A savory and satisfying one-pan meal featuring juicy chicken, earthy mushrooms, and a bold garlic black pepper sauce. Perfect served over steamed rice, noodles, or mashed potatoes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Chicken

1½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons cornstarch
½ teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

For the Vegetables

2 tablespoons butter
8 oz (225 g) cremini or button mushrooms, sliced
5 cloves garlic, minced
1 small onion, sliced
1 teaspoon freshly ground black pepper (or more to taste)

For the Sauce

½ cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)

Optional Garnishes

Chopped fresh parsley
Sliced green onions
Extra cracked black pepper
Sesame seeds (optional)

Instructions

Step 1: Prepare the Chicken

In a bowl, combine:

Chicken pieces
Cornstarch
Salt
1 teaspoon black pepper

Toss until evenly coated.

Step 2: Cook the Chicken

Heat the vegetable oil in a large skillet over medium-high heat.

Add the chicken in a single layer.

Cook for 5–6 minutes, turning occasionally, until golden brown and nearly cooked through.

Transfer to a plate.

Step 3: Sauté the Vegetables

In the same skillet, melt the butter.

Add:

Mushrooms
Onion

Cook for 5 minutes, stirring occasionally, until the mushrooms are browned and the onion is softened.

Add the minced garlic and cook for 30–60 seconds, until fragrant.

Sprinkle in the additional black pepper.

Step 4: Make the Sauce

In a small bowl, whisk together:

Chicken broth
Soy sauce
Oyster sauce
Worcestershire sauce
Brown sugar

Pour into the skillet and bring to a gentle simmer.

Step 5: Finish the Dish

Return the chicken to the skillet.

Stir well to coat.

Add the cornstarch slurry and simmer for 2–3 minutes, until the sauce thickens and coats the chicken and mushrooms.

Taste and adjust with more black pepper or soy sauce if desired.

Step 6: Serve

Garnish with parsley, green onions, or sesame seeds if using.

Serve hot with:

Steamed jasmine or brown rice
Buttered noodles
Mashed potatoes
Cauliflower rice for a lower-carb option

Tips for the Best Garlic Black Pepper Chicken

Freshly cracked black pepper provides the boldest flavor.
Chicken thighs stay juicier than chicken breasts.
Don’t overcrowd the skillet to ensure the chicken browns properly.
Brown the mushrooms well before adding the sauce for richer flavor.
Adjust the amount of black pepper based on your preferred spice level.

Nut Information

Contains Peanuts: ❌ No

Contains Tree Nuts: ❌ No

Nut-Free: ✅ Yes

Allergy Notes

This recipe is naturally free of peanuts and tree nuts.
Always check packaged ingredients such as soy sauce, oyster sauce, Worcestershire sauce, and chicken broth for potential cross-contamination if preparing for someone with severe nut allergies.
Sesame seeds are optional garnish and are not tree nuts, but they are a separate allergen for some people.

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently in a skillet over medium heat or microwave until heated through. Add a splash of chicken broth if the sauce has thickened too much.

Nutrition (Approximate Per Serving)

Calories: 340
Protein: 34 g
Carbohydrates: 10 g
Fat: 18 g
Saturated Fat: 6 g
Cholesterol: 110 mg
Sodium: 690 mg
Fiber: 1 g
Sugar: 3 g

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs are an excellent choice and remain extra juicy.

2. What mushrooms work best?

Cremini, button, baby bella, or shiitake mushrooms all work well.

3. Is this recipe spicy?

The heat comes mainly from black pepper, giving it a warm, peppery kick rather than intense spiciness.

4. Can I make it gluten-free?

Yes. Use gluten-free soy sauce (tamari), gluten-free Worcestershire sauce, and a gluten-free oyster sauce substitute.

5. Can I add more vegetables?

Absolutely. Bell peppers, broccoli, snap peas, zucchini, or spinach make great additions.

6. Can I prepare this ahead of time?

Yes. It reheats well and is ideal for meal prep lunches or dinners.

7. How can I make it lower in carbs?

Serve it with cauliflower rice or steamed vegetables instead of rice or noodles.

8. Can I make it dairy-free?

Yes. Replace the butter with olive oil or another dairy-free cooking oil.

9. Why coat the chicken with cornstarch?

Cornstarch helps create a light crust on the chicken and also helps the sauce cling to each piece.

10. What can I serve with this dish?

It pairs wonderfully with steamed rice, fried rice, noodles, mashed potatoes, roasted vegetables, or a crisp green salad.

Garlic Black Pepper Chicken with Mushrooms