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

Scale

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

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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