Hey there, fellow food lover! I’m so excited to share this One-Pot Black Pepper Chicken with you today—trust me, it’s going to make your taste buds dance! If you’re looking for something comforting yet packed with flavor, this dish is for you. It’s cozy, bold, and incredibly simple to make. Plus, it’s all cooked in one pot, so cleanup is a breeze.
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So why will you love this recipe? Well, let me tell you:
Why You’ll Love One-Pot Black Pepper Chicken
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a cozy night in or looking to impress your friends at a casual get-together, this dish has got you covered. Here’s why it’s a fan favorite:
Versatile: Perfect for busy weeknights or a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something comforting and flavorful in no time.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need to run to the store for anything fancy—this dish is proof that simple ingredients can lead to extraordinary flavor.
Quick and Easy: The steps are easy to follow, and even beginners can handle this one. It’s designed to be foolproof so you can enjoy cooking without any stress!
Customizable: Feel free to tweak the seasoning to fit your personal taste. Love bold flavors? Add a pinch of cayenne. Keep it mild if that’s your vibe.
Crowd-Pleasing: Everyone—kids, adults, and even picky eaters—will love this. It strikes the perfect balance of flavor and comfort, making it a dish that’s universally loved.
Ingredients
Here’s what you’ll need to bring this dish to life:
Chicken: The star of the show! Tender chicken breasts or thighs work beautifully here.
Black Pepper: Freshly cracked, of course! This will be the bold kick that elevates the entire dish.
Garlic: Because garlic is always a good idea, right?
Onion: A sweet and savory touch that rounds out the flavor profile.
Soy Sauce: For that deep umami flavor that ties everything together.
Chicken Broth: Keeps things juicy and adds a savory base.
Olive Oil: To sauté the chicken to golden perfection.
Seasoning: You can use a blend of salt, pepper, and maybe even a pinch of thyme or rosemary for a little extra flavor.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now that we’ve got everything ready, let’s get cooking:
Preheat Your Pan: Start by heating your pan over medium-high heat with a little olive oil.
Cook the Chicken: Add the chicken to the pan and season with black pepper and salt. Let it cook until browned on both sides, then remove it and set aside. Trust me, the smell will already have your mouth watering.
Sauté the Onions and Garlic: In the same pan, toss in the onions and garlic. Sauté until they’re soft and fragrant, about 3 minutes. This is when things start smelling amazing.
Add the Liquids: Pour in the chicken broth and soy sauce. Scrape up any browned bits from the pan—those are the flavor gems!
Simmer the Chicken: Return the chicken to the pan and cover. Let it simmer for about 15-20 minutes until the chicken is fully cooked and tender. The sauce will thicken and get wonderfully flavorful.
Finishing Touches: Taste the sauce and adjust the seasoning if needed. If you like things spicier, feel free to add a little more black pepper or even a touch of chili flakes.
Serve and Enjoy: Plate the chicken, drizzle with that gorgeous sauce, and garnish with fresh herbs if you like. This one’s going to be a hit!
How to Serve One-Pot Black Pepper Chicken
This dish pairs beautifully with a variety of sides:
Fresh Salads: A crisp salad with a light vinaigrette complements the richness of the chicken.
Rice or Noodles: Serve with fluffy rice or noodles to soak up the delicious sauce.
Roasted Vegetables: Roasted carrots, zucchini, or asparagus would make the perfect side.
Crusty Bread: You can never go wrong with warm, crusty bread to mop up all that sauce.
Sometimes, though, this dish is hearty enough to stand on its own. Just garnish with a sprinkle of fresh herbs like cilantro or parsley, and you’re all set.
Additional Tips
Prep Ahead: Chop and measure your ingredients the night before to save time.
Spice It Up: If you’re in the mood for something spicier, try adding chili flakes or a dash of cayenne.
Dietary Adjustments: Looking to make this dish dairy-free or gluten-free? Swap ingredients as needed to fit your dietary preferences.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave to keep things moist and flavorful.
Double the Batch: This recipe freezes well! Make extra and save some for later—it’s perfect for busy days.
FAQ Section
Q1: Can I substitute chicken thighs for breasts?
A1: Absolutely! Chicken thighs will work wonderfully here. They’re even juicier, and the flavor is just as amazing.
Q2: Can I make this dish ahead of time?
A2: Yes! You can prep it in advance and store it in the fridge. Just reheat when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container for up to 3 days in the fridge. For best results, reheat in the pan to keep the chicken tender.
Q4: Can I freeze this dish?
A4: Yep! Freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F for about 10-15 minutes or in the microwave in 30-second intervals until warmed through.
Q6: Can I double the recipe?
A6: Absolutely! If you’ve got a crowd to feed, go ahead and double the recipe. It’s just as easy to make a big batch.
Q7: Can I use a different seasoning?
A7: Yes! You can get creative with the seasoning. Try adding smoked paprika, thyme, or even a little curry powder for a unique twist.
Q8: Can I make this with other proteins?
A8: Totally! You can substitute the chicken with beef, pork, or even tofu for a vegetarian option.
Q9: Is this recipe spicy?
A9: It has a mild heat from the black pepper, but you can adjust the spice level to your liking. Add more black pepper or a bit of cayenne if you love the heat!
Q10: Can I serve this with pasta?
A10: Yes! This dish is great with pasta. The sauce is perfect for tossing with spaghetti or fettuccine.
Conclusion
This One-Pot Black Pepper Chicken is simple, comforting, and full of flavor—it’s a perfect weeknight meal that you’ll find yourself making again and again. So what are you waiting for? Get cooking, and enjoy the amazing flavors you’ve created
Print
One-Pot Black Pepper Chicken
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
This One-Pot Black Pepper Chicken is bursting with flavor and perfect for an easy weeknight dinner! Made with tender chicken, bell peppers, and a simple yet flavorful sauce, it’s one of those healthy recipes to try for a quick dinner packed with protein and spice. Whether served with brown rice or quinoa, this dish brings a taste of Asian cuisine to your table in under an hour. A fantastic option for quick high-protein meals or simple one-pot dinners!
Ingredients
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1 1/2 pounds boneless, skinless chicken breasts, cut into cubes
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1 red bell pepper, seeded and cut into strips
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1 1/2 teaspoons freshly ground black pepper
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1 inch fresh ginger root, peeled and finely chopped
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2 garlic cloves, peeled and finely minced
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3 tablespoons lite soy sauce (or coconut aminos, tamari, or Bragg Liquid Aminos)
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3 tablespoons white vinegar, divided
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1 tablespoon coconut palm sugar or honey
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2 tablespoons olive oil
Instructions
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In a medium bowl, whisk together half of the soy sauce, half of the vinegar, and the sweetener. Add the chicken and toss to coat. Marinate for 30 minutes in the fridge.
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Heat olive oil in a skillet over medium-low heat. Add garlic and ginger, cooking for 30 seconds until golden and fragrant (not burnt).
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Add marinated chicken with any juices to the skillet and cook for 3 minutes.
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Stir in bell pepper strips, remaining soy sauce and vinegar, and black pepper. Cook for about 10 minutes until peppers are tender and chicken is cooked through.
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Serve over brown rice or quinoa for a complete meal.
Notes
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Adjust the level of black pepper to suit your spice preference.
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For a low-carb version, serve this dish over cauliflower rice instead of brown rice or quinoa.
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You can make this dish ahead of time and store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg