Black Pepper Chicken with Mushrooms is a simple, tasty dish that brings together tender chicken pieces and earthy mushrooms all cooked in a bold black pepper sauce. The pepper gives it just the right amount of kick without being too spicy, making it a great choice for a weeknight dinner. The mushrooms add a nice, soft texture that pairs beautifully with the chicken.
I love making this dish when I want something comforting but also quick to cook. The aroma of black pepper filling the kitchen always makes me smile, and it’s one of those meals that everyone seems to enjoy. A little tip I have is to use freshly cracked black pepper if you can – it really boosts the flavor and gives the dish a fresh, lively taste.
My favorite way to serve this dish is over a bed of steamed rice or with some simple noodles to soak up the sauce. It’s also great with a side of veggies, like steamed broccoli or sautéed greens, to keep things balanced. This recipe has become a go-to for me when I want a filling, delicious meal with minimal fuss.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work well for even cooking. You can also use thighs for juicier meat. Just slice them thinly to cook quickly.
Mushrooms: White mushrooms are common but cremini or baby bellas add a deeper flavor. Avoid wet mushrooms to get a good sear without steaming.
Black Pepper: Freshly cracked black pepper is key here. It gives a vibrant, spicy kick. If you don’t have fresh, use ground, but add it towards the end to keep the flavor sharp.
Sauces: Soy sauce and oyster sauce provide saltiness and umami. Dark soy sauce adds color and richness. For a vegetarian twist, swap oyster sauce with mushroom sauce.
Thickener: Cornstarch helps make the sauce glossy and cling to ingredients. Mix it well with chicken before cooking for a nice coating.
How Can I Get Tender Chicken and Well-Cooked Mushrooms Without Losing Juiciness?
The trick is to cook ingredients in stages and control the heat carefully.
- First, marinate the chicken with soy sauce and cornstarch. This tenderizes the meat and adds flavor.
- Cook chicken over medium-high heat to get a quick, golden sear. Avoid overcrowding the pan to prevent steaming.
- Remove chicken and cook garlic, onions, and mushrooms next. Sauté mushrooms until their moisture evaporates and they start browning.
- Return chicken to the pan and add the sauces and pepper. Simmer briefly to combine flavors without overcooking.
This step-by-step approach keeps chicken juicy and mushrooms flavorful. Patience and medium-high heat are your friends here!
Equipment You’ll Need
- Large skillet or wok – I recommend this to get a good sear on the chicken and sauté the vegetables evenly.
- Mixing bowls – useful for marinating the chicken and storing ingredients prepping.
- Measuring spoons and cups – helps keep your sauces and seasonings just right.
- Cutting board and sharp knife – for slicing chicken, mushrooms, and onions safely and efficiently.
- Wooden spoon or spatula – to stir everything without scratching non-stick pans.
Flavor Variations & Add-Ins
- Swap chicken for beef strips or tofu for a different protein option that still pairs well with black pepper and mushrooms.
- Add a splash of rice vinegar or lime juice for a tangy twist that brightens the dish.
- Incorporate vegetables like bell peppers or snap peas for color and crunch.
- Use smoked paprika or a pinch of chili flakes if you want a hint of smoky heat or extra spice.
How to Make Black Pepper Chicken with Mushrooms?
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts (about 1 lb), sliced into thin strips or medallions
- 8 oz (225 g) white mushrooms, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp freshly cracked black pepper (adjust to taste)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce (for color and depth)
- 1 tbsp cornstarch
- 1/2 cup chicken broth or water
- 2 tbsp vegetable oil or peanut oil
- 1/4 cup green onions (scallions), chopped (for garnish)
- Fresh parsley or cilantro leaves (optional garnish)
- Salt to taste
- Steamed white rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes prep time and about 15 minutes to cook. So, in around 25 minutes you’ll have a hearty and flavorful black pepper chicken meal ready to enjoy!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, toss the chicken strips with 1 tablespoon of soy sauce, the cornstarch, and a pinch of salt. Let it sit for about 10 minutes to soak in the flavors and tenderize a little.
2. Cook the Chicken:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Take the chicken out and set it aside.
3. Sauté Aromatics and Mushrooms:
In the same pan, pour the other tablespoon of oil. Add minced garlic and onions, and sauté for about 2 minutes until they’re soft and fragrant. Then, add the mushrooms and cook for 5 minutes until they start browning and release their juices.
4. Make the Sauce and Combine:
Return the chicken to the pan. Pour in the remaining soy sauce, dark soy sauce, oyster sauce, and freshly cracked black pepper. Stir everything so the chicken and mushrooms get coated well.
5. Simmer and Finish:
Add the chicken broth or water. Let it simmer for 2-3 minutes so the sauce thickens and everything is well glazed. Taste and add more salt or black pepper if you want.
6. Garnish and Serve:
Take the pan off the heat, stir in chopped green onions and optional fresh herbs like parsley or cilantro. Serve your delicious black pepper chicken and mushrooms hot over steamed white rice.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before marinating. This helps achieve a nice sear and prevents excess moisture during cooking.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, try using hoisin sauce or a splash of soy sauce mixed with a little sugar for a similar sweet-savory flavor. For a vegetarian option, mushroom sauce works well too.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over medium heat or in the microwave, adding a splash of water or broth if the sauce thickens too much.
Can I Make This Recipe Spicier?
Absolutely! Add some chili flakes, sliced fresh chili peppers, or a dash of chili oil along with the black pepper to bring in extra heat. Adjust to your spice preference as you cook.