When you’re craving bold flavor and hearty satisfaction, Black Pepper Chicken with Mushrooms hits all the right notes. The tender chunks of chicken are pan-seared to golden perfection and then tossed in a rich, peppery sauce that clings to every bite. Mushrooms soak up the savory juices, delivering an earthy counterpoint that completes this deeply satisfying dish.

Whether you’re cooking for a weeknight dinner or a casual dinner party, this dish delivers on both ease and elegance. The ingredients are simple, but the flavor feels gourmet — making it perfect for both comfort food lovers and spice seekers alike.

What Makes Black Pepper Chicken with Mushrooms So Irresistible?

The combination of coarsely ground black pepper and caramelized mushrooms creates an addictive umami flavor. The chicken remains juicy while the mushrooms add texture and soak up all that rich, peppery sauce. It’s fast, it’s flavorful, and it’s fantastic served with rice, noodles, or even a hunk of crusty bread.

Ingredients for the Black Pepper Chicken with Mushrooms

Chicken thighs or breast: Lean and tender, chicken serves as the hearty base. Thighs bring extra juiciness, but breast works for a lighter version.
Mushrooms: Their earthy bite perfectly absorbs the peppery sauce, enhancing the depth of flavor.
Fresh cracked black pepper: The star of the show, delivering heat, aroma, and bite in every mouthful.
Garlic: Adds a pungent depth that rounds out the sauce beautifully.
Soy sauce: Offers salty umami that binds everything together.
Oyster sauce: Deepens the flavor with a hint of sweetness and richness.
Cornstarch: Helps thicken the sauce and gives the chicken its signature sear.
Vegetable oil: Used for stir-frying and getting a golden crust on the chicken.
Green onions or parsley (optional): A fresh herb finish brightens the dish before serving.

How To Make the Black Pepper Chicken with Mushrooms

Step 1: Prep the Ingredients

Cut the chicken into bite-sized pieces. Clean and slice the mushrooms. Mince the garlic and set everything aside. Having all your ingredients ready will make cooking smooth and quick.

Step 2: Coat and Sear the Chicken

Toss the chicken pieces with a little cornstarch, salt, and black pepper. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown on all sides. Remove and set aside.

Step 3: Sauté the Mushrooms and Garlic

In the same pan, add a bit more oil if needed. Sauté the sliced mushrooms until they’re golden and their moisture has evaporated. Add minced garlic and cook until fragrant, about 30 seconds.

Step 4: Create the Sauce

Lower the heat slightly and add soy sauce, oyster sauce, and a generous amount of cracked black pepper. Stir to combine and let the sauce bubble slightly.

Step 5: Bring It All Together

Return the seared chicken to the skillet. Toss everything together so the sauce evenly coats the chicken and mushrooms. Cook for another 2–3 minutes to let flavors meld.

Step 6: Garnish and Serve

Finish with chopped green onions or parsley for a pop of color and freshness. Serve hot over steamed rice, noodles, or with a side of vegetables.

How to Serve and Store Black Pepper Chicken with Mushrooms

This dish is at its best when served hot, right out of the pan. Spoon it generously over a bowl of steamed jasmine rice, nestle it next to garlic noodles, or pile it high over cauliflower rice for a lighter option. It also pairs beautifully with stir-fried greens or a fresh cucumber salad to balance the peppery richness.

To store leftovers, let the dish cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. Reheat gently in a pan over medium heat or in the microwave, adding a splash of water if needed to loosen the sauce.

Frequently Asked Questions

What type of mushrooms work best for this recipe?

Cremini or white button mushrooms are classic choices because they hold their texture well and soak up the sauce beautifully. Shiitake mushrooms can also add a deeper, smokier flavor.

Can I make this dish spicier?

Absolutely! Add a chopped chili or a pinch of red pepper flakes along with the garlic for extra heat.

Is it okay to use chicken breast instead of thighs?

Yes. Chicken breast will yield a slightly leaner texture, but it cooks up just as well. Be cautious not to overcook to avoid dryness.

Can I prepare this ahead of time?

You can prep the ingredients a day ahead and store them separately in the fridge. For best results, cook everything fresh before serving.

Does this freeze well?

It does! Portion it out into freezer-safe containers and it’ll keep for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

Want More Chicken Ideas?

If you love this Black Pepper Chicken with Mushrooms, you’ll probably enjoy these other flavorful favorites:

• Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta for a comforting, creamy twist.
• Teriyaki Chicken Sheet Pan Supper — a hands-off, sticky-sweet weeknight meal.
• Honey Chipotle Chicken Rice Bowls for sweet‑smoky spice in a bowl.
• Cheesy Garlic Chicken Wraps when you need a cheesy, hand‑held dinner.
• Bang Bang Chicken for a fun, crispy, spicy treat.

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📌 Save this dish to your Pinterest dinner board so you can come back when hunger strikes.

Let me know in the comments how yours turned out. Did you amp up the pepper or add chili heat? Did you serve it over noodles or with rice?

I love seeing how you make these recipes your own—questions and creative twists are always welcome!

Black Pepper Chicken with Mushrooms

Author: Kate Walton
Total Time: 25 minutes
Yield: 3-4 servings

Print Recipe

Description

A bold and satisfying dinner option, Black Pepper Chicken with Mushrooms combines tender chicken, earthy mushrooms, and a peppery sauce for a flavorful skillet meal that comes together quickly and delivers on comfort.

Instructions

In a bowl, toss chicken with cornstarch, salt, and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Add chicken and cook until golden and cooked through. Remove and set aside.
In the same skillet, add the remaining oil. Add mushrooms and sauté until browned and tender.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add soy sauce, oyster sauce, and the remaining black pepper. Mix well and let the sauce simmer.
Return chicken to the pan and toss to coat in the sauce. Cook for 2–3 more minutes.
Garnish with chopped parsley or green onions, if using. Serve hot.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner