Cajun Chicken Bell Peppers (Printable Format)

Tender chicken with crisp bell peppers in spicy Cajun seasoning, ready in 40 minutes.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds), 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
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Liquids & Fats

12 - 2 tablespoons olive oil
13 - 2 tablespoons water

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges

# How-To Steps:

01 - Combine chicken pieces with Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper in a large bowl. Toss until evenly coated.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and set aside.
03 - Add remaining olive oil to the skillet. Cook onion and garlic for 1 minute until fragrant.
04 - Add sliced bell peppers to the skillet. Cook for 4-5 minutes, stirring frequently, until tender-crisp. Add water if needed to deglaze the pan.
05 - Return chicken to the skillet with vegetables. Toss together and cook for 2-3 minutes to meld flavors. Adjust seasoning as desired.
06 - Remove from heat. Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The spice blend creates this incredible crust on the chicken that locks in all the juices
  • It comes together in under 40 minutes but tastes like something you simmered all afternoon
  • The colorful peppers make it look stunning on the plate, perfect for dinner guests
02 -
  • Don't overcrowd the pan when searing the chicken or it will steam instead of getting that nice brown crust
  • The vegetables should still have a little crunch when you're done, not mushy
  • Cajun seasoning brands vary wildly in salt content, always taste before adding extra salt
03 -
  • Pat the chicken dry with paper towels before tossing with spices for better coating
  • Adding a splash of vinegar to the water when deglazing helps lift all those caramelized bits

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