Mushroom Peppercorn Chicken
This Mushroom Peppercorn Chicken is the kind of dinner that feels a little fancy but is actually so easy to make! Tender chicken, golden mushrooms, and a creamy peppercorn sauce come together in one skillet for a cozy meal everyone will love.
Servings: 6 people
Calories: 439kcal
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.
Nutrition
Serving: 1portion | Calories: 439kcal