This Cajun Chicken is filled with tender bites of chicken and sweet bell pepper, perfectly seasoned with the best cajun seasoning. This quick and easy skillet makes a healthy, filling, and super flavorful dinner, or can be set out with toothpicks for a hearty appetizer at a party or potluck. Make sure and check out how you can reinvent the leftovers from this recipe too for some great meal ideas for the rest of the week!
Cajun Chicken Recipe
The best part of this recipe is the taste, but the next best thing is how simple it is. This Cajun Chicken recipe has only 6 simple ingredients and can be on the table in under 20 minutes.
The key is the homemade cajun seasoning! It adds lots of flavor, while keeping the recipe simple and easily made in just minutes. The seasoning has the best of the creole flavors with the perfect amount of kick. You can use more of it to make the the flavors more intense with a little more kick or you can use a little less for a more mellow flavor.
What to Serve with Cajun Chicken
There are two ways I like to serve this Cajun Chicken Skillet. Usually I make it for a quick and easy dinner, but it also makes a really great hearty appetizer too. Just leave it in the skillet and place a cup of toothpicks next to it for a great bite sized snack.
When I serve it as a meal, there are a few options that make great side dishes to pair it with. Here are a few classic as well as just plain delicious serving suggestions:
Side Dishes for Cajun Chicken
Low Carb Side Dishes
- Sautéed Garlic Spinach
- Cauliflower Dirty Rice
- Low Carb “Grits”
- Side salad with ranch dressing (mix cajun seasoning into ranch for an extra kick)
- Parmesan Zucchini tots
Hopefully this will get you off to a good start for your dinner. If you have another favorite cajun side dish you love, please let me know in the comments! I would love to try it out next time!
How to Make Cajun Chicken
This recipe is super simple and I can usually have it from the fridge to the table in 20 minutes or less. I am going to walk through my tips for the recipe here, but make sure to hop down to the bottom of the post for the full, printable recipe card.
- Cut the chicken breast into 1 inch chunks. Try to cut the chicken as evenly as possible so that it cooks evenly. Place it in a plastic bag or container with 1 tbsp of the olive oil and seasoning to marinate while you prepare the rest of the recipe.If you are making this ahead of time, you can place in the fridge overnight or put it in the freezer and thaw when ready to cook.Chop the bell peppers evenly and set aside.
- Heat the remaining oil in a skillet over high heat. You want the oil to be nice and hot before adding the chicken to help get the sear on the outside.Add the chicken and peppers to the skillet in a single layer. If you have too much you can do the cooking in two batches. Let the chicken cook for 3-4 minutes on the first side. Don’t stir other than to spread the chicken and peppers out when you add them to the pan into the single layer. You want to get the nice caramelized crust on the outside that adds so much flavor.Then flip the chicken to the second side and let it cook for about 2 more minutes. Add the garlic and stir for one more minute.
- Remove the skillet from the heat and top with chopped green onions. This will be best when piping hot, so serve immediately. If you aren’t ready to eat, cover with foil to keep warm until serving.
What to do with Leftover Cajun Chicken
If you have leftovers you can use them for meal prep, or save them in the fridge or freezer for meals throughout the week or month.
- Place in an air tight container
- Refrigerate for up to 3-4 days
To Freeze Cajun Chicken:
- To freeze before cooking: prepare the chicken and veggies through step 1. Place the chicken and peppers in separate containers and freeze. When ready to cook, thaw completely then continue at step 2.
- To freeze Cajun Chicken after cooking: place in an air tight container (I like to divide into meal sized portions) and freeze for up to a month. Reheat in the microwave or skillet when ready to eat.
Leftover Recipes for Cajun Chicken
If you find yourself with leftovers of this dish, they are perfect to use for meal prep for the week, or can be reinvented into new recipes throughout the week or even the month when frozen. Here are some ideas you may want to try:
- Cajun Chicken Subs– Split a sub roll and butter each side and add a sprinkle of garlic powder, salt, and paprika. Bake at 425˚F until the butter is melted and the edges start to brown and get crisp. Then remove and pile on the cajun chicken and peppers and cover with sliced provolone cheese. Return to oven for 5-10 minutes or until the cheese melts and the chicken is heated through. Top with shredded lettuce and diced tomatoes and enjoy.
- Cajun Chicken Pasta- Cook pasta of choice or zoodles as directed. Once done, mix with alfredo sauce, cajun chicken with peppers, and additional cajun seasoning to taste. Serve garnished with parmesan and diced tomatoes.
- Cajun Chicken Quinoa- Make quinoa as directed on package. Once done, mix with cajun chicken and peppers, diced red onion, sweet peas, and kidney beans. Dress with olive oil, lime juice and additional cajun seasoning to taste.
- Cajun Chicken Salad- Chop romaine lettuce to fill a bowl. Top with cajun chicken and peppers, diced red onion, chopped tomatoes, and carrot shreds. Dress salad with olive oil, lime juice, and extra cajun seasoning to taste.
- Cajun Chicken Stuffed Peppers- Mix leftover chicken with rice and kidney beans in a 2:1:1 ratio. Cut peppers in half and remove the stem, ribs and seeds. Lay the peppers cut side up in a baking dish. Fill the peppers with the chicken mixture and top with provolone cheese. Pour 1 cup of chicken broth in the bottom of the baking dish. Cover and bake for 35-45 minutes or until the peppers are tender and the chicken is heated through. Remove the foil for the last 5-10 minutes of baking to allow the cheese to brown.
Do you have more easy skillet dinner recipes?
Plenty! Make sure to check out these recipes for some easy and super flavorful dinner ideas made in just one skillet.
I really do hope that you get a chance to try this recipe soon and that your family enjoys it as much as mine does!
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Cajun Chicken Skillet
- 2 lbs chicken breast boneless, skinless
- 2 bell peppers 1 red, 1 green
- 2 tbsp cajun seasoning
- 2 tbsp olive oil
- 3 cloves garlic pressed
- 1/4 cup green onion chopped
- Chop chicken into 1 in chunks. Place in a zip top bag with 1 tbsp of olive oil and cajun seasoning. Mix the chicken until all is coated with the seasoning. Let marinate, while you chop the bell pepper into bite sized pieces.
- Heat remaining 1 tbsp of oil in a large skillet over high heat. Once hot, add the chicken and peppers to the skillet with the chicken in a single layer. If there is too much chicken for a single layer, work in batches. Let the chicken cook on the first side for 3-4 minutes without stirring, then use tongs to flip each piece over. Cook on the second side for 2 minutes, then add the garlic, stir well, and cook for 1 additional minute or until cooked through (165˚F internal temp)
- Once the chicken is done, remove the skillet from the heat, and top the chicken with the chopped green onion. Serve immediately. Enjoy!
- You can use chicken thighs, chicken tenders, or other cuts in lieu of chicken breast.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
This recipe is naturally gluten free, low carb, and friendly for low carb and keto diets. Please check all packages of products bought to ensure compliance.
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
©2018 Easy Family Recipes- Recipe found at: https://www.easyfamilyrecipes.com/cajun-chicken-skillet/
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(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)