare this ahead of time?
Yes! You can marinate the chicken overnight and cook it the next day for an even quicker meal.
Is this dish keto-friendly?
Yes! With only 3g of net carbs per serving, it’s a great keto-friendly option.
Can I use a different type of oil?
Absolutely! Avocado oil, coconut oil, or even butter can be used in place of olive oil.
What can I serve with this dish?
Pair it with steamed rice, quinoa, cauliflower rice, or a side of roasted vegetables.
Can I make this in an air fryer?
Yes! Cook the marinated chicken at 375°F for about 12-15 minutes, flipping halfway. Then sauté the mushrooms separately before combining.
How do I make the sauce thicker?
Mix a teaspoon of cornstarch with a little water and stir it into the skillet for a slightly thicker sauce.
What if I don’t have apple cider vinegar?
You can substitute with rice vinegar, white vinegar, or even lemon juice.
Conclusion
Black Pepper Chicken with Mushrooms is a simple yet delicious dish that brings bold flavors to your table in just 30 minutes. Whether you’re looking for a quick weeknight meal, a healthy protein-packed dish, or a versatile recipe to customize, this one is sure to become a favorite. Try it out and enjoy!
Print
Black Pepper Chicken with Mushrooms
- Total Time: 30min
- Yield: 4servings
Description
This Black Pepper Chicken with Mushrooms is a flavorful and quick dish perfect for busy nights. Tender chicken thighs are paired with earthy mushrooms and a bold black pepper sauce for a satisfying and healthy meal. With simple ingredients and just 30 minutes of prep time, it’s the perfect weeknight dinner that’s low-carb, keto-friendly, and easily customizable to suit your taste.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup mushrooms (button or cremini)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or coconut aminos for soy-free option)
- 1 tablespoon apple cider vinegar
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Green onions for garnish
Instructions
- In a large bowl, mix the chicken thighs with soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and salt. Let it marinate for at least 15 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and the mushrooms. Sauté for 4-5 minutes until they are tender and browned.
- Return the cooked chicken to the skillet and stir well, cooking for an additional 2-3 minutes to allow the flavors to blend.
- Serve hot, garnished with sliced green onions.
Notes
- For a spicier version, you can add red pepper flakes or a dash of sriracha to the marinade.
- You can substitute the chicken thighs with chicken breasts for a leaner option, but thighs tend to remain juicier.
- For a creamy variation, stir in some coconut milk or heavy cream after cooking the mushrooms.
- Make sure to store leftovers in an airtight container for up to 4 days in the refrigerator.
- Prep Time: 15min
- Cook Time: 15min
- Category: Dinner
- Method: Skillet cooking
- Cuisine: American
