This black pepper chicken with mushrooms is a comforting and flavorful dish I enjoy making when I want a quick homemade meal. I get tender chicken, juicy mushrooms, and a rich, peppery sauce that comes together beautifully in one pan.

Why You’ll Love This Recipe

I love this recipe because it is simple, fast, and packed with bold flavor. I like how the black pepper gives the dish a warm kick without overpowering it. I also enjoy how versatile it is, since I can serve it with rice, noodles, or even on its own.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken thighs or chicken breasts, cut into bite-size pieces
2 cups mushrooms, sliced (button or cremini)
2 tablespoons vegetable oil
3 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon freshly ground black pepper, or more to taste
1 tablespoon cornstarch
1/2 cup chicken broth or water
Salt, as needed

Directions

I begin by lightly seasoning the chicken with salt and a small amount of black pepper. I heat the vegetable oil in a large skillet over medium-high heat, then add the chicken pieces in a single layer. I let them cook until golden and fully cooked through, then remove them from the pan and set them aside.

In the same skillet, I add the sliced mushrooms and cook them until they soften and release their moisture. I stir in the minced garlic and cook for about 30 seconds, just until fragrant.

I return the chicken to the skillet. In a small bowl, I mix the soy sauce, oyster sauce, chicken broth, cornstarch, and the remaining black pepper. I pour the sauce into the pan and stir everything together. I let it simmer for a few minutes until the sauce thickens and evenly coats the chicken and mushrooms.

I taste and adjust the seasoning if needed, then remove it from the heat.

Servings And Timing

I usually prepare this recipe to serve 4 people.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes use shiitake mushrooms for a deeper, earthier flavor. I also like adding sliced onions or bell peppers for extra texture. When I want more heat, I increase the black pepper or add a pinch of crushed red pepper flakes.

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 small splash of water if the sauce has thickened.

FAQs

Can I use only chicken breast?

I often use chicken breast, and it works well as long as I avoid overcooking it to keep it tender.

What mushrooms work best for this recipe?

I usually use button or cremini mushrooms, but shiitake mushrooms also work very well.

Is this dish very spicy?

I find the spice level moderate. I control it easily by adjusting the amount of black pepper.

Can I make this recipe ahead of time?

I sometimes make it ahead and reheat it before serving. The flavors stay delicious.

What do I like to serve with this dish?

I like serving it with steamed rice, fried rice, or noodles to soak up the sauce.

Conclusion

This black pepper chicken with mushrooms is one of those reliable recipes I keep coming back to. I enjoy how easy it is to make and how satisfying the final dish always turns out.