There's something undeniably comforting about the aroma of sizzling Black Pepper Chicken with Mushrooms filling the kitchen. The earthy scent of mushrooms mingling with the bold kick of black pepper creates a dish that's both cozy and exciting.

I first discovered this recipe while experimenting with quick and flavorful weeknight dinners. The combination of tender chicken, umami-rich mushrooms, and a luscious black pepper sauce made it an instant favorite in my household. Best of all, it's incredibly easy to prepare, making it perfect for busy evenings.

Why You'll Love This Black Pepper Chicken with Mushrooms

Get ready to fall in love with your new go-to stir-fry. This Black Pepper Chicken with Mushrooms checks all the right boxes for a satisfying meal.

First, it's unbelievably quick to make. From start to finish, you can have this dish on the table in under 30 minutes, making it an excellent option for weeknight cooking.

Second, it's packed with bold flavors. The freshly ground black pepper brings just the right amount of heat and depth, while the mushrooms add an earthy, umami richness that pairs beautifully with the savory sauce.

Not only is this recipe delicious, but it's also budget-friendly. Using simple ingredients like chicken, mushrooms, and pantry staples, you can create a restaurant-quality meal without breaking the bank.

Finally, this dish is highly versatile. You can serve it over steamed rice, noodles, or even alongside roasted vegetables for a low-carb option. Plus, it’s easy to swap out ingredients to suit dietary preferences or what you have on hand.

Ingredients Notes

The beauty of this Black Pepper Chicken with Mushrooms lies in its simple yet well-balanced ingredients. Here’s what makes this dish shine:

Chicken: I recommend using boneless, skinless chicken thighs for maximum tenderness and juiciness. However, chicken breast works well too if you prefer a leaner option.

Mushrooms: Cremini or button mushrooms are ideal for this recipe. They have a mild, earthy flavor that absorbs the black pepper sauce beautifully. If you want a more intense umami taste, shiitake mushrooms are a fantastic choice.

Black Pepper: Freshly ground black pepper is essential for this dish. Pre-ground pepper simply doesn’t have the same punch, so take the time to grind it fresh for the best flavor.

Soy Sauce & Oyster Sauce: These two ingredients form the base of the rich, savory sauce. The soy sauce adds saltiness, while the oyster sauce provides a deep umami depth that ties everything together.

Cornstarch: A small amount of cornstarch is used to coat the chicken, keeping it tender and helping the sauce cling to each piece perfectly.

For best results, use a large skillet or wok to ensure even cooking and allow the chicken and mushrooms to get a nice sear.

How To Make This Black Pepper Chicken with Mushrooms

Creating this mouthwatering dish is easier than you might think. Follow these simple steps for a foolproof stir-fry.

Start by preparing the chicken. Slice it into bite-sized pieces and toss them in a mixture of cornstarch, soy sauce, and a dash of oil. This quick marinade locks in moisture and ensures the chicken stays tender.

Heat a large skillet or wok over medium-high heat. Add a splash of oil and sear the chicken until golden brown on all sides. Be sure not to overcrowd the pan, as this helps achieve a nice crust. Once cooked through, remove the chicken and set it aside.

In the same pan, add a bit more oil and toss in the sliced mushrooms. Cook them until they release their moisture and develop a deep golden color, which enhances their natural umami flavor.

Now, it’s time to make the black pepper sauce. Lower the heat and stir in minced garlic, oyster sauce, soy sauce, and plenty of freshly ground black pepper. A splash of chicken broth or water helps loosen the sauce, allowing it to coat the chicken and mushrooms beautifully.

Return the cooked chicken to the pan, tossing everything together until well coated in the glossy sauce. Let it simmer for a minute to allow the flavors to meld, then remove from heat.

This dish is best enjoyed fresh, served over steamed rice or noodles, soaking up all that peppery goodness.

Storage Options

If you have leftovers, this Black Pepper Chicken with Mushrooms stores beautifully for later enjoyment.

For refrigeration, place the cooled dish in an airtight container and store it in the fridge for up to 3 days. The flavors continue to develop, making it even more delicious the next day.

To freeze, transfer the chicken and mushrooms to a freezer-safe container. It will keep well for up to 2 months. Just be sure to thaw it in the fridge overnight before reheating.

When reheating, warm it gently in a pan over low heat, adding a splash of water or chicken broth to loosen the sauce. Avoid microwaving for too long, as it can dry out the chicken.

Variations and Substitutions

This dish is incredibly flexible, allowing you to customize it to your taste or dietary needs.

For a vegetarian version, swap the chicken for firm tofu or seitan. Both options absorb the sauce beautifully and provide a satisfying texture.

Want extra veggies? Bell peppers, snow peas, or baby bok choy make excellent additions. Just toss them in with the mushrooms for added color and crunch.

If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of chili paste to the sauce. It enhances the black pepper heat without overpowering the dish.

For a gluten-free version, replace the soy sauce with tamari or coconut aminos, and ensure your oyster sauce is gluten-free.

With so many ways to tweak this recipe, don’t be afraid to experiment and make it your own!