Sheet Pan Cajun-Spiced Chicken and Peppers
A vibrant sheet pan chicken dish featuring bold Cajun spices and colorful bell peppers roasted to tender perfection. This american-inspired chicken ready in about 45 minutes pairs boneless skinless chicken thighs, olive oil, cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp cajun seasoning
- 1 large, sliced into 1/2-inch strips red bell pepper
- 1 large, sliced into 1/2-inch strips yellow bell pepper
- 1 large, sliced into 1/2-inch strips green bell pepper
- 1 medium, cut into wedges red onion
- 3 cloves minced garlic
- 2 tbsp chopped fresh parsley
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs boneless skinless chicken thighs with 3 tbsp olive oil and 2 tbsp Cajun seasoning until fully coated.
- Step 2: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, 1 large sliced green bell pepper, 1 medium red onion cut into wedges, and 3 cloves minced garlic to the bowl. Toss to combine evenly.
- Step 3: Spread the chicken and vegetables in a single layer on a large rimmed baking sheet.
- Step 4: Roast in the preheated oven for 25-30 minutes, flipping the chicken and stirring vegetables halfway through, until chicken reaches an internal temperature of 165°F and peppers are tender and slightly charred.
- Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over everything.
- Step 6: Serve immediately with lemon wedges to squeeze over the top for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Cajun-Spiced Chicken and Peppers take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Cajun-Spiced Chicken and Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sheet Pan Cajun-Spiced Chicken and Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Cajun-Spiced Chicken and Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Cajun-Spiced Chicken and Peppers?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
