Peppered Chicken
Succulent, richly seasoned, and bursting with flavor, this Peppered Chicken recipe is a one-pan masterpiece that's perfect for weeknight dinners or entertaining guests. Featuring tender, golden-seared chicken thighs simmered in a creamy, peppery sauce with vibrant red and green bell peppers, this dish balances hearty comfort with fresh, zesty notes from garlic, lemon juice, and soy sauce. The sauce thickens beautifully with a touch of heavy cream, while freshly chopped parsley adds the perfect garnish. Ready in just 45 minutes, Peppered Chicken pairs wonderfully with steamed rice, mashed potatoes, or crusty bread for a delightful, satisfying meal. This recipe is a must-try for fans of bold, comforting flavors!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 teaspoons black pepper (freshly ground)
- 1 teaspoon salt
- 3 cloves garlic cloves (minced)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion (finely chopped)
- 1 medium red bell pepper (sliced)
- 1 medium green bell pepper (sliced)
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of black pepper and all the salt on both sides. Set aside for 10 minutes to allow the flavors to infuse.
In a large skillet, heat 1 tablespoon of olive oil and the butter over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining olive oil to the skillet. Sauté the minced garlic and chopped onion for 2-3 minutes until soft and aromatic.
Add the red and green bell peppers to the skillet, cooking for another 3-4 minutes until slightly softened.
Pour in the chicken broth and soy sauce, stirring to combine. Return the seared chicken thighs to the skillet, skin side up, and simmer for 15 minutes, covered, allowing the flavors to meld and the chicken to cook through.
Stir in the heavy cream, lemon juice, and the remaining teaspoon of ground black pepper. Simmer uncovered for an additional 5 minutes, letting the sauce thicken slightly.
Taste and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.
Serve hot with steamed rice, mashed potatoes, or crusty bread for a hearty meal.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3818 mg | 166% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.9 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2421 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
