Jamaican Black Pepper Chicken – Easy Cheesecake Factory Copycat

This homemade Jamaican Black Pepper Chicken is a bold, spicy, and cozy copycat of the Cheesecake Factory favorite. Tender chicken, rich browning sauce, and that deep pepper kick — all ready in under 30 minutes. Perfect for weeknights when you’re hungry now, but still want something with actual flavor.

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Quick Summary

• Prep time: 10 mins
• Cook time: 18 mins
• Flavor: spicy, savory, herby
• Great for: fast dinners, lazy Sundays, reheating all week

Why I Like This Recipe

Honestly? I didn’t have much energy when I made this the first time. I just needed something fast, something with actual flavor, and somehow this turned out better than expected. That browning sauce plus all the black pepper? Kinda magic. It’s like comfort food with a bit of chaos — which is basically my entire vibe anyway.

Ingredients

Chicken & Seasoning

• 2 lbs boneless chicken thighs or breasts, cut into 2-inch pieces
• 1 ¼ tsp black pepper
• 2 tbsp Caribbean green seasoning
• 1 tsp browning sauce or 1 tbsp cassareep
• ½ tsp salt

Cooking Stuff

• 2 tbsp oil (any neutral one)
• 1 medium white onion, sliced
• 1–2 scotch bonnet or habanero peppers (totally optional)
• 2 tsp salt
• ½ tsp more black pepper
• 1–2 scallions, finely chopped

How To Make Jamaican Black Pepper Chicken 

1. Prep the chicken: Trim off any weird bits, rinse and pat dry. Toss it into a bowl with black pepper, green seasoning, browning sauce, and salt. Mix with your hands — yeah, it’s messy — and let it sit for 20 mins or so.
2. Cook onions: Heat up your pan, then add the oil and sliced onions. Let them get golden and soft — not burnt, just cozy looking.
3. Add chicken: Throw in your seasoned chicken. Stir every few minutes. It’ll start browning and smelling amazing. Give it about 10 minutes.
4. Season more: Add that extra salt and black pepper. If it looks too dry, splash in a bit of water — like, a couple tablespoons max. Keep it on the heat another 8 mins until the sauce thickens up.
5. Finish strong: Once it’s saucy and shiny, turn off the heat. Add chopped scallions and stir them through. Done.

Tips for Success

• Let the chicken sit in that seasoning — even 15 minutes makes a difference.
• Don’t skip the browning sauce. It’s where that deep flavor lives.
• Watch the heat when you add onions — too high and they’ll burn instead of brown.
• Cook it uncovered so the sauce can reduce and get glossy.
• Scallions go last. They’re not meant to be cooked to death.

Storage and Reheating

• Fridge: Let it cool first, then store in an airtight container. Keeps well for 3–4 days.
• Freezer: Totally freezable. Just cool it first, then store flat in a bag or container. Lasts up to 2 months.
• Reheat: I like reheating it in a pan with a little oil — medium heat, 5–7 minutes. Microwave works too, but it won’t be quite as good.

Frequently Asked Questions

• Can I use chicken breast instead of thighs?
  Yep! Thighs are juicier, but breasts work fine if that’s what you’ve got.
• What’s in Caribbean green seasoning?
  Usually herbs like thyme, cilantro, garlic, onions, and hot peppers. You can buy it bottled or make your own.
• Is the pepper too much?
  It’s bold, yeah — but in a good way. Start with less if you’re unsure.
• Do I have to use browning sauce?
  It adds that deep, dark color and rich taste, but cassareep works too. Worst case? A splash of soy sauce and molasses as a backup.
• How spicy is it really?
  The heat mostly comes from the scotch bonnet — so skip it if you don’t want that fire. Black pepper’s a different kind of heat.

Common Mistakes and How to Dodge Them

• Using too much oil: The chicken already has some fat — 2 tablespoons is plenty. More than that and it gets greasy.
• Overcrowding the pan: If your pan’s too small, cook in batches. Crowded chicken = steamed, not browned.
• Skipping the marination: Even 15–20 mins helps. Don’t toss everything in the pan right away or the flavors won’t really stick.
• Not watching the sauce: The liquid will go from thin to thick kinda fast. Once it’s shiny and sticks to a spoon, it’s done.
• Cooking the scallions too early: They lose their punch. Toss them in last, off the heat, and they’ll stay bright and fresh.

Nutrition Facts (Per Serving)

• Calories: 330 kcal
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 120mg
• Sodium: 920mg
• Potassium: 600mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 35g

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