Turmeric Black Pepper Chicken
This turmeric black pepper chicken with vegetables recipe is an easy weeknight meal everyone in the family will love. A one-pan meal that is simple enough for a weeknight dinner, but tasty enough for company or entertaining on the weekends.
Equipment
- Cast Iron Skillet
Ingredients
- 2 lbs boneless skinless chicken thighs
- 4 tablespoons olive oil divided
- 1 teaspoon turmeric
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium sweet onion chopped
- 8 ounces mushrooms sliced
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a separate bowl, add the chicken thighs, 2 tablespoons olive oil, turmeric, black pepper, garlic powder, and onion powder. Mix well to coat the chicken in the spices and set aside.
- Place your cast iron skillet on the stove top, and heat over medium heat for 2-3 minutes until hot. Add the coated chicken thighs into the hot pan, and cook for 4 minutes on each side until the chicken is crispy and brown. Add the chopped onions and mushrooms to the pan, and place the cast-iron skillet in the oven.
- Bake for 22 to 25 minutes until chicken is cooked all the way through and reaches an internal temperature of 165 degrees Fahrenheit.
- Carefully remove the skillet from the oven, and serve the chicken and vegetables hot. Enjoy!
Nutrition
Calories: 413kcalCarbohydrates: 3gProtein: 46gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 215mgSodium: 351mgPotassium: 770mgFiber: 1gSugar: 1gVitamin A: 57IUVitamin C: 1mgCalcium: 28mgIron: 2mg
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