Cajun Chicken With Sweet Peppers Recipe

There's something irresistible about the sizzle of Cajun-spiced chicken hitting a hot skillet—the smoky aroma, the golden sear, and the vibrant colors of sweet bell peppers make this dish a feast for the senses. It’s bold, zesty, and just the kind of dinner that turns an ordinary weeknight into something special.

this Recipe

This recipe came to life one evening when I needed something fast but flavorful, and all I had were chicken breasts, a few peppers, and my trusty jar of Cajun seasoning. Since then, it’s become a go-to in our house for its punchy flavors, quick prep, and family-approved simplicity.

Let’s dive into what makes this Cajun Chicken with Sweet Peppers one of those recipes you’ll want to put on repeat.

Why You’ll Love This Cajun Chicken with Sweet Peppers

Get ready to spice up your dinner routine with this easy, flavor-packed dish. Cajun Chicken with Sweet Peppers is more than just a meal—it’s a celebration of bold southern spices and fresh ingredients coming together in perfect harmony.

First, let’s talk about how quick and easy this recipe is. From start to finish, it takes just 30 minutes. That includes prepping, searing, and simmering, making it perfect for busy weeknights when you want something hearty without hovering over the stove for hours.

It’s also incredibly budget-friendly. The main ingredients—chicken breasts, bell peppers, and Cajun seasoning—are pantry staples or easy to find at any grocery store. You can make a generous batch for under $15, easily feeding four hungry people.

This dish is a one-pan wonder, which means cleanup is a breeze. Everything cooks in a single skillet, and the Cajun spices infuse every bite with smoky, savory goodness. Add some rice or crusty bread on the side, and you’ve got a full meal.

Lastly, it’s wonderfully versatile. Adjust the spice level to your liking, swap out the protein, or toss in extra veggies you need to use up. However you make it, this recipe always delivers on flavor and comfort.

Whether you're cooking for a crowd or just spicing up a solo dinner, this recipe adapts easily to any table.

Ingredients Notes

The beauty of this Cajun Chicken with Sweet Peppers is in its simplicity. With just a handful of ingredients, each one plays a starring role in bringing big flavor to the plate.

Chicken breasts are the main protein here, and they work beautifully because they cook quickly and soak up all that delicious Cajun seasoning. I prefer slicing them thinly so each piece gets a nice sear and stays juicy inside. You can also use chicken thighs if you like a richer flavor.

Bell peppers are essential for their sweetness and color. I like using a mix of red, yellow, and orange peppers for a rainbow effect that looks just as good as it tastes. They balance out the spice of the Cajun seasoning and add a soft, tender crunch to every bite.

Cajun seasoning is the heart of the flavor profile. You can use store-bought or mix your own with paprika, garlic powder, onion powder, cayenne, and a few other spices. It brings that signature kick—smoky, spicy, and full-bodied. If you're sensitive to heat, feel free to use a milder blend or go light on the cayenne.

Garlic and onion help build the savory base. Once they hit the hot pan, they release a rich aroma that mingles with the Cajun spices and elevates everything. Sauté them just until soft and fragrant for best results.

A splash of chicken broth helps deglaze the pan after searing the chicken and peppers, creating a light, flavorful sauce that coats everything without being heavy. If you want a slightly creamier version, a touch of cream or even coconut milk can be stirred in at the end.

You don’t need much in the way of equipment—just a large skillet or sauté pan, a sharp knife, and a cutting board. This is truly a low-maintenance recipe with maximum payoff.

How to Make This Cajun Chicken with Sweet Peppers

Bringing this bold and colorful dish to life is surprisingly easy, even on the busiest nights. Here's how to make it step by step.

Start by prepping your chicken. Slice the breasts into thin strips or bite-sized pieces, and toss them with Cajun seasoning, salt, and a drizzle of olive oil. Let the mixture sit for a few minutes while you prep your veggies—this short marination helps lock in the spice.

Next, heat a large skillet over medium-high heat. Add a swirl of oil and let it get hot until it shimmers. Add the seasoned chicken in a single layer. Don’t overcrowd the pan—you want that beautiful sear. Let it cook undisturbed for 3-4 minutes before flipping. Once browned and cooked through, remove it from the pan and set aside.

In the same skillet, add a bit more oil if needed and toss in your sliced bell peppers and onions. Stir occasionally, letting them soften and pick up the leftover seasoning bits from the chicken. After 5-7 minutes, when the peppers are tender and the onions are golden, stir in the minced garlic and cook for another minute.

Pour in a splash of chicken broth to deglaze the pan, scraping up all those flavorful brown bits stuck to the bottom. Let it simmer for a minute or two until the broth reduces slightly and forms a light sauce.

Return the chicken to the pan and stir everything together until well coated and heated through. Taste and adjust seasoning if needed—sometimes a pinch more salt or a squeeze of lemon at the end makes all the difference.

From start to finish, this recipe takes about 30 minutes, and what you end up with is a skillet full of sizzling, spicy chicken and sweet peppers that’s begging to be devoured.

Storage Options

If you’re lucky enough to have leftovers, this Cajun Chicken with Sweet Peppers stores beautifully for future meals.

Store any cooled leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days. The flavors actually deepen a bit over time, making the next-day lunch even more satisfying.

For longer storage, you can freeze the cooked chicken and peppers in a freezer-safe bag or container. I recommend dividing it into individual portions for quick reheating. It’ll keep well in the freezer for up to 2 months.

When it comes time to reheat, simply warm it in a skillet over medium heat with a splash of broth or water to keep it from drying out. You can also microwave it in 30-second bursts, stirring in between to ensure even heating.

Whether fresh or reheated, this dish maintains its bold flavor and texture beautifully.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize to your tastes or dietary needs. Here are a few ideas to get you started.

If you’re avoiding chicken, try this with shrimp or even tofu. Shrimp cooks even faster, and its natural sweetness pairs perfectly with the Cajun spice. Tofu works great when pressed and seared until golden, soaking up all the bold flavors.

Want to add more vegetables? Toss in zucchini, mushrooms, or spinach for added nutrition and variety. These all cook quickly and complement the sweet peppers without overpowering the dish.

Prefer a creamier sauce? Stir in a couple tablespoons of heavy cream, sour cream, or even coconut milk right at the end. It mellows the heat and gives the sauce a silky finish.

Need to tone down the spice? Use a mild Cajun blend or cut the seasoning with a little smoked paprika and garlic powder. You can also skip the cayenne entirely and let people add hot sauce to their own plates.

Want to make it low-carb? Skip the rice or pasta and serve this over cauliflower rice or zucchini noodles. The dish still shines thanks to the juicy chicken and flavorful sauce.

Don’t be afraid to play around with what you have on hand. Once you master the basic method, the possibilities are endless.

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