Bold, colorful, and weeknight-fast: juicy Cajun-spiced chicken seared in one skillet with sweet bell peppers and onions. Bright, smoky, and ready in about 30 minutes—serve over rice, quinoa, or tuck into wraps.
1lbboneless skinless chicken breasts, sliced into thin strips or cutlets
1tablespoonolive oil, plus more as needed
1tablespoonCajun seasoning (store-bought or homemade)
kosher salt and black pepper, to taste
1mediumred bell pepper, thinly sliced
1mediumyellow bell pepper, thinly sliced
1mediumorange or green bell pepper, thinly sliced
1smallred onion, thinly sliced
2clovesgarlic, minced
1tablespoonfresh lime juice (optional, to finish)
1/2cupshredded cheddar cheese (optional)
2tablespoonschopped fresh parsley or green onions, for garnish (optional)
Instructions
Pat chicken dry. Toss with Cajun seasoning, a pinch of salt, and black pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear 4–5 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
If the pan looks dry, add a light drizzle of oil. Add sliced bell peppers and red onion with a pinch of salt; sauté 5–7 minutes, tossing occasionally, until softened with light char.
Stir in minced garlic and cook 30–60 seconds until fragrant.
Return chicken and any juices to the skillet; toss to combine with the vegetables. Reduce heat to medium, add lime juice if using, and adjust salt and pepper to taste.
If using cheddar, sprinkle over the top, cover the skillet, and cook 2–3 minutes until melted.
Garnish with chopped parsley or green onions and serve hot over rice, quinoa, or tucked into warm tortillas.