Million Dollar Baked One Pot Black Pepper Chicken

The night I first made this One Pot Black Pepper Chicken, it was snowing. One of those quiet, heavy storms that makes the whole house feel still. I was tired, we were all hungry, and I needed something hearty—but easy. I pulled out some chicken breasts, cream cheese, and bacon, and just went with it. The result? Warm, cheesy, peppery perfection in one pan. This One Pot Black Pepper Chicken has been on repeat ever since—and for good reason.

Why You’ll Love This Million Dollar One Pot Black Pepper Chicken

This One Pot Black Pepper Chicken lives up to the “million dollar” name. It’s creamy, savory, and full of comforting flavor with very little fuss. You get that sharp black pepper kick, mellowed out by gooey melted cheese and rich bacon. And the best part? You toss it all in one baking dish.

It’s ideal for weeknights when energy is low but hunger is high. No standing over the stove. No pile of dishes. Just layer, bake, and serve. I often make extra so we can warm it up for lunches—my husband swears it tastes even better the next day.

This dish is also a family favorite. Even picky eaters can’t resist the cheesy top and juicy chicken underneath. Pair it with a crisp salad or some buttered green beans, and you’ve got a cozy dinner on the table in under an hour.

Key Ingredients You’ll Need

Chicken Breast

Boneless, skinless chicken breasts are the base here. I like to slice mine in half or pound them a bit thinner so they cook evenly and stay moist. If they’re really large, butterflying works well too. You want an even layer in the baking dish—no stacking.

Black Pepper & Garlic

Black pepper brings the bold flavor. It balances the richness of the cheese and bacon and gives this dish its signature bite. You can adjust the amount to suit your taste, but I recommend freshly ground if you have it. For added depth, feel free to toss in a little garlic powder or minced garlic too.

Soy Sauce & Vinegar

While this version doesn’t call for soy sauce or vinegar directly, you can absolutely add a splash of either for a tangy twist. Just a teaspoon of balsamic vinegar or tamari can deepen the flavor without changing the creamy texture.

Bell Peppers

If you’d like to sneak in some veggies, thin strips of bell peppers work beautifully here. They roast into soft, sweet bites and bring color and crunch. Red or yellow peppers are my go-to for their gentle sweetness.

Optional Add-ins

Want to mix it up? Try adding chopped spinach, a drizzle of sesame oil for warmth, or even some chopped cashews for crunch. You could also swap the bacon for pancetta, or use dairy-free cheeses to make it your own.

Each ingredient works together to bring out the bold, creamy magic of One Pot Black Pepper Chicken.

How to Make One Pot Black Pepper Chicken (Step-by-Step)

Step 1 – Marinate for Flavor Depth

This step’s quick but worth it. Lightly season your chicken breasts with salt, black pepper, and a touch of garlic powder. Let them rest while you crisp the bacon. Even a 15-minute pause lets the seasoning soak in and preps the chicken for baking.

Step 2 – Sauté Aromatics for Fragrance

While the oven preheats to 350°F, fry up the thick-cut bacon until golden and crispy. Set it on paper towels to drain, then chop it into hearty bits. The aroma alone is enough to make your kitchen feel like a hug.

Step 3 – Add Chicken and Cook Evenly

Rinse and pat dry the chicken, then lay it flat in a 9×13 baking dish. Don’t crowd the pan—this helps everything cook evenly. In a separate bowl, mix together softened cream cheese, mayo, mozzarella, half the cheddar, sliced green onions, chopped bacon, and a good grind of black pepper. At this point, your dish already smells like the start of a true One Pot Black Pepper Chicken dinner.

Step 4 – Add Veggies and Finish the Sauce

Spread the cheesy bacon mixture evenly over the chicken. If you’re using bell peppers or spinach, tuck them into the mix now. Sprinkle the rest of the cheddar on top for that golden finish.

Optional Tip – For Crispier Chicken and Thickened Sauce

Want more texture? Bake uncovered for 35–40 minutes, until the top browns and the chicken reaches 165°F. If you like a thicker sauce, you can remove the chicken after 30 minutes, pour the liquid into a saucepan, and reduce it on the stovetop. Then spoon it back over before serving.

Pro Tips for Best Results

• Control the pepper: Start with less black pepper if you’re unsure. You can always add more at the table.
• Soften your cream cheese: Leave it out for 30 minutes before mixing so it blends smoothly.
• Lighten it up: Use reduced-fat cream cheese or less mayo for a lighter dish.
• Make ahead: Assemble the dish earlier in the day and refrigerate. Bake just before dinner.
• Storage: Keep leftovers in an airtight container for up to 4 days. Reheat in the oven for best texture.
• Freezing? Not recommended. The cream cheese doesn’t freeze well and can get grainy when thawed.

For another easy and juicy chicken dish, try my Juicy Air Fryer Chicken Breasts for Quick Weeknight Dinners. Or go classic with these Oven-Baked Chicken Breasts That Stay Moist and Flavorful.

Related Recipes to Try

• Slow Cooker Chicken Breasts for Effortless Meal Prep
• Garlic Parmesan Chicken Recipes That Pack a Punch

For more comforting weeknight ideas and cozy inspiration, visit my Pinterest boards.

Million Dollar Baked Chicken Breast Recipe Card

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