Black Pepper Chicken with Mushrooms

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Black Pepper Chicken with Mushrooms

There’s something so comforting about a hearty skillet meal, especially when it brings everyone rushing to the dinner table. This Black Pepper Chicken with Mushrooms has quickly become one of those “on-repeat” recipes in our house. It started as a last-minute dinner idea on a busy weeknight—I had chicken, mushrooms, and a craving for something bold and savory. One quick toss of ingredients later, this dish turned into an instant favorite.

What I adore most about this recipe is its simplicity. The chicken is tender and juicy, the mushrooms soak up all that rich, peppery sauce, and everything comes together in just one pan. It smells amazing as it cooks, and the glossy, pepper-studded glaze makes it look like something you’d order at a fancy bistro. But it’s totally doable at home—and fast! That’s a major win in my book.

Even my picky eaters were scraping their plates clean. My husband asked for seconds (and then thirds), and I’ve had neighbors ask for the recipe after one taste. The cracked black pepper adds a little kick without being overwhelming, and the balance of savory, umami flavors is just spot on.

It’s the kind of dish that feels special but doesn’t require special effort. Perfect for weeknights, but fancy enough for when company drops by. Every time I make it, it’s met with happy smiles and empty bowls—and that, to me, is the best kind of recipe.

Questions I Often Get Asked About This Recipe

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully and tend to be juicier. Just make sure to trim any excess fat.

Is this recipe spicy?
It has a gentle heat from the black pepper and a touch of red chili flakes. You can adjust both to your spice preference.

What type of mushrooms should I use?
White button or cremini mushrooms are perfect. They soak up the sauce beautifully and cook quickly.

Can I make this ahead of time?
Yes, it reheats well! Store it in an airtight container and warm it on the stove or in the microwave before serving.

What should I serve it with?
It’s great with steamed rice, noodles, or even mashed potatoes. You can also pair it with roasted veggies for a low-carb option.

What You Need to Make Black Pepper Chicken with Mushrooms

Ingredients:

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

8 oz (225g) cremini or white mushrooms, sliced

2 tablespoons vegetable oil

4 garlic cloves, minced

1 teaspoon freshly cracked black pepper (adjust to taste)

1 teaspoon red chili flakes (optional)

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 teaspoon cornstarch (mixed with 1 tablespoon water)

1 tablespoon brown sugar

Salt to taste

Optional: Red or green whole chilis

Chopped chives or green onions, for garnish

Special Tools:

Large skillet or wok

Wooden spoon or spatula

Small bowl for sauce mixing

How to Make Black Pepper Chicken with Mushrooms

Prep the Ingredients: Slice the chicken into bite-sized pieces and the mushrooms into thick slices. Mince the garlic and prepare your sauce mix in a small bowl.

Sauté the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken pieces and season with a pinch of salt. Cook until browned and nearly cooked through, about 5–6 minutes. Remove and set aside.

Cook the Mushrooms: In the same skillet, add the remaining tablespoon of oil. Toss in the mushrooms and sauté until golden and tender, about 4–5 minutes.

Add Garlic and Pepper: Stir in the minced garlic, black pepper, and chili flakes. Cook for 1 minute, letting the aromatics bloom.

Return Chicken and Add Sauce: Return the chicken to the skillet. Pour in the soy sauce, oyster sauce, hoisin sauce, and brown sugar. Mix well to coat everything evenly.

Thicken the Sauce: Stir in the cornstarch slurry and let the sauce simmer for 1–2 minutes, until glossy and thickened.

Garnish and Serve: Sprinkle chopped chives or green onions on top. Serve hot over rice, noodles, or on its own!

Tips for Making the Best Black Pepper Chicken with Mushrooms

Use freshly cracked pepper for maximum flavor. Pre-ground pepper won’t deliver the same kick.

Don’t overcrowd the pan when cooking the mushrooms. Let them sear rather than steam for the best texture.

Adjust sweetness and saltiness by playing with the hoisin and soy sauce amounts to suit your taste.

Add veggies! Bell peppers or snow peas would be great additions if you want to stretch the dish.

Make it gluten-free by using tamari instead of soy sauce and checking labels on your other sauces.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was a hit with my whole family! So quick and flavorful. It’s going into our weekly rotation.” – Laura T.

⭐️⭐️⭐️⭐️ “Loved it, but next time I’ll add more chili flakes for a bit more heat. The sauce was amazing!” – Denise R.

⭐️⭐️⭐️⭐️⭐️ “Honestly one of the easiest skillet meals I’ve made. Perfect for a busy mom like me!” – Rachel M.

⭐️⭐️⭐️⭐️ “Great flavor, but I used chicken thighs instead of breasts and it came out super juicy. Will do that again!” – Steve P.

⭐️⭐️⭐️⭐️⭐️ “Delicious! I served it over jasmine rice and it was better than takeout. Thank you!” – Amanda C.

Printable Recipe

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