Description
This Cajun Chicken with Bell Peppers recipe is a flavorful and spicy dish perfect for a quick weeknight dinner. Tender chicken breast pieces are seasoned with aromatic Cajun spices and sautéed with vibrant bell peppers, creating a colorful and delicious meal that pairs well with rice or crusty bread.
Ingredients
Chicken and Spices
- 2 boneless, skinless chicken breasts, cut into strips
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional for extra heat)
- 2 cloves garlic, minced
Instructions
- Prepare the Chicken: In a bowl, combine the chicken strips with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well to coat the chicken evenly with the spices.
- Heat the Pan: Heat olive oil and butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add the chicken strips in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and nicely browned.
- Sauté the Vegetables: Remove the chicken from the pan and set aside. In the same skillet, add the sliced onions and bell peppers. Cook for 5-6 minutes or until the vegetables are tender but still crisp. Add the minced garlic, dried oregano, and crushed red pepper flakes midway through cooking the vegetables, stirring well.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the sautéed vegetables. Stir everything together and cook for another 2-3 minutes to blend flavors and ensure the chicken is heated through.
- Serve: Remove from heat and serve the Cajun chicken and bell peppers hot. This dish pairs wonderfully with steamed rice, quinoa, or a crusty baguette for soaking up the delicious juices.
Notes
- For a milder version, reduce or omit the crushed red pepper flakes.
- You can use any combination of bell peppers to suit your color preference.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
- Serve with a side of green salad or steamed vegetables for a complete meal.
