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This quick skillet chicken is one of those easy weeknight meals that feels a little extra special but comes together fast. Tender bites of chicken are lightly coated, pan-seared until golden, and tossed with crisp celery, onion, and garlic in a savory, gingery sauce. It’s simple, flavorful, and perfect served over rice (or cauliflower rice) for a balanced dinner the whole family will love. Plus, it’s all made in one pan, which means fewer dishes at the end of the night.
Easy Black Pepper & Garlic Chicken
- 1½ pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons mayonnaise
- 1 tablespoon cornstarch
- Drizzle of avocado oil
Black Pepper Sauce
- ¼ cup chicken broth
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon freshly ground black pepper (adjust to taste)
- ¼ teaspoon ground ginger
Vegetables
- 4 celery stalks, trimmed and cut diagonally into 1-inch pieces
- 1 medium white onion, halved and thinly sliced
- 3 cloves garlic, thinly sliced
Directions:
- Place the chicken breasts on a cutting board and pound them to an even thickness, about ¼ inch. Cut the chicken into roughly 1-inch pieces.
- Transfer the chicken to a bowl and season with the salt and pepper. Add the mayonnaise, cornstarch, and a small drizzle of avocado oil. Toss until the chicken is evenly coated.
- Heat a large skillet over medium-high heat with a drizzle of avocado oil. Once hot, add the chicken in a single layer (cook in batches if needed).
- Cook until golden and cooked through, about 3–4 minutes per side.
- While the chicken cooks, whisk together the chicken broth, soy sauce, rice vinegar, black pepper, and ground ginger in a small bowl to make the sauce.
- Slice the celery, onion, and garlic if you haven’t already.
- Once the chicken is cooked, transfer it to a plate and set aside.
- In the same skillet, add the celery and onion. Add another small drizzle of avocado oil if the pan looks dry.
- Cook over medium-high heat for about 4 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the sliced garlic and cook for about 1 minute, just until fragrant.
- Return the chicken to the skillet and pour in the sauce.
- Bring the mixture to a simmer and cook for 3–5 minutes, until the sauce thickens and coats the chicken and vegetables.
- Remove from heat and season with salt to taste.
- Serve over rice or cauliflower rice and finish with an extra sprinkle of black pepper if desired.
Click HERE for a Downloadable Recipe Card!
Teresa Tips:
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I keep the pepper a little lighter so this dinner is kid-friendly, but you can always add more at the end if you prefer.
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its easy to serve the chicken without the celery and onion for the kids
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The mayo and cornstarch coating helps keep the chicken tender and gives the sauce that glossy stir-fry finish.
This recipe was inspired by a black pepper chicken dish I came across in “The Defined Dish”. We’ve been cooking it for years, and it’s just so delish!
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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