Cajun Chicken With Sweet Peppers Recipe

There’s something truly irresistible about the bold, smoky aroma of Cajun Chicken with Sweet Peppers sizzling on the stovetop. The tender, juicy chicken paired with sweet bell peppers in a lightly creamy, spicy sauce makes this dish a regular weeknight winner.

this Recipe

I first whipped this up after a spontaneous trip to the farmer’s market, where the vibrant colors of fresh peppers caught my eye. One bite in, and I knew I had a keeper. It’s fast, flavorful, and flexible—just the way busy home cooks like it.

Whether you’re cooking for the family or spicing up your meal prep, this Cajun chicken recipe brings both comfort and kick to the table. Let’s dive into why you’ll be making it again and again.

Why You’ll Love This Cajun Chicken With Sweet Peppers

Get ready to fall in love with a dish that brings the heart of the bayou straight to your kitchen. This Cajun Chicken with Sweet Peppers checks all the boxes: bold flavor, minimal prep, and weeknight-friendly simplicity.

It’s quick and easy. This recipe comes together in under 30 minutes, making it perfect for busy evenings. No need to marinate or prep hours ahead—just season, sauté, and serve.

It’s budget-friendly. With just a handful of pantry staples, a few chicken breasts, and some bell peppers, this dish delivers maximum flavor without breaking the bank.

It’s healthy-ish comfort food. The Cajun spices wake up your taste buds while the sweet peppers balance the heat. Plus, the creamy element comes from a touch of light cream or Greek yogurt—no heavy sauces here.

It’s super versatile. Serve it over rice, toss it with pasta, wrap it in tortillas, or enjoy it solo. This one-pan wonder adapts to whatever you’ve got in the fridge or pantry.

This flavorful skillet dinner is a reliable go-to, especially when you need something bold and satisfying without a lot of fuss.

Ingredients Notes

The secret to this dish is in its well-balanced, simple ingredients. Each one plays a role in creating the vibrant flavor that makes this meal so crave-worthy.

Chicken breasts are the protein star here. I use boneless, skinless chicken breasts sliced into thin strips for quick, even cooking. You can also use chicken thighs if you prefer more richness—they stay juicy and flavorful, even if you cook them a bit longer.

Bell peppers bring color and sweetness. I like to use a mix of red, yellow, and orange peppers for that beautiful rainbow effect. Their natural sweetness contrasts perfectly with the Cajun spice blend, giving each bite a pop of flavor.

Cajun seasoning is what gives this dish its bold character. You can use store-bought or whip up a homemade version with paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Be sure to adjust the heat level to your preference—start with less if you're spice-sensitive!

Garlic and onions add a flavorful base that enhances every other ingredient in the skillet. Sautéed until soft and aromatic, they round out the savory depth of the sauce.

Cream or Greek yogurt adds a gentle richness to the dish without overwhelming it. I often go with a splash of half-and-half or a spoonful of plain Greek yogurt for creaminess with a bit of tang. It’s optional—but definitely recommended.

As for equipment, all you need is a large skillet or sauté pan and a good sharp knife for prepping your chicken and veggies. A wooden spoon or spatula will help keep everything moving as it cooks.

How To Make This Cajun Chicken With Sweet Peppers

This one-skillet wonder comes together in just a few easy steps. Once you start cooking, it moves quickly—so have everything chopped and ready to go.

Start by slicing your chicken breasts into thin strips. This helps them cook faster and absorb all that bold Cajun flavor. Season the chicken generously with Cajun seasoning, a pinch of salt, and a drizzle of olive oil.

Heat a large skillet over medium-high heat. Once hot, add the chicken strips in a single layer. Let them cook undisturbed for 3-4 minutes so they get a nice sear. Flip and cook for another few minutes until golden and cooked through. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, reduce the heat slightly and add a bit more oil if needed. Toss in your sliced onions and bell peppers, stirring to coat them in the flavorful pan juices. Sauté for 5-7 minutes until the veggies are softened and lightly caramelized around the edges.

Add in the minced garlic and sauté for another 30 seconds until fragrant. Then, return the chicken to the pan, stirring everything together.

For a creamier finish, stir in a splash of cream or Greek yogurt right at the end. Let it warm through for a minute or two, just until the sauce comes together and coats the chicken and peppers beautifully.

In total, the whole dish takes about 25 minutes from start to finish. What you get is a sizzling skillet full of smoky, spicy, and sweet goodness—ready to serve over rice, pasta, or with warm crusty bread.

Storage Options

This dish stores like a dream, which makes it ideal for meal prep or leftovers throughout the week.

Once cooled, transfer your Cajun chicken with sweet peppers into an airtight container. It’ll keep in the fridge for up to 4 days. Reheat individual portions in the microwave or warm gently in a skillet over medium heat.

You can also freeze leftovers for longer storage. Just place cooled portions in freezer-safe containers or zip-top bags, squeezing out excess air. Label and freeze for up to 2 months.

When ready to reheat from frozen, thaw in the fridge overnight, then warm on the stovetop with a splash of broth or cream to bring the sauce back to life.

This is one of those dishes that tastes even better the next day as the flavors meld together, so don’t be shy about making extra!

Variations and Substitutions

This recipe is endlessly customizable, so feel free to tweak it to fit your taste or what’s in your pantry.

For a spicier version, add a pinch of cayenne or a few dashes of hot sauce at the end. You can also throw in some sliced jalapeños with the bell peppers for extra kick.

To keep it dairy-free, skip the cream or yogurt and finish with a splash of chicken broth or coconut milk instead. It’ll still be deliciously saucy without any dairy at all.

Want to make it low-carb? Serve it over cauliflower rice or a bed of sautéed greens. It’s naturally gluten-free, and skipping the carbs makes it keto-friendly too.

Swap in shrimp or sausage for a fun twist. Shrimp cooks in just a few minutes, while sliced smoked sausage adds a rich, smoky depth that complements the Cajun spices beautifully.

If you’ve got picky eaters, tone down the Cajun heat and mix in milder veggies like zucchini or mushrooms. The base recipe is so flexible that it can handle just about anything you throw in the pan.

The beauty of this dish is how easily it bends to your needs. Play around with the ingredients, swap in your favorites, and make it your own.

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