Cajun Chicken With Sweet Peppers Recipe

There's something irresistible about the sizzle of Cajun-spiced chicken hitting a hot skillet. Add in vibrant sweet peppers and a touch of garlic, and suddenly your kitchen smells like a Southern bistro—warm, spicy, and absolutely mouthwatering.

I first made this Cajun Chicken with Sweet Peppers on a whim after spotting a trio of colorful bell peppers in my fridge that were just begging to be used. What started as a clean-out-the-fridge dinner quickly turned into a household favorite—quick enough for weeknights, bold enough for guests, and so satisfying that we never have leftovers.

Now it's on permanent rotation in our home, and once you try it, I think it will be in yours too. Let's dive into what makes this dish so special.

Why You'll Love This Cajun Chicken with Sweet Peppers

Get ready to fall in love with a dish that's as bold and colorful as it is easy to make. This Cajun Chicken with Sweet Peppers delivers serious flavor with minimal fuss.

It’s quick and easy. From start to finish, this meal takes under 30 minutes. With just one skillet and simple prep, it's perfect for those nights when you're short on time but still craving something home-cooked and hearty.

It packs big flavor without fancy ingredients. Thanks to a well-balanced Cajun seasoning and a quick sauté of sweet bell peppers, this recipe proves you don’t need complicated sauces or hours of marinating to create something amazing.

It’s healthy-ish and satisfying. Lean chicken breast, loads of veggies, and olive oil make this a lighter option that doesn’t skimp on flavor. Serve it over rice, tuck it into tortillas, or spoon it into a bowl on its own—it’s flexible and filling.

It’s budget-friendly and pantry-based. Most of the ingredients are kitchen staples—spices, olive oil, chicken, and peppers—making it affordable and easy to whip up without a special grocery trip.

Once you try this, you'll understand why it’s my go-to when I want something exciting without a lot of effort.

Ingredient Notes

What makes this Cajun Chicken with Sweet Peppers sing is the harmony between a few carefully chosen ingredients. Each one plays a key role in building layers of flavor and texture.

Boneless, skinless chicken breasts are the protein of choice here. They cook quickly, soak up the Cajun spices beautifully, and stay juicy when sliced thin and seared hot. You can also use thighs if you prefer a richer, slightly fattier bite—they work just as well.

Bell peppers are the stars of this dish. I love using a mix of red, yellow, and orange for a pop of color and sweetness that balances the Cajun spice. They’re sliced into strips and cooked until just tender, so they still have a little snap.

Cajun seasoning brings the heat and complexity. Store-bought blends work great, but you can also mix your own with paprika, garlic powder, onion powder, thyme, oregano, and a dash of cayenne. Adjust the spice level to your liking—mild or fiery, it’s up to you.

Garlic and onion form the aromatic base of the dish. They’re sautéed until golden and fragrant, infusing the oil and creating the first layer of flavor that coats everything else.

Olive oil ties everything together, helping the spices bloom and giving the chicken a golden sear. I prefer extra virgin olive oil for flavor, but any neutral oil will work in a pinch.

No fancy tools required here—just a large skillet, a sharp knife, and a cutting board. If you have a cast iron pan, even better—it helps get that delicious char on the chicken and peppers.

How To Make This Cajun Chicken with Sweet Peppers

Making this dish is wonderfully straightforward, and the steps flow together seamlessly once you get going. Here’s how to bring it all together.

Start by slicing your chicken into thin strips or bite-sized pieces. This helps them cook quickly and evenly. Toss them with your Cajun seasoning in a bowl until every piece is thoroughly coated. Let that sit while you prep your veggies so the spices have a minute to sink in.

Heat a large skillet over medium-high heat and add a generous drizzle of olive oil. Once the oil is hot and shimmering, add your chicken in a single layer. You’ll want to cook it undisturbed for 2-3 minutes on each side so it gets a nice sear. Work in batches if needed—overcrowding the pan can make the chicken steam instead of sizzle.

When the chicken is golden and cooked through, transfer it to a plate and set it aside. In the same pan, add a little more oil if needed, then toss in your sliced onions. Cook until softened and just starting to caramelize, about 4-5 minutes. Next, add the minced garlic and stir until fragrant—just 30 seconds is perfect.

Now for the best part—add in your sliced bell peppers. Cook them for 4-6 minutes, stirring occasionally, until they’re tender-crisp and slightly charred around the edges. They should still have some bite to contrast with the soft onions and juicy chicken.

Return the cooked chicken to the pan and stir everything together. Let it all warm through for another 2-3 minutes so the flavors meld and the juices coat the veggies.

From prep to plate, the whole process takes about 25-30 minutes. You’ll end up with a skillet full of color, flavor, and enough aroma to make the neighbors jealous.

Storage Options

Got leftovers? Lucky you. This dish stores beautifully and makes excellent next-day lunches.

To store in the fridge, let the Cajun chicken and peppers cool completely, then transfer to an airtight container. It will keep well for up to 4 days.

If you want to freeze, skip the peppers—they can get mushy. Just freeze the chicken and onion mixture in a freezer-safe container or zip-top bag for up to 2 months. Add fresh peppers when reheating for best texture.

Reheating is easy—just toss everything back into a hot skillet for 5-7 minutes until heated through. You can also microwave it in a pinch, though the stovetop keeps the texture better.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt based on what you have or crave. Here are a few tasty twists to try:

Swap the protein. Not feeling chicken? Try shrimp, sliced sausage, or tofu. Shrimp cooks fast and pairs especially well with Cajun spice, while sausage adds extra smokiness.

Add a sauce. Want it creamier? Stir in a splash of heavy cream or coconut milk at the end for a rich, slightly saucy finish. Or go bold with a drizzle of hot sauce or a spoonful of tomato paste for depth.

Try different veggies. Mushrooms, zucchini, or even thin green beans work beautifully in place of or alongside the bell peppers. It’s a great clean-out-the-fridge recipe.

Make it a meal. Serve it over fluffy rice, stuffed into a warm tortilla, or spooned on top of creamy mashed potatoes. It even works cold over a salad for a spicy lunch option.

No matter how you mix it up, this Cajun Chicken with Sweet Peppers is endlessly forgiving—and always delicious. Don’t be afraid to play around with spice levels, swap ingredients, or make it your own.

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