Cajun Chicken Skillet
Bold, smoky, and packed with Louisiana-inspired flavor, this Cajun Chicken Skillet is a one-pan dinner that comes together in just 30 minutes. Tender chicken strips are coated in Cajun seasoning and seared until golden, then combined with colorful bell peppers, onion, garlic, and a savory chicken broth sauce that ties everything together. It's the kind of weeknight meal that feels effortless to make but tastes like you spent hours in the kitchen — and the leftovers taste even better the next day.
Equipment
- Large cast iron skillet (12-inch) Or any large heavy-bottomed pan
- Sharp chef's knife
- Cutting board
- Measuring spoons
- Measuring cup
- Tongs Or a wooden spoon
- Garlic press (optional) Can use a knife to mince instead
- Small mixing bowl For holding prepped ingredients
Ingredients
- 2 large chicken breasts about 600g / 1.3 lbs, sliced into ½-inch strips against the grain
- 2 tablespoons Cajun seasoning adjust to taste; use 1 tbsp for a milder dish
- 2 tablespoons olive oil 30ml; divided for chicken and vegetables if needed
- 1 red bell pepper sliced into thin strips, seeds and membrane removed
- 1 green bell pepper sliced into thin strips, seeds and membrane removed
- 1 medium yellow onion sliced into thin half-moon strips
- 3 cloves garlic minced; about 1 tablespoon
- ½ cup chicken broth 120ml; low-sodium preferred; vegetable broth works as a substitute
- salt to taste; use sparingly as Cajun seasoning already contains salt
For Garnish
- fresh parsley roughly chopped; or substitute with sliced green onions
Instructions
- Slice the chicken breasts against the grain into ½-inch strips and place them in a bowl. Sprinkle the Cajun seasoning over the strips and toss until every piece is well coated.
- Slice the red and green bell peppers into thin strips and cut the onion into similar-sized slices. Mince the garlic cloves finely and set all prepped vegetables aside.
- Place a large skillet over medium-high heat for 1 to 2 minutes, then add the olive oil and let it heat until shimmering, about 30 seconds.
- Add the seasoned chicken strips in a single layer (cook in batches if needed) and sear undisturbed for 3 to 4 minutes per side until golden-brown and cooked through to 165°F (74°C). Transfer to a plate and set aside.
- Return the skillet to medium heat and add the sliced onion, cooking for 2 to 3 minutes until softened. Add the bell peppers and cook for another 3 to 4 minutes until tender but still slightly crisp.
- Stir in the minced garlic and cook for about 1 minute until fragrant. Season lightly with salt, keeping in mind the Cajun seasoning is already salted.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the broth simmer for 2 to 3 minutes until it reduces slightly into a light sauce.
- Return the cooked chicken strips to the skillet and stir gently to coat everything in the sauce. Cook together for 1 to 2 minutes until the chicken is reheated through.
- Remove the skillet from heat and scatter fresh chopped parsley or sliced green onions over the top. Serve immediately over rice, mashed potatoes, or with crusty bread.
Notes
- Don't overcrowd the pan: Cook chicken strips in batches if needed. Crowding the pan causes steaming instead of searing and you'll lose that golden crust.
- Adjust the spice level: Start with 1 tablespoon of Cajun seasoning for a milder dish and add more to taste. For extra heat, add a pinch of cayenne pepper or red pepper flakes.
- Homemade Cajun seasoning: Combine 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp cayenne, ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp black pepper, and ¼ tsp salt.
- Chicken thighs work great: Boneless, skinless chicken thighs can be substituted for breasts — they're juicier and equally delicious. Cook time is roughly the same.
- Creamy version: Stir in ¼ cup of heavy cream after adding the chicken broth for a rich, creamy Cajun sauce.
- Add shrimp: Toss in peeled and deveined shrimp during the last 3 to 4 minutes of cooking for a Cajun chicken and shrimp skillet.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making this an excellent meal prep recipe.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over medium heat with a splash of chicken broth to loosen the sauce and keep the chicken from drying out.
- Watch the garlic: Garlic burns quickly over high heat and turns bitter. Add it after the peppers have softened and keep the heat at medium when it goes in.
Nutrition
Serving: 1ServingCalories: 290kcalCarbohydrates: 10gProtein: 34gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7.5gCholesterol: 85mgSodium: 600mgPotassium: 620mgFiber: 2gSugar: 4gVitamin A: 35IUVitamin C: 120mgCalcium: 4mgIron: 10mg
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