Description
This Garlic Butter Black Pepper Chicken is a mouthwatering one-pan meal featuring tender chicken seared in garlic-infused butter, coated in a bold black pepper sauce. Perfect for weeknight dinners, it pairs beautifully with rice, noodles, or steamed veggies.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt, to taste
- 1 tablespoon cornstarch or arrowroot powder (optional, for crispiness)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon oyster sauce (or hoisin for a sweet option)
- 1 tablespoon rice vinegar or lemon juice
- Optional garnish: chopped green onions, sesame seeds
Instructions
- Prep Chicken:
- Lightly toss chicken with salt and cornstarch if using (for crispy edges).
- Cook Chicken:
- Heat oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add chicken and sear for 5–6 minutes until golden and cooked through. Remove and set aside.
- Make Garlic Butter Sauce:
- In the same skillet, melt remaining butter. Add garlic and cook until fragrant (about 1 minute).
- Stir in black pepper, soy sauce, oyster sauce, and vinegar. Simmer for 1–2 minutes.
- Toss Chicken in Sauce:
- Return chicken to the pan and coat in the garlic pepper sauce. Cook for another 1–2 minutes until glossy and hot.
- Serve:
- Serve over rice or noodles, topped with green onions or sesame seeds if desired.
Notes
- For extra heat, add crushed red pepper flakes or sliced chili.
- Make it low-carb by serving over cauliflower rice or lettuce wraps.
- Use ghee or plant-based butter for dairy-free versions.
Nutrition
- Calories: 340 kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
