Black Pepper Chicken with Mushrooms is a simple yet flavorful dish that brings together tender pieces of chicken and earthy mushrooms all coated in a bold black pepper sauce. The peppery kick is balanced by the savory mushrooms, making every bite full of nice texture and taste. It’s one of those meals that feels both comforting and exciting at the same time.
I love cooking this dish on busy weeknights because it comes together quickly and fills the house with a wonderful aroma. The black pepper gives it a bit of spice, but not too much—it’s just right for someone like me who enjoys a little heat without going overboard. Plus, the mushrooms absorb the flavors so well, making them little pockets of yum with each forkful.
My favorite way to serve it is over plain steamed rice or even noodles, soaking up all that delicious black pepper sauce. It’s also great with a side of steamed veggies or a simple green salad. This dish always feels like a bit of a treat, and I find myself coming back for seconds every time. If you haven’t tried it yet, I’d say give it a go—you might just find a new favorite dinner!
Key Ingredients & Substitutions
Chicken breast: Thin slices cook faster and stay tender. You can swap chicken breast for thighs if you want a juicier, richer flavor.
Mushrooms: White button mushrooms work great, but cremini or portobello add deeper earthiness. If fresh mushrooms aren’t available, use canned, but drain well.
Black peppercorns: Crushing fresh peppercorns gives a better texture and stronger aroma than pre-ground pepper. If you don’t have black peppercorns, coarsely ground black pepper will do.
Sauces: Soy, oyster, and Worcestershire sauces bring a mix of salty, umami, and tangy notes. For a vegetarian version, omit oyster sauce and use mushroom soy sauce or tamari.
How Do You Get the Chicken and Mushrooms Perfectly Cooked and Flavorful?
The key is cooking each component right before combining:
- Cook chicken over medium-high heat without overcrowding to get a nice golden color and lock in juices.
- Use the same pan for mushrooms so they soak up leftover flavors. Let them cook long enough to release moisture and turn golden brown.
- Add garlic and onion after chicken is out to gently soften without burning.
- Coat mushrooms with crushed black pepper to release that punchy heat and aroma.
- Simmer chicken in sauce just until it thickens—this lets flavors meld without drying the chicken.
Keeping the chicken tender and mushrooms flavorful is all about timing and layering flavors step by step. I like to taste as I go to balance salt and spice perfectly.
Equipment You’ll Need
- Large skillet or frying pan – I like this because it heats evenly and gives the chicken a nice sear.
- Wooden spoon or spatula – helps stir everything without scratching the pan and keeps flavors moving around.
- Measuring spoons and cups – for accurate sauce ingredients and broth, making sure the flavor is just right.
- Knife and cutting board – essential for slicing chicken, mushrooms, and chopping garlic and onion safely and evenly.
Flavor Variations & Add-Ins
- Swap chicken for thin beef strips or shrimp for different protein options that cook quickly and soak up flavors well.
- Use sesame oil instead of vegetable oil for a nutty aroma, or add a splash at the end for extra flavor.
- Mix in sliced bell peppers, snap peas, or green beans for a crunchy, colorful veggie boost.
- Adjust the amount of black pepper for milder or spicier dishes based on your taste.
Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
For the Chicken and Mushrooms:
- 500g (1 lb) chicken breast fillets, thinly sliced
- 200g (7 oz) fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 medium onion, finely chopped (optional)
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- Fresh rosemary or parsley for garnish
- Salt to taste
For the Sauce and Seasoning:
- 2 tablespoons black peppercorns, coarsely crushed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- ½ cup chicken broth or water
Time Needed:
This dish takes about 10 minutes of preparation and about 15 minutes to cook, so you’ll have a delicious, hot meal ready in around 25 minutes—perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Slice the chicken breast into thin, bite-sized pieces. Season lightly with salt. This will help the chicken cook evenly and stay tender.
2. Cook the Chicken:
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the chicken slices and cook until they turn golden brown and are cooked through, about 5 to 7 minutes. Then, remove the chicken from the pan and set it aside for now.
3. Sauté Aromatics and Mushrooms:
In the same pan, add the butter. When melted, add the minced garlic and, if you’re using it, the chopped onion. Sauté until fragrant and the onion turns translucent. Next, add the sliced mushrooms and cook until they release their moisture and become golden, which takes around 5 minutes.
4. Add Black Pepper:
Sprinkle in the coarsely crushed black peppercorns and stir well, making sure the mushrooms get a good coating of the fragrant pepper. This step really pumps up the flavor.
5. Combine and Simmer:
Return the cooked chicken to the pan. In a small bowl, mix together soy sauce, oyster sauce, Worcestershire sauce, sugar, and chicken broth (or water). Pour this sauce mixture over the chicken and mushrooms. Stir everything well and let it simmer for 3 to 5 minutes until the sauce thickens slightly and coats the ingredients beautifully.
6. Final Seasoning and Garnish:
Taste your dish and adjust the seasoning by adding salt or extra black pepper if you want a stronger kick. Once ready, remove from heat and garnish with fresh rosemary or parsley sprigs for a fresh finish.
7. Serve and Enjoy:
Serve your black pepper chicken hot with steamed rice or noodles to soak up all the delicious sauce. Enjoy the perfect mix of tender chicken, savory mushrooms, and bold black pepper flavor!
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it safely in the fridge overnight or use the cold water method for quicker thawing. Pat it dry before slicing to avoid extra moisture in the pan.
Can I Substitute the Mushrooms?
Absolutely! You can use cremini, shiitake, or portobello mushrooms for a different flavor, or even canned mushrooms if fresh aren’t available—just drain them well before cooking.
How Do I Store Leftovers?
Keep leftover chicken and mushrooms in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through to preserve texture and flavor.
Can I Make This Recipe Vegetarian?
Yes! Replace chicken with firm tofu or seitan, and swap oyster sauce for a vegetarian mushroom-flavored sauce or tamari. Adjust cooking times to keep the protein tender.
