There's something truly comforting about a sizzling pan of Black Pepper Chicken with Mushrooms filling your kitchen with its bold, peppery aroma. The combination of tender chicken, earthy mushrooms, and a rich, glossy sauce makes this dish irresistible.

I first discovered this recipe on a night when I needed a quick yet satisfying dinner. With just a handful of ingredients and less than 30 minutes, it became an instant favorite in my home. The best part? It’s just as good—if not better—than takeout.

Why You’ll Love This Black Pepper Chicken With Mushrooms

Get ready to add a new staple to your weeknight dinner rotation. This dish is packed with flavor, easy to make, and surprisingly healthy.

First, it’s incredibly quick. With minimal prep and just one pan, you can have dinner ready in under 30 minutes. Perfect for busy nights when time is tight but you still crave something homemade.

The bold black pepper sauce is the real star here. It coats each bite of chicken and mushrooms with just the right balance of heat, savoriness, and depth, making every forkful better than the last.

This recipe is also highly versatile. You can swap out the mushrooms for other vegetables like bell peppers, snap peas, or even broccoli. Plus, you can adjust the spice level to suit your taste.

Best of all, it’s budget-friendly. Simple pantry staples and affordable ingredients mean you can enjoy a restaurant-quality meal without spending a fortune.

Ingredients Notes

The beauty of Black Pepper Chicken with Mushrooms lies in its simple yet flavorful ingredients. Each component works together to create a well-balanced dish with a perfect mix of spice, umami, and tenderness.

Chicken is the heart of this dish. I prefer using boneless, skinless chicken thighs because they stay juicy and flavorful, even after high-heat cooking. However, chicken breast works well too if you’re looking for a leaner option.

Mushrooms add an earthy depth to the dish. I love using cremini mushrooms for their slightly nutty flavor, but white button mushrooms or shiitake work just as well. Slice them evenly so they cook at the same rate as the chicken.

Black pepper is what makes this dish shine. Freshly ground black pepper is essential here—coarse grind gives the sauce its signature bold kick. If you love heat, feel free to add extra!

Soy sauce forms the base of the sauce, adding the perfect amount of saltiness and umami. A combination of light and dark soy sauce creates a more complex, richer flavor. If you don’t have dark soy sauce, a little oyster sauce can provide a similar depth.

A little cornstarch helps to thicken the sauce, giving it that glossy, restaurant-style finish. It also helps coat the chicken pieces, locking in moisture and keeping them tender during cooking.

A good stir-fry pan or wok is ideal for this dish, as it allows the chicken and mushrooms to cook evenly over high heat. If using a regular skillet, just make sure it’s large enough to prevent overcrowding.

How To Make This Black Pepper Chicken With Mushrooms

Making this dish is easier than you think. With just a few steps, you’ll have a flavorful, restaurant-style meal on your table in no time.

Start by cutting the chicken into bite-sized pieces and tossing them with a little soy sauce and cornstarch. This not only seasons the meat but also helps it develop a beautiful sear when it hits the pan.

Heat a large pan over medium-high heat and add a splash of oil. Once hot, add the chicken in a single layer and let it cook undisturbed for a few minutes. This allows it to develop a golden crust before flipping and cooking through. Remove it from the pan and set it aside.

In the same pan, add the sliced mushrooms and cook until they release their moisture and become golden brown. They’ll absorb all the delicious flavors left behind by the chicken. If needed, add a bit more oil to help them brown evenly.

Next, prepare the sauce by mixing soy sauce, oyster sauce, black pepper, and a splash of water. Pour it into the pan, scraping up any browned bits from the bottom. Let it simmer for a minute before adding the cooked chicken back in. Toss everything together until well coated.

Allow the dish to simmer for another couple of minutes until the sauce thickens slightly and clings to the chicken and mushrooms. The final result should be glossy, fragrant, and packed with bold flavors. Serve hot over steamed rice or noodles.

Storage Options

If you have leftovers, they store beautifully for easy meals later in the week.

Refrigerate the cooled black pepper chicken with mushrooms in an airtight container for up to 4 days. The flavors deepen as it sits, making it even tastier the next day.

For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Just make sure to let it cool completely before freezing to maintain the best texture.

To reheat, warm it gently in a pan over medium heat, adding a splash of water if needed to loosen the sauce. If using a microwave, heat in short bursts, stirring in between to ensure even warming.

Variations and Substitutions

This dish is incredibly flexible, allowing you to tweak it based on your preferences or dietary needs.

For a vegetarian version, swap the chicken for firm tofu or seitan. Just be sure to press the tofu well before cooking so it gets a nice crispy edge.

If you want to add more vegetables, bell peppers, snap peas, or baby bok choy all pair beautifully with the bold black pepper sauce. Simply stir-fry them with the mushrooms.

For a spicier kick, add a finely chopped red chili or a drizzle of chili oil to the sauce. You can also increase the black pepper for extra heat.

If you prefer a milder flavor, reduce the amount of black pepper and balance it with a teaspoon of honey or brown sugar for a hint of sweetness.

Experiment with different protein options like shrimp, thinly sliced beef, or even pork. The sauce complements a variety of meats just as well.

No matter how you customize it, this Black Pepper Chicken with Mushrooms is bound to be a winner. Try it once, and you’ll be making it again and again!