Cajun Chicken and Bell Peppers

cajun chick on a plate with bell peppers and white rice.

5 from 2 votes

Cajun Chicken and Bell Peppers

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.

Prep Time1 15

Cook Time25

Total Time1 40

Course: Dinner, Entrees

Cuisine: American-Inspired

Diet: Low Fat

Servings:

Calories: 394.97kcal

Author: Tracey Gene

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.

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