Description
Creamy Black Pepper Chicken Skillet is a nutrient-packed, flavorful dish combining tender chicken with a rich, peppery coconut milk sauce. Quick to prepare and naturally gluten-free, this one-pan meal is perfect for busy weeknights or post-workout recovery, delivering protein, healthy fats, and anti-inflammatory spices in every bite.
Ingredients
1.5 lbs chicken breast, cubed
1 tbsp coconut oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, sliced
1 cup full-fat coconut milk
2 tbsp tamari (gluten-free)
1 tbsp freshly ground black pepper
1 tsp paprika
Fresh parsley, for garnish
Instructions
1. Heat coconut oil in a large skillet over medium heat.
2. Add cubed chicken and cook 5-7 minutes until browned.
3. Stir in onion, garlic, and bell pepper. Sauté for 4 minutes until softened.
4. Sprinkle black pepper and paprika over the mixture.
5. Pour in coconut milk and tamari. Stir to combine.
6. Bring to a gentle simmer.
7. Reduce heat and cook for 10 minutes until sauce thickens.
8. Garnish with fresh parsley and serve.
Notes
Use freshly ground black pepper for best bioavailability.
Avoid overcooking chicken to maintain tenderness.
For creamier sauce, blend half of it briefly.
A cast-iron skillet adds trace iron to the dish.
Adjust seasoning to taste before serving.
Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Low-Carb
- Method: Skillet, Stovetop
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg