There's nothing quite like the bold, peppery kick of Black Pepper Chicken with Mushrooms sizzling in your skillet. The combination of tender chicken, earthy mushrooms, and a rich, savory sauce infused with freshly cracked black pepper makes this dish an irresistible favorite.

I first discovered this recipe when searching for a quick and flavorful dinner that didn’t require a long list of ingredients. Now, it’s a go-to for busy weeknights, delivering restaurant-quality taste in under 30 minutes. With its deep umami flavors and satisfying textures, this dish is guaranteed to please your taste buds.

Why You'll Love This Black Pepper Chicken With Mushrooms

Get ready to add this dish to your weekly rotation! Here’s why this Black Pepper Chicken with Mushrooms stands out from the rest.

First, it’s incredibly easy to make. With minimal prep and a quick cook time, you can have a delicious homemade meal on the table faster than takeout.

Second, the flavors are unbeatable. The combination of fresh black pepper, garlic, and soy sauce creates a deep, rich taste that pairs perfectly with the tender chicken and mushrooms.

Budget-friendly and adaptable, this recipe allows you to use whatever mushrooms you have on hand and swap in different proteins if desired. Whether you stick with chicken or try beef, shrimp, or tofu, the result is always delicious.

Lastly, this dish is perfect for meal prep. Make a big batch, store leftovers, and enjoy flavorful lunches throughout the week.

Ingredients Notes

The magic of this Black Pepper Chicken with Mushrooms comes from a handful of simple yet impactful ingredients. Each one plays a crucial role in balancing the dish’s flavors.

Chicken – Boneless, skinless chicken thighs are my top choice for this recipe. They stay tender and juicy, even after high-heat cooking. You can also use chicken breast if you prefer a leaner option, but be careful not to overcook it.

Mushrooms – I love using cremini mushrooms because of their deep, earthy flavor. However, button mushrooms, shiitake, or even portobello work well too. Slice them evenly so they cook at the same rate.

Black Pepper – Freshly ground black pepper is essential here. Pre-ground pepper won’t deliver the same bold, spicy kick. If you can, use coarsely ground pepper for extra texture and heat.

Soy Sauce & Oyster Sauce – A mix of light soy sauce and oyster sauce forms the foundation of the umami-rich sauce. The soy sauce provides saltiness, while the oyster sauce adds depth and slight sweetness.

Garlic & Ginger – Freshly minced garlic and ginger bring warmth and aroma to the dish, enhancing its savory profile.

A large skillet or wok is ideal for cooking this dish quickly and evenly. High heat is key to achieving that signature stir-fry flavor.

How To Make This Black Pepper Chicken With Mushrooms

Creating this mouthwatering Black Pepper Chicken with Mushrooms is simple and straightforward. Here’s how to do it step by step.

Start by cutting the chicken into bite-sized pieces. Keeping them uniform ensures they cook evenly. Then, season with a little soy sauce, cornstarch, and a pinch of black pepper. This helps lock in moisture and gives the chicken a silky texture.

Next, heat a wok or large skillet over medium-high heat. Add a bit of oil and let it get nice and hot before adding the chicken. Sear the chicken pieces for a few minutes, stirring occasionally, until they develop a golden-brown crust. Remove them from the pan and set aside.

In the same pan, add a bit more oil and toss in the sliced mushrooms. Let them cook undisturbed for a minute or two so they develop a deep, golden sear. Stir, then add minced garlic and ginger, sautéing until fragrant.

Return the chicken to the pan and pour in the sauce mixture – a blend of soy sauce, oyster sauce, and a splash of water or chicken broth. Stir well to coat everything evenly. Let it simmer for a couple of minutes so the flavors meld together.

Finally, sprinkle in freshly ground black pepper, adjusting to taste. The heat from the pepper should be bold but balanced. Stir one last time, then remove from heat and serve immediately.

Storage Options

Got leftovers? This Black Pepper Chicken with Mushrooms stores beautifully, making it a great meal-prep option.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making the dish even more delicious the next day.

To freeze, transfer the cooled dish into a freezer-safe container. It will keep well for up to 2 months. When ready to enjoy, thaw it in the fridge overnight before reheating.

Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Stir frequently until heated through. Alternatively, microwave in 30-second intervals, stirring in between.

Variations and Substitutions

One of the best things about this recipe is its versatility. Here are some ways to switch it up:

Swap the protein – Try beef, shrimp, or tofu instead of chicken. Each option brings a unique twist while still pairing beautifully with the sauce.

Make it spicier – If you love heat, add sliced red chilies or a dash of chili flakes along with the black pepper.

Go gluten-free – Use tamari instead of soy sauce, and check that your oyster sauce is gluten-free.

Add more veggies – Bell peppers, snap peas, or baby bok choy are great additions for extra crunch and color.

Experiment with mushrooms – Shiitake, portobello, or oyster mushrooms each bring a different texture and depth of flavor.

This dish is a perfect example of how a few simple ingredients, when cooked right, can create something truly amazing. Don’t be afraid to get creative and make it your own!