Black Pepper Chicken With Mushrooms Recipe

Here's a flavorful and easy-to-make Black Pepper Chicken with Mushrooms recipe that's perfect for busy weeknights. The tender chicken is coated in a savory, peppery sauce, with juicy mushrooms adding a rich umami depth. Every bite bursts with bold, restaurant-quality flavors, yet this dish comes together quickly in your own kitchen.

I first discovered this dish while experimenting with takeout-inspired flavors. After a few tweaks, I landed on a homemade version that rivals anything you'd find at your favorite Asian restaurant. Now, it’s a regular in my weeknight rotation—quick, budget-friendly, and always a crowd-pleaser.

Why You'll Love This Black Pepper Chicken With Mushrooms

Get ready to add this dish to your list of go-to dinners. It’s flavorful, simple, and packed with wholesome ingredients.

First, it’s incredibly easy to make. With just one pan and minimal prep, you can have a delicious meal on the table in under 30 minutes.

The bold black pepper sauce is the star of the show, coating every bite of chicken and mushroom in a rich, savory glaze. The peppery heat pairs perfectly with the deep umami notes from the mushrooms.

You’ll love how budget-friendly this meal is. Using affordable ingredients like chicken thighs, mushrooms, and simple pantry staples means you get restaurant-quality flavor without the high price tag.

Plus, this recipe is versatile. Swap out the mushrooms for other veggies, adjust the spice level, or serve it with rice, noodles, or even a side of steamed vegetables.

Ingredients Notes

The beauty of this dish lies in its simple, yet flavor-packed ingredients. Each one plays an important role in building a well-balanced, savory meal.

Chicken thighs are the best choice for this recipe. They stay tender and juicy, even when cooked at high heat. If you prefer, you can use chicken breast, but be sure to cut it into even pieces to prevent drying out.

Mushrooms bring a deep, earthy flavor that complements the black pepper sauce perfectly. I recommend using cremini or shiitake mushrooms for the best taste and texture, but white button mushrooms work as well.

Freshly ground black pepper is key to this dish. Pre-ground pepper won’t provide the same bold, aromatic punch. For the best results, use a coarse grind or crack whole peppercorns just before cooking.

Soy sauce and oyster sauce form the backbone of the savory sauce. Soy sauce provides saltiness and depth, while oyster sauce adds a slightly sweet, rich umami flavor. If you need a substitute, hoisin sauce or a mix of soy sauce with a little sugar can work in a pinch.

Cornstarch helps create a light coating on the chicken and thickens the sauce, giving it that classic glossy finish. Don’t skip this ingredient—it makes a big difference in texture.

How To Make This Black Pepper Chicken With Mushrooms

This dish comes together quickly, making it ideal for busy nights. Here’s how to make it step by step.

Start by slicing the chicken thighs into bite-sized pieces and tossing them with cornstarch. This helps create a light, crisp coating when pan-fried and allows the sauce to cling better.

Heat a large skillet or wok over medium-high heat. Add a bit of oil, then sear the chicken in a single layer. Let it cook undisturbed for a few minutes to develop a golden-brown crust before flipping. Once fully cooked, transfer it to a plate.

In the same pan, add a little more oil and toss in the sliced mushrooms. Sauté them until they release their moisture and develop a nice sear, about 4-5 minutes. The key is not to overcrowd the pan—this helps them brown instead of steam.

Now, it’s time for the sauce. Lower the heat slightly and add garlic, soy sauce, oyster sauce, and freshly cracked black pepper. Stir everything together, allowing the flavors to meld and the sauce to slightly thicken.

Return the chicken to the pan and toss everything together until coated in the glossy sauce. Let it simmer for a minute so the flavors fully combine, then remove from heat.

This dish takes about 25 minutes total, making it perfect for a quick and satisfying meal. Serve hot over steamed rice or noodles.

Storage Options

If you have leftovers, this dish stores beautifully. Keep it in an airtight container in the refrigerator for up to four days.

For longer storage, freeze portions in airtight bags or containers for up to three months. When ready to eat, thaw overnight in the fridge and reheat.

To reheat, warm in a skillet over medium heat with a splash of water to loosen the sauce. Alternatively, use the microwave in 30-second bursts, stirring in between.

Variations and Substitutions

This recipe is easy to customize based on your preferences and dietary needs. Here are some ways to switch it up.

For a spicier kick, add a sliced chili pepper or a teaspoon of chili flakes along with the garlic. This adds a bit of heat without overpowering the black pepper flavor.

If you’re avoiding soy sauce, swap it for coconut aminos or tamari for a gluten-free option. You may need to adjust the salt level slightly since coconut aminos are naturally sweeter.

Want more veggies? Try adding sliced bell peppers, snap peas, or baby bok choy. Just toss them in with the mushrooms for a well-rounded dish.

For a lighter version, use chicken breast instead of thighs and reduce the oil slightly. It won’t be quite as rich, but it will still taste delicious.

Don’t be afraid to experiment with different ingredients to make this dish your own. No matter how you customize it, this Black Pepper Chicken with Mushrooms is sure to be a hit!

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