Black Pepper Chicken with Mushrooms is a simple yet delicious dish that brings together tender chicken pieces, earthy mushrooms, and a bold punch of black pepper. The combination creates a warm, comforting meal that’s perfect for any day of the week. The black pepper adds a little kick without being too spicy, making it enjoyable for everyone.
I love making this dish when I want something quick but satisfying. The mushrooms soak up all the flavors from the sauce, and the pepper gives the chicken a nice crust that makes every bite interesting. Sometimes, I like to add a little extra black pepper on top just before serving—it’s a small touch but really makes a difference to the taste.
My favorite way to serve this is over a bed of steamed rice or alongside some simple noodles. It’s a great weeknight dinner because it comes together fast, and the leftovers taste just as good the next day. Whenever I make this, it always brings a cozy feeling to the table, and I know it will be a hit with anyone I’m cooking for.
Key Ingredients & Substitutions
Chicken: I like using boneless thighs for juiciness and flavor, but chicken breasts work well if you prefer lean meat. Just be careful not to overcook breasts—they cook faster and can dry out.
Mushrooms: Button mushrooms are easy to find and mild. You can swap in cremini or shiitake for more depth and a meatier texture.
Black Peppercorns: Crushing the pepper coarsely really highlights its flavor and gives a nice texture. If you only have ground pepper, add it sparingly to avoid bitterness.
Sauces: Soy sauce and oyster sauce bring salty umami to the dish. For a vegetarian version, replace oyster sauce with a mushroom-based sauce or hoisin sauce.
How Do I Get the Perfect Peppery Crust on the Chicken?
Getting the chicken nicely coated with black pepper and a good sear is key.
- Marinate chicken with soy sauce and cornstarch. The cornstarch creates a light coating that helps the pepper stick and makes the chicken crispy.
- Use medium-high heat and enough oil to prevent sticking but not too much to soak the chicken.
- Don’t move the chicken too much while frying—it needs time to brown and form that crust.
- Cook in batches if needed to avoid overcrowding the pan, which can cause steaming instead of browning.
Following these steps will give you that flavorful, peppery crust that makes the dish special.
Equipment You’ll Need
- Large skillet or wok – I recommend this because it heats quickly and allows you to stir-fry everything evenly.
- Mixing bowls – perfect for marinating the chicken and prepping ingredients.
- Sharp knife and cutting board – makes slicing chicken and mushrooms safe and easy.
- Measuring spoons – to keep your sauces and spices just right.
- Slotted spoon or tongs – useful for flipping the chicken and removing it from the pan without breaking apart.
Flavor Variations & Add-Ins
- Try adding slices of bell peppers or snap peas for extra crunch and color.
- Swap chicken for beef strips or tofu if you want different protein options.
- Mix in a teaspoon of rice vinegar or a splash of sesame oil for extra depth and aroma.
- Use different spices like a pinch of five-spice powder or cumin for more complex flavors.
Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 200g button mushrooms, sliced
- 2 tablespoons coarsely crushed black peppercorns
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (optional, for color)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1-2 dried red chilies (adjust to taste)
- 1 teaspoon sugar
- 100ml chicken broth or water
- Fresh thyme or parsley sprigs for garnish (optional)
- Salt to taste
How Long Does It Take?
This dish takes about 10–15 minutes for preparation, including marinating the chicken. Cooking usually takes around 15 minutes, so plan for a total time of roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken
In a bowl, mix the chicken pieces with 1 tablespoon soy sauce, cornstarch, and a pinch of salt. Stir everything together so the chicken is nicely coated. Let it sit for 15-20 minutes. This helps tenderize the chicken and spares you extra effort later.
2. Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok on medium-high heat. Add the marinated chicken pieces and fry them until golden brown and cooked through—this usually takes about 5 to 7 minutes. Take the chicken out and set it aside.
3. Sauté Aromatics and Mushrooms
In the same pan, pour the remaining oil, then add the minced garlic and chopped onion. Cook, stirring often until fragrant and the onion is translucent. Toss in the sliced mushrooms and dried red chilies, cooking until the mushrooms soften and get a little golden, about 4-5 minutes.
4. Add Black Pepper and Sauces
Sprinkle in the crushed black peppercorns and sugar. Cook for another 1-2 minutes to let all those black pepper aromas come out. Next, pour in the chicken broth, soy sauce, oyster sauce, and dark soy sauce if you’re using it. Stir everything well and bring to a gentle simmer.
5. Combine Chicken and Finish
Put the cooked chicken back in the pan and toss it with the mushroom sauce. Cook it all together for 2-3 minutes so the flavors meld and the sauce thickens slightly. Give it a taste and adjust seasoning with salt or soy sauce if you want it saltier.
6. Serve and Garnish
Transfer the dish to a serving plate and garnish with fresh thyme or parsley if you have it on hand. Enjoy your Black Pepper Chicken with Mushrooms hot, ideally paired with steamed rice or noodles for a full, comforting meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it in the refrigerator overnight before cooking. This helps the chicken cook evenly and prevents excess moisture in the pan.
How Can I Make This Dish Spicier?
To add more heat, increase the number of dried red chilies or add a pinch of chili flakes when cooking. You can also finish with a drizzle of chili oil for an extra kick.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Substitute Mushrooms with Other Vegetables?
Absolutely! Bell peppers, snap peas, or broccoli work great and add color and crunch. Just adjust the cooking time to keep veggies tender but crisp.