Black Pepper Chicken with Mushrooms is my go-to when I want something fast, bold, and cozy in one pan. You know those nights when you’re starving but also craving real flavor, not just a boring chicken dish? This one checks all the boxes. It’s peppery, garlicky, a little saucy, and the mushrooms soak up everything like little sponges of joy. The best part is you can make it with pantry staples and a pack of chicken. If you love a quick dinner that still feels special, this is it.
Overview of Garlic Black Pepper Chicken
If you’ve never tried a pepper-forward chicken stir-fry, get ready for a weeknight win. This version leans into the warmth of freshly cracked black pepper, the sweetness of sautéed onions, and the deep, savory flavor of mushrooms. The sauce is simple: a mix of soy, a splash of broth, a hint of sugar, and just enough cornstarch to make it silky. It clings to the chicken in the best possible way.
What I love most about this dish is how flexible it is. Thighs give you extra juiciness, but chicken breast totally works. White mushrooms are great, but cremini bring a little more earthiness. It’s honestly hard to mess up. And if you’re a mushroom fan, you’ll also love these crispy ideas in air fryer mushroom recipes when you’ve got extra on hand.
Key idea: Bloom the black pepper in hot oil for a few seconds before you add the sauce. That’s the trick to unlocking its flavor without turning the whole dish bitter.
Key Ingredients for Garlic Black Pepper Chicken
What you will need
- Chicken: Thighs for tenderness or breast for a leaner bite. Slice into thin strips.
- Mushrooms: Cremini or button, cleaned and sliced. Keep them dry so they sear, not steam.
- Onion and Garlic: Sweet onion and a few cloves of minced garlic for that aromatic base.
- Black Pepper: Freshly cracked, medium coarse. Aim for punchy, not dusty.
- Soy Sauce or Tamari: For saltiness and depth. Use low sodium if you prefer.
- Oyster Sauce (optional): Adds a nice, glossy umami note.
- Chicken Broth: A small splash to build the sauce.
- Cornstarch: Helps the sauce cling to the chicken and mushrooms.
- Neutral Oil + a pat of Butter (optional): Oil for high-heat cooking, butter for richness.
- Brown Sugar or Honey: Just a touch to balance the pepper and salt.
- Rice Vinegar: A small splash brightens everything at the end.
- Scallions: For freshness and a pop of green on top.
If you’re into cozy, saucy chicken dinners with a little romance, you might also enjoy Whole30 Marry Me Chicken for another night. Different vibe, same comfort factor.
Pro tip: Don’t over-salt before the sauce goes in. Soy and oyster sauce already carry a lot of seasoning.
Step-by-Step Cooking Instructions
Directions
- Prep the chicken: Slice the chicken into thin strips. In a bowl, toss with 1 teaspoon soy sauce and 1 teaspoon cornstarch. Let it sit while you prep the vegetables.
- Slice the mushrooms and onion; mince the garlic. Crack black pepper until you have at least 1 to 1.5 teaspoons. Freshly cracked makes a big difference.
- Make the sauce: In a cup, mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce (optional), 1 teaspoon brown sugar, 1 teaspoon cornstarch, and 1/3 cup chicken broth. Stir until smooth.
- Heat a large skillet over medium-high. Add 1 tablespoon oil. Sear half the chicken in a single layer until lightly browned and just cooked, about 2 to 3 minutes per side. Remove to a plate and repeat with the rest. Don’t crowd the pan.
- Add another teaspoon oil if needed. Toss in the mushrooms and onion with a pinch of salt. Cook until the mushrooms release moisture and get golden at the edges, 4 to 6 minutes. Stir in the garlic for 30 seconds.
- Bloom the pepper: Push the veggies to the edges. Add a small splash of oil to the center and sprinkle in the black pepper. Let it sizzle for 10 to 15 seconds, then stir it through the mushrooms and onion.
- Pour in the sauce and bring to a gentle bubble. It should thicken slightly. Return the chicken and any juices to the pan. Toss to coat. If you want extra gloss, melt in a teaspoon of butter now.
- Finish with a small splash of rice vinegar and a handful of sliced scallions. Taste and adjust pepper or salt. Serve hot.
On super busy days, I’ll use leftover chicken or even store-bought rotisserie. If that’s your speed, check out this method for hands-off chicken in easy crockpot rotisserie chicken at home and repurpose it here with the sauce and mushrooms.
“I made this on a Monday after work, and my husband said it tasted like takeout in the best way. The mushrooms were silky and the pepper kick was perfect. New weeknight regular.”
Tips for Making the Best Garlic Black Pepper Chicken
Make-ahead and cooking smart
Use medium-coarse pepper. The flavor pops more when you can actually see the flecks. Pre-ground powder tastes flat here.
Get the pan hot. You want the chicken to sear, not steam. Work in batches and avoid moving the chicken too soon.
Dry your mushrooms. If they’re wet, they’ll steam and turn spongy. Wipe them clean with a towel instead of rinsing under the faucet.
Adjust the sauce thickness. Too thick? Splash in broth. Too thin? Simmer for 30 seconds more. Keep it glossy, not gloopy.
Balance the flavors. Pepper brings heat. Sugar smooths it out. Vinegar brightens it. Taste as you go so you don’t overshoot.
Storage. This reheats well in a skillet with a spoon of water. Great for lunch bowls with rice or noodles the next day.
Variations and Serving Suggestions
Easy swaps and how to serve it
Want to mix it up? Swap the mushrooms for shiitake if you like a meatier bite. Add a handful of snow peas or bell peppers for crunch. If chicken isn’t your thing tonight, thin-sliced pork or tofu works too. For tofu, press it first so it can crisp and soak up the sauce.
For serving, steamed jasmine rice is classic. If you’re keeping it lighter, spoon your Black Pepper Chicken with Mushrooms over cauliflower rice. I also love it next to a creamy side like this creamy cauliflower mash with kale for a cozy, balanced plate.
Like a little extra heat? Add a pinch of red pepper flakes with the black pepper. Prefer it sweeter? Drizzle in a bit more honey at the end. You’re the boss in your kitchen.
Common Questions
Can I use chicken breast instead of thighs?
Yes. Slice it thin and cook it fast so it stays tender. Don’t overcook or it’ll dry out.
What type of mushrooms are best?
Cremini hold up nicely, but button mushrooms work fine. Shiitake add a deeper, richer flavor if you can find them.
How do I keep the sauce from getting too salty?
Use low-sodium soy and taste before adding extra salt. Remember the sauce reduces a bit as it simmers.
Can I make it gluten-free?
Yes. Use tamari instead of soy and check your oyster sauce brand. Cornstarch is already gluten-free.
How spicy is it?
It’s more warm than fiery. The heat comes from black pepper, not chilies. Add chili flakes if you want a kick.
Ready to Cook Tonight?
I’m all about dinners that deliver big flavor without a fuss, and Black Pepper Chicken with Mushrooms is exactly that. It’s fast, flexible, and built on ingredients you probably already have. If you want a similar vibe with a slightly different twist, try this tasty take on Black Pepper Mushroom Chicken Stir Fry for more ideas and inspiration. However you spin it, you’ll end up with a pan full of glossy, peppery goodness that’s perfect for weeknights. Go grab your skillet, crack that pepper, and enjoy every bite.
Garlic Black Pepper Chicken
Ingredients
Main Ingredients
- 1 lb Chicken thighs or breasts Slice into thin strips.
- 8 oz Mushrooms Cremini or button, cleaned and sliced.
- 1 medium Onion Sliced.
- 3 cloves Garlic Minced.
- 1.5 tsp Black Pepper Freshly cracked.
- 2 tbsp Soy Sauce Use low sodium if preferred.
- 1 tbsp Oyster Sauce Optional for added flavor.
- 1 cup Chicken Broth For building the sauce.
- 1 tsp Cornstarch Helps the sauce cling.
- 1 tbsp Neutral Oil For cooking; add butter for richness.
- 1 tbsp Brown Sugar Or honey to balance the flavors.
- 1 tbsp Rice Vinegar Brightens the dish.
- 2 tbsp Scallions For garnish.
Instructions
Preparation
- Slice the chicken into thin strips. In a bowl, toss with 1 teaspoon soy sauce and 1 teaspoon cornstarch. Let it sit while you prep the vegetables.
- Slice the mushrooms and onion; mince the garlic. Crack black pepper until you have at least 1 to 1.5 teaspoons.
Making the Sauce
- In a cup, mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce (optional), 1 teaspoon brown sugar, 1 teaspoon cornstarch, and 1/3 cup chicken broth. Stir until smooth.
Cooking
- Heat a large skillet over medium-high. Add 1 tablespoon oil. Sear half the chicken in a single layer until lightly browned, about 2 to 3 minutes per side. Remove to a plate and repeat with the rest.
- Add another teaspoon of oil if needed. Toss in mushrooms and onion with a pinch of salt. Cook until the mushrooms release moisture and get golden, about 4 to 6 minutes. Stir in garlic for 30 seconds.
- Push the veggies to the edges. Add a small splash of oil and sprinkle in the black pepper. Let it sizzle for 10 to 15 seconds, then stir through the mushrooms and onion.
- Pour in the sauce and bring to a gentle bubble until slightly thickened. Return chicken and any juices to the pan. Toss to coat. Optionally, melt in 1 teaspoon of butter for extra gloss.
- Finish with a splash of rice vinegar and sliced scallions. Taste and adjust seasoning if necessary. Serve hot.
