I love making this black pepper chicken with mushrooms when I want something savory, comforting, and quick. The combination of tender chicken, earthy mushrooms, and bold black pepper creates a dish that feels satisfying without being complicated. I often turn to this recipe for busy weeknights because it comes together easily and tastes like something I would order at a restaurant.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple ingredients I usually already have on hand. The sauce is rich and peppery without being overpowering, and the mushrooms soak up all the flavor beautifully. I also like how versatile it is, since I can serve it with rice, noodles, or even on its own for a lighter meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I start by tossing the sliced chicken with cornstarch, salt, and ground black pepper until everything is evenly coated. In a large skillet, I heat the oil over medium-high heat and add the chicken. I cook it until lightly browned and just cooked through, then remove it from the pan and set it aside.
In the same skillet, I add the mushrooms and onion, cooking them until they soften and begin to brown. I stir in the garlic and let it cook briefly until fragrant. Next, I pour in the soy sauce, oyster sauce, and chicken broth, stirring well to combine.
I return the chicken to the skillet and let everything simmer for a few minutes until the sauce thickens slightly and coats the chicken and vegetables. I finish the dish by sprinkling freshly cracked black pepper on top and giving it one final stir before serving.
Servings And Timing
I usually get about 4 servings from this recipe.
Preparation time is around 10 minutes.
Cooking time takes about 20 minutes.
Total time is approximately 30 minutes.
Variations
I sometimes swap the mushrooms for bell peppers or broccoli when I want extra color and crunch. For a spicier version, I add a pinch of chili flakes or a dash of chili oil. When I want a richer flavor, I use thigh meat instead of chicken breast.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet over medium heat or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
FAQs
Can I use chicken thighs instead of chicken breasts?
I often use boneless, skinless chicken thighs, and they work very well because they stay juicy and flavorful.
Is this recipe very spicy?
I find it mildly spicy from the black pepper, but it is easy to adjust by adding more or less pepper to taste.
Can I make this recipe ahead of time?
I sometimes make it a day ahead and reheat it, and the flavors actually deepen after resting overnight.
What can I serve with black pepper chicken?
I usually serve it with steamed rice, fried rice, or noodles, but it also pairs well with simple sautéed vegetables.
Can I make this dish gluten-free?
I make it gluten-free by using gluten-free soy sauce and oyster sauce alternatives.
Conclusion
This black pepper chicken with mushrooms is one of those recipes I keep coming back to because it is easy, flavorful, and adaptable. I love how quickly it comes together and how satisfying it is every time I make it. It is a reliable dish that fits perfectly into my regular meal rotation.
This black pepper chicken with mushrooms is a quick and savory stir-fry dish featuring tender chicken, earthy mushrooms, and a bold black pepper sauce. It’s perfect for busy weeknights and pairs well with rice or noodles.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 boneless, skinless chicken breasts, sliced
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 small onion, sliced
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 cup chicken broth
1 teaspoon freshly cracked black pepper
Instructions
Toss sliced chicken with cornstarch, salt, and ground black pepper until evenly coated.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through. Remove and set aside.
In the same skillet, cook mushrooms and onion until softened and lightly browned.
Add minced garlic and cook for about 30 seconds until fragrant.
Pour in soy sauce, oyster sauce, and chicken broth. Stir to combine.
Return the cooked chicken to the skillet and simmer for a few minutes until the sauce thickens slightly.
Sprinkle freshly cracked black pepper on top and stir well before serving.
Notes
Use chicken thighs for a juicier alternative.
Add chili flakes or chili oil for a spicier version.
Substitute mushrooms with bell peppers or broccoli for variation.
Use gluten-free soy and oyster sauce to make the dish gluten-free.
