One Pan Cajun Chicken and Peppers with Rice Recipe
This One Pan Chicken and Peppers recipe offers a quick and flavorful meal perfect for busy weeknights. Juicy chicken breasts are seared to golden perfection, then cooked together with sautéed onions and bell peppers seasoned with Cajun spices and Italian herbs. Finished with a splash of chicken stock and fresh parsley, this dish pairs wonderfully with white rice for a complete and satisfying dinner—all made in just one skillet for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 2 large chicken breasts, sliced into strips
- 1/2 tsp kosher salt
- 1/3 tsp black pepper
- 1 tbsp Cajun seasoning (or smoked paprika – divided)
- 2 garlic cloves, minced and divided
- 2 tsp Italian seasoning, divided
Vegetables & Stock
- 2 tbsp olive oil
- 2 medium red onions, sliced into wedges
- 2 large bell peppers, thinly sliced
- 1/3 cup chicken stock
- 1/4 tsp red pepper flakes
Garnish & Serving
- 2 tbsp fresh parsley, finely chopped
- Cooked white rice
Instructions
- Season the chicken: Season both sides of the sliced chicken breasts with kosher salt, black pepper, half of the Cajun seasoning, half of the minced garlic, and half of the Italian seasoning. Ensure the seasoning is evenly distributed for balanced flavor.
- Sear the chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the chicken strips and sear for 3-4 minutes, turning occasionally until they develop a golden brown color. Be careful not to fully cook the chicken at this stage. Remove from skillet and set aside.
- Cook the peppers and onions: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onions and stir-fry for about 2 minutes on medium heat until they start to soften. Then add the sliced bell peppers, remaining Cajun seasoning, garlic, and Italian seasoning. Pour in half of the chicken stock to deglaze the pan and prevent sticking. Cook for 1-2 minutes until the peppers are just tender. Optionally, cover the pan briefly to speed up cooking.
- Finish cooking chicken and peppers: Return the seared chicken to the skillet with the remaining chicken stock. Stir gently to combine the ingredients, keeping the chicken in separate sections if plating in a specific way. Reduce heat to a low simmer and cook for approximately 3 minutes, or until the chicken is completely cooked through.
- Serve: Taste the peppers and onions and adjust seasoning if necessary. Serve the chicken and peppers over cooked white rice, garnished with freshly chopped parsley and red pepper flakes for an extra kick.
Notes
- Be careful not to overcook the chicken during the initial sear stage, as it will finish cooking with the peppers.
- Covering the skillet when cooking peppers can help them soften faster without losing texture.
- Substitute Cajun seasoning with smoked paprika if you prefer a milder spice profile.
- Serve immediately for best texture and flavor.
