Black Pepper Chicken with Mushrooms

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Black Pepper Chicken with Mushrooms is the kind of dinner that turns any ordinary night into something special. It’s savory, peppery, and filled with earthy mushrooms that soak up the sauce beautifully. This one-pan wonder is bursting with flavor from the golden seared chicken to the umami-rich sauce that coats every bite.

Perfectly balanced between bold black pepper and the natural juiciness of chicken, this recipe delivers restaurant-quality results right in your kitchen. Whether you’re cooking for family or prepping a flavorful meal for yourself, this dish hits all the right notes without needing a long list of ingredients.

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What Kind of Mushrooms Work Best?

For this recipe, baby bella or cremini mushrooms are ideal. They bring a meaty, hearty texture that holds up well during sautéing. White button mushrooms also work in a pinch, though they tend to release more moisture and offer a milder flavor. If you’re after deeper umami richness, shiitake mushrooms are another excellent alternative.

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Ingredients for the Black Pepper Chicken with Mushrooms

• Chicken Breast or Thighs: Tender chunks of boneless chicken are the base of the dish, providing lean protein and soak up the savory sauce well.
• Mushrooms: Earthy mushrooms complement the peppery chicken and absorb the flavorful sauce.
• Garlic: Adds a fragrant, punchy undertone that brings out the depth of the pepper.
• Black Pepper: The star of the show! Freshly cracked black pepper gives the dish its signature bold, spicy flavor.
• Soy Sauce: Brings a salty, umami-rich backbone to the sauce that ties everything together.
• Oyster Sauce: Enhances the savoriness and adds a touch of sweetness.
• Cornstarch: Helps the chicken get that golden sear and thickens the sauce just right.
• Oil (like avocado or sesame): Used to cook the chicken and mushrooms evenly while adding flavor.

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How To Make the Black Pepper Chicken with Mushrooms

Step 1: Prep and Marinate the Chicken

Cut the chicken into bite-sized pieces and toss with cornstarch, a splash of soy sauce, and a generous grind of black pepper. Let it sit for 10–15 minutes while you prep the other ingredients.

Step 2: Sear the Chicken

In a large skillet or wok, heat oil over medium-high heat. Add the marinated chicken in a single layer and sear until golden brown and cooked through, about 5–7 minutes. Remove and set aside.

Step 3: Sauté the Mushrooms

Add more oil to the pan if needed. Toss in the sliced mushrooms and sauté until golden and tender. Don’t overcrowd the pan—you want them to caramelize, not steam.

Step 4: Add Aromatics and Sauce

Add minced garlic to the mushrooms and stir-fry for 30 seconds. Then, return the chicken to the pan. Pour in a mix of soy sauce, oyster sauce, and more freshly cracked black pepper. Stir everything to coat evenly.

Step 5: Simmer and Serve

Let the mixture simmer for 2–3 minutes to meld the flavors and slightly thicken the sauce. Taste and adjust pepper or salt if needed. Serve hot over rice or noodles.

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How to Serve and Store Black Pepper Chicken with Mushrooms

This dish is best served hot, straight from the skillet. Pair it with jasmine rice, garlic noodles, or even a cauliflower rice base for a low-carb twist. A light cucumber salad or steamed bok choy makes a refreshing side.

For storing, allow the chicken and mushrooms to cool completely before transferring them to an airtight container. It will keep well in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to revive the sauce.

Frequently Asked Questions

How spicy is this dish?

The spice level depends on how much black pepper you use. Freshly cracked black pepper offers a warm heat that you can scale up or down based on your preference.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs add more juiciness and are less prone to drying out during cooking.

Is oyster sauce necessary?

While oyster sauce gives the recipe a unique umami flavor, you can substitute it with hoisin sauce or a mix of soy sauce and a bit of brown sugar.

Can I make this ahead of time?

Absolutely. You can cook and refrigerate it up to 4 days in advance. Just reheat with a splash of liquid before serving.

What other vegetables can I add?

Bell peppers, snap peas, or baby spinach can all be added for extra color and crunch.

Can I freeze this dish?

Yes, it freezes well. Just cool it fully before freezing, and store in airtight freezer-safe containers. Reheat on the stove for best results.

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Want More Chicken Dinner Ideas?

If you love this Black Pepper Chicken with Mushrooms, you’ll enjoy these other flavor-packed favorites from the site:

• Creamy Parmesan Pasta with Sauteed Garlic Butter Chicken for comfort food done right.
• Low Carb Greek Chicken Bowls for something fresh and filling.
• Honey Garlic Ribs if you’re looking to add a sweet and sticky twist.
• Classic Chicken with Buttered Noodles for easy weeknight nostalgia.
• Creamy Cajun Shrimp Pasta for a bold kick of flavor.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use shiitakes or cremini? Add more garlic? Maybe even a splash of rice wine vinegar?

I love seeing your versions of this! Ask away if you have questions—let’s keep making great meals together.

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