Black Pepper Chicken with Mushrooms
Juicy pan-seared chicken tossed in a bold black pepper sauce with tender mushrooms. Savory, glossy, and perfect for an easy weeknight dinner with simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared / Skillet
- Cuisine: Asian-Inspired
Ingredients
For the Chicken & Mushrooms:
1 ½ 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)
½ tsp salt
For the Sauce:
¼ cup soy sauce
¼ cup chicken broth
1 tbsp oyster sauce
1 tbsp brown sugar
1 tsp cornstarch
Instructions
In a small bowl, whisk together soy sauce, chicken broth, oyster sauce, brown sugar, cornstarch, and black pepper. Set aside.
Heat vegetable oil in a large skillet over medium-high heat.
Add chicken pieces in a single layer. Sear for 4–5 minutes until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, melt butter. Add mushrooms and cook for 3–4 minutes until browned and tender.
Add minced garlic and sauté for about 30 seconds until fragrant.
Return the chicken to the skillet.
Pour the prepared sauce over the chicken and mushrooms. Stir well to coat evenly.
Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens and creates a glossy finish.
Taste and adjust salt or black pepper as needed. Serve hot.
Notes
For extra heat, increase freshly cracked black pepper to 1 ½ teaspoons.
Chicken thighs provide juicier results, but breasts work well for a leaner option.
Add sliced onions or bell peppers for extra texture and color.
If the sauce thickens too much, add 1–2 tablespoons of broth to loosen it.
Find it online: https://elladishes.com/black-pepper-chicken-with-mushrooms/
