Black Pepper Chicken With Mushrooms Recipe

There's something irresistible about the sizzle of chicken and mushrooms hitting a hot skillet, followed by the unmistakable aroma of cracked black pepper and garlic wafting through the kitchen. This Black Pepper Chicken with Mushrooms is the perfect combination of savory, spicy, and satisfying—a restaurant-quality meal made effortlessly at home.

I first made this dish after craving my favorite Chinese takeout but wanting something a little lighter and quicker. It’s become a staple in our weeknight dinner rotation ever since. With tender chicken, umami-packed mushrooms, and a bold, peppery sauce, it hits every flavor note and comes together in just 30 minutes.

If you’re looking for something quick, family-friendly, and full of bold flavor, this one-pan wonder is about to become your new go-to. Let’s dive in!

Why You’ll Love This Black Pepper Chicken With Mushrooms

Get ready to fall in love with a stir-fry that delivers maximum flavor with minimal fuss. This Black Pepper Chicken with Mushrooms is everything you want in a weeknight meal: quick, tasty, and full of character.

Quick and easy to make. This dish comes together in just about 30 minutes from start to finish. It’s a lifesaver on busy evenings when you don’t want to spend hours in the kitchen but still crave something homemade and delicious.

Made with pantry-friendly ingredients. Everything you need for this recipe is either already in your pantry or easily found at any grocery store. No fancy or hard-to-pronounce sauces—just bold flavor from familiar ingredients.

Better than takeout. Seriously, once you taste how tender the chicken is and how well the black pepper sauce coats each piece, you’ll skip the delivery menu. It’s fresher, healthier, and way more satisfying.

Versatile and customizable. Not a fan of mushrooms? You can swap them for bell peppers, snap peas, or broccoli. Want it spicier? Add chili flakes or sliced fresh chiles. The base is solid—you can make it your own.

With so many reasons to love it, this recipe earns a permanent spot in your weekly meal plan.

Ingredients Notes

The beauty of Black Pepper Chicken with Mushrooms lies in its simple yet flavor-packed ingredient list. Each element plays a key role in bringing that bold, peppery magic to life.

Chicken thighs are the star of this dish. I prefer using boneless, skinless thighs because they stay juicy and flavorful even after high-heat cooking. If you only have chicken breast on hand, it works too—just be careful not to overcook it.

Mushrooms bring in a deep, earthy umami that balances perfectly with the spicy black pepper sauce. I like using baby bella or cremini mushrooms, which hold their shape well and soak up all that saucy goodness. Button mushrooms or even shiitakes work too!

The black pepper sauce is the heart of this dish. Made from a mix of soy sauce, oyster sauce, garlic, and a generous amount of freshly ground black pepper, it’s savory, slightly sweet, and packs a bold kick. Don’t skimp on the pepper—it’s the defining flavor here.

Cornstarch helps tenderize the chicken and gives it that silky, restaurant-style coating. It also thickens the sauce just enough to cling beautifully to every bite.

You won’t need any fancy equipment—just a large skillet or wok, a sharp knife, and a wooden spoon or spatula. That’s it!

How To Make This Black Pepper Chicken With Mushrooms

Making this dish is a breeze, even on your busiest days. Here's how to pull it off like a pro.

Start by slicing your chicken thighs into thin strips. This helps them cook quickly and evenly. Toss them with soy sauce, cornstarch, and a bit of oil to marinate while you prep the rest of your ingredients.

Next, clean and slice your mushrooms. If you're using baby bellas or creminis, a simple wipe with a damp towel will do—no need to rinse. Slice them about ¼-inch thick so they stay hearty and don’t disappear into the sauce.

Heat a large skillet or wok over medium-high heat and add a splash of oil. Once it’s hot and shimmering, add the chicken in a single layer. Let it sear without moving it for a few minutes—that’s how you get that golden, slightly crispy exterior. Once browned, flip and cook through. Remove from the pan and set aside.

In the same pan, add a bit more oil if needed, then toss in your mushrooms. Let them cook undisturbed for a couple of minutes to build some caramelization. Once they’ve softened and browned, add your minced garlic and stir for about 30 seconds until fragrant.

Now comes the magic—pour in your sauce mixture. Stir everything together, scraping up any browned bits from the pan. The sauce will bubble and thicken quickly. Return the chicken to the pan and toss to coat everything evenly.

The entire dish takes about 25–30 minutes from start to finish. You’ll know it’s ready when the chicken is glossy and coated, the mushrooms are tender, and your kitchen smells incredible.

Storage Options

Leftovers of this Black Pepper Chicken with Mushrooms store beautifully, making it a great meal prep option.

Transfer any leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually deepen a bit overnight, so it’s just as delicious (if not more so) the next day.

To freeze, portion the chicken and mushrooms into individual servings and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

For best results, reheat in a skillet over medium heat with a splash of water to loosen the sauce. You can also microwave it in 30-second bursts, stirring between each, until heated through.

Variations and Substitutions

This recipe is wonderfully adaptable to your preferences and what you have on hand. Here are a few ideas to mix it up:

If you’re not into mushrooms, try subbing in sliced bell peppers, broccoli florets, or even zucchini. These veggies hold up well to the stir-fry method and soak up the sauce beautifully.

Want to go meatless? Swap the chicken for tofu or tempeh. Be sure to press the tofu well before cooking so it gets crispy on the outside and stays tender inside.

Craving a spicy kick? Add crushed red pepper flakes, a drizzle of chili oil, or even a spoonful of Sambal Oelek to the sauce.

For a gluten-free version, make sure to use tamari instead of regular soy sauce and double-check your oyster sauce or find a gluten-free alternative.

You can even turn this into a noodle stir-fry! Just toss in some cooked rice noodles or lo mein at the end instead of serving it with rice. It’s a great way to stretch the dish even further.

Don’t be afraid to experiment. This dish is forgiving and rewards creativity—have fun with it!

Print