This Cajun Chicken with Bell Peppers recipe is bold, vibrant, and irresistibly flavorful. Juicy, pan-seared chicken strips meet sweet, tender bell peppers in a zesty Cajun-spiced sauce that’s smoky, a little spicy, and totally addictive. Ready in just 30 minutes, this one-pan wonder is perfect for those hectic weeknights when you want something hearty and satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

Quick and Fuss-Free: It all comes together in one skillet in about half an hour—minimal cleanup, maximum flavor.
Big on Flavor: Cajun seasoning brings that spicy, smoky punch while the bell peppers add a natural sweetness that balances everything perfectly.
Versatile: Serve it over rice, stuff it into wraps, or spoon it into a bowl on its own—there’s no wrong way to enjoy it.
Great for Meal Prep: Makes a fantastic make-ahead meal for the week, and it reheats beautifully.

Ingredients You’ll Need

Chicken Breast: Lean and tender, it’s the perfect canvas for soaking up all those Cajun spices.
Cajun Seasoning: This is where all the magic happens—smoky, spicy, and packed with flavor. You can adjust the heat depending on your preference.
Bell Peppers: Use a mix of red, yellow, and green for a burst of color and sweetness that balances the heat of the spices.
Onion: Adds depth and a touch of sweetness once it caramelizes slightly in the pan.
Garlic: Don’t hold back—fresh garlic enhances the savoriness of the entire dish.
Olive Oil: Helps everything cook evenly and adds a nice richness.
Salt and Pepper: For seasoning and bringing out the full flavor of every ingredient.
Lemon Juice: A splash at the end brightens up the dish and ties all the flavors together.

Variations

Make It Creamy: Stir in a splash of heavy cream or a dollop of cream cheese at the end for a rich, velvety sauce.
Add Heat: Toss in some sliced jalapeños or an extra dash of cayenne pepper if you’re feeling brave.
Switch Up the Protein: Try this with shrimp, tofu, or sliced sausage for a different twist.
Veggie Boost: Add mushrooms, zucchini, or baby spinach for more texture and nutrients.

How to Make Cajun Chicken with Bell Peppers

Step 1: Prep the Chicken

Slice the chicken breasts into thin strips and season generously with Cajun seasoning, salt, and pepper. Make sure every piece is coated for maximum flavor.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken strips in batches (don’t overcrowd the pan!) and cook until golden brown and cooked through. Remove and set aside.

Step 3: Sauté the Veggies

In the same skillet, add a bit more oil if needed, then toss in the sliced onions and bell peppers. Cook until softened and slightly caramelized, stirring frequently.

Step 4: Combine and Finish

Return the cooked chicken to the skillet, along with minced garlic. Stir everything together, letting the flavors meld for a few minutes. Squeeze in some fresh lemon juice and give it one last stir.

Step 5: Serve and Enjoy

Serve hot, garnished with fresh herbs or an extra sprinkle of Cajun seasoning if you like it spicy.

Pro Tips for Making the Recipe

Don’t Overcook the Chicken: Thin strips cook fast—remove them from the heat as soon as they’re no longer pink.
Use a Hot Pan: A good sear locks in flavor and gives your chicken that irresistible golden crust.
Uniform Slicing: Try to slice the chicken and peppers evenly so they cook at the same rate.
Balance the Heat: Cajun seasoning can vary—taste it first and adjust accordingly to avoid overpowering the dish.

How to Serve

This dish is incredibly flexible and goes with just about anything. Here are a few favorite ways to serve it:

Over Grains

Spoon it over fluffy white rice, brown rice, or even quinoa for a hearty meal.

In Wraps or Bowls

Use it as a filling for wraps, burritos, or grain bowls with avocado, sour cream, and shredded lettuce.

With Pasta

Mix it into a creamy pasta or serve on top of buttered noodles for a spicy Cajun chicken pasta vibe.

Topped with Fresh Herbs

Add a sprinkle of chopped parsley or cilantro just before serving for a burst of freshness.

Make Ahead and Storage

Storing Leftovers

Cool completely before storing in an airtight container. Refrigerate for up to 4 days.

Freezing

Freeze in individual portions for easy lunches or dinners. It’ll keep well for up to 3 months.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave in short bursts, stirring in between.

FAQs

Can I use store-bought Cajun seasoning?
Absolutely! Just check the label—some blends can be quite salty or spicy, so adjust your salt level accordingly.

Can I make this recipe dairy-free or gluten-free?
Yes, it’s naturally dairy-free and gluten-free as written. Just double-check your Cajun seasoning to make sure it doesn’t contain hidden gluten.

What kind of chicken works best?
Boneless, skinless chicken breasts or thighs both work great. Thighs will give you a bit more richness if that’s your preference.

Can I cook the peppers less for more crunch?
Definitely. If you like a bit of crunch, sauté the peppers just until slightly tender but still crisp—it’s all about personal taste.

Final Thoughts

This Cajun Chicken with Bell Peppers is the kind of weeknight dinner you’ll find yourself making again and again. It’s bold, satisfying, and full of personality—just like a great home-cooked meal should be. So grab your skillet and make it tonight—your taste buds will thank you!

Cajun Chicken with Bell Peppers Recipe