Some meals are made for those evenings when you want big flavor without a big production—when you’re craving something warm, colorful, and satisfying, but you still want dinner on the table fast. This Cajun chicken with sweet bell peppers is exactly that kind of comfort: sizzling chicken, tender peppers, and a zesty, savory sauce that clings to every bite. It’s the kind of skillet dinner that feels right for a weeknight reset, a casual family get-together, or anytime you want your kitchen to smell like something special.
The inspiration comes from the bold, spice-forward spirit of Cajun-style cooking—layered seasonings, a hot pan, and simple ingredients treated with care. I love how the sweetness of bell peppers softens the heat and how a squeeze of citrus at the end makes everything taste brighter and more alive.
Why You’ll Love This Cajun Chicken and Bell Pepper Skillet
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One-pan comfort: Everything happens in one skillet, so cleanup stays simple.
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Big flavor, balanced heat: Cajun seasoning brings warmth and depth; sweet bell peppers keep it friendly and vibrant.
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Flexible for meal prep: Leftovers reheat beautifully for lunches, wraps, or rice bowls.
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Weeknight-friendly: Quick cook time, straightforward steps, and easy-to-find ingredients.
What “Cajun-Style” Means in This Recipe
In this recipe, “Cajun-style” refers to a bold spice blend (paprika, garlic, onion, oregano, thyme, and cayenne) paired with high-heat cooking to build flavor quickly. You get a little char on the chicken, softened peppers and onions, and a pan sauce that tastes like it simmered far longer than it did. The result is zesty, cozy, and deeply savory—without being complicated.
Ingredients You’ll Need (With Exact Measures)
These ingredients are chosen to create a dish that’s punchy, colorful, and saucy enough to serve over rice, mashed potatoes, or cauliflower rice.
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Chicken: 1 1/2 lb (680 g) boneless, skinless chicken breasts, sliced into 1/2-inch strips (or use thighs for extra juiciness)
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Bell peppers: 3 medium bell peppers (about 1 1/2 lb / 680 g total), sliced (mix red, yellow, and orange for sweetness and color)
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Onion: 1 medium yellow onion, thinly sliced
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Garlic: 4 cloves garlic, minced
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Oil: 2 tbsp olive oil, divided
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Butter (optional but recommended): 1 tbsp unsalted butter for a richer finish
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Chicken broth: 1/2 cup (120 ml) low-sodium chicken broth
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Lime: 1 tbsp lime juice (about 1/2 lime), plus wedges for serving
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Parsley: 2 tbsp chopped fresh parsley (optional garnish)
Homemade Cajun Seasoning (With Exact Measures)
You can use 2 tbsp store-bought Cajun seasoning, but making your own lets you control salt and heat. This blend is bold but balanced.
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2 tsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried oregano
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1/2 tsp dried thyme
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1/2 tsp cayenne pepper (use 1/4 tsp for milder)
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1 tsp kosher salt
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1/2 tsp ground black pepper
How to Make Cajun Chicken with Sweet Bell Peppers (Step-by-Step)
This is a quick skillet recipe, but a couple of small techniques make it taste restaurant-worthy: a hot pan, not overcrowding the chicken, and scraping up the flavorful browned bits when you add the broth.
Step 1: Season the chicken
Pat the chicken dry, then place it in a bowl. Add 1 1/2 tbsp of the Cajun seasoning and toss until every strip is evenly coated.
Step 2: Sear the chicken
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Once shimmering, add the chicken in a single layer. Cook for 3–4 minutes per side until browned and just cooked through (165°F / 74°C). If your pan is crowded, cook in two batches for the best color. Transfer chicken to a plate.
Step 3: Sauté the peppers and onion
Add the remaining 1 tbsp olive oil to the skillet. Add sliced bell peppers and onion. Cook for 6–8 minutes, stirring occasionally, until softened with a few golden edges. Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 4: Build the zesty pan sauce
Sprinkle in the remaining 1/2 tbsp Cajun seasoning. Pour in 1/2 cup (120 ml) chicken broth and stir, scraping up browned bits from the bottom of the pan. Let it simmer for 2–3 minutes so the sauce reduces slightly.
Step 5: Finish and serve
Return the chicken (and any juices) to the skillet. Toss to coat and warm through for 1–2 minutes. Turn off heat. Stir in 1 tbsp unsalted butter (optional) and 1 tbsp lime juice. Taste and adjust seasoning if needed. Garnish with 2 tbsp chopped parsley and serve hot with lime wedges.
Serving Ideas (Make It a Full Meal)
This skillet is versatile—saucy enough for spooning, bold enough for stuffing, and colorful enough to serve to guests.
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Over rice: Serve over steamed white rice or brown rice to catch every drop of sauce.
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With roasted potatoes: Crispy potatoes love the Cajun pan juices.
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In tortillas: Tuck into warm tortillas with shredded lettuce and a squeeze of lime for quick wraps.
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Over cauliflower rice: A lighter option that still feels hearty.
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With a simple salad: Something crisp and citrusy pairs well with the spice.
Tips for the Best Flavor and Texture
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Don’t overcrowd the pan: If the chicken steams instead of sears, you lose that smoky, savory edge. Cook in batches if needed.
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Slice peppers evenly: Similar thickness means everything softens at the same pace.
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Use broth to lift flavor: The browned bits on the skillet are pure flavor—broth helps you capture them into the sauce.
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Finish with citrus: Lime juice at the end makes the whole dish taste brighter and “zestier” without extra effort.
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Control the heat: Start with 1/4 tsp cayenne for mild, increase if you want more kick.
Make-Ahead, Storage, and Reheating
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Make-ahead: Slice peppers and onion up to 24 hours in advance. Mix Cajun seasoning ahead and store in a jar.
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Reheat: Warm in a skillet over medium heat with a splash of broth (1–2 tbsp) until hot. Microwave works too; cover to prevent drying.
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Freeze: Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently. (Peppers may soften further after freezing, but flavor remains great.)
FAQs About Cajun Chicken with Sweet Bell Peppers
1) How spicy is this recipe, and how can I adjust the heat?
This dish is designed to be pleasantly warm with a gentle kick rather than overwhelmingly hot—especially because the sweet bell peppers and onions mellow the spice. The heat level mostly depends on the amount of cayenne pepper in your Cajun seasoning and whether your paprika is sweet or smoked-hot. If you’re sensitive to spice, use 1/4 tsp cayenne in the homemade blend, or choose a mild store-bought Cajun seasoning and add it gradually. You can also increase the sweet elements: add an extra half pepper, or use mostly red and orange peppers (they’re typically sweeter than green). If you love heat, bump cayenne up to 3/4 tsp, add a pinch of red pepper flakes while sautéing the peppers, or finish with extra black pepper. The best strategy is to season in layers: coat the chicken, then taste the sauce after adding broth and adjust carefully. Remember, the lime juice at the end makes the flavor feel brighter and can make spice feel a little more noticeable, so taste after the citrus goes in.
2) Can I use chicken thighs instead of chicken breasts?
Yes—boneless, skinless chicken thighs are a fantastic option here and often even more forgiving than breasts. Thighs stay juicy, develop great browning, and pair beautifully with Cajun spices. Use the same amount: 1 1/2 lb (680 g). Trim excess fat, then slice into strips or bite-sized pieces for quick, even cooking. The cook time is similar, but thighs may take an extra minute or two depending on thickness. The best cue is temperature: cook to 165°F (74°C) and let the chicken rest briefly while the peppers sauté. When you return the chicken to the pan sauce, it will finish gently without drying out. If you prefer to keep thighs whole, sear them well, remove them, and simmer them in the sauce a little longer (add an extra splash of broth if needed) until fully cooked. Either way, thighs make this recipe feel extra rich and comforting while still keeping the method simple.
3) What’s the best way to keep the chicken tender and not dry?
The key is quick, high-heat searing followed by a short finish in the sauce. First, pat the chicken dry so it browns instead of steaming, then slice it into even 1/2-inch strips so it cooks consistently. Preheat the skillet well and use enough oil—1 tbsp olive oil for the initial sear helps create a flavorful crust. Avoid overcooking during the sear; the chicken should be browned and just cooked through. If you’re unsure, pull it slightly early and let it finish when you return it to the pan with the peppers and broth. Also, don’t overcrowd the skillet: if the chicken is piled up, it releases moisture and turns pale. Cooking in two batches is worth it for better texture. Finally, the sauce matters: adding 1/2 cup (120 ml) chicken broth creates moisture in the pan, and stirring in 1 tbsp butter (optional) at the end adds a silky finish that coats the chicken. This combination keeps the chicken juicy, glossy, and tender.
4) Can I make this recipe for meal prep, and what are the best ways to serve leftovers?
This recipe is excellent for meal prep because the flavors deepen as it rests, and the peppers hold up well for several days. Cook as directed, cool slightly, then portion into airtight containers. Store in the refrigerator for up to 4 days. For best results when reheating, use a skillet over medium heat with a small splash of broth or water (about 1–2 tbsp) to loosen the sauce and prevent the chicken from drying. Leftovers are versatile: serve over rice, quinoa, or cauliflower rice; stuff into tortillas with crisp lettuce; spoon onto a baked potato; or turn it into a quick bowl with black beans and corn (if you like). If you want to stretch it into an extra meal, add a bit more broth while reheating and toss in cooked pasta or steamed vegetables. You can even chop the chicken and peppers smaller and use them as a warm topping for a salad. The lime finish is especially helpful the next day—add a fresh squeeze before serving to revive that zesty, just-cooked taste.
Final Thoughts
There’s a reason skillet dinners like this one become repeat recipes: they deliver that “everyone’s happy” balance of comfort, color, and bold flavor without demanding hours in the kitchen. Craveworthy Cajun Chicken with Sweet Bell Peppers Zesty Comfort Classic is the kind of meal that feels lively the moment it hits the table—vibrant peppers, juicy chicken, and a savory, spiced pan sauce that begs to be spooned over something cozy.
What makes this dish truly shareable is how adaptable it is. You can dial the heat up or down, swap chicken breasts for thighs, and choose your favorite serving style—rice bowl, wrap, or a hearty plate with potatoes. It also fits real life: it’s fast enough for a weeknight, but flavorful enough to serve when friends or family drop by. And because the ingredients are simple and widely available, it’s a recipe you can return to again and again without planning a special grocery run.
If you’re trying to build confidence with bold seasonings, this is a perfect starting point. The sweet bell peppers bring natural balance, the broth turns browned bits into instant sauce, and the final squeeze of lime ties everything together with a bright, zesty finish. Make it once, then make it your own—extra peppers, more garlic, a different side, a slightly smokier spice blend. When a recipe welcomes your preferences and still turns out delicious, that’s when it earns a permanent place in your rotation.
Craveworthy Cajun Chicken with Sweet Bell Peppers Zesty Comfort Classic
- Total Time: 33 minutes
- Yield: 4 servings 1x
Description
A bold, one-pan Cajun-style chicken skillet with sweet bell peppers, tender onions, and a zesty lime finish—perfect over rice, potatoes, or tucked into warm tortillas for an easy comfort classic.
Ingredients
1 1/2 lb (680 g) boneless, skinless chicken breasts, sliced into 1/2-inch strips
2 tbsp olive oil, divided
3 medium bell peppers (about 1 1/2 lb / 680 g total), sliced
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup (120 ml) low-sodium chicken broth
1 tbsp lime juice (about 1/2 lime), plus wedges for serving
1 tbsp unsalted butter (optional)
2 tbsp chopped fresh parsley (optional garnish)
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp cayenne pepper (use 1/4 tsp for milder)
1 tsp kosher salt
1/2 tsp ground black pepper
Instructions
1) In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper to make Cajun seasoning.
2) Pat chicken dry. Toss with 1 1/2 tbsp Cajun seasoning until evenly coated.
3) Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Sear chicken in a single layer for 3–4 minutes per side until browned and cooked through (165°F / 74°C). Transfer to a plate.
4) Add remaining 1 tbsp olive oil. Sauté bell peppers and onion for 6–8 minutes until softened and lightly golden.
5) Add garlic and cook 30 seconds until fragrant.
6) Sprinkle in remaining 1/2 tbsp Cajun seasoning. Pour in chicken broth and stir, scraping up browned bits. Simmer 2–3 minutes to slightly reduce.
7) Return chicken and juices to the skillet. Toss 1–2 minutes to coat and warm through.
8) Turn off heat. Stir in butter (optional) and lime juice. Garnish with parsley and serve with lime wedges.
Notes
For best browning, avoid overcrowding the skillet; cook chicken in two batches if needed.
Adjust heat by reducing cayenne to 1/4 tsp for mild or increasing to 3/4 tsp for extra spicy.
Leftovers keep well in the fridge up to 4 days; reheat with a splash of broth to keep it saucy.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
