Cajun Chicken Bell Peppers (Printable Version)

Tender chicken with colorful peppers in bold Cajun spices, ready in 40 minutes.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 cloves garlic, minced

→ Spices & Seasonings

07 - 2 tbsp Cajun seasoning
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp cayenne pepper (optional, for extra heat)
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper

→ Liquids & Fats

12 - 2 tbsp olive oil
13 - 2 tbsp water (as needed)

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges (optional)

# How To Make It:

01 - In a large bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper until evenly coated.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
03 - Add the remaining tablespoon of olive oil to the skillet. Sauté the onion and garlic for 1 minute until fragrant.
04 - Add the sliced bell peppers and cook for 4-5 minutes, stirring frequently, until just tender but still crisp. If needed, add 2 tablespoons of water to deglaze the pan.
05 - Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for 2-3 minutes to combine flavors. Taste and adjust seasoning if needed. Remove from heat.
06 - Garnish with chopped parsley and serve hot with lemon wedges on the side.

# Expert Suggestions:

01 -
  • Ready in under 45 minutes but tastes like it simmered all day
  • The rainbow of peppers makes every bite feel like a celebration
  • Leftovers actually taste better the next day, if they last that long
02 -
  • Do not overcrowd the pan when searing chicken or it will steam instead of brown
  • The vegetables should still have some crunch, not be cooked to mush
  • Cajun seasoning brands vary wildly in saltiness, always taste before adding more salt
03 -
  • If your Cajun seasoning lacks salt, add 1/2 teaspoon extra to the spice mix
  • Cast iron skillets create the best sear but any heavy pan works well

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