Description
A flavorful and vibrant Cajun Chicken recipe featuring tender, spice-coated chicken breasts sautéed with colorful bell peppers and onions. This dish offers a perfect balance of smoky, spicy, and savory flavors, ideal for a quick and satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 2 bell peppers (red, green, or yellow), sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
Garnish
- Fresh parsley or cilantro, chopped (optional)
Instructions
- Season the Chicken: In a small bowl, combine Cajun seasoning, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. Evenly coat each chicken breast with this spice blend to infuse bold flavors.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6-7 minutes on each side until they are cooked through and golden brown. Remove from skillet and set aside.
- Sauté the Vegetables: Using the same skillet, add 1 tablespoon of olive oil. Add the sliced bell peppers and onions, sautéing over medium heat for 5-6 minutes until softened. Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
- Combine Chicken and Veggies: Slice the cooked chicken breasts into thin strips and return them to the skillet with the sautéed vegetables. Toss well to combine and cook together for 2-3 minutes, allowing flavors to meld.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley or cilantro if desired, and serve hot for a delicious, well-rounded meal.
Notes
- For extra heat, sprinkle additional cayenne pepper or hot sauce to taste.
- Serve with rice, quinoa, or crusty bread to complement the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Feel free to use any color combination of bell peppers to brighten up the dish.
