Name: Yummy Black Pepper Chicken with Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 breasts Boneless, skinless chicken (Cut into bite-sized pieces); 3 cloves Garlic (Minced); 1 piece Green pepper (Chopped into bite-sized pieces); 2 cups Mushrooms (Sliced (white or cremini)); 1 piece Onion (Sliced thinly); 1 tbsp Oyster sauce; 2 tbsp Soy sauce; 1/2 tsp Black pepper (Freshly ground for best flavor); 1 tbsp Cornstarch; 1 tsp Salt (Adjust to taste); 1 tsp Sesame oil (To finish); 2 tbsp Vegetable oil (For frying); 1/4 cup Water (Room temperature (for sauce slurry))

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Creamy, juicy, and loaded with bold black pepper flavor, Yummy Black Pepper Chicken with Mushrooms is the kind of weeknight dinner that feels special without the fuss. This dish brings tender bite-sized chicken, earthy mushrooms, and a silky peppery sauce together in under 30 minutes — perfect for busy nights or when you want comfort food with a little kick. Fun fact: black pepper was once more valuable than gold and helped shape global trade, so serving a pepper-forward dish is a tiny culinary nod to history.

If you enjoy simple recipes that taste like they took longer than they did, this one’s for you. It’s family-friendly, quick to prep, and pairs beautifully with steamed rice or buttery noodles. If you want to see the original inspiration side-by-side, check out our Yummy Black Pepper Chicken with Mushrooms recipe for extra serving ideas and photos. Give your skillet 20 minutes and a hungry family — you’ll have a hit on the table.

What is Yummy Black Pepper Chicken with Mushrooms?

What’s in a name? A lot of flavor and a hint of drama. Why call it Yummy Black Pepper Chicken with Mushrooms — is it a royal decree or a dinner-table dare? Think of it as a friendly invitation: juicy chicken, punchy black pepper, and sautéed mushrooms coming together for maximum yum. And who doesn’t agree that “the way to a man’s heart is through his stomach”? Maybe that’s why this dish often disappears first at family meals. Try it and see if it earns the same reputation at your table — I dare you not to go back for seconds.

Why You’ll Love This:

This recipe is irresistible for three simple reasons:

Bold, comforting flavor: The star is the black pepper-enhanced sauce that coats tender chicken and mushrooms, delivering warm spice and savory depth with every bite.
Economical and homey: You can make this with inexpensive pantry staples and a couple of chicken breasts — far cheaper than takeout and much fresher.
Versatile finishing options: A drizzle of sesame oil or a sprinkle of scallions and toasted sesame seeds elevates the dish into something restaurant-worthy.

If you like the cozy, hands-off satisfaction of other easy chicken dinners on this blog, try our easy slow-cooker chicken with stuffing for a different weeknight approach. Now grab a skillet and let’s make something everyone will love — you’ll want to cook this again and again.

How to Make:

Quick Overview

This recipe is quick to prepare, forgiving for beginners, and deeply satisfying. A simple sauce of oyster and soy adds umami while cornstarch thickens the glaze to cling to the chicken and mushrooms. Expect tender chicken bites, slightly softened vegetables, and a glossy peppery sauce — prep time about 10 minutes, cook time about 15 minutes, total around 25 minutes. The standout element is the pepper-forward creamy sheen that ties everything together.

Ingredients

2 chicken breasts (boneless, skinless), cut into bite-sized pieces
3 cloves Garlic, minced
1 Green pepper, chopped into bite-sized pieces
2 cups Mushrooms, sliced (white or cremini)
1 Onion, sliced thinly
1 tbsp Oyster sauce
2 tbsp Soy sauce
1/2 tsp Black pepper, freshly ground for best flavor
1 tbsp Cornstarch
1 tsp Salt (adjust to taste)
1 tsp Sesame oil, to finish
2 tbsp Vegetable oil, for frying
1/4 cup Water, room temperature (for sauce slurry)

Directions

Prepare ingredients first: mince the garlic, slice the mushrooms and onion, chop the green pepper, and cut chicken into even bite-sized pieces so everything cooks uniformly.
In a bowl, whisk together oyster sauce, soy sauce, black pepper, cornstarch, salt, and 1/4 cup water until smooth and lump-free. This is your sauce slurry — make sure the cornstarch is fully dissolved.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. A hot pan gives a nice color on the chicken.
Add the chicken pieces in a single layer and let them sear without moving for 1–2 minutes, then stir and continue cooking until browned and cooked through, about 5–7 minutes total depending on piece size. Remove chicken to a plate if your pan is crowded.
In the same skillet, add sliced onions, minced garlic, mushrooms, and chopped green pepper. Sauté for 3–4 minutes until vegetables are softened and mushrooms have released their moisture. Scrape up any browned bits from the bottom for flavor.
Return the chicken to the skillet and pour the prepared sauce over everything. Stir continuously and cook for 2–3 minutes until the sauce thickens to a glossy coating that clings to the chicken and vegetables. Taste and adjust salt or pepper if needed.
Turn off the heat and stir in 1 teaspoon sesame oil for a fragrant finish. Serve hot with steamed rice or your favorite side dish.

Yummy Black Pepper Chicken with Mushrooms

What to Serve With:

Steamed white, jasmine, or brown rice to soak up the sauce
Garlic fried rice or buttery noodles for extra comfort
A crisp cucumber salad or simple green salad with a light vinaigrette to cut the richness
Steamed broccoli or bok choy for a healthy green side
Light beer, jasmine tea, or a crisp white wine like Sauvignon Blanc to pair

Top Tips for Perfecting:

Use fresh, coarsely ground black pepper for the brightest flavor; pre-ground pepper can taste flat.
Don’t overcrowd the pan when searing the chicken — work in batches if needed to get a nice brown edge.
If the sauce becomes too thick, stir in a tablespoon or two of water to loosen it and maintain a glossy finish.
Swap oyster sauce for hoisin in a pinch, but reduce any added sugar elsewhere, as hoisin is sweeter.
Avoid overcooking mushrooms; they should be tender but still have some bite.
For a little heat, add a pinch of red pepper flakes or a small sliced chili when sautéing the vegetables.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3 days. Let cool slightly before refrigerating.
Freezing: This dish doesn’t freeze as well because vegetables can become mushy; if you must freeze, remove green peppers and onions first, freeze chicken and mushrooms for up to 2 months, and thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between to heat evenly. Finish with a quick drizzle of sesame oil for freshness.

FAQs

Can I use chicken thighs instead of chicken breasts?
Yes — boneless, skinless chicken thighs work wonderfully and stay juicy. Adjust cooking time slightly as thighs can take a minute or two longer.

Is oyster sauce necessary?
Oyster sauce adds umami depth, but you can substitute an equal amount of hoisin sauce or a mix of soy sauce and a touch of sugar in a pinch.

Can I make this vegetarian?
Absolutely. Replace chicken with firm tofu or extra mushrooms and swap oyster sauce for a vegetarian mushroom-based sauce or hoisin.

How can I make the sauce thicker or thinner?
To thicken, add a little more cornstarch slurry (mix 1 tsp cornstarch with 1 tbsp water). To thin, stir in small amounts of water until you reach desired consistency.

Is this dish spicy?
As written, it’s mildly peppery from black pepper. For heat, add chili flakes or chopped fresh chilies while sautéing the vegetables.

Conclusion

This Yummy Black Pepper Chicken with Mushrooms is a weeknight superstar — fast, flavorful, and budget-friendly, with a pepper-forward sauce that will have everyone asking for seconds. It’s easy enough for busy evenings yet bold enough to feel like a treat, and the simple ingredients mean you can make it any night of the week. For another quick and punchy black-pepper style take on chicken, check out Garlic Black Pepper Chicken (20 Minutes only!) – Tiffy Cooks for additional inspiration. Try this recipe tonight and share it with family or friends — you might just start a new dinner tradition.