Spicy Cajun Chicken with Bell Peppers (Print Version)

Savor Flavorful Cajun Chicken with Bell Peppers! This vibrant dish brings a kick to your table, perfect for busy weeknights. Easy, bold, and satisfying.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American (Cajun-inspired)
Dietary: Gluten-Free, Dairy-Free (if using coconut milk)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 large bell peppers (red, yellow, or orange), sliced into strips
03 - 1 large yellow onion, sliced into strips
04 - 4 cloves garlic, minced

→ Flavor Boosters

05 - 2 tbsp Cajun seasoning (divided)
06 - 1 cup low-sodium chicken stock
07 - 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)

→ Pantry Staples

08 - 2 tbsp olive oil

→ Finishing Touches

09 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, get that chicken cut into bite-sized pieces, about 1-inch chunks. Then, tackle those bell peppers and onion. Slice them into thin strips, and mince your garlic. I always make sure everything is ready before I even think about turning on the stove; it just makes the whole cooking process so much smoother. Honestly, I've tried to chop as I go, and it always ends in a chaotic rush!
02 - Now, grab your chicken and toss it with half of your Cajun seasoning in a bowl. Get it all coated! Heat a large skillet over medium-high heat with a good splash of olive oil. Once it's shimmering, add the chicken in a single layer. Don't overcrowd the pan, or it won't sear properly – I learned that the hard way, ending up with steamed chicken instead of beautifully browned pieces. Cook for about 3-4 minutes per side until nicely golden.
03 - Remove the chicken from the skillet and set it aside. Add a little more olive oil if needed, then toss in your sliced bell peppers and onion. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften and get a little color. This is where the kitchen starts to smell absolutely incredible, like a little bit of Louisiana right in your home! Don't rush this step; those softened veggies are key.
04 - Stir in the minced garlic and the remaining Cajun seasoning. Cook for just about a minute until fragrant – seriously, don't let that garlic burn; it goes bitter so fast! Then, pour in the chicken stock. Scrape up any delicious browned bits from the bottom of the pan; that's pure flavor right there. Let it simmer for a few minutes to reduce slightly and concentrate all those wonderful spices.
05 - Return the seared chicken to the skillet, nestling it into the sauce and veggies. Give it a good stir to combine everything. Reduce the heat to low, then gently stir in the heavy cream. Let it simmer for another 5-7 minutes, just until the sauce thickens slightly and the chicken is cooked through and tender. This is where the magic happens, transforming from spicy to wonderfully creamy.
06 - Taste and adjust seasonings if needed – maybe a pinch more salt or a dash of hot sauce if you're feeling extra bold! Remove from heat, then sprinkle generously with fresh chopped parsley. The vibrant green really makes the dish pop visually, and that fresh herbiness is just *chef's kiss*. Serve immediately over rice, pasta, or with crusty bread.

# Notes:

01 - Don't overcrowd the pan when searing the chicken; it won't brown properly.
02 - Storage advice: Leftovers keep well in the fridge for 3-4 days in an airtight container.
03 - For a dairy-free version, full-fat coconut milk works surprisingly well instead of heavy cream.
04 - Serve over fluffy white rice to soak up all that amazing creamy sauce.

# Tools You'll Need:

01 - Large Skillet
02 - Cutting Board
03 - Sharp Knife
04 - Measuring Spoons/Cups

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g

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