Flavorful Cajun Chicken with Sweet Bell Peppers Recipe
A bold, one-pan wonder bursting with spice, color, and comfort.
Introduction
Few dishes capture the vibrancy of Southern flavor like Cajun Chicken with Sweet Bell Peppers. This one-pan meal is the perfect mix of spice and sweetness, combining juicy, pan-seared chicken with tender, caramelized bell peppers. Whether you’re feeding a family or looking for a weeknight dinner with a little flair, this dish delivers both flavor and simplicity.
What Is Cajun Cuisine?
Cajun cooking originated from the French-speaking Acadian people who settled in Louisiana after being exiled from Canada. It’s known for deep, layered flavors, built on the “holy trinity” of onions, celery, and bell peppers, alongside a blend of spices like paprika, cayenne, garlic, and thyme.
While it shares similarities with Creole cuisine, Cajun cooking is often rustic, bold, and centered around home-style one-pot dishes, with roots in farming and survival cooking. This recipe pays homage to that heritage while offering a fresh, healthier spin.
Why You’ll Love This Recipe
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🌶 Bold & Spicy – With just the right amount of Cajun heat.
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🫑 Colorful & Nutritious – Packed with vitamin-rich bell peppers.
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🍗 High in Protein – Chicken breast keeps it lean and satisfying.
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🍽 One-Pan Meal – Minimal cleanup and maximum flavor.
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⏱ Quick to Prepare – Done in 30–35 minutes from start to finish.
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👩🍳 Customizable – Easily adjusted to your spice level or dietary needs.
Flavor Pairings & Serving Ideas
Best Served With:
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Steamed rice, jasmine or brown
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Cilantro-lime quinoa
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Cauliflower rice (for a low-carb option)
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Buttery mashed potatoes or sweet potatoes
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Wrapped in a tortilla with sour cream and avocado for a Cajun chicken wrap
Garnishes:
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Fresh parsley or chopped cilantro
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A dollop of Greek yogurt or sour cream (to cool the heat)
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Lime or lemon wedges
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Hot sauce for extra kick
Recipe Variations
Creamy Cajun Chicken:
After cooking the vegetables, add ½ cup of heavy cream or coconut milk and simmer for 3–5 minutes to create a rich, creamy sauce. Stir the chicken back in and serve over pasta or grits.
Cajun Chicken Pasta:
Boil your favorite pasta (penne or fettuccine work well), then stir it into the skillet after adding the chicken back. Top with Parmesan and fresh herbs.
Grilled Cajun Chicken:
Instead of skillet-searing, grill the chicken for smoky char marks. Sauté vegetables separately or grill them alongside.
With Sausage:
Add sliced andouille sausage or smoked sausage for a meatier, smokier flavor profile.
Vegetarian Option:
Swap chicken for chickpeas or tempeh, and follow the same seasoning and cooking method.
Storage and Reheating Tips
Storage:
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Let the dish cool before transferring to airtight containers.
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Refrigerate for up to 4 days.
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Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
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Reheat in a skillet over medium heat with a splash of water or broth to keep it moist.
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Microwave in 1-minute bursts, stirring between, until hot.
Tip: Avoid overcooking when reheating to keep chicken tender.
Final Thoughts
Cajun Chicken with Sweet Bell Peppers is more than a dinner—it’s an experience of color, heat, and hearty satisfaction. With minimal ingredients, one pan, and bold flavor, it fits seamlessly into busy lifestyles without compromising on taste. Whether you like it fiery or just mildly spicy, the flexibility of this recipe allows you to make it your own.
Flavorful Cajun Chicken with Sweet Bell Peppers Recipe
A bold, one-pan wonder bursting with spice, color, and comfort.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into strips
- 2 tbsp Cajun seasoning (store-bought or homemade, see notes)
- 1 tbsp olive oil
- 1 tbsp butter (optional, for extra richness)
- 3 bell peppers (red, yellow, and orange), thinly sliced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- Juice of 1/2 lemon or 1 tbsp lemon juice
- Salt and pepper to taste
- Optional garnish: chopped parsley, lemon wedges
Instructions
- Season the Chicken:
In a bowl, toss chicken strips with Cajun seasoning until evenly coated. - Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat.
Add chicken and sear for 5–6 minutes, turning once, until browned and cooked through. Remove to a plate and set aside. - Sauté the Veggies:
In the same skillet, add butter (if using), then add sliced bell peppers and red onion. Cook for 5–7 minutes until just tender.
Add garlic and sauté for 30 seconds more. - Combine and Finish:
Return the cooked chicken to the skillet. Stir everything together, squeeze lemon juice over top, and cook for 2 more minutes to blend flavors. - Serve:
Serve hot, optionally garnished with parsley or lemon wedges. Great over rice, quinoa, cauliflower rice, or tucked into warm tortillas.
Notes
Mix: 1 tsp paprika, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp thyme, 1/4 tsp cayenne pepper (adjust to taste), 1/2 tsp salt, 1/4 tsp black pepper.