This Cajun Chicken with Bell Peppers and Onions is a bold, smoky, and colorful one-pan meal that comes together in just 30 minutes. I love how it balances savory spices with sweet sautéed vegetables, making it a satisfying and healthy weeknight option. Whether I’m meal prepping for the week or looking for a quick dinner fix, this dish always delivers. Cajun Chicken with Bell Peppers and Onions

Why You’ll Love This Recipe

I like how this recipe packs in flavor without a ton of effort. The Cajun spice blend adds a smoky, spicy kick, while the bell peppers and onions bring natural sweetness and crunch. Since everything cooks in one skillet, cleanup is easy. Plus, it’s incredibly versatile—great on its own, over rice, or tucked into wraps. It also stores well, making it ideal for leftovers and meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 4 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 1 tablespoon Cajun seasoning (store-bought or homemade)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • ½ teaspoon dried thyme

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 2 bell peppers (red, green, or yellow), sliced

  • 1 medium onion, sliced

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil (for sautéing)

  • Fresh parsley or cilantro, chopped (optional, for garnish)

Directions

  1. I start by mixing the Cajun seasoning, garlic powder, onion powder, paprika, thyme, salt, and pepper in a small bowl. Then I coat the chicken breasts evenly with this spice blend.

  2. In a large skillet over medium-high heat, I heat 2 tablespoons of olive oil. Once the oil is hot, I add the chicken and cook it for about 6–7 minutes per side, until it’s fully cooked and golden brown. I remove the chicken and set it aside.

  3. Using the same skillet, I add 1 more tablespoon of olive oil and sauté the sliced bell peppers and onions over medium heat for 5–6 minutes until they start to soften. Then I stir in the minced garlic and cook for another 1–2 minutes.

  4. I slice the cooked chicken into thin strips and return it to the skillet with the veggies. Everything gets tossed together and cooked for another 2–3 minutes to let the flavors meld.

  5. I garnish it with fresh parsley or cilantro before serving hot.

Servings and timing

This recipe makes 4 servings.

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Total time: 30 minutes

Variations

I like switching things up with this recipe by using boneless chicken thighs instead of breasts—they turn out juicier. If I want to crank up the heat, I’ll add extra Cajun seasoning or a pinch of cayenne. The vegetables are easy to mix and match too—sometimes I throw in zucchini, mushrooms, or even spinach. For a heartier meal, I might serve it over rice, stuff it in a tortilla, or spoon it over cauliflower rice for a low-carb version.

Storage/reheating

This dish stores really well. I keep leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat, I toss it back into a skillet over medium heat until warmed through. It also freezes beautifully—I let the dish cool completely, then freeze it for up to 2–3 months. I thaw it overnight in the fridge and reheat on the stove when I’m ready to eat.

FAQs

How spicy is this Cajun chicken dish?

It has a moderate kick thanks to the Cajun seasoning. I can always make it spicier by adding cayenne pepper or red pepper flakes, or tone it down by using less seasoning.

Can I use frozen bell peppers?

Yes, I can use frozen bell peppers in a pinch. I just make sure to sauté them long enough to remove any excess moisture.

What should I serve with this dish?

I like serving it over rice, quinoa, or even mashed potatoes. It also works great in a wrap or taco-style with tortillas.

Can I make this recipe dairy-free and gluten-free?

Absolutely. It’s naturally dairy-free and gluten-free, just be sure the Cajun seasoning used doesn’t contain any hidden gluten.

Is it okay to meal prep this ahead of time?

Definitely. I often cook a batch on Sunday and portion it out for the week. It keeps well in the fridge and reheats easily.

Conclusion

This Cajun Chicken with Bell Peppers and Onions is one of those meals I keep coming back to. It’s simple, fast, and bursting with bold flavor. Whether I’m feeding a crowd or cooking just for myself, I know it’ll hit the spot every time. It’s the kind of recipe that makes healthy eating easy and delicious.

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Cajun Chicken with Bell Peppers and Onions

Cajun Chicken with Bell Peppers and Onions

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  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sautéing (one‑pan skillet cooking)
  • Cuisine: American (Cajun‑influenced)
  • Diet: Low Fat

Description

A flavorful one‑pan dish featuring smoky Cajun‑spiced chicken sautéed with sweet bell peppers and onions—quick, colorful, and perfect for weeknight dinners or meal prep.


Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning (store‑bought or homemade)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 bell peppers (red, green, or yellow), sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (for sautéing)
  • Fresh parsley or cilantro, chopped (optional, for garnish)

Instructions

  1. In a small bowl, mix the Cajun seasoning, garlic powder, onion powder, paprika, thyme, salt, and pepper. Coat the chicken breasts evenly with this spice blend.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium‑high heat. Once hot, add the seasoned chicken breasts and cook for about 6–7 minutes per side, until fully cooked and golden browned. Remove the chicken and set aside.
  3. In the same skillet, add 1 tablespoon of olive oil. Sauté the sliced bell peppers and onions over medium heat for 5–6 minutes, until they begin to soften. Add minced garlic and cook another 1–2 minutes until fragrant.
  4. Slice the cooked chicken into thin strips and return it to the skillet with the veggies. Toss everything together and cook for another 2–3 minutes to meld the flavors.
  5. Garnish with fresh parsley or cilantro if desired, and serve hot.

Notes

  • Adjust the spice level by adding extra Cajun seasoning, cayenne pepper, or red pepper flakes.
  • For juicier meat, swap chicken breasts with boneless, skinless chicken thighs.
  • Customize the veggies—try adding zucchini, mushrooms, spinach, sweet potatoes, or cauliflower rice.
  • Great for meal prep: store in the fridge for up to 3 days.
  • Freezes well: store cooled dish airtight for 2–3 months; thaw overnight and reheat in a skillet.

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350–400
  • Fat: Approximately 20g
  • Carbohydrates: Approximately 20g
  • Protein: Approximately 35g

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