Pepper Chicken

This one-skillet chicken builds a creamy, spicy sauce right in the same pan you browned the meat in. The chili powder and black pepper bring a slow-building heat, while a splash of teriyaki sauce adds a savory, slightly sweet undertone that keeps the sauce from being one-note.

Brown the chicken pieces first, then pull them out. The fond left in the pan (those browned bits stuck to the bottom) dissolves into the mushroom soup and milk, giving the sauce way more flavor than if you’d started from scratch. Stir until smooth, taste, and build up the chili powder until you hit that sweet spot where the heat sneaks up on you after each bite.

Serve it over rice, egg noodles, or mashed potatoes. You want something starchy to soak up that sauce.

Pro Tips

• Don’t rush the browning step. Let the chicken sit in the hot butter without moving it until golden on the bottom, about 3-4 minutes per side. That color is flavor.
• Add the chili powder in stages. You can always add more heat but you can’t take it away. The “warm aftershock” this recipe describes comes from building up gradually.
• If using fresh mushrooms, add them to the pan after removing the chicken and cook them for 2-3 minutes before adding the soup. They’ll release their liquid and brown, adding another layer of flavor.

Variations

• Swap cream of mushroom for cream of chicken soup if you want a milder base.
• Use smoked paprika instead of chili powder for a smoky, less spicy version.
• Add a handful of sliced bell peppers when browning the chicken for extra color and crunch.