Black Pepper Chicken with Mushrooms

Why You’ll Love This Recipe

I appreciate how this dish comes together in just 35 minutes, making it perfect for busy evenings.

I love how the freshly ground black pepper adds warmth and depth without overpowering the sauce. The combination of soy sauce, oyster sauce, and brown sugar creates a savory-sweet glaze that clings beautifully to the chicken and mushrooms.

I also enjoy how versatile it is. I can serve it over rice, noodles, or even alongside steamed vegetables for a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
2 cups sliced mushrooms (button or cremini)
2 tbsp vegetable oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 tsp freshly ground black pepper (adjust to taste)
1/2 tsp salt

Sauce:

1/4 cup soy sauce
1/4 cup chicken broth
1 tbsp oyster sauce
1 tbsp brown sugar
1 tsp cornstarch

Directions

1. In a small bowl, I whisk together soy sauce, chicken broth, oyster sauce, brown sugar, cornstarch, and black pepper. I set the sauce aside.

2. I heat the vegetable oil in a large skillet over medium-high heat.

3. I add the chicken pieces in a single layer and sear them for about 4–5 minutes until golden and cooked through. I remove the chicken from the skillet and set it aside.

4. In the same skillet, I melt the butter and add the sliced mushrooms. I cook them for 3–4 minutes until they become browned and tender.

5. I stir in the minced garlic and sauté for about 30 seconds until fragrant.

6. I return the chicken to the skillet.

7. I pour the prepared sauce over the chicken and mushrooms, stirring well to coat everything evenly.

8. I let the mixture simmer for 3–5 minutes until the sauce thickens and turns glossy, coating every piece.

9. I taste and adjust the black pepper or salt if needed, then serve hot.

Servings and Timing

Servings: 4

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes add sliced bell peppers or onions for extra color and texture.

When I want more heat, I increase the black pepper or add a pinch of crushed red pepper flakes.

If I prefer a lighter sauce, I reduce the butter slightly and use low-sodium soy sauce.

I also enjoy finishing the dish with a sprinkle of chopped green onions for freshness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm it gently in a skillet over medium-low heat, adding a splash of chicken broth if the sauce has thickened too much. I can also microwave individual portions in short intervals, stirring between each.

FAQs

Can I use chicken breast instead of thighs?

Yes, I use either. Chicken thighs stay slightly juicier, but chicken breast works well if I avoid overcooking it.

How do I keep the chicken tender?

I make sure not to overcrowd the pan while searing and cook just until done to prevent dryness.

Can I make this dish ahead of time?

Yes, I prepare it earlier in the day and gently reheat before serving. The flavors deepen as it sits.

Is this dish very spicy?

The heat level is moderate from the black pepper. I adjust the amount depending on how bold I want the flavor.

What should I serve with it?

I love serving it over steamed rice or garlic noodles. It also pairs nicely with simple stir-fried vegetables.

Conclusion

I love how this Black Pepper Chicken with Mushrooms delivers bold, restaurant-style flavor in a simple homemade dish. The glossy sauce, tender chicken, and earthy mushrooms create a comforting yet exciting meal. Whenever I crave something savory with a little kick, this is the recipe I turn to.