Black Pepper Chicken with Mushrooms is a delicious and comforting dish that combines tender chicken pieces with earthy mushrooms, all coated in a rich, peppery sauce. The bold black pepper flavor gives it just the right amount of kick without being too spicy, making it a perfect meal for those who enjoy a little zest in their food. The mushrooms add a wonderful texture and deepen the savory taste, creating a dish that feels both satisfying and cozy.
I love making this recipe on busy weeknights because it comes together quickly and always impresses my family. One tip I have is to toast the black peppercorns slightly before grinding them; it really enhances the flavor and gives the dish a nice aroma while cooking. The sauce thickens just enough to cling beautifully to each piece of chicken and mushroom, making every bite so flavorful.
My favorite way to enjoy this Black Pepper Chicken with Mushrooms is over a bed of steamed jasmine rice or alongside some buttery mashed potatoes. It’s the kind of meal that warms you up and makes you feel cared for. Whenever I cook this, I find myself looking forward to the leftovers, which taste even better the next day after the flavors have fully melded. It’s simple, tasty, and always hits the spot.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts or thighs works well. Thighs stay juicier, while breasts cook faster. If you prefer, turkey breast can be a lean substitute.
Mushrooms: Button or cremini mushrooms are great here. They hold up well and add a nice earthy flavor. You can also try shiitake or portobello for a meatier texture.
Black Peppercorns: Crushing whole peppercorns fresh gives the best flavor and aroma. If you don’t have whole ones, use 1-2 tsp freshly ground black pepper instead, but the texture will differ.
Sauces: Soy and oyster sauces add umami and saltiness. For a vegetarian version, replace oyster sauce with mushroom sauce or soy sauce alone.
Sesame oil: Just a little adds a warm, nutty note. You can skip it if you don’t have any, but it does enhance the dish.
How Do You Get the Perfect Seared Chicken and Flavorful Mushrooms?
The secret is to cook the chicken and mushrooms separately to get the best texture and flavor:
- Pat chicken dry and sear it in hot oil without crowding the pan. This helps develop a golden crust and keeps it juicy.
- Remove chicken before adding garlic, onions, and mushrooms so they cook fully and don’t steam.
- Cook mushrooms until their moisture evaporates and they turn golden. This deepens their flavor and avoids sogginess.
- Return the chicken to the pan and add your sauces and black pepper last to coat everything evenly.
- Simmer briefly to thicken the sauce—avoid overcooking the chicken to keep it tender.
Following these steps keeps the chicken juicy, mushrooms tasty, and the sauce rich and flavorful.
Equipment You’ll Need
- Large skillet or wok – I like this because it heats evenly and gives the chicken a nice sear.
- Mortar and pestle or rolling pin – to crush the black peppercorns for maximum flavor.
- Spatula or wooden spoon – helps toss ingredients without scratching the pan.
- Measuring spoons and cups – for ingredients like soy sauce, oyster sauce, and broth.
- Sharp knife – for slicing chicken and mushrooms safely and evenly.
Flavor Variations & Add-Ins
- Use sliced bell peppers or snap peas in place of or with mushrooms for added crunch and color.
- Add a splash of rice vinegar or lemon juice for a tangy twist.
- Swap chicken for beef strips or tofu for a different protein.
- Mix in some sliced green onions or fresh ginger for extra flavor.
Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
Main Ingredients:
- 500g (1 lb) boneless, skinless chicken breasts or thighs, sliced into thin fillets
- 250g (8 oz) fresh mushrooms, sliced (button or cremini mushrooms work well)
- 2 tablespoons whole black peppercorns, crushed or coarsely ground
- 3 tablespoons vegetable oil or canola oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced (optional)
For the Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ½ cup chicken broth or water
- Salt, to taste
For Garnish and Serving:
- Fresh parsley or cilantro, chopped
- Cooked white rice
Time Needed
This dish takes about 10 minutes of preparation and 15 minutes of cooking. So, in roughly 25 minutes, you’ll have a delicious, homemade black pepper chicken with mushrooms ready to enjoy!
Step-by-Step Instructions:
1. Prep the Black Pepper and Chicken:
Crush or coarsely grind the black peppercorns using a mortar and pestle or by placing them in a bag and gently pounding with a rolling pin. Set aside. Then, pat the chicken slices dry with paper towels and season lightly with salt.
2. Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices in a single layer and cook without stirring for 2-3 minutes until lightly browned on one side. Flip and cook for another 2 minutes until golden and cooked through. Remove the chicken and set aside.
3. Sauté the Aromatics and Mushrooms:
In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and sliced onions (if using) and sauté for about 1 minute until fragrant and softened. Then add the sliced mushrooms and cook for 4-5 minutes until they release their moisture and start to brown.
4. Combine and Simmer:
Return the cooked chicken to the skillet. Add the crushed black peppercorns, soy sauce, oyster sauce, sesame oil, sugar, and chicken broth. Stir everything together and let the sauce simmer and thicken for 2-3 minutes.
5. Finish and Serve:
Give the dish a taste and adjust the seasoning with more salt or soy sauce if needed. Remove from heat. Garnish with chopped fresh parsley or cilantro. Serve the black pepper chicken with mushrooms over hot steamed white rice.
Enjoy your flavorful and comforting meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the fridge overnight or using the cold water method before cooking. Pat it dry well to avoid excess moisture, which can prevent proper searing.
Can I Substitute Black Peppercorns with Ground Black Pepper?
Absolutely! If you don’t have whole peppercorns, use about 1 to 2 teaspoons of freshly ground black pepper. The texture will be finer, and the flavor slightly less intense, but it will still be delicious.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave until heated through, adding a splash of broth or water if the sauce has thickened too much.
Can I Use Different Mushrooms or Add Other Vegetables?
Yes! Feel free to swap button mushrooms for cremini, shiitake, or portobello mushrooms. You can also add bell peppers, snap peas, or green beans for extra crunch and color.