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
