Creamy Cajun Chicken With Bell Peppers – A Cozy, Flavor-Packed Skillet Dinner

This creamy Cajun chicken with bell peppers is the kind of weeknight dinner that feels a little special without being complicated. It’s rich, colorful, and full of bold flavor, thanks to a simple Cajun seasoning blend and sweet, tender peppers. You get juicy seared chicken, a silky cream sauce, and just the right amount of heat.

Serve it over rice, pasta, or mashed potatoes, and you’ve got a complete meal that tastes like comfort. It all comes together in one pan, which makes cleanup a breeze.

What Makes This Recipe So Good

• Big flavor, minimal effort: Cajun seasoning brings smoky heat and depth without a long ingredient list or fussy steps.
• One-pan friendly: Everything cooks in the same skillet, so you build layers of flavor and keep cleanup easy.
• Balanced heat: Bell peppers and cream mellow the spices, so it’s bold but not overwhelming.
• Versatile serving options: It’s great with rice, pasta, quinoa, or even cauliflower rice for a lighter take.
• Meal prep friendly: The leftovers reheat well, and the sauce stays creamy.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts (or thighs, sliced into cutlets)
• 2 tablespoons Cajun seasoning (store-bought or homemade; adjust for spice level)
• 1 teaspoon kosher salt (reduce if your Cajun seasoning is very salty)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (or a mix of olive oil and butter)
• 1 tablespoon butter
• 1 medium yellow onion, thinly sliced
• 3 bell peppers, thinly sliced (use a mix of red, yellow, and green for color)
• 3 cloves garlic, minced
• 1/2 cup chicken broth (low-sodium)
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 1 teaspoon smoked paprika (optional, for extra smokiness)
• 1/4 teaspoon red pepper flakes (optional, for extra heat)
• 1 teaspoon Dijon mustard (helps round out the sauce)
• 1/2 cup grated Parmesan (adds body and umami)
• Fresh lemon juice, to taste (start with 1/2 lemon)
• Fresh parsley, chopped, for garnish
• Cooked rice, pasta, or mashed potatoes, for serving

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry. Slice breasts horizontally into cutlets for quicker, even cooking.

   Season both sides with Cajun seasoning, salt, and black pepper.

2. Heat the pan: Set a large skillet over medium-high heat. Add olive oil and butter. When hot and shimmering, add the chicken in a single layer.
3. Pan-sear the chicken: Cook 3–4 minutes per side until browned and cooked through (165°F internal temperature).

   Transfer to a plate and tent loosely with foil.

4. Sauté the vegetables: In the same skillet, add the onion and bell peppers. Cook 5–7 minutes, stirring occasionally, until softened and lightly charred in spots. Add garlic and cook 30 seconds until fragrant.
5. Deglaze: Pour in chicken broth.

   Scrape up the browned bits from the bottom of the pan for extra flavor. Let it simmer for 1–2 minutes to reduce slightly.

6. Build the sauce: Lower the heat to medium. Stir in heavy cream, smoked paprika, red pepper flakes (if using), and Dijon mustard.

   Simmer gently 2–3 minutes, stirring, until the sauce thickens slightly.

7. Add Parmesan: Stir in the Parmesan until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
8. Return the chicken: Add the chicken and any resting juices back to the skillet. Spoon the sauce and peppers over the top.

   Simmer 2 minutes to warm through.

9. Brighten it up: Squeeze in a little fresh lemon juice to balance the richness. Start with a couple teaspoons and add more to taste.
10. Serve: Garnish with parsley. Serve hot over rice, pasta, or mashed potatoes, with extra sauce spooned over the top.

How to Store

• Refrigerator: Store leftovers in an airtight container for 3–4 days.

  Keep the chicken and sauce together to prevent drying out.

• Freezer: Cream sauces can separate after freezing, but this one holds up fairly well. Freeze up to 2 months. Reheat gently and whisk to bring the sauce back together.
• Reheating: Warm on the stovetop over low heat with a splash of broth or cream to loosen the sauce.

  Avoid boiling to prevent curdling.

Benefits of This Recipe

• Protein-rich and satisfying: Chicken delivers lean protein, while the sauce adds comfort and fullness.
• Vegetable forward: A full trio of bell peppers and onion adds fiber, color, and sweetness.
• Customizable spice level: You can make it mild or fiery with a simple tweak.
• Great for batch cooking: Scales up easily and reheats well for quick lunches or dinners.
• Family-friendly: The creamy base softens the heat, making it approachable for most palates.

Pitfalls to Watch Out For

• Overcooking the chicken: Thin cutlets cook fast. Pull them at 165°F to keep them juicy.
• Boiling the cream: High heat can cause the sauce to split. Keep the heat moderate and simmer gently.
• Too salty seasoning: Cajun blends vary.

  Taste before adding extra salt and use low-sodium broth.

• Skipping the deglaze: Those browned bits add tons of flavor. Don’t miss that step.
• Adding cheese too early: If the sauce is boiling when you add Parmesan, it can clump. Stir it in off or on low heat.

Variations You Can Try

• Lighter version: Use half-and-half instead of cream and reduce Parmesan.

  Thicken with a cornstarch slurry if needed.

• Dairy-free spin: Swap the cream for full-fat coconut milk and skip the Parmesan. Add nutritional yeast for a savory note.
• Andouille upgrade: Add sliced andouille sausage with the peppers for a heartier, smoky dish.
• Extra veggies: Stir in spinach at the end, or add mushrooms with the onions for more umami.
• Pasta skillet: Toss cooked penne or fettuccine directly into the sauce with a splash of pasta water.
• Low-carb option: Serve over cauliflower rice or zucchini noodles and reduce the sauce slightly.
• Seafood twist: Replace chicken with shrimp. Sear shrimp 1–2 minutes per side, remove, then finish the sauce and return shrimp at the end.

FAQ

How spicy is this dish?

It depends on your Cajun seasoning.

Some blends are mild; others pack a kick. Start with less seasoning, then add more to taste. Red pepper flakes are optional if you want extra heat.

Can I use chicken thighs instead of breasts?

Yes.

Boneless, skinless thighs are juicy and forgiving. Sear them about 4–5 minutes per side, then simmer in the sauce until they reach 175°F for best texture.

What can I use instead of heavy cream?

Half-and-half works well for a lighter sauce. For dairy-free, use full-fat coconut milk.

You may need to simmer a little longer to thicken or add a cornstarch slurry.

How do I prevent the sauce from curdling?

Keep the heat medium to low once you add the cream, and avoid boiling. Add cheese off the heat or over very low heat, and stir constantly until smooth.

What should I serve with it?

Rice, egg noodles, or mashed potatoes are classic. A simple green salad or roasted broccoli balances the richness.

Warm crusty bread is great for swiping up the sauce.

Can I make it ahead?

Yes. Cook as directed, cool, and store in the fridge. Reheat gently with a splash of broth or cream to loosen the sauce.

Add fresh lemon and parsley right before serving.

Is Cajun seasoning the same as Creole?

They’re similar but not identical. Cajun blends are often simpler and spicier. Creole blends can include more herbs like oregano and basil.

Either can work here—just adjust salt and heat.

In Conclusion

Creamy Cajun chicken with bell peppers delivers bold flavor, tender chicken, and a velvety sauce without a lot of fuss. It’s colorful, comforting, and easy to adapt to your tastes. Make it mild or spicy, serve it with your favorite starch, and enjoy a satisfying dinner that feels special any night of the week.

Once you try it, you’ll want to keep the ingredients on hand for an effortless, crowd-pleasing meal.