There’s something irresistible about the way Cajun Chicken with Sweet Peppers fills your kitchen with smoky, spicy, and savory aromas. The sizzle of seasoned chicken hitting the skillet, followed by the sweetness of colorful bell peppers—it's a feast for both your senses and your stomach.

I first whipped this up on a whim after a trip to New Orleans left me craving those bold Cajun flavors. With just a few pantry staples and fresh ingredients, this dish has quickly become one of our go-to weeknight meals. It’s quick, flavorful, and endlessly satisfying.

The balance of spicy Cajun seasoning and sweet, sautéed peppers makes this dish a crowd-pleaser, even for picky eaters. Ready in just 30 minutes, it’s perfect for busy nights when you want big flavor without a lot of fuss.

Let’s dive into what makes this Cajun Chicken so irresistible.

Why You’ll Love This Cajun Chicken with Sweet Peppers

Get ready to add this to your weekly dinner rotation. This Cajun Chicken with Sweet Peppers delivers bold, zesty flavor with minimal prep and cleanup.

First off, it's incredibly quick and easy. The whole dish comes together in just one skillet, and you can have dinner on the table in about 30 minutes. It’s ideal for weeknights when time is tight but flavor is non-negotiable.

It’s also wonderfully budget-friendly. With just chicken, peppers, onion, and spices, you're using accessible, low-cost ingredients that still taste like a million bucks when combined the right way.

And let’s talk about flavor versatility. Whether you want to dial up the spice or tone it down, this recipe is easily customizable to suit your preferences. Plus, you can serve it over rice, tuck it into wraps, or even pile it on top of pasta.

Best of all, it’s family-approved. The sweetness of the bell peppers mellows out the heat just enough, making this a hit even with younger eaters. It’s the kind of meal that disappears fast and gets requested again and again.

Ready to see what you’ll need?

Ingredient Notes

The beauty of this Cajun Chicken with Sweet Peppers is that it relies on simple ingredients that pack a big punch. Each component has a role in delivering layers of flavor and texture.

Boneless, skinless chicken breasts are the star of the show. They cook up quickly and stay juicy when seared over medium-high heat. If you prefer, chicken thighs can be used for a richer flavor and extra tenderness.

Bell peppers bring both sweetness and color to the dish. I love using a mix of red, yellow, and orange peppers to make the dish pop visually and balance the spice of the Cajun seasoning. Their natural sugars caramelize slightly in the skillet, adding depth to each bite.

Red onion adds a touch of sharpness that complements the sweet peppers beautifully. As it cooks, it softens and mingles with the seasoning to create a flavorful base for the chicken.

Cajun seasoning is what ties it all together. You can use store-bought blends or make your own with paprika, garlic powder, cayenne, and thyme. I usually go with a homemade mix so I can control the heat level, but either option works great.

You’ll also want a large skillet for this recipe—cast iron is ideal if you have one, as it helps get that perfect sear on the chicken and caramelization on the veggies. A sharp knife and cutting board are all you need for prep.

How To Make This Cajun Chicken with Sweet Peppers

Making this dish is as easy as it is delicious. Here’s how to bring everything together for a perfectly spicy-sweet skillet dinner.

Start by slicing your chicken breasts into thin strips, about ½ inch thick. This ensures they cook quickly and evenly. Toss the chicken with Cajun seasoning and a bit of olive oil, coating each piece thoroughly. Let it sit while you prep your veggies—it gives the spices a chance to infuse.

Next, slice your bell peppers and onion into thin strips. Keep them uniform in size so they cook evenly. You’ll want them soft with a slight crisp-tender bite, not mushy.

Heat a large skillet over medium-high heat and add a drizzle of oil. Once the oil is hot and shimmering, add the chicken in a single layer. Don’t crowd the pan—work in batches if needed. Let it cook undisturbed for 3-4 minutes until it gets a deep golden-brown sear, then flip and cook another 3-4 minutes until done. Remove the chicken and set it aside.

In the same pan, toss in the sliced peppers and onion. They’ll soak up all the flavorful bits left behind from the chicken. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant. You can add an extra sprinkle of Cajun seasoning here if you like things spicy.

Return the chicken to the pan and toss everything together. Let it cook for another 2-3 minutes, just long enough to marry all the flavors. The chicken should be fully cooked through and the veggies soft but not soggy.

From start to finish, you’re looking at about 30 minutes. Serve it hot over steamed rice, with warm tortillas, or just as-is for a low-carb option.

Storage Options

This dish stores beautifully, making it perfect for meal prep or leftovers. Let everything cool completely before storing.

For the fridge, transfer the chicken and peppers to an airtight container. It’ll stay fresh for up to 4 days. Reheat in a skillet over medium heat or microwave in 30-second bursts until warmed through.

To freeze, portion the cooled chicken and peppers into freezer-safe bags or containers. It’ll keep well for up to 2 months. Just thaw overnight in the fridge before reheating.

Leftovers make a killer filling for wraps, quesadillas, or even a quick rice bowl lunch. It’s a meal that keeps on giving!

Variations and Substitutions

This Cajun Chicken recipe is endlessly adaptable. Once you’ve made it once, don’t be afraid to put your own spin on it.

If you like it extra spicy, toss in a sliced jalapeño or a pinch of red pepper flakes when you add the veggies. For a smoky twist, add a bit of smoked paprika to your Cajun seasoning mix.

Looking for a vegetarian version? Swap out the chicken for sliced portobello mushrooms or tofu. Just make sure to press the tofu first to remove moisture, so it crisps up nicely in the skillet.

You can also play with the veggies. Add zucchini, mushrooms, or corn to stretch the dish and sneak in more produce. The sweetness of corn especially pairs beautifully with the spice.

If you don’t have Cajun seasoning on hand, a simple mix of paprika, garlic powder, oregano, thyme, cayenne, and black pepper works in a pinch. Tailor it to your spice tolerance.

Don’t be afraid to experiment! This dish is forgiving, flexible, and perfect for using up whatever you have in the fridge.