Cajun Chicken Bell Peppers Spicy (Printable)
Tender chicken pieces and crisp bell peppers tossed in bold Cajun spices for a fiery, satisfying meal ready in 40 minutes.
# What You’ll Need:
→ Proteins
01 - 2 large boneless skinless chicken breasts approximately 1 pound 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 optional for extra heat
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Liquids & Fats
12 - 2 tablespoons olive oil
13 - 2 tablespoons water as needed
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges optional
# 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 5-7 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
03 - Add remaining olive oil to the skillet. Sauté onion and garlic for 1 minute until fragrant.
04 - Add sliced bell peppers and cook 4-5 minutes, stirring frequently, until just tender but still crisp. Add water as needed to deglaze the pan.
05 - Return chicken to the skillet with vegetables. Toss together and cook 2-3 minutes to meld flavors. Adjust seasoning if desired.
06 - Remove from heat. Garnish with chopped parsley and serve hot with lemon wedges on the side.
# Expert Advice:
01 -
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- The spice level is completely customizable to your heat tolerance
- Leftovers taste even better the next day, if you somehow have any
02 -
- Don't skip the step of cooking the chicken first and removing it, otherwise it will overcook while the peppers soften
- Cast iron skillets develop amazing fond (those browned bits) that add depth, but nonstick works perfectly fine too
03 -
- Pat the chicken dry with paper towels before seasoning, this helps it develop a better sear
- Let the spice-rubbed chicken sit for 15 minutes before cooking if you have time, it really does make a difference