Cajun Chicken with Bell Peppers
Quick, flavorful Cajun chicken seared to perfection, tossed with sweet bell peppers and onions, ready in about 30 minutes.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts Even thickness helps — pound to about 3/4" if necessary.
- 2 tablespoons olive oil For searing.
- 1 tablespoon Cajun seasoning Store-bought or homemade.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt Reduce to 1/4 teaspoon for a lower sodium option.
- 1/2 teaspoon black pepper
For the vegetables
- 2 pieces bell peppers Red, green, or yellow, sliced.
- 1 medium onion Sliced.
- 2 cloves garlic Minced.
- 1 tablespoon olive oil For sautéing.
Garnish
- to taste fresh parsley or cilantro Chopped, optional.
Instructions
Preparation
- In a small bowl, combine the Cajun seasoning, garlic powder, onion powder, paprika, dried thyme, salt, and pepper to create the rub.
- Pat the chicken breasts dry and evenly coat with the spice mix.
Cooking
- Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Add the chicken breasts and cook for 6–7 minutes per side until golden brown. Check that the chicken reaches 165°F (74°C) in the thickest part. Remove to a plate and let rest for 5 minutes.
- In the same skillet, add 1 tablespoon of olive oil, then add the sliced peppers and onion. Sauté over medium heat for 5–6 minutes until softened and beginning to caramelize. Add the minced garlic and cook for 1–2 minutes until fragrant.
- Slice the rested chicken into thin strips, return it to the skillet, and toss everything together, cooking for an additional 2–3 minutes to meld the flavors.
Serving
- Sprinkle chopped parsley or cilantro over the top and serve hot.
Notes
This dish is versatile. Serve over rice, tossed with pasta, or wrapped in tortillas.