Imagine coming home after a long day, craving something hearty yet vibrant. Enter this Black Pepper Chicken with Mushrooms—a dish that’s savory, comforting, and bursting with flavor! The combination of tender chicken, earthy mushrooms, and a peppery, umami-rich sauce makes this recipe a total winner.
If you’ve been on the hunt for an easy weeknight meal that feels gourmet, you’re in for a treat. Let’s dive into this flavorful journey together!
Why You’ll Love This Black Pepper Chicken with Mushrooms
Packed with flavor: The bold kick of freshly ground black pepper balanced with soy sauce and oyster sauce creates a deeply savory and irresistible taste.
Quick and simple: From prep to table in under 30 minutes, this is the perfect dish for busy weeknights.
Versatile: Pair it with steamed rice, noodles, or even cauliflower rice for a lighter option.
Healthy and wholesome: Loaded with protein from the chicken and nutrients from the mushrooms, it’s a balanced meal that doesn’t skimp on flavor.
The taste? Think juicy, peppery chicken coated in a silky, slightly tangy sauce with the warm, earthy aroma of sautéed mushrooms. Oh, and the smell when this is cooking—absolutely divine!
Ingredients You’ll Need
- Chicken: 2 boneless, skinless chicken breasts, sliced into thin strips.
- Cornstarch: 1 tablespoon, to coat the chicken and create a tender texture.
- Salt & Black Pepper: 1 teaspoon salt and ½ teaspoon black pepper for seasoning.
- Vegetable Oil: 2 tablespoons, divided.
- Onion: 1, chopped.
- Mushrooms: 2 cups, sliced.
- Garlic: 3 cloves, minced.
- Soy Sauce: 2 tablespoons, for a salty, umami base.
- Oyster Sauce: 1 tablespoon, for richness.
- Sesame Oil: 1 teaspoon, for that nutty aroma.
- Water: ¼ cup, to create a smooth sauce.
- Green Onions: Optional, for garnish.
Necessary Tools for Preparation
- Large skillet or wok
- Sharp knife for slicing the chicken and veggies
- Mixing bowl for coating the chicken
- Wooden spoon or spatula for stirring
Ingredient Substitutions and Additions For Black Pepper Chicken with Mushrooms Recipe
Chicken substitutes: Swap chicken breasts with boneless thighs for an even juicier option, or use tofu for a vegetarian twist.
Mushrooms: Use any variety like cremini, shiitake, or even button mushrooms.
Soy sauce: Substitute with tamari for a gluten-free version.
Add veggies: Feel free to toss in bell peppers, zucchini, or snap peas for added crunch and color.
Make it spicy: Add a pinch of red pepper flakes or a drizzle of chili oil for some heat.
How to cook Black Pepper Chicken with Mushrooms Recipe
Prepare the chicken by slicing the chicken breasts into thin strips. In a bowl, combine the chicken with cornstarch, salt, and black pepper. Toss until the chicken is evenly coated. This step ensures the chicken stays juicy and tender while cooking.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the chopped onion and sliced mushrooms, cooking for about 5 minutes until the vegetables are softened and fragrant.
Add the minced garlic, soy sauce, oyster sauce, sesame oil, and water to the skillet. Stir to combine, letting the mixture simmer gently for a few minutes until the sauce thickens slightly.
Return the cooked chicken to the skillet and stir to coat it in the sauce. Mix until the chicken and vegetables are well combined and warmed through.
Season with freshly ground black pepper to taste—don’t be shy here, the pepper is the star of the dish! Garnish with green onions if desired.
Serving Suggestions
This Black Pepper Chicken with Mushrooms pairs beautifully with steamed rice, noodles, or low-carb options like cauliflower rice or a side of steamed broccoli.
Tips for Success
Don’t overcrowd the skillet—cook the chicken in batches if needed to ensure it browns evenly.
Freshly ground black pepper is key for a more flavorful and aromatic dish.
Prep ahead by slicing your chicken and veggies in advance for a quicker cooking process.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or in the microwave, adding a splash of water to loosen the sauce. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this dish gluten-free? Absolutely! Simply swap the soy sauce for tamari and ensure the oyster sauce you use is gluten-free.
What mushrooms work best for this recipe? Cremini, shiitake, or button mushrooms are all excellent choices. Feel free to mix and match for added depth of flavor!
Is this recipe spicy? Not at all—this dish is mild. However, you can easily spice it up by adding chili flakes or chili oil to taste.
In Conclusion
This Black Pepper Chicken with Mushrooms recipe is everything you want in a dinner—quick, flavorful, and satisfying. Whether you’re feeding a family or meal-prepping for the week, this dish is sure to become a staple in your kitchen.
If you loved this recipe, I’d be thrilled if you shared your photos or left a review! Pin it on Pinterest to save for later, and let me know how you enjoyed it in the comments below.
Looking for more recipes like this? You’ll adore these too:
Slow Cooker Chicken Philly Sandwiches for a hands-off, hearty meal, and One-Pan Chicken with Buttered Noodles for an equally quick and satisfying dinner option.
Now, it’s your turn to grab that skillet and make some magic! Happy cooking!
PrintBlack Pepper Chicken with Mushrooms Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Black Pepper Chicken with Mushrooms is a quick, savory, and flavorful dinner option! Tender chicken, earthy mushrooms, and a bold peppery sauce come together in under 30 minutes. Perfect for busy weeknights or a comforting family meal.
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 1 onion, chopped
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
- Freshly ground black pepper, to taste
- Green onions for garnish (optional)
Instructions
- Slice chicken breasts into thin strips. Toss with cornstarch, salt, and black pepper until evenly coated.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Add the remaining vegetable oil to the skillet. Cook the onion and mushrooms until softened, about 5 minutes.
- Add garlic, soy sauce, oyster sauce, sesame oil, and water. Stir and simmer until the sauce thickens slightly.
- Return the chicken to the skillet. Stir to combine and heat through.
- Season with freshly ground black pepper to taste. Garnish with green onions, if desired. Serve hot with rice or noodles.
Notes
- Substitute chicken breasts with boneless thighs for a juicier option.
- Use tamari for a gluten-free version.
- Feel free to add vegetables like bell peppers or snap peas for extra crunch.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Black Pepper Chicken with Mushrooms, quick chicken dinner, easy stir-fry