Cajun Chicken & Peppers: The Quick Skillet Dinner for Busy Weeknights

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Cajun Chicken & Peppers: The Quick Skillet Dinner for Busy Weeknights

This one pan Cajun Chicken & Peppers recipe combines fiery spice and sweet, smoky vegetables in under 30 minutes. Perfectly balanced with a robustly seasoned chicken and tender-crisp peppers, it's a flexible, quick, and healthy dinner option for any night of the week.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: American, Cajun

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

Chicken

1.5 lbs boneless, skinless chicken breast cut into bite-sized pieces (or use chicken thighs)
1 large red bell pepper deseeded and sliced into strips
1 large green bell pepper deseeded and sliced into strips
1 large yellow bell pepper deseeded and sliced into strips
1 large yellow onion thinly sliced
2 tablespoons olive oil or avocado oil divided
4 cloves fresh garlic minced
2-3 tablespoons high-quality Cajun Seasoning Blend store-bought or homemade (see notes)
1/4 cup chicken broth (optional moisture)
Fresh parsley or green onions for garnish
Lime wedges for serving

Equipment

Large skillet,
cutting board,
Mixing bowl

Method

Prep the Chicken and Season: Cut the chicken breast into even, bite-sized cubes. Pat them very dry with a paper towel. Place the chicken in a bowl, drizzle with 1 tablespoon of olive oil, and toss with 2 tablespoons of the Cajun seasoning blend. Make sure every piece is thoroughly coated.
Sauté the Vegetables: Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat with the remaining tablespoon of olive oil. Add the sliced bell peppers and onions. Sauté for about 5-7 minutes, until the vegetables start to become tender and slightly caramelized, with a nice char around the edges. Remove the vegetables from the pan and set them aside on a clean plate.
Sear the Cajun Chicken: Add the seasoned chicken pieces to the hot skillet, spreading them into a single layer if possible. Let them sear undisturbed for 3-4 minutes to develop a golden-brown crust. Flip the pieces and sear for another 3 minutes.
Add Garlic and Finish: Reduce the heat to medium. Add the minced garlic and any remaining Cajun seasoning to the pan with the chicken. Cook for 1 minute until the garlic is fragrant (until it smells nutty), taking care not to burn it.
Combine and Deglaze: Pour the chicken broth into the skillet. It should bubble immediately, helping to scrape up any flavorful brown bits (fond) from the bottom of the pan. Return the sautéed peppers and onions to the skillet. Toss everything together until the vegetables are warmed through and coated in the spicy sauce.
Serve: Remove from heat immediately. Garnish with fresh parsley and serve hot. A squeeze of fresh lime juice at the end really brightens the whole dish.

Nutrition

Calories: 290kcalCarbohydrates: 8gProtein: 34gFat: 12gSaturated Fat: 2gCholesterol: 85mgSodium: 680mgPotassium: 570mgFiber: 2gSugar: 5gVitamin A: 120IUVitamin C: 110mgCalcium: 25mgIron: 2.5mg

Notes

Making Your Own Cajun Seasoning: Mix together 1 tbsp paprika (smoked or regular), 1 tsp cayenne (adjustable), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, ½ tbsp black pepper, and ½ tbsp salt. Store in an airtight container.

Adjust the Heat: Omit cayenne or reduce quantity for a kid-friendly version. Dust with extra spices post-cooking if needed.

Variation Ideas: Add andouille sausage for heartier meals; serve over cauliflower rice for a low-carb twist; or try it as a sheet pan dish by roasting all ingredients at 400°F for 18-20 minutes instead of skillet-searing.

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