This experiment was conducted to investigate the influence of black pepper (Piper nigrum L.) in broiler chicken nutrition on productive performances and blood lipid profile. For biological research three treatments with the total of 450 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment (T1) the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures only with addition of spice as follows: pepper 0.5 (T4) and 1.0 g/100g (T5). During the first two weeks chickens were on the preparation period with starter mixtures diets without addition of pepper, after which chickens were fed with grower and finisher mixtures according to the plan until the end of the experiment which lasted 42 days. At the end of the experiment and on the basis of gained results it can be concluded that the chickens in experimental treatments T4 and T5 achieved higher final body masses (2076.5 and 2077.8 g) compared to the chickens in the control and other treatments but without statistically significant (p>0.05) significant differences. Feed conversion ratio for the entire fattening period ranged from 1.8 kg/kg (T5) to 2.1 kg/kg (T1) with no statistically significant differences (p>0.05). The highest amounts of triglycerides, total cholesterol, low density lipoprotein (LDL) and non high density lipoprotein (non HDL) was recorded in chicken blood in treatment T1 with statistically significant (p<0.05) differences compared to the treatments with addition of black pepper. The lowest share of high density lipoprotein (HDL) with statistical significance (p<0.05) was determined also in control treatment T1. In the end, it can be concluded that the chickens in treatments with addition of black pepper achieved better production results and much better lipid profile status compared with the control treatment.