Description
A flavorful Cajun Chicken with Bell Peppers recipe featuring tender, spice-coated chicken breasts sautéed to golden perfection with colorful bell peppers and onions. This quick and easy dish is perfect for a satisfying weeknight dinner with a hint of southern-inspired spice.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 2 bell peppers (red, green, or yellow), sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
Garnish
- Fresh parsley or cilantro, chopped (optional)
Instructions
- Season the Chicken: In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. Evenly coat the chicken breasts with this spice mixture to ensure flavorful bites.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts and cook for 6-7 minutes on each side until they are fully cooked through and golden-brown. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Using the same skillet, add 1 tablespoon of olive oil. Add the sliced bell peppers and onions, sautéing over medium heat for about 5-6 minutes until they become tender and slightly caramelized. Next, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Combine Chicken and Veggies: Slice the cooked chicken breasts into thin strips. Return these strips to the skillet with the sautéed vegetables and toss everything together. Cook for another 2-3 minutes to blend the flavors and heat through.
- Garnish and Serve: Optionally garnish with chopped fresh parsley or cilantro for a burst of freshness, then serve the Cajun chicken hot for a delicious, spicy meal.
Notes
- For extra heat, add a pinch of cayenne pepper to the seasoning blend.
- You can substitute chicken thighs for a juicier texture.
- This dish pairs well with rice, quinoa, or crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
