Black Pepper Chicken with Mushrooms is a simple and tasty dish that combines tender chicken pieces with earthy mushrooms, all flavored with a bold kick of black pepper. The sauce is rich and just peppery enough to bring everything together without overpowering the natural flavors. It’s a comforting meal that comes together quickly on busy nights.
I love making this recipe when I want something hearty but not too heavy. The black pepper gives it a nice little zing that wakes up your taste buds, while the mushrooms add a lovely soft texture that balances the dish. It’s one of those meals I always find myself going back to because it’s so satisfying and easy to prepare.
My favorite way to enjoy Black Pepper Chicken with Mushrooms is over a bed of steamed rice or noodles, so I can soak up all the flavorful sauce. It’s also great with a side of steamed greens or a simple salad to add some fresh crunch. Whenever I make this, it feels like a cozy, home-cooked dinner that everyone at the table appreciates.
Key Ingredients & Substitutions
Chicken: I like using boneless skinless chicken thighs because they stay juicy and tender. But chicken breasts work too if you prefer leaner meat.
Mushrooms: Button or cremini mushrooms are great here. They add earthiness and soak up the sauce well. You can also try shiitake for a deeper flavor.
Black Pepper: Freshly ground black pepper makes all the difference with its bold, sharp heat. Adjust how much you add based on your spice tolerance.
Sauces (Soy & Oyster): These add salty umami to the dish. If you need a vegetarian option, replace oyster sauce with mushroom sauce or extra soy sauce.
Cornstarch Slurry: This thickens the sauce gently for a nice coating on the chicken and veggies. You can swap with arrowroot powder if preferred.
How Do You Get Tender, Juicy Chicken with a Perfect Black Pepper Crust?
Here’s how I make the chicken just right:
- Pat chicken dry before cooking—this helps get a good sear.
- Season with salt and plenty of fresh black pepper to build flavor.
- Cook over medium-high heat so the outside browns nicely without drying the inside.
- Don’t crowd the pan; cook in batches if needed to keep the chicken from steaming.
- Remove chicken once cooked to rest—it keeps it juicy and prevents overcooking during sauce making.
Equipment You’ll Need
- Wok or large skillet – I prefer using a wok because it heats evenly and makes stir-frying easier.
- Sharp knife – helps you cut the chicken, vegetables, and green onions evenly for quick cooking.
- Cutting board – keeps your workspace organized and safe.
- Measuring spoons and cups – for precise amounts of sauces and seasonings.
- Small bowl – to mix the cornstarch with water to create the slurry.
- Spatula or wooden spoon – to stir and toss ingredients without scratching your pan.
Flavor Variations & Add-Ins
- Use sliced ginger along with garlic for extra zest and warmth.
- Add a splash of rice vinegar or a pinch of sugar to balance the flavors.
- Include sliced bell peppers of different colors for a sweeter crunch.
- Switch out chicken for beef strips or tofu for a different protein option.
- Sprinkle with crushed red pepper flakes or chili oil for a spicy kick.
How to Make Black Pepper Chicken with Mushrooms?
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into pieces
- 8 oz (225g) mushrooms, sliced (button or cremini work well)
- 1 medium onion, sliced
- 1 green bell pepper, cut into strips
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter (optional)
- 2 tsp freshly ground black pepper (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- 1/2 cup chicken broth or water
- Salt to taste
- 2 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 15 minutes to cook, totaling around 25 minutes. It’s a quick recipe perfect for a busy weeknight meal.
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat the chicken pieces dry with paper towels to help them brown nicely. Season generously with salt and freshly ground black pepper for flavor.
2. Cook the Chicken:
Heat the vegetable oil (and butter if using) in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and fully cooked, about 5-7 minutes. Remove the chicken and set aside.
3. Sauté the Vegetables:
In the same pan, add the minced garlic and sliced onion. Cook for about 2 minutes until fragrant and slightly softened. Then add the sliced mushrooms and green bell pepper strips. Stir-fry for 4-5 minutes until the mushrooms release their moisture and soften.
4. Combine and Add Sauce:
Return the cooked chicken to the pan with the vegetables. Add soy sauce, oyster sauce, black pepper, and chicken broth. Stir everything well to mix the flavors.
5. Thicken the Sauce:
Slowly pour in the cornstarch mixed with water while stirring. Cook for another 1-2 minutes until the sauce becomes glossy and thickens, coating the chicken and vegetables.
6. Final Touches and Serve:
Taste and adjust seasoning with additional salt or black pepper if needed. Remove from heat and garnish with thinly sliced green onions. Serve hot over steamed rice or noodles for a delicious meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps ensure even cooking and a better texture.
Can I Substitute the Mushrooms?
Absolutely! You can use any type of mushroom you prefer, such as shiitake, portobello, or oyster mushrooms. Just slice them and cook as directed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Can I Make This Recipe Vegetarian?
Yes! Swap the chicken for firm tofu or a mix of hearty vegetables, and replace oyster sauce with mushroom sauce or more soy sauce for a plant-based version.
