Easy One-Pan Black Pepper Chicken (Better Than Takeout!)

Looking for a quick, flavorful dinner that doesn’t leave your kitchen in chaos?

This one-pan Black Pepper Chicken delivers all the bold flavor of your favorite takeout dish, with fewer ingredients, less oil, and just one skillet to clean.

Whether you’re meal-prepping or cooking for a busy family, this dish brings restaurant-quality flavor home in just 30 minutes.

Why You’ll Love This One-Pan Black Pepper Chicken

Black Pepper Chicken is the perfect example of how simple ingredients can produce incredible flavor. Here’s why this version deserves a spot in your weeknight rotation:

• Ready in 30 minutes or less
• Made with simple pantry staples
• Only one pan needed for cooking and cleanup
• Loaded with protein and fresh veggies
• Customizable with your favorite stir-fry ingredients
• A healthy, affordable takeout alternative

This recipe is designed to make your life easier without compromising on taste.

Ingredients You’ll Need (and Substitutions)

The magic of this dish lies in the bold black pepper sauce and a few essential ingredients. Here’s what you need:

• Chicken: Boneless skinless chicken thighs or breasts, sliced thin
• Vegetables: Bell peppers (any color), onion, garlic, and fresh ginger
• Oil: Neutral oil like avocado or canola; sesame oil adds extra flavor
• Black Pepper: Use coarsely cracked black pepper for optimal taste
• Soy Sauce: Use low-sodium soy sauce to control salt levels
• Oyster Sauce: Adds richness and umami depth to the dish
• Rice Vinegar: Brightens the flavor and balances the richness
• Cornstarch: Helps create a glossy, thick sauce
• Optional: A small amount of honey or brown sugar for balance

You can swap in other vegetables like broccoli, snow peas, or mushrooms depending on what you have on hand.

How to Make Black Pepper Chicken in One Skillet

This entire dish comes together in one pan with minimal effort. Here’s a quick step-by-step overview:

1. Prep the Chicken: Slice the chicken into thin strips and toss with soy sauce, black pepper, and cornstarch. Let it marinate while you prepare the other ingredients.
2. Sear the Chicken: Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through. Remove from the pan and set aside.
3. Stir-Fry the Veggies: In the same skillet, add a bit more oil if needed, then sauté the bell peppers, onions, garlic, and ginger until just tender.
4. Make the Sauce: In a small bowl, mix together soy sauce, oyster sauce, rice vinegar, additional black pepper, and a splash of water. Pour into the skillet and bring to a simmer.
5. Combine and Finish: Add the cooked chicken back to the pan and toss everything together until the sauce is thick and glossy.

Serve hot with rice, noodles, or on its own for a low-carb option.

Tips for the Best Flavor and Texture

• Use freshly cracked black pepper for a stronger, more aromatic punch
• Cook the chicken in batches if needed to avoid overcrowding the pan
• Don’t overcook the vegetables—you want them crisp and colorful
• Adjust the sauce consistency by adding a splash of broth or water if it thickens too much

The contrast of juicy chicken, crunchy vegetables, and the spicy, savory sauce is what makes this dish shine.

Variations and Add-In Ideas

This dish is highly adaptable to suit your taste and pantry. Here are some great ideas:

• Protein Swaps: Try shrimp, sliced beef, or even tofu
• Extra Veggies: Add mushrooms, snap peas, carrots, or zucchini
• Make it Spicier: Toss in red chili flakes or sliced fresh chilies
• Low-Carb Option: Serve over cauliflower rice or in lettuce wraps

Don’t be afraid to experiment—it’s hard to go wrong with this flavor base.

How to Store and Reheat Leftovers

This recipe is perfect for meal prep or leftovers. Here’s how to keep it fresh:

• Refrigerate: Store in an airtight container for up to 4 days
• Freeze: Freeze for up to 2 months; thaw before reheating
• Reheat: Warm in a skillet over medium heat with a splash of water, or microwave until heated through

The sauce holds up well, and the flavors deepen over time, making leftovers even tastier.

Recipe FAQ’s

Can I use chicken breast instead of thighs?

Yes. Chicken breast works well in this recipe if sliced thin and not overcooked, though thighs are juicier and more forgiving.

Can I freeze this?

Yes, it freezes well for up to 2 months. Defrost overnight in the fridge and reheat as needed.

Can I make it gluten-free?

Yes. Use tamari or coconut aminos in place of soy sauce, and make sure your oyster sauce is gluten-free.