Spicy Cajun Chicken Skillet – Bold, Fast, and Flavor-Packed

This spicy Cajun chicken skillet brings big flavor with minimal fuss. It’s smoky, garlicky, and just the right kind of spicy—perfect for busy weeknights or a quick meal prep. Everything cooks in one pan, so cleanup is easy and you still get a hearty, satisfying dinner.

Serve it with rice, cauliflower rice, or tuck it into warm tortillas. If you like meals that wake up your taste buds, this one’s going to be a staple.

Spicy Cajun Chicken Skillet - Bold, Fast, and Flavor-Packed

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• Bell peppers: 2 medium (any colors), sliced
• Red onion: 1 medium, sliced
• Garlic: 3–4 cloves, minced
• Olive oil: 2–3 tablespoons (or avocado oil)
• Chicken broth: 1/3 cup (optional, for a saucier finish)
• Lemon: 1, for juice and zest
• Fresh parsley or green onions: For garnish
• Optional add-ins: Cherry tomatoes, sliced smoked sausage, cooked rice, or corn
• Cajun spice blend:
• 2 teaspoons smoked paprika (or sweet paprika)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2–1 teaspoon cayenne pepper (to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

 

• Mix the seasoning: In a small bowl, stir together the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. Adjust cayenne based on your heat preference.
• Season the chicken: Pat the chicken dry and toss with half of the spice blend and 1 tablespoon of oil. Let it sit while you prep the vegetables.
• Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Add the chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and nearly cooked through. Transfer to a plate.
• Sauté the veggies: Add another drizzle of oil if needed. Add sliced peppers and onion. Cook 4–5 minutes, stirring, until they start to soften and get a little char. Add the garlic and cook 30 seconds.
• Spice it up: Sprinkle the remaining Cajun blend over the vegetables. Stir to coat so the spices toast and bloom, about 30–60 seconds.
• Combine and simmer: Return the chicken to the skillet. Pour in the chicken broth if you want a saucier skillet. Stir and let everything simmer 2–3 minutes, until the chicken is fully cooked and flavors meld.
• Finish with brightness: Squeeze in the juice of half a lemon and add a little zest. Taste and adjust salt, pepper, or lemon.
• Serve: Sprinkle with chopped parsley or green onions. Serve over rice, cauliflower rice, or with warm tortillas. Add hot sauce if you like extra heat.

What Makes This Recipe So Good

• One-pan convenience: The chicken, peppers, onions, and spices all cook in the same skillet for a fast, low-mess dinner.
• Big Cajun flavor: Paprika, garlic, onion, cayenne, and herbs bring heat and depth without being complicated.
• Flexible and forgiving: Use chicken thighs or breasts, toss in extra veggies, or adjust the heat to your comfort level.
• Balanced and hearty: Plenty of protein, colorful vegetables, and satisfying textures.
• Great for meal prep: Reheats well and tastes even better the next day as the spices settle in.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• Bell peppers: 2 medium (any colors), sliced
• Red onion: 1 medium, sliced
• Garlic: 3–4 cloves, minced
• Olive oil: 2–3 tablespoons (or avocado oil)
• Chicken broth: 1/3 cup (optional, for a saucier finish)
• Lemon: 1, for juice and zest
• Fresh parsley or green onions: For garnish
• Optional add-ins: Cherry tomatoes, sliced smoked sausage, cooked rice, or corn

• Cajun spice blend:
• 2 teaspoons smoked paprika (or sweet paprika)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2–1 teaspoon cayenne pepper (to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How to Make It

1. Mix the seasoning: In a small bowl, stir together the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. Adjust cayenne based on your heat preference.
2. Season the chicken: Pat the chicken dry and toss with half of the spice blend and 1 tablespoon of oil.

   Let it sit while you prep the vegetables.

3. Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Add the chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and nearly cooked through. Transfer to a plate.
4. Sauté the veggies: Add another drizzle of oil if needed.

   Add sliced peppers and onion. Cook 4–5 minutes, stirring, until they start to soften and get a little char. Add the garlic and cook 30 seconds.

5. Spice it up: Sprinkle the remaining Cajun blend over the vegetables.

   Stir to coat so the spices toast and bloom, about 30–60 seconds.

6. Combine and simmer: Return the chicken to the skillet. Pour in the chicken broth if you want a saucier skillet. Stir and let everything simmer 2–3 minutes, until the chicken is fully cooked and flavors meld.
7. Finish with brightness: Squeeze in the juice of half a lemon and add a little zest.

   Taste and adjust salt, pepper, or lemon.

8. Serve: Sprinkle with chopped parsley or green onions. Serve over rice, cauliflower rice, or with warm tortillas. Add hot sauce if you like extra heat.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.

  Reheat gently on the stovetop or in the microwave with a splash of broth.

• Freezer: Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal prep tip: Keep rice or tortillas separate so they don’t get soggy. Add fresh lemon and herbs after reheating.

Health Benefits

• Protein-rich: Chicken provides lean protein to support muscle and keep you satisfied.
• Veggie-packed: Bell peppers and onions offer fiber, vitamin C, and antioxidants.
• Anti-inflammatory spices: Paprika, garlic, and thyme bring flavor with potential antioxidant benefits.
• Manageable sodium: Making your own Cajun blend lets you control the salt compared to store-bought mixes.
• Flexible for diets: Works with low-carb, gluten-free, and dairy-free approaches with simple sides.

What Not to Do

• Don’t overcrowd the pan: If the chicken steams instead of sears, you’ll lose that flavorful browning.

  Cook in batches if needed.

• Don’t skip drying the chicken: Excess moisture prevents a good sear and dilutes the spice coating.
• Don’t add garlic too early: It can burn and turn bitter. Add it after the veggies have softened a bit.
• Don’t forget acid: A splash of lemon at the end lifts the whole dish. Without it, the flavors can taste flat.
• Don’t rely only on cayenne for heat: Balance with paprika and herbs for a rounded Cajun profile.

Variations You Can Try

• Creamy Cajun: Stir in 2–3 tablespoons of cream cheese or a splash of heavy cream at the end for a silky sauce.
• Sausage twist: Add sliced smoked sausage with the chicken for extra smoky flavor and heartiness.
• Veggie boost: Toss in sliced zucchini, mushrooms, or spinach during the vegetable step.
• Shrimp and chicken: Add raw shrimp in the last 3–4 minutes of cooking until pink and opaque.
• Rice skillet: Stir in cooked rice and a bit more broth to make it a complete one-pan meal.
• Low-carb bake: After cooking, top with shredded pepper jack and broil 2–3 minutes until bubbly.

FAQ

How spicy is this recipe?

It’s medium-spicy with 1/2 teaspoon cayenne.

For a milder dish, reduce it to 1/4 teaspoon or skip it and add hot sauce at the table. For extra heat, go up to 1 teaspoon or add crushed red pepper.

Can I use store-bought Cajun seasoning?

Yes. Use about 1.5–2 tablespoons and reduce added salt since blends vary.

Taste as you go and adjust.

What’s the best chicken to use?

Chicken thighs stay juicy and are hard to overcook. Chicken breasts work too—just don’t overcook them. Cut pieces evenly for consistent results.

Can I make it dairy-free and gluten-free?

Absolutely.

The base recipe is naturally dairy-free and gluten-free. Just check packaged broths or seasonings for hidden additives.

How do I keep the chicken tender?

Sear over medium-high heat, don’t crowd the pan, and pull it off as soon as it’s cooked through. A brief rest on a plate while you sauté the veggies helps keep it juicy.

What can I serve it with?

Steamed rice, brown rice, quinoa, or cauliflower rice are all great.

It also makes a delicious filling for tacos, wraps, or stuffed baked potatoes.

Can I double the recipe?

Yes, but sear the chicken in batches to avoid steaming. Use a larger skillet or a Dutch oven to keep the heat consistent.

Wrapping Up

This spicy Cajun chicken skillet is bold, quick, and weeknight-friendly. It hits that sweet spot between simple and exciting, with just one pan and a handful of pantry spices.

Keep it as-is for a clean, balanced meal, or riff with sausage, shrimp, or creamy touches. However you spin it, you’ll have a fast dinner that tastes like you fussed over it.