Pan-Seared Chicken with Cajun Spice and Roasted Red Peppers

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bold pan-seared chicken breast coated in Cajun spices paired with sweet roasted red peppers for a smoky, savory dish. This Southern American-inspired chicken recipe (gluten free), ready in about 25 minutes, pairs boneless skinless chicken breasts, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Southern American cuisine 320 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp Cajun seasoning
2 tbsp olive oil
1/2 cup sliced roasted red peppers
2 minced garlic cloves
1 tbsp chopped fresh parsley
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 2 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F).
Step 3: Remove chicken and set aside. In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 1/2 cup sliced roasted red peppers and cook for 2 minutes to warm through.
Step 5: Return chicken to skillet, spoon peppers and garlic over top, sprinkle 1 tbsp chopped fresh parsley, and serve immediately.