Black Pepper Chicken
This easy black pepper chicken is pan-fried until golden and juicy, then finished with a bold homemade black pepper sauce and fresh scallions. Made with chicken cutlets, it’s a simple, restaurant-style dish that’s perfect for busy weeknight dinners.
Servings: 1 person
Ingredients
- 300 g boneless chicken cutlet or chicken thighs or breasts, skin on preferred
- salt and black pepper to taste
- 1 tablespoon oil for pan-frying
- Black Pepper Sauce
- chopped scallions for garnishing
Instructions
- Season the chicken cutlets with salt and black pepper.
- Heat the oil in a pan over medium heat and cook the chicken, starting skin side down, flipping once to cook the other side, then back skin side down until golden and crispy and cooked through.
- Remove from the pan and drizzle with the Black Pepper Sauce. Garnish with scallions and serve.
Video
Notes
For air fryer or oven cooking, check out the FAQ section above for all the details.
Nutrition
Serving: 1person | Calories: 466kcal | Protein: 64g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 192mg | Sodium: 387mg | Potassium: 1110mg | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg