Cajun Chicken Bell Peppers Spicy Delight (Printable Version)

Tender chicken with crisp bell peppers in bold Cajun seasoning. A spicy, colorful dish ready in 40 minutes.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 cloves garlic, minced

→ Spices & Seasonings

07 - 2 tablespoons Cajun seasoning
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper (optional, for extra heat)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Liquids & Fats

12 - 2 tablespoons olive oil
13 - 2 tablespoons water (as needed)

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges (optional)

# How to Make It:

01 - In a large bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper until evenly coated.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
03 - Add the remaining tablespoon of olive oil to the skillet. Sauté the onion and garlic for 1 minute until fragrant.
04 - Add the sliced bell peppers and cook for 4-5 minutes, stirring frequently, until just tender but still crisp. If needed, add 2 tablespoons of water to deglaze the pan.
05 - Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for 2-3 minutes to combine flavors. Taste and adjust seasoning if needed. Remove from heat.
06 - Garnish with chopped parsley and serve hot with lemon wedges on the side.

# Expert Tips:

01 -
  • The spice blend hits all the right notes without overwhelming your palate
  • It comes together so quickly you might mistake it for a weeknight miracle
  • The colorful peppers make it look like you tried harder than you actually did
02 -
  • Don't overcrowd the pan when searing the chicken or it'll steam instead of brown
  • The peppers should still have some crunch nobody likes mushy bell peppers
  • Let the pan get properly hot before adding the chicken
03 -
  • Pat the chicken dry before seasoning it for better browning
  • If your Cajun seasoning doesn't have much salt add an extra pinch

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