Black Pepper Chicken With Mushrooms Recipe

There's nothing quite like the bold, savory aroma of Black Pepper Chicken with Mushrooms sizzling in a hot pan. The combination of juicy, tender chicken with earthy mushrooms, all coated in a rich, peppery sauce, is simply irresistible. Whether you’re cooking for a busy weeknight or looking for an easy takeout-style dish to impress, this recipe delivers big flavors with minimal effort.

I first discovered this dish when craving a homemade version of my favorite takeout stir-fry. After a few experiments, I found the perfect balance of spicy black pepper, savory soy sauce, and umami-packed mushrooms. Now, this has become a go-to meal in my kitchen, making its way to the dinner table at least once a week.

Why You’ll Love This Black Pepper Chicken With Mushrooms

Get ready to fall in love with a dish that’s quick, flavorful, and incredibly satisfying.

First off, it’s fast and easy to make. With just 30 minutes from start to finish, this dish is a lifesaver for busy weeknights when you need a hearty meal in a hurry.

Next, it’s packed with bold flavors. The freshly cracked black pepper gives it a spicy kick, while the combination of soy sauce and garlic creates a deep, savory richness that makes every bite irresistible.

It’s also budget-friendly. With simple pantry staples and affordable ingredients like chicken thighs and mushrooms, you can make a restaurant-quality meal without spending a fortune.

Plus, it’s versatile! Swap out the mushrooms for bell peppers, add a touch of honey for sweetness, or serve it over rice or noodles—the possibilities are endless.

Ingredients Notes

The magic of this Black Pepper Chicken with Mushrooms comes from the perfect balance of simple ingredients, each contributing to the bold, umami-packed flavor.

Chicken: I prefer using boneless, skinless chicken thighs for this recipe. They stay juicy and tender, even with high-heat stir-frying. If you only have chicken breasts, just be sure to cut them into small, even pieces to prevent drying out.

Mushrooms: Cremini or button mushrooms work beautifully here. They soak up the sauce and provide an earthy depth of flavor. If you want a more intense mushroom taste, try using shiitake mushrooms.

Black Pepper: The star of the dish! Freshly ground coarse black pepper is key to achieving that signature bold, spicy flavor. Pre-ground pepper just won’t have the same punch.

Soy Sauce: A mix of light soy sauce and dark soy sauce creates a perfect balance. The light soy sauce adds saltiness, while the dark soy sauce gives the dish a deeper color and slightly sweet undertone.

Cornstarch: Coating the chicken in a light cornstarch slurry helps it stay tender while creating a slightly crispy exterior when stir-fried. It also helps thicken the sauce later.

No special equipment is needed—just a large skillet or wok to achieve the best sear on the chicken and mushrooms.

How To Make This Black Pepper Chicken With Mushrooms

Creating this flavorful stir-fry is incredibly simple, and once you start cooking, it all comes together fast!

Start by prepping your chicken. Cut the chicken thighs into bite-sized pieces and toss them with a bit of soy sauce, cornstarch, and a splash of oil. Let them marinate for about 10 minutes while you prepare the rest of the ingredients.

Next, heat a large skillet or wok over medium-high heat. Add a little oil and once it’s shimmering, toss in the chicken. Cook for about 4-5 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.

In the same pan, add the mushrooms and a bit more oil if needed. Let them cook undisturbed for a couple of minutes so they develop a nice golden-brown sear. Then, stir them around and add the minced garlic, cooking for another 1-2 minutes until fragrant.

Now it’s time to make the sauce. In a small bowl, mix soy sauce, oyster sauce, a splash of chicken broth, and plenty of freshly ground black pepper. Pour this mixture into the pan, stirring well to coat the mushrooms.

Finally, return the cooked chicken to the pan. Stir everything together, letting the sauce thicken slightly as it coats the chicken and mushrooms. After about a minute, your stir-fry is ready to serve!

Storage Options

Got leftovers? This dish stores beautifully!

If refrigerating, place any leftovers in an airtight container and store them for up to 3 days. The flavors actually get better as they sit, making this a fantastic meal prep option.

For freezing, let the dish cool completely before transferring it to a freezer-safe container. It will keep well for up to 2 months. To reheat, thaw it in the fridge overnight and warm it up in a skillet with a splash of water or broth.

To reheat, simply microwave in 30-second bursts, stirring in between, or warm it on the stovetop over medium heat until heated through.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is!

Want a vegetarian version? Swap the chicken for tofu or seitan and use vegetable broth instead of chicken broth.

Looking for extra heat? Add a teaspoon of crushed red pepper flakes or drizzle in some sriracha for an extra kick.

Prefer a bit of sweetness? Stir in a teaspoon of honey or brown sugar to balance out the heat and umami flavors.

For a low-carb option, serve this dish over cauliflower rice instead of regular rice or noodles.

No mushrooms on hand? Try using bell peppers, zucchini, or broccoli instead—the sauce pairs beautifully with almost any vegetable.

Feel free to get creative and make this dish your own. However you choose to enjoy it, this Black Pepper Chicken with Mushrooms is guaranteed to be a new favorite in your recipe rotation!

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