Skillet Cajun Chicken with Roasted Bell Peppers

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A quick skillet chicken dinner infused with smoky Cajun spices and sweet roasted bell peppers for a balanced, flavorful meal. This American-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium onion
• 1/4 cup chicken broth
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Slice 1 large red bell pepper, 1 large yellow bell pepper, and 1 medium onion into thin strips. Set aside.
2. Step 2: In a small bowl, mix 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Pat dry 1 lb boneless skinless chicken breasts and season evenly with the spice mix.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
5. Step 5: In the same skillet, add the sliced bell peppers and onion. Sauté for 5-7 minutes until softened and slightly caramelized.
6. Step 6: Pour 1/4 cup chicken broth into the skillet and stir, scraping any browned bits from the bottom. Cook for 2 more minutes until the broth reduces slightly.
7. Step 7: Slice the cooked chicken into strips and return to the pan, tossing to combine with the vegetables and sauce.
8. Step 8: Garnish with 2 tbsp chopped fresh parsley before serving warm.