My Peppercorn Chicken is one of those recipes with a sauce you want to scoop up with every bite, and this Mushroom Peppercorn Chicken takes that same delicious idea and adds tender, golden mushrooms. The creamy peppercorn sauce is rich, savory, and full of flavor, but still easy enough to make for a weeknight dinner. And, it’s all made in one skillet!
I also use my Best Chicken Seasoning on the chicken before it cooks, and it adds so much flavor from the very first bite. Seriously, I think that seasoning has a little bit of magic flavor power! This is a cozy, restaurant-style meal you can make right at home!
Ingredients & Substitutions
- Chicken: Boneless, skinless chicken breasts work well here, but boneless, skinless chicken thighs can also be used for a richer flavor.
- Best Chicken Seasoning: This homemade seasoning blend adds lots of flavor to the chicken before it is cooked. You can use your favorite chicken seasoning if preferred. (But if you try this one, I know it will be your favorite!)
- Mushrooms: Cremini or button mushrooms both work well. Slice them evenly so they cook and brown at the same rate.
- Black Peppercorns: Whole peppercorns are best for this sauce because toasting and crushing them brings out their bold flavor. Use less if you prefer a milder pepper taste.
- Heavy Whipping Cream: This creates the rich, creamy sauce. For a lighter option, you can use half-and-half or whole milk, but the sauce will be a little thinner. Use room-temperature dairy, so it blends smoothly into the sauce.
Tips for the Best Mushroom Peppercorn Chicken
- Toast the peppercorns. This simple step brings out their bold flavor and makes the sauce taste even better.
- Brown the mushrooms well. Let the mushrooms cook until golden, and the moisture has cooked away. This gives them the best flavor and texture.
- Use room-temperature cream. Adding room-temperature cream helps it blend smoothly into the sauce.
- Adjust the peppercorns to your taste. The peppercorn flavor is the star of this sauce. Use less if you prefer a milder flavor or keep it bold for a classic peppercorn sauce.
- Let the sauce thicken. The sauce will continue to thicken as it cools, so give it a few minutes before serving if needed.
FAQs
Is this Mushroom Peppercorn Chicken spicy?
The peppercorns give the sauce a bold, peppery flavor, but it is not the same as spicy heat from peppers. Toasting and crushing the peppercorns brings out their flavor. If you prefer a milder sauce, use fewer peppercorns.
Do I have to toast the peppercorns?
No, but I highly recommend it! Toasting the peppercorns for a few minutes helps bring out their bold, peppery flavor and makes the sauce taste even better. If you are short on time, you can skip this step and still have a delicious creamy peppercorn sauce.
Can I use a different type of mushroom?
Yes! Cremini and button mushrooms work well, but you can also use baby bella mushrooms, sliced portobello mushrooms, or another favorite mushroom variety.
Can I make this with chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well in this recipe and will add extra richness. Cook the chicken until it reaches an internal temperature of 165°F.
Can I make the peppercorn sauce without heavy cream?
Yes. Half-and-half or whole milk can be used for a lighter sauce, but the sauce will not be quite as rich or thick as when made with heavy cream.
What to Serve with Mushroom Peppercorn Chicken
The creamy mushroom peppercorn sauce is perfect for spooning over your favorite sides. Try serving it with:
- Mashed potatoes: A classic pairing that soaks up every bit of the creamy sauce.
- Rice: White rice, jasmine rice, or your favorite grain makes an easy side.
- Roasted vegetables: Add color and freshness with roasted parmesan green beans, broccoli, or roasted asparagus.
- Crusty bread or biscuits: You will want something to soak up every drop of the creamy peppercorn sauce! My Butter Swim Biscuits would be a delicious choice.
How to Store Mushroom Peppercorn Chicken
Store leftover Mushroom Peppercorn Chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the chicken and sauce gently on the stovetop over low heat or in the microwave until heated through. If the sauce has thickened, add a splash of chicken broth or cream while reheating to help loosen it.
I do not recommend freezing this recipe because the cream sauce may separate and change texture when thawed.
Mushroom Peppercorn Chicken
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons Best Chicken Seasoning
- 1 tablespoon olive oil
Creamy Mushroom Peppercorn Sauce
- 8 ounces cremini or button mushrooms, sliced
- 1 tablespoon whole black peppercorns, toasted, coarsely crushed
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped (about ½ cup)
- 2 teaspoons garlic, minced
- 1 teaspoon soy sauce
- ½ teaspoon apple cider vinegar
- 1 cup (8 ounces) chicken broth
- ½ cup (119 g) heavy whipping cream, room temperature
Instructions
Toast the Peppercorns
- In a large skillet over medium heat, toast the whole peppercorns for 2 to 3 minutes.
- Remove the peppercorns from the skillet and coarsely crush them using a mortar and pestle or the bottom of a heavy pan. Set aside.
Chicken
- Pat the chicken dry with paper towels. Season both sides generously with Best Chicken Seasoning.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the chicken and cook for 6 to 7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
Creamy Mushroom Peppercorn Sauce
- In the same skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the sliced mushrooms and cook until golden brown and the liquid has evaporated, about 5 to 6 minutes. Remove the mushrooms and set aside with the chicken.
- Add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the skillet. Add the onion and cook until softened and lightly golden, about 4 minutes.
- Add the garlic and crushed peppercorns. Cook for 1 minute.
- Reduce heat to medium-low. Stir in the soy sauce and apple cider vinegar. Pour in the chicken broth and bring to a simmer. Cook for 8 to 10 minutes, allowing the sauce to reduce slightly.
- Slowly stir in the heavy cream until combined. The sauce will continue to thicken slightly as it cools.
- Return the chicken and mushrooms to the skillet. Spoon the sauce over the top and simmer for 2 to 3 minutes, or until heated through and coated in the creamy sauce.
- Serve immediately with extra mushroom peppercorn sauce spooned over the top.
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