Black Pepper Chicken with Mushrooms

I still remember the first time I cooked this on a rainy Thursday and the whole house filled with a peppery, garlicky aroma that made everyone drift into the kitchen like clockwork. The way the mushrooms turn glossy and the chicken develops a gentle caramelized edge is pure comfort. Black Pepper Chicken with Mushrooms has become my go-to for those nights when I want something quick but a little special. It’s the kind of dish that feels like a hug on a plate and is forgiving if your timing is slightly off. I’ll walk you through everything from the pans I reach for first to the tiny tricks that make the sauce cling to every bite. By the end you’ll have a simple, everyday recipe that looks and tastes like you spent so much more time on it than you actually did.

Kitchen Essentials You’ll Need

This recipe is forgiving, but a few tools make it shine. A heavy-bottomed skillet helps you get a lovely sear on the chicken and gives the mushrooms that rich, browned flavor. A good spatula keeps you in control while tossing the chicken and veggies. A small bowl for whisking the sauce saves you time and keeps flavors balanced.

• Large heavy-bottomed skillet or wok
• Sharp chef’s knife and cutting board
• Small mixing bowl and whisk or fork
• Tongs or a sturdy spatula
• Measuring spoons

Each tool matters: the skillet for even heat, the knife for uniform slices so everything cooks at the same pace, and the whisk to emulsify the sauce so it glosses the chicken and mushrooms just right.

Why You’ll Love This Black Pepper Chicken with Mushrooms

There is something so satisfying about a weeknight meal that tastes like it belongs in a little neighborhood bistro. The punch of freshly ground black pepper against tender chicken and earthy mushrooms creates a cozy, layered flavor profile. The sauce—salty, slightly sweet, and tangy—clings to every piece and gives comforting umami in every forkful.

• Flavor: Bright black pepper warmth, savory oyster and soy depth, and a hint of honey to round it out.
• Texture: Tender, juicy chicken contrasts with the meaty chew of mushrooms and the soft bite of bell pepper.
• Ease: Mostly stovetop, one skillet, and ready in under 30 minutes.
• Practicality: Uses pantry staples and simple fresh produce for an accessible weeknight winner.

This dish balances boldness and comfort. When I taste that peppery kick with the silkiness of sautéed mushrooms, it feels like a treat but not a chore. It’s the kind of meal that fills the home with a welcoming aroma and invites conversation, whether you’re serving it for family dinner or a casual meal with friends.

Black Pepper Chicken with Mushrooms Ingredients

2 boneless, skinless chicken breasts, thinly sliced, 1 tablespoon cornstarch, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 1 medium onion, sliced, 1 bell pepper (red or green), sliced, 8 ounces mushrooms (shiitake or button), sliced, 3 cloves garlic, minced, 2 green onions, chopped for garnish, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon honey, ½ teaspoon rice vinegar, 1 teaspoon freshly ground black pepper, 2 tablespoons vegetable oil, divided

I list the ingredients exactly as they were provided so you can shop easily. You’ll notice the recipe leans on pantry items like soy and oyster sauces for deep savory character, and the fresh garlic and green onions lift everything at the end. If you like, keep low-sodium soy on hand, and use whichever mushroom you prefer; button mushrooms make this everyday-friendly, while shiitake brings an extra woodsy note.

Step-by-Step Instructions

1. Toss the thinly sliced chicken with cornstarch, salt, and ½ teaspoon freshly ground black pepper until each piece looks lightly dusted and slightly tacky to the touch. Set this aside for a few minutes so the cornstarch adheres well.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers and just starts to ripple. Add the chicken in a single layer. Let it sear without moving for about 1 minute, then stir-fry until the edges are golden and the pieces are cooked through, about 4 to 5 minutes total. The chicken should feel springy when pressed. Remove the chicken to a plate and set aside.
3. In the same skillet, add the remaining 1 tablespoon vegetable oil and let it warm. Add the sliced onion and bell pepper. Stir-fry, tossing frequently, until they soften and begin to show translucent edges, roughly 2 to 3 minutes. You want color but still a bit of crispness.
4. Add the sliced mushrooms and minced garlic to the skillet. Continue to cook, stirring occasionally, until the mushrooms release their liquid and then reabsorb it, turning a rich brown, about another 2 to 3 minutes. The garlic should smell fragrant but not burned.
5. While the vegetables cook, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon freshly ground black pepper in a small bowl until the honey dissolves and the sauce looks glossy.
6. Pour the sauce into the skillet with the vegetables, gently scraping up any browned bits from the bottom with your spatula. Return the cooked chicken to the skillet and toss everything together so each piece is evenly coated and heated through. This should take 1 to 2 minutes; the sauce should thicken slightly and become glossy.
7. Taste and adjust seasoning if needed. Sprinkle the chopped green onions over the skillet for a fresh finish. Serve hot over steamed rice or your favorite noodles, enjoying the steam and aroma as you plate each bowl.

Fun Variations You Can Try

• Swap proteins: Use thinly sliced pork tenderloin or firm tofu for a vegetarian twist. If using tofu, press it well and coat lightly with cornstarch before pan-frying.
• Change the mushrooms: Try cremini or portobello for a meatier texture, or mix wild mushrooms for an elegant dinner.
• Spice it up: Add a teaspoon of chili garlic sauce or crushed red pepper flakes when you add the sauce to bring heat.
• Lighter sauce: Replace oyster sauce with a tablespoon of hoisin and a splash more rice vinegar for a tangier profile.
• Make it gluten-free: Use tamari instead of soy sauce and a gluten-free oyster sauce alternative or additional mushroom broth.
• Add greens: Stir in a handful of baby spinach or snap peas at the end for color and extra nutrients.
• Richer finish: Stir in a teaspoon of sesame oil or a pat of butter at the end for a glossy, rounded finish.

How I Love to Serve It

On a busy evening I plate this straight from the skillet into warmed shallow bowls. I mound fluffy jasmine rice in the center and spoon the chicken and mushrooms around it so every forkful gets sauce, peppery chicken, and a mushroom slice. For a cozier feel I sometimes serve it family-style on a large platter, garnished with the green onions and extra cracked black pepper so everyone can help themselves.

Sides I reach for often include simple steamed broccoli, quick-pickled cucumbers to cut through the richness, or a crisp green salad with a light sesame dressing. If I want to fancy it up, I add a scattering of toasted sesame seeds and a few lime wedges. The textures matter to me: silky sauce, tender meat, and a crunchy vegetable all on one plate make the meal feel complete and lovingly made.

Helpful Tips from My Kitchen

• Slice uniformly: Keep your chicken and vegetables similar in thickness so they cook evenly. Thin slices mean fast cooking and tender results.
• Cornstarch is your friend: It helps the sauce cling to the chicken while giving a slight velvety texture.
• Heat control: Get your pan hot before adding chicken for that quick sear. If the pan smokes, lower the heat slightly to prevent burning.
• Don’t overcrowd the pan: Cook chicken in a single layer so pieces brown instead of steam. If needed, do it in batches.
• Taste before serving: With the balance of sweet, salty, and tangy in the sauce, a final taste will tell you whether to add a pinch more salt, a squeeze of vinegar, or a touch more honey.
• Prep ahead: Slice everything and whisk the sauce ahead of time to make the cooking nearly hands-free. Keep the sauce in the refrigerator for up to a day.
• Use fresh pepper: Freshly ground black pepper makes a noticeable difference. Grind it just before cooking for the brightest aroma.
• Rest the chicken briefly: Letting it sit a minute after searing helps juices redistribute for juicier bites.

Important Cooking Reminders

• Do not leave hot oil unattended on the stovetop.
• Use a meat thermometer for safety; chicken should reach an internal temperature of 165°F.
• Cool leftovers to room temperature before refrigerating in an airtight container within two hours.
• Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce.
• Avoid overcooking mushrooms; they should be browned and tender, not rubbery.
• If sauce becomes too thick while cooling, thin it with a teaspoon of water at a time until desired consistency.
• Store in the refrigerator for up to 3 days or freeze in portions for up to 2 months.

Nutritional Information (Estimated)

A rough estimate per serving for a recipe serving two: Calories are likely in the range of 400 to 500 depending on rice or noodles served alongside. Carbohydrates are moderate, primarily from the honey and any starch served with the dish. Fat comes mostly from the vegetable oil and the natural fat in the chicken. Protein is substantial from the chicken and mushrooms, making this a satisfying, balanced plate.

• Calories: ~450 per serving
• Carbs: ~30–40 g
• Fat: ~18–22 g
• Protein: ~35–40 g

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 2

Common Questions You Might Have

How can I make this dish vegetarian without losing flavor?

To keep big flavor without meat, swap the chicken for firm tofu or extra mushrooms and add a splash of mushroom or vegetable broth for depth. Press tofu to remove excess moisture, then coat lightly with cornstarch and pan-fry until golden. Boost the umami with a little extra oyster sauce substitute or a teaspoon of miso dissolved in the sauce.

Can I scale this for a family dinner or meal prep?

Absolutely. Multiply all ingredients by the number of servings you need. If making a large batch, cook the chicken in batches to maintain a good sear. This recipe stores well for meal prep. Divide into airtight containers with rice and refrigerate for up to three days. For freezing, keep sauce and solids together and defrost overnight in the fridge before reheating gently on the stovetop.

What should I do if my sauce is too thin or too salty?

If the sauce is too thin, let it simmer briefly until it reduces and thickens, or whisk a small slurry of cornstarch and water and stir it in a little at a time until you have the desired thickness. If it’s too salty, balance it with a tiny splash of rice vinegar or a pinch more honey, tasting as you go. Adding neutral starch like cooked rice can also help absorb extra saltiness on the plate.

Conclusion

When the peppery warmth of this dish meets the meaty mushrooms and tender chicken, it creates a simple, comforting supper that feels special without fuss. I love how quickly it comes together and the way the kitchen fills with a savory aroma that invites everyone to the table. If you want a few recipe ideas to compare techniques or draw inspiration, check out this Black Pepper Mushroom Chicken Stir Fry and this Garlic Black Pepper Chicken (20 Minutes only!) – Tiffy Cooks for a slightly different spin on pepper-forward chicken. Try the Black Pepper Chicken with Mushrooms for a weeknight that somehow feels like a celebration of cozy flavors.