Black Pepper Chicken with Mushrooms

Let’s be honest—some nights, you just want a flavor bomb that doesn’t involve three trips to the store, hours in the kitchen, or a pile of dishes afterward. Black Pepper Chicken with Mushrooms checks all those boxes—and then some.

This dish has been my weeknight lifesaver more times than I can count. It’s quick, it’s hearty, and it brings that irresistible umami kick that makes everyone think you ordered takeout from your favorite spot—only it’s homemade, faster, and way better for your wallet (and probably your waistline too).

Whether you’re a working mom trying to keep picky eaters happy, or just someone who wants a dinner that actually excites you, this recipe is here to spice up your routine—literally.

Why You’ll Love This Black Pepper Chicken with Mushrooms

First off, let’s talk about that black pepper. It brings just the right amount of heat to cozy things up without going overboard. Paired with tender chicken, earthy mushrooms, and a sweet-savory sauce that clings to every bite? You’ve got yourself a total winner.

This recipe is:

• Quick – On your table in under 30 minutes
• Easy – Basic pantry staples, no fancy gadgets
• Bold – Layers of flavor from garlic, soy, and that peppery punch
• Versatile – Serve it over rice, noodles, or wrap it in lettuce for a low-carb twist

Ingredients You’ll Need For Perfect Black Pepper Chicken with Mushrooms

Here’s everything you’ll need to bring this sizzlin’ skillet to life:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon cornstarch
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil, divided
• 1 medium onion, sliced
• 1 bell pepper (red or green), sliced
• 8 oz mushrooms (shiitake or button), sliced
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon honey
• ½ teaspoon rice vinegar
• 1 teaspoon freshly ground black pepper (yes, again—this is where the magic happens!)
• 2 green onions, chopped (for garnish)

Step-by-Step Instructions

1. Prep the Chicken
In a bowl, toss your sliced chicken with cornstarch, salt, and ½ teaspoon black pepper. This not only seasons the meat, but gives it that silky stir-fry texture we all love.

2. Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high. Add the chicken and cook for about 4–5 minutes, until golden and just cooked through. Set aside (don’t snack on it just yet—tempting as it is!).

3. Stir-Fry the Veggies
In that same skillet, add the remaining tablespoon of oil. Toss in the onion and bell pepper. Stir-fry for 2–3 minutes until they begin to soften.

4. Add Mushrooms and Garlic
Add your mushrooms and garlic, and keep things moving for another 2–3 minutes. You’ll know they’re ready when your kitchen smells amazing and the mushrooms are tender.

5. Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and the second teaspoon of black pepper. Pour this into the pan and stir everything to combine.

6. Bring It All Together
Return your chicken to the skillet. Give everything a good toss to coat. Let it sizzle for another 1–2 minutes, just to let the flavors meld.

7. Garnish & Serve
Sprinkle with green onions and serve hot. Pair it with steamed rice, noodles, or even cauliflower rice for a lighter option.

Aneta’s Kitchen Tip 💡

If your mushrooms start releasing water, don’t panic—just let it cook off. That liquid actually deepens the flavor as it reduces. And don’t skip the cornstarch on the chicken! It’s the secret to that silky, restaurant-style texture.

Why This Dish Has a Special Place in My Heart

I first whipped up this Black Pepper Chicken with Mushrooms on a rainy Tuesday when I had zero motivation to cook and even less in my fridge. A quick scan turned up mushrooms, a sad bell pepper, and some leftover chicken—and boom, the magic happened.

Now it’s a staple in my house. Even my teenage son—who thinks seasoning is “suspicious”—asks for seconds.

FAQs About Black Pepper Chicken with Mushrooms

Conclusion

This Black Pepper Chicken with Mushrooms isn’t just dinner—it’s comfort, flavor, and speed all wrapped up in one sizzling skillet. Whether you’re cooking for one or feeding a crew, this dish brings everyone to the table fast—and keeps them coming back for more.

Ready to make your weeknight dinner actually exciting? This one’s calling your name. Let’s get cooking, magic makers

Keep the Flavor Train Going: More Chicken Magic You’ll Love

If Black Pepper Chicken with Mushrooms stole your heart (or at least your dinner plans), here are four more flavorful, fuss-free recipes from Chicken Magic Recipes that deserve a spot on your menu:

• ✅ Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta – A dreamy combo of tender chicken, creamy sauce, and twisty noodles that the whole family will devour.
• ✅ Crispy Chinese Honey Chicken – Think golden-crisp chicken bites tossed in a sticky, sweet honey glaze. It’s a better-than-takeout experience in under 30 minutes.
• ✅ Spicy Ginger Chicken Recipe – Packed with bold spices and zesty ginger, this dish brings just the right amount of heat to wake up your taste buds.
• ✅ White Chicken Enchilada Casserole – Layers of creamy, cheesy goodness with a Tex-Mex twist. Bonus: it’s a great make-ahead or freezer meal!

Explore these next and keep the chicken magic going—one delicious dinner at a time!

Black Pepper Chicken with Mushrooms

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• Author: Aneta
• Total Time: 25 mins
• Yield: 4 servings 1x

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Description

This Black Pepper Chicken with Mushrooms is a fast and flavorful weeknight dinner that’s bold, savory, and ready in under 30 minutes. Tender chicken, sautéed mushrooms, bell peppers, and a rich black pepper sauce come together in one skillet for a takeout-style meal you can make at home—without the wait!

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts, thinly sliced

• 1 tablespoon cornstarch

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons vegetable oil, divided

• 1 medium onion, sliced

• 1 bell pepper (red or green), sliced

• 8 oz mushrooms (shiitake or button), sliced

• 3 cloves garlic, minced

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon honey

• ½ teaspoon rice vinegar

• 1 teaspoon freshly ground black pepper

• 2 green onions, chopped (for garnish)

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Instructions

1. In a bowl, toss the sliced chicken with cornstarch, salt, and ½ teaspoon of black pepper until evenly coated.

2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until golden and cooked through. Remove from the skillet and set aside.

3. In the same skillet, add the remaining oil. Sauté the onion and bell pepper for 2–3 minutes until slightly softened.

4. Add the mushrooms and garlic, and cook another 2–3 minutes until the mushrooms are tender and fragrant.

5. In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and the remaining 1 teaspoon of black pepper.

6. Pour the sauce into the skillet with the vegetables. Stir to combine.

7. Return the chicken to the skillet and toss everything together until coated in the sauce. Cook for another 1–2 minutes to heat through.

8. Garnish with green onions and serve hot over rice or noodles.

Notes

Swap chicken breasts for boneless thighs for extra juiciness.
For a vegetarian version, substitute tofu or double the mushrooms.
This dish pairs perfectly with jasmine rice or rice noodles.
Add a dash of red chili flakes for extra heat!

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main course
• Method: Skillet
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 1 serving
• Calories: 275 kcal
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 65 mg