One-Pot Black Pepper Chicken

When dinner time rolls around and you’re craving something that balances boldness with simplicity, this One-Pot Black Pepper Chicken is your new best friend. Succulent chicken thighs seared to golden perfection meet a vibrant mix of red and green bell peppers, all drenched in a peppery sauce that clings to every piece. It’s the kind of recipe that feels fancy, yet truly, it’s one-pot magic—minimal cleanup, minimal fuss, maximum flavor. Each bite delivers a punch of freshly ground black pepper that warms and tingles, paired with the subtle sweetness of brown sugar and the umami-rich embrace of soy and oyster sauces. Done in under 30 minutes from start to finish, this dish has saved many a hectic weeknight for me, proving that quick meals can still be utterly delicious. One-pot cooking has a special place in my heart because it means I can spend more time sharing stories at the table and less time scrubbing dishes. Beyond its practical value, this chicken dish bursts with contrasting textures—the slight crisp of chicken coated in cornstarch followed by the silky glow of sauce; the gentle crunch of vibrant peppers merging with the melt-in-your-mouth tenderness of thighs. It’s food that satisfies on every level: comfort, ease, and a smash of flavor that never goes unnoticed. Serve beautifully spooned over fluffy jasmine rice and watch as everyone dips in with eager spoons, turning a simple dinner into a mini celebration at home.

Speaking of celebrations at home, last week I pulled this recipe together on a Tuesday evening after juggling conference calls and homeschooling. With only minutes to spare, I tossed the chicken in cornstarch, got the pot screaming hot, and let those thighs sizzle away while I chopped onions, peppers, and garlic. The kitchen filled with that unmistakable sizzle and occasional sparkle of black pepper hitting hot oil—pure comfort. By the time my youngest peeked into the kitchen asking if dinner was ready, I had the sauce blended, chicken returned to the pot, and a fragrant swirl of steam rising from my one-pan masterpiece. We sat down, hit play on our favorite playlist, and made the meal stretch into a family tradition: sharing stories about our day while passing plates of tender, peppery chicken. That memory reminds me why home-cooked meals offer more than sustenance—they create moments that linger, long after the final bite.

KEY INGREDIENTS IN ONE-POT BLACK PEPPER CHICKEN

Before we dive into the magic of cooking, let’s gather everything you need. These ingredients work together to create the perfect balance of textures and flavors in our One-Pot Black Pepper Chicken. Here’s what you’ll need:

• Boneless, skinless chicken thighs: The star of the dish, these thighs stay juicy and tender during cooking, absorbing every bit of sauce.
• Cornstarch: Creates a light, crispy coating on the chicken when seared, helping to lock in moisture and add delightful texture.
• Vegetable oil: A neutral oil that withstands high heat, perfect for achieving that golden sear on the chicken.
• Onion: Adds natural sweetness and depth of flavor when sautéed until soft and translucent.
• Red bell pepper: Contributes a pop of color and a subtle sweetness that balances the peppery sauce.
• Green bell pepper: Provides earthy undertones and a slight crunch, rounding out the vegetable medley.
• Garlic: Offers an aromatic punch, releasing its fragrance quickly when stirred into hot oil.
• Soy sauce: Delivers salty umami and a rich, savory base for the sauce.
• Oyster sauce: Enhances the sauce’s complexity with its deep, slightly sweet oceanic flavor.
• Freshly ground black pepper: The defining ingredient, giving the dish its signature heat and pungent aroma.
• Brown sugar: Balances the heat with a gentle caramel sweetness that rounds out the sauce.
• Salt: Fine-tunes the seasoning, highlighting all the other flavors.
• Chicken broth: Thins the sauce to the perfect consistency and adds extra savory depth.
• Green onions: Brighten the finished dish with a fresh onion bite and vivid green color.
• Cooked jasmine rice: Serves as a soft, fluffy base to soak up every last drop of peppery sauce.

HOW TO MAKE ONE-POT BLACK PEPPER CHICKEN

Ready to bring these ingredients together? Follow these steps in your favorite large skillet or pot to achieve that irresistible, peppery goodness.

1. In a large mixing bowl, toss the chicken pieces with cornstarch until evenly coated, shaking off any excess to ensure a light, crisp crust when seared.

2. Heat the vegetable oil in a large pot or skillet over medium-high heat. Once shimmering, add the chicken pieces in a single layer, making sure not to overcrowd. Cook for 4–5 minutes on each side until golden brown and slightly crispy. Transfer to a plate and set aside.

3. In the same pot, add the sliced onion, and sauté for 2–3 minutes until they begin to soften and turn translucent, stirring occasionally to prevent burning.

4. Add the red and green bell peppers to the pot. Continue to stir and cook for an additional 3–4 minutes until the peppers start to soften but still retain a bit of crunch.

5. Add the minced garlic to the vegetable mixture and sauté for about 30 seconds until fragrant, being careful not to let it brown too much.

6. Return the chicken to the pot and stir in the soy sauce, oyster sauce, black pepper, brown sugar, salt, and chicken broth. Mix everything thoroughly to coat the chicken and vegetables with the rich sauce.

7. Allow the mixture to simmer for 6–8 minutes, occasionally stirring, until the chicken is cooked through and the sauce has thickened to your liking.

8. Remove the pot from heat and garnish the dish with sliced green onions, adding a pop of color and fresh flavor.

9. Serve hot over a bed of cooked jasmine rice and enjoy!

SERVING SUGGESTIONS FOR ONE-POT BLACK PEPPER CHICKEN

Now that your One-Pot Black Pepper Chicken is bubbling with bold flavors and tender textures, it’s time to think about the perfect presentation and pairings to make every bite shine. Whether you want to elevate a casual family dinner or impress guests on the weekend, the way you serve this dish can make all the difference. Start by laying down a generous bed of fluffy jasmine rice on each plate to soak up that glossy black pepper sauce. Garnish with a handful of fresh green onions for a pop of color and gentle onion bite. To round out your meal, consider adding seasonal sides that complement, rather than compete with, the intense pepper notes—think light and crisp over creamy or spicy. Beyond just pairing with sides, consider creative drizzles and final touches that will wow your family. A swirl of sesame oil adds an aromatic layer, while a handful of toasted sesame seeds offers a nutty crunch. For extra zing, keep a small bowl of chili oil nearby so guests can customize each plate to their spice tolerance. Serving family-style in a large shallow bowl invites everyone to dig in, fostering a warm, communal vibe. You might even break out decorative picks and ask diners to skewer chunks of chicken and peppers for a fun appetizer twist. For a lighter flourish, serve alongside a crisp mango salsa—the sweetness of ripe mango heroically balances the peppery punch. Whether you’re hosting a casual gathering or simply want to jazz up your weekly rotation, these serving strategies turn a humble skillet meal into an experience the whole table will remember.

• Serve over fluffy jasmine rice to absorb every drop of the peppery sauce, creating a comforting base that complements the chicken perfectly.
• Add a side of steamed broccoli or snap peas for a vibrant, healthy contrast—steam until crisp-tender to retain color and crunch.
• Prepare a simple cucumber salad dressed with rice vinegar and sesame oil to introduce a cool, refreshing element that balances the dish’s heat.
• Top with extra fresh green onions and a sprinkle of sesame seeds for an attractive finish and an added layer of flavor with minimal effort.

HOW TO STORE ONE-POT BLACK PEPPER CHICKEN

One of the many beauties of this One-Pot Black Pepper Chicken is its excellent shelf life—making it a reliable player for meal prep or quick lunches throughout the week. Proper storage ensures you preserve the dish’s tender chicken, vibrant veggies, and flavorful sauce without turning it into a soggy, lackluster memory of its former self. It all starts with cooling the food safely: allow the chicken and vegetables to come down to room temperature (no more than two hours after cooking), then transfer them into airtight containers. If you’ve kept rice leftover, I recommend storing it separately to maintain grain structure and avoid a gummy texture. Whether you tuck your containers into the fridge or the freezer, being meticulous about sealing in flavor will reward you with the same punchy taste each time you reheat. One little pro tip before you tuck everything away: label your containers with the date and contents, so you never lose track of how fresh your meals are. If you’re dividing into individual meal prep portions, consider layering the rice on the bottom and spooning the chicken and veggies on top—this way, reheating in the microwave or oven keeps ingredients from getting separated or overcooked. If you plan to freeze, leave a little space at the top of the container to allow for expansion, ensuring the lids seal properly. Short on containers? Zip-top bags work just as well—simply lay them flat in the freezer and stack until you’re ready to reheat. By staying organized and mindful of temperature control, you can enjoy this pepper-packed dish any day of the week without sacrificing flavor or texture.

• Refrigeration in Airtight Containers: Store cooled chicken and veggies in sealed, shallow containers in the fridge for up to 3–4 days. Shallow containers help foods cool quickly, minimizing bacterial growth.
• Separate Rice Storage: Transfer any leftover jasmine rice into its own airtight container. Keep rice separate to preserve its fluffy texture and reheat only what you need to prevent dryness or clumping.
• Freezing for Longer Storage: Place individual portions of chicken and vegetables in freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. Freeze for up to 2 months for best quality.
• Gentle Reheating Techniques: Reheat refrigerated or thawed portions in a skillet over medium-low heat with a splash of chicken broth to revive moisture in the sauce. Stir occasionally until heated evenly, then serve immediately.

CONCLUSION

As we wrap up this guide to One-Pot Black Pepper Chicken, you can see why this dish has earned its place in my weeknight rotation. Savor the bold flavors of juicy, tender chicken thighs mingling with crisp, colorful bell peppers, all enveloped in a glossy, pepper-spiked sauce that’s both sweet and savory. With just a handful of pantry staples—soy sauce, oyster sauce, brown sugar, and that signature freshly ground black pepper—you’ll transform ordinary ingredients into a dinner that feels anything but basic. Perfect for busy weeknights, this beginner-friendly recipe takes only 15 minutes of prep and 20 minutes of cooking time, making it an ideal choice for anyone looking to serve a satisfying dinner in under 30 minutes. The one-pot method keeps cleanup effortless, so you can spend less time at the sink and more time around the table. Whether you’re feeding four hungry mouths or meal-prepping lunches for the entire week, this dish delivers approximately 450 calories per serving and a comforting, family-friendly experience.

Feel free to print this article and tuck it into your recipe binder, save it to your favorite digital notes, or bookmark it on your phone for quick reference. You’ll also find a FAQ section below for answers to common questions about ingredient swaps, heat level adjustments, and storage tips—everything you need to make the perfect black pepper chicken every time. If you give this recipe a try, I’d love to hear how it turned out: drop a comment with your favorite variations, any tricks you discovered, or questions you have along the way. Maybe you swapped in snap peas for extra crunch, or dialed the pepper level way up. Don’t hesitate to share those kitchen experiments—it’s all part of the fun. And if you run into any hiccups or want advice on scaling the recipe, just let me know. Your feedback and stories bring this community of home cooks to life, and I’m always here to help. Happy cooking, and may all your weeknight dinners be as flavorful and fuss-free as this one-pot wonder!

Print Recipe

One-Pot Black Pepper Chicken

Author: Sophie Reynolds Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Calories: 450

Description

This hearty dish combines juicy chicken thighs, vibrant peppers, and a delightful black pepper sauce, all cooked in one pot for effortless cleanup and maximum flavor.

Ingredients

Scale

1/2x 1x 2x 3x

• 1.5 pounds of boneless, skinless chicken thighs, cut into 1-inch pieces

• 2 tablespoons cornstarch

• 2 tablespoons vegetable oil

• 1 large onion, thinly sliced

• 1 large red bell pepper, sliced into strips

• 1 large green bell pepper, sliced into strips

• 4 cloves garlic, minced

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon freshly ground black pepper

• 1 tablespoon brown sugar

• ¹⁄₂ teaspoon salt

• ¹⁄₄ cup chicken broth

• 2 green onions, sliced for garnish

• Cooked jasmine rice, for serving

Instructions

1. In a large mixing bowl, toss the chicken pieces with cornstarch until evenly coated.
2. Heat the vegetable oil in a large pot or skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for 4-5 minutes until golden brown on each side. Remove the chicken from the pot and set aside.
3. In the same pot, add the sliced onion, and sauté for 2-3 minutes until they begin to soften and turn translucent.
4. Add the red and green bell peppers to the pot. Continue to stir and cook for an additional 3-4 minutes until the peppers start to soften.
5. Add the minced garlic to the vegetable mixture and sauté for about 30 seconds until fragrant.
6. Return the chicken to the pot and stir in the soy sauce, oyster sauce, black pepper, brown sugar, salt, and chicken broth. Mix everything thoroughly to coat the chicken and vegetables with the sauce.
7. Allow the mixture to simmer for 6-8 minutes, occasionally stirring, until the chicken is cooked through and the sauce has thickened.
8. Remove the pot from heat and garnish the dish with sliced green onions.
9. Serve hot over a bed of cooked jasmine rice and enjoy!

Note

• This dish is perfect for a quick weeknight dinner as it requires minimal prep time and cleanup.
• You can adjust the amount of black pepper to your taste, but it should remain a prominent flavor in the dish.
• Using chicken thighs instead of breasts ensures the chicken stays juicy and tender.
• Feel free to add extra vegetables like broccoli or snap peas for added nutrition and crunch.
• For a spicier version, add thinly sliced fresh chili or a sprinkle of red pepper flakes.

Keywords: black pepper chicken, one-pot meals, easy dinner, chicken recipes, quick meals, flavorful cooking