Description

This flavorful Cajun Chicken with Bell Peppers recipe features juicy seasoned chicken breasts sautéed with colorful bell peppers and onions for a smoky, spicy, and vibrant meal.

Ingredients

Scale

For the Cajun Chicken:

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
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper

For the Vegetables:

2 bell peppers (red, green, or yellow), sliced
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon olive oil (for sautéing)

For Garnish:

Fresh parsley or cilantro, chopped (optional)

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Instructions

Prepare the Chicken: Season the Chicken: In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, paprika, thyme, salt, and pepper. Coat the chicken breasts evenly with the spice mix.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until the chicken is fully cooked through and has a nice golden-brown sear. Once done, remove the chicken from the skillet and set it aside.
Prepare the Vegetables: Sauté the Vegetables: In the same skillet, add 1 tablespoon of olive oil. Add the sliced bell peppers and onions, and sauté over medium heat for about 5-6 minutes, or until they begin to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Combine and Serve: Combine Chicken and Veggies: Slice the cooked chicken breasts into thin strips and return them to the skillet with the peppers and onions. Toss everything together and cook for another 2-3 minutes to ensure the flavors meld.
Garnish and Serve: Garnish with fresh parsley or cilantro if desired, and serve the dish hot.

Notes

Add More Heat: If you like extra heat, you can add a pinch of cayenne pepper or crushed red pepper flakes to the Cajun seasoning.
Use Chicken Thighs: For a juicier option, swap chicken breasts for boneless, skinless chicken thighs.
Cook the Veggies Less or More: Depending on your preference, cook the peppers and onions longer for a softer texture or less for more crunch.
Meal Prep: This dish can be made in advance and stored in the fridge for up to 3 days.