Cajun Chicken and Bell Pepper

Prep Time 1 hr 15 mins
Cook Time 25 mins
Total Time 1 hr 40 mins
Jump to Recipe
two plates of chicken with bell peppers over rice.

This Cajun Chicken and Peppers meal is easy to make and perfect for dinner on those busy weeknights. This easy dinner recipe has a ton of flavor, is packed with protein, and is made with sweet bell peppers and a delicious sauce with a hint of sweetness. Serve with rice, couscous, or cauliflower rice, and you will have a delicious dinner in no time. This classic chicken dinner is beautifully balanced, and the chicken is super tender and moist, and we think you all will love it.

🐓 The secret to cooking chicken

There are 3 steps to cooking chicken perfectly every single time on the skillet. The first step is to salt the chicken for at least 1 hour or overnight, so the salt diffuses throughout the meat, making it tender and moist. The second step is to remove the chicken from the fridge and let it sit at room temperature for 30 minutes before cooking. And finally, the third step is to preheat the skillet to medium-high. Once the pan is hot, add enough olive oil to coat the bottom of the pan (about 1-3 tablespoons). Season chicken with additional seasoning as needed, and add it to the skillet. Let it sear on one side for 5-7 minutes before flipping. Then, reduce heat to medium and continue cooking until the internal temperature reaches 165°F.


🫑 Ingredients

This bell pepper chicken recipe requires simple ingredients, which can be easily found at your local grocery store. So let’s dive into what you need to make this delicious meal.

  • Chicken Breast. We used boneless chicken breasts cut into thin, even slices (cutlets) for even cooking. You can also substitute chicken thighs with the skins on for more flavor.
  • Salt. Always season your chicken in advance, and then season to taste as you go with this dish to find the perfect balance.
  • Cajun Seasoning. We love using cajun seasoning for the chicken. It’s a spice blend that adds a nice savory flavor.
  • Olive Oil. We used extra virgin olive oil to saute the chicken. Depending on the size of your pan, you need just enough to coat the pan; typically, about 2-3 tablespoons do the trick.
  • Bell Peppers. We prefer orange, yellow, and red peppers for this dish because they have a juicy flavor compared to green bell peppers. We used yellow and orange bell papers for our photos, but red bell pepper works great.
  • Red Onion. We love the flavor of red onion in this chicken recipe and recommend it over all other onions. Try not to skip it.
  • Garlic. We add 3-4 garlic cloves to this recipe for flavor.
  • Unsalted Butter. We used cold butter and not room-temperature butter when sauteing the red onion and bell peppers.
  • Chicken Broth. We only add 1/2 cup to this recipe to help make the delicious sauce.
  • Champagne Vinegar. Or substitute with White Wine Vinegar. There is something special about adding vinegar to chicken dishes; it deliciously transforms the recipe.
  • Fresh Parsley. We used curly parsley leaves, but flat leaves would work too. It adds a nice herby flavor to the dish.
  • Creme Frachie. Or substitute with Heavy Cream. We only add 2 tablespoons here. It rounds out the sauce with that perfect umami flavor.

🔪 Instructions

This healthy chicken dinner is made with fresh ingredients and has so much flavor. This recipe is easy to make, and you can even meal prep ahead of time too.

  • Prep Chicken. Generously season the boneless skinless chicken breasts with salt either the night before or for at least an hour so the salt can diffuse throughout the chicken. Refrigerate the chicken if salting more than an hour in advance; otherwise, leave it on the counter while you prep the veggies and remaining ingredients.
  • Sear Chicken. Before you preheat the skillet, season the chicken with Cajun seasoning on both sides. Preheat a large skillet over medium-high heat. Once hot, add enough olive oil (2-3 tablespoons) to coat the pan. Place chicken on the skillet, and sear the chicken for 4-7 minutes (check at the 4-minute mark to see if the skin is brown). Flip the chicken over and repeat. Once the skin is brown on both sides, remove it from the pan to a plate.
  • Saute Veggies. Return the pan to medium heat and melt the butter. Add sliced onions and bell peppers and season with salt. Cook the veggies until the onions are tender, about 10 minutes. Add the garlic and saute for 2 minutes.
  • Finish Cooking the Chicken. Add the vinegar and chicken broth to the same pan with the chopped parsley leaves, and mix with a spatula or wooden spoon to deglaze and break up any browned bits on the bottom of the pan. Add chicken to the pan and lower the heat to simmer to continue cooking for about 10-15 minutes with the lid ajar on the pan. Cook until the chicken’s internal temperature reaches 165 °F.
  • Make the Sauce. Once the chicken is fully cooked, remove the chicken from the pan to a plate. Add the heavy cream or creme fraiche, give it a good stir and let the sauce cook for about 2-3 minutes to thicken. Then, taste to see if you need to add more salt to perk up the sauce to your liking.
  • Serve and Enjoy. Add rice to a dish, a chicken breast, a spoonful of bell peppers, and red onion. Spoon the sauce over the chicken to serve.
a plate of cajun chicken over a bed of white rice.

FAQs

What to serve with chicken and bell peppers?


This recipe is best served with white rice, cauliflower rice, quinoa, or mashed potatoes. The sauce with the tender chicken and peppers is paired best with a carb, so pick your favorite and have a tasty dinner.

How to salt a dish without oversalting?


Take a spoonful of the sauce and taste it. Then sprinkle a little bit of salt on the remaining sauce on the spoon and taste it. Did it make it too salty? If the answer is yes, then the sauce is perfect as it is to your liking. Or did it enhance the flavor and taste better than before adding that little pinch of salt? If the answer is yes, you must add a pinch of salt to the whole dish. Taste again and see if it tastes to your liking. If not, repeat until you’ve mastered that perfect and balanced bite.

How to save leftovers and reheat next day?


Save leftovers in an airtight container in the fridge for up to 3 days. Then, reheat leftovers in the microwave or on the stovetop until hot.

This chicken and bell pepper recipe is easy to make, healthy, flavorful, and delicious. We hope you all love this new family favorite dinner recipe. Enjoy!  ♡

Cajun Chicken and Bell Peppers

5 from 1 vote
This classic chicken dinner is beautifully balanced, made with bell peppers, and seasoned with cajun. It’s easy to make, delicious, and a family favorite.
cajun chick on a plate with bell peppers and white rice.
Prep Time 1 hr 15 mins
Cook Time 25 mins
Total Time 1 hr 40 mins
Yields 4
Ingredients
  • 1 lb boneless chicken breasts cut into cutlets for even cooking
  • pinch of salt
  • 2 ½ tsp cajun seasoning
  • 2-3 tbsp olive oil add enough to coat the bottom of the pan you use
  • 3 tbsp unsalted butter cold, straight from the fridge
  • 2 bell peppers sliced (use red, yellow or orange peppers)
  • 1 red onion sliced, use a small red onion or 1/2 large red onion
  • 3 garlic cloves minced
  • pinch of salt plus more to taste
  • ½ cup chicken broth
  • 2 tbsp parsley leaves minced
  • 2 tbsp champagne vinegar or substitute white wine vinegar
  • 2 tbsp heavy cream or creme fraiche
Serve With
  • white rice, cauliflower rice, quinoa, or mashed potatoes
Instructions
  • Prep Chicken. Generously season the chicken breasts with salt either the night before or for at least an hour so the salt can diffuse throughout the chicken.
    Refrigerate the chicken if salting more than an hour in advance; otherwise, leave it on the counter while you prep the veggies and remaining ingredients.
    1 lb boneless chicken breasts, pinch of salt
  • Sear Chicken. Before you preheat the skillet, season the chicken with Cajun seasoning on both sides.
    Preheat a large skillet over medium-high heat. Once hot, add enough olive oil (2-3 tablespoons) to coat the pan.
    Place chicken on the skillet, and sear the chicken for 4-7 minutes (check at the 4-minute mark to see if the skin is brown). Flip the chicken over and repeat.
    Once the skin is brown on both sides of the chicken, remove it from the pan to a plate.
    2 1/2 tsp cajun seasoning, 2-3 tbsp olive oil
  • Saute Veggies. Return the pan to medium heat and melt the butter. Add sliced onions and bell peppers and season with salt.
    Cook the veggies until the onions are tender, about 10 minutes. Add the garlic and saute for 2 additional minutes.
    3 tbsp unsalted butter, 2 bell peppers, 1 red onion, 3 garlic cloves, pinch of salt
  • Finish Cooking the Chicken. Add the champagne vinegar, chicken broth, and chopped parsley leaves to the same pan. Mix with a spatula or wooden spoon to deglaze and break up any browned bits on the bottom of the pan.
    Add chicken to the pan and lower the heat to simmer to continue cooking for about 10-15 minutes with the lid ajar on the pan. Cook until the chicken’s internal temperature reaches 165 °F.
    1/2 cup chicken broth, 2 tbsp champagne vinegar, 2 tbsp parsley leaves
  • Make the Sauce. Once the chicken is fully cooked, remove the chicken from the pan to a plate. Add the heavy cream or creme fraiche, give it a good stir and let the sauce cook for about 2-3 minutes to thicken. Then, taste to see if you need to add more salt to perk up the sauce to your liking.
    2 tbsp heavy cream
  • Serve and Enjoy. Add rice (or preferred carb) to a dish, a chicken breast, and a spoonful of bell peppers and red onions. Spoon the sauce over the chicken to serve and enjoy.
Course: Dinner, Entrees
Cuisine: American-Inspired
Diet: Low Fat
Nutrition Facts
Serving1gCalories394.97kcalCarbohydrates8.07gProtein25.41gFat29.17gSaturated Fat11.18gPolyunsaturated Fat3.6gMonounsaturated Fat12.37gTrans Fat0.46gCholesterol104.21mgSodium190.17mgPotassium481.7mgFiber2.27gSugar4.19gVitamin A3115.2IUVitamin C81.65mgCalcium41.82mgIron1.69mg
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