This Cajun chicken with bell peppers has been my reliable, go-to dinner on busy weeknights and relaxed weekends alike. I first put this combination together one summer when bell peppers were overflowing from the farmers' market and I wanted something bright and fast that still felt special. The bold, smoky heat of the Cajun seasoning marries beautifully with sweet red and green peppers and softened onions, creating a dish that is both comforting and lively. It’s a simple technique—season, sear, sauté—but the result tastes like you spent much longer on it than you actually did.

What I love about this dish is how versatile it is: the chicken stays juicy, the peppers keep a little bite and caramelization, and the whole skillet comes together in under 30 minutes. I usually serve it with rice, cauliflower mash, or a crisp salad depending on the mood. The family memories around this one are small but vivid—late dinners after youth soccer practices, my partner declaring it “exactly the right kind of heat,” and guests going back for seconds because the pan is that good.

Ingredients

• Boneless, skinless chicken breasts: 4 breasts (about 1.5 to 2 pounds total). Choose even-sized pieces so they cook uniformly; trim excess fat and pound lightly if thicker than 1 inch for even cooking.
• Cajun seasoning: 2 tablespoons. I prefer a blend with smoked paprika, garlic, and onion powder. Brands like Slap Ya Mama or McCormick Cajun are reliable, but check the label if you need it to be gluten-free.
• Olive oil: 2 tablespoons. Use extra virgin for flavor when finishing at medium heat, or a neutral oil if you need a higher smoke point.
• Red bell pepper: 1, sliced into 1/2-inch strips. Look for firm, glossy skins for the best crunch and sweetness.
• Green bell pepper: 1, sliced similarly. Using red and green gives great color contrast and a slightly different sweetness level.
• Onion: 1 medium, thinly sliced. Yellow or sweet onions caramelize well and bring balance to the spice.
• Garlic: 3 cloves, minced. Fresh garlic is key; add toward the end of the vegetable sauté to avoid burning.
• Salt and black pepper: To taste. I usually add a light sprinkle of kosher salt before searing and adjust at the end.
• Fresh parsley: A handful, chopped for garnish. Brightens the finished plate and adds fresh color.

Instructions

Prepare the chicken: Pat each chicken breast dry with paper towels to encourage a good sear. Season both sides evenly with 2 tablespoons Cajun seasoning and a light pinch of salt and black pepper. If breasts are uneven, place them between plastic wrap and gently pound to about 3/4 to 1 inch thickness for consistent cooking. Let the spiced chicken rest on the counter for 5 minutes while you heat the skillet; this helps the seasoning adhere and brings the meat slightly toward room temperature for even cooking. Heat the oil: Use a large heavy-bottomed skillet (cast iron is ideal) and heat 2 tablespoons olive oil over medium-high heat until shimmering but not smoking. You want the pan hot enough to create a golden crust without burning the spices—about 375°F in a well-seasoned pan. Test by flicking a tiny drop of water; it should sizzle and evaporate quickly. Sear the chicken: Add the breasts to the hot skillet, leaving space between them to avoid steaming. Cook for about 6 to 7 minutes on the first side without moving them; this forms a caramelized crust. Flip with tongs and cook another 6 to 7 minutes until the internal temperature reaches 165°F and the juices run clear. Cooking times vary with thickness; use a thermometer for accuracy. Remove the chicken to a plate and tent loosely with foil to rest while you finish the vegetables. Sauté the vegetables: In the same skillet, reduce heat to medium and add the sliced red and green bell peppers and onion. Sauté for about 4 to 6 minutes, stirring occasionally, until the vegetables are tender and beginning to caramelize. Add the minced garlic during the last 60 seconds and stir—garlic should be fragrant but not browned. If the pan looks dry, add a teaspoon of oil or a splash of water to deglaze and lift browned bits for flavor. Return chicken and finish: Nestle the rested chicken breasts back into the skillet with the peppers and onions and cook together for about 1 minute to reheat and marry flavors. Spoon pan juices over the chicken, taste, and adjust salt and pepper as needed. Turn off the heat and sprinkle chopped fresh parsley over the top before serving.

Storage Tips

Cool leftovers to room temperature for no more than two hours before storing. Place pieces in an airtight container and refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container or heavy-duty zip-top bag for up to 3 months—slice the chicken first for easier portioning. To reheat from frozen, thaw overnight in the fridge and reheat gently in a skillet over medium heat, adding a splash of chicken stock or water to revive the sauce and keep the chicken moist.

Ingredient Substitutions

If you don’t have boneless breasts, use boneless chicken thighs—reduce cooking time slightly and watch for doneness; thighs tolerate longer cooking without drying. Swap bell peppers for poblano or sweet mini peppers for a different heat and texture. If Cajun seasoning isn’t available, mix 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne (adjust), 1 teaspoon dried oregano, and 1 teaspoon salt to approximate the profile.

Serving Suggestions

Serve the chicken over steamed rice, garlic butter pasta, or cauliflower rice to suit carb preferences. A squeeze of fresh lemon or a drizzle of avocado oil brightens the dish. For family-style meals, place the skillet on the table and offer warm tortillas, shredded lettuce, and a jar of pickled onions for fun, build-your-own plates. Garnish with parsley or thinly sliced green onions for color and freshness.

Cultural Background

This preparation draws on flavors from Cajun and Creole cuisine of Louisiana—regions known for bold spice blends and vibrant, straightforward cooking. While traditional Cajun cooking often includes a mirepoix (onion, bell pepper, celery) and longer braises, this pan-seared method keeps the spirit of the seasoning while streamlining the process. It’s a family-friendly adaptation that captures the essential smoky, piquant notes without requiring large pots or extended simmering.

Seasonal Adaptations

In summer, use fresh, locally grown bell peppers for the sweetest flavor and add a handful of cherry tomatoes toward the end to introduce a bright acidity. In fall and winter, swap in roasted sweet potatoes as a side and add a pinch of cinnamon to the seasoning blend to echo seasonal warmth. For a spring lighten-up, toss in wilted spinach or arugula at the end for a fresh herbal lift.

Meal Prep Tips

Cook double the amount of peppers and chicken and divide into single-serving airtight containers for grab-and-go lunches. Keep rice or your chosen grain separate and add fresh herbs just before serving to maintain brightness. When reheating, give the pan a quick splash of water or stock and cover briefly to steam the chicken and prevent drying.

This skillet is one of those reliably delicious dishes that invites small improvisations—add a squeeze of lime, a sprinkle of cheese, or fold into tortillas. Whatever you choose, it’s a simple, flavorful way to bring a bit of Louisiana-inspired heat to your table tonight.