If you crave something delightfully savory with a peppery punch and earthy richness, you’re in for a treat—Black Pepper Chicken with Mushrooms is about to become your new go-to meal. Picture tender strips of chicken mingling with golden sautéed mushrooms and sweet onions, all tossed in a glossy, aromatic sauce lush with the scent of fresh cracked pepper. This dish strikes the perfect balance between irresistible flavor and weeknight simplicity, making it a personal favorite for whenever you want dinner to feel just a bit more special.

Black Pepper Chicken with Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Black Pepper Chicken with Mushrooms is just how little you need to create such a bold, comforting dish. Each ingredient plays its part in creating amazing flavor and heartiness, helping the sauce cling to every bite and letting those signature pepper notes shine.

Chicken breasts: Thinly slicing boneless, skinless chicken ensures every bite cooks quickly and stays wonderfully tender.
Cornstarch: This light coating gives the chicken a velvety texture and helps thicken the savory sauce.
Salt: Essential for seasoning, it makes all the flavors pop.
Black pepper: Use freshly ground for a bold, aromatic kick that’s the star of this dish.
Vegetable oil: Perfect for searing and sautéing without overpowering other flavors.
Onion: Chopped onion brings a hint of sweetness and lends body to the vegetable medley.
Mushrooms: Sliced mushrooms add earthy, meat-like goodness that absorbs the sauce beautifully.
Garlic: Just a few minced cloves infuse the dish with fragrant depth.
Soy sauce: Adds a splash of umami-rich saltiness to the sauce.
Oyster sauce: This thick, luscious sauce brings complex savory notes and a touch of sweetness.
Sesame oil: Just a teaspoon transforms the aroma and adds a hint of toasty nuttiness.
Water: Thins the sauce to just the right consistency so it can coat every ingredient.
Freshly ground black pepper: Add extra to taste right at the end for a final flavor boost.
Green onions (optional): Sprinkle on top for a splash of color and fresh, zesty finish.

How to Make Black Pepper Chicken with Mushrooms

Step 1: Prepare the Chicken

Start by slicing the chicken breasts into thin, even strips—this helps them cook quickly and stay juicy. Once sliced, toss them in a bowl with cornstarch, salt, and black pepper, making sure every piece is well-coated. This simple step gives the chicken a subtle crispness and is the secret to making Black Pepper Chicken with Mushrooms so satisfying.

Step 2: Cook the Chicken

Heat up a tablespoon of oil in your favorite skillet over medium heat. Add the chicken slices in a single layer, letting them sizzle until they’re beautifully browned and cooked through—usually about 5 to 7 minutes. Don’t rush this step; the golden bits left in the pan deepen the flavor. Once cooked, set the chicken aside on a plate to keep it juicy.

Step 3: Sauté the Vegetables

With the chicken set aside, add your remaining oil to the same skillet. Toss in the chopped onion and sliced mushrooms, letting them soften and turn golden for about 5 minutes. The mushrooms will soak up all those delicious pan juices, adding a wonderful earthiness that makes Black Pepper Chicken with Mushrooms unforgettable.

Step 4: Prepare the Sauce

Stir in the minced garlic and let it cook just until fragrant, being careful not to burn it. Now add your soy sauce, oyster sauce, sesame oil, and water directly to the skillet. Give it all a good mix—this is where the magic happens as the flavors blend and come alive. Let the sauce come to a gentle simmer so every ingredient gets coated in its savory depth.

Step 5: Thicken the Sauce

Allow the sauce to bubble and simmer until it just begins to thicken, stirring now and then. You’ll see it become luscious and glossy, promising plenty of flavor in every bite of Black Pepper Chicken with Mushrooms.

Step 6: Combine Ingredients

Return the reserved chicken to the skillet and toss everything together, making sure the chicken and veggies are evenly coated in that irresistible sauce. Warm everything through—the sauce should cling beautifully and the aromas will have everyone in the house wandering into the kitchen, hungry for dinner.

Step 7: Season

Finish off with a final grind of freshly ground black pepper, adjusting to your own taste. This last flourish brings the whole dish together and gives Black Pepper Chicken with Mushrooms its signature peppery punch. You’re ready to serve!

How to Serve Black Pepper Chicken with Mushrooms

Garnishes

For a vibrant touch that lights up the whole plate, sprinkle chopped green onions right before serving. Their freshness cuts through the rich sauce and adds just the right pop of color. If you’re feeling fancy, a light scatter of toasted sesame seeds or even a handful of fresh cilantro leaves can make this Black Pepper Chicken with Mushrooms look truly restaurant-worthy.

Side Dishes

This dish plays incredibly well with many sides! Steamed jasmine rice, aromatic brown rice, or chewy noodles all make perfect partners, soaking up every drop of the sauce. If you’re looking to sneak in extra veggies, a simple stir-fried bok choy or crisp snap peas on the side bring balance and extra crunch to your plate.

Creative Ways to Present

Don’t be afraid to get creative! Try serving Black Pepper Chicken with Mushrooms over a bowl of steaming rice topped with a jammy egg for a hearty lunch bowl, or wrap spoonfuls in crisp lettuce leaves for a fun, shareable appetizer spread. It’s also fantastic tucked inside a warm wrap or spooned over cauliflower rice for a lighter, low-carb spin.

Make Ahead and Storage

Storing Leftovers

Store leftover Black Pepper Chicken with Mushrooms in an airtight container in the refrigerator for up to 3 days. The flavors actually get even better overnight, which makes it a dream for meal prep. Just let it cool before packing it up so steam doesn’t make things soggy.

Freezing

This dish freezes surprisingly well! Spoon cooled Black Pepper Chicken with Mushrooms into freezer-safe containers or bags and freeze for up to 2 months. For best results, thaw in the refrigerator overnight before reheating, which helps maintain the best texture for the chicken and mushrooms.

Reheating

Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce is a bit thick. Microwave reheating also works in a pinch! Just cover loosely and stir halfway through to keep everything heating evenly. Either way, the flavors are just as punchy and satisfying as when freshly made.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are perfect for this recipe—they’re a bit more forgiving, stay wonderfully moist, and offer even more flavor. Just slice them thin as you would the breasts.

What kind of mushrooms work best in Black Pepper Chicken with Mushrooms?

You can use common white or cremini mushrooms, but feel free to get adventurous with shiitake or oyster mushrooms for a deeper, more intense mushroom flavor.

Is it very spicy from the black pepper?

Not overwhelmingly so—it’s more intensely aromatic than spicy-hot. But you can always adjust the amount of black pepper at the end to suit your palate!

How can I make this gluten-free?

Simply swap out the soy sauce for a gluten-free tamari and double-check your oyster sauce for a gluten-free label. The rest of the recipe is naturally gluten-free, so it’s an easy adjustment.

Can I add more vegetables?

Definitely! Bell peppers, broccoli florets, or even snap peas would all be delicious additions. Just add them along with the mushrooms for a colorful twist on Black Pepper Chicken with Mushrooms.

Final Thoughts

There’s something truly irresistible about Black Pepper Chicken with Mushrooms—it’s bold, comforting, full of texture, and ready in a snap. Give this recipe a try and watch it become a standout in your dinner rotation. I can’t wait for you to fall in love with every peppery, mushroom-laden bite!