This Cajun Chicken Skillet is a vibrant one-pan meal packed with bold, Southern-inspired flavor. Tender chicken and colorful peppers simmer in a rich, aromatic sauce that’s ready in under an hour. It’s a satisfying, crowd-pleasing dinner that feels both comforting and exciting.
Love Cajun Chicken Skillet? So do we! If you're into Dinner Ideas or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Cajun Chicken Skillet
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Bold, balanced flavor: Cajun seasoning brings warmth and a gentle kick.
- Incredibly versatile: Serve over rice, with pasta, or swap proteins.
- Fantastic leftovers: Flavors meld and deepen overnight.
Ingredients & Tools
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 120 ml chicken broth
- 1 tbsp tomato paste
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large, oven-safe skillet (like cast iron) is ideal, along with a sharp knife, cutting board, and measuring spoons.
Notes: Using good-quality chicken thighs really makes a difference here—they stay juicier than breasts during cooking. And don’t skip the smoked paprika; it adds a subtle, smoky depth that takes the Cajun flavors to the next level.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 12 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs are more forgiving and stay incredibly moist during the quick sear and simmer. If you must use breasts, reduce the cooking time slightly to prevent dryness.
- Is your Cajun seasoning salty? Some store-bought blends contain salt, so always taste before adding extra. You can adjust the seasoning at the end to avoid an overly salty dish.
- Don’t overcrowd the skillet. When browning the chicken, give each piece enough space to develop a nice sear. This builds a flavorful fond at the bottom of the pan that will enrich the sauce later.
- Slice your veggies evenly. Uniform slices of onion and bell peppers ensure they cook at the same rate, giving you a perfect tender-crisp texture without any pieces turning mushy.
How to Make Cajun Chicken Skillet
Step 1: Start by patting your chicken pieces completely dry with paper towels—this is key for getting a good sear. Season them generously with salt, black pepper, and about half of the Cajun seasoning, making sure every piece is well-coated. Let them sit for 5–10 minutes while you prep your vegetables; this allows the seasoning to penetrate the meat.
Step 2: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if needed to avoid crowding. Sear for about 3–4 minutes per side, until you get a beautiful golden-brown crust. The chicken doesn’t need to be cooked through at this stage—it will finish cooking later. Remove the chicken to a plate and set aside.
Step 3: Reduce the heat to medium and add the sliced onion and bell peppers to the same skillet. You’ll notice all those browned bits left from the chicken—that’s pure flavor! Sauté the veggies for about 5–6 minutes, stirring occasionally, until they start to soften and become fragrant. The onions should turn translucent, and the peppers will brighten in color.
Step 4: Push the vegetables to the side and add the minced garlic and tomato paste to the center of the skillet. Cook for just 30–60 seconds, until the garlic is fragrant and the tomato paste darkens slightly. Then, stir everything together so the garlic and paste are evenly distributed among the veggies.
Step 5: Sprinkle in the remaining Cajun seasoning and the smoked paprika, stirring to coat the vegetables. Pour in the chicken broth, using your spoon to scrape up any remaining browned bits from the bottom of the pan. This deglazing step is crucial—it lifts all that stuck-on flavor and incorporates it into your sauce.
Step 6: Return the seared chicken (and any accumulated juices) to the skillet, nestling the pieces into the vegetable mixture. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for about 8–10 minutes. The chicken should be cooked through, and the sauce will have thickened slightly.
Step 7: Remove the lid and give everything a final stir. Taste and adjust seasoning if needed—sometimes a pinch more salt or a crack of black pepper is all it takes. If the sauce is too thin, let it simmer uncovered for another 2–3 minutes to reduce further. Garnish with fresh parsley just before serving for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently on stovetop, adding a splash of broth if sauce is too thick.
Serving Suggestions
Complementary Dishes
- Fluffy white rice — The mild, starchy base is perfect for soaking up every last drop of that spiced sauce.
- Creamy polenta or grits — Their smooth texture provides a lovely contrast to the bold, chunky skillet.
- Buttery cornbread — A slightly sweet, crumbly piece of cornbread balances the heat and makes the meal feel complete.
Drinks
- A crisp lager or pale ale — The beer’s carbonation and mild bitterness help cut through the richness and spice.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites.
- Iced sweet tea — Its sweetness is a classic Southern pairing that tames the Cajun kick beautifully.
Something Sweet
- Warm bread pudding with bourbon sauce — The cozy, custardy dessert feels like a natural extension of the Southern theme.
- Simple fruit salad — Fresh, juicy fruits like pineapple and berries provide a light, refreshing finish.
- Dark chocolate brownie — A rich, fudgy brownie satisfies your sweet tooth and complements the smoky spices.
Top Mistakes to Avoid
- Mistake: Adding the garlic too early. Garlic burns quickly and turns bitter. Always add it toward the end of sautéing the vegetables, and cook just until fragrant.
- Mistake: Skipping the sear on the chicken. That initial browning isn’t just for color—it builds a deep, savory foundation for the entire dish. I’ve rushed this step before and ended up with a less flavorful sauce.
- Mistake: Using low-quality Cajun seasoning. Some blends are mostly salt and filler. Look for one with a good balance of paprika, garlic, onion, and herbs, or make your own for the best flavor.
- Mistake: Overcooking the vegetables. You want them tender but still with a bit of bite. If they turn to mush, they’ll lose their vibrant color and texture in the final dish.
Expert Tips
- Tip: Make your own Cajun seasoning. Combine 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp cayenne, and ½ tsp black pepper. It’s fresher, and you control the salt and heat level.
- Tip: Deglaze with a splash of white wine. Before adding the broth, pour in about 60 ml of dry white wine and let it reduce by half. It adds a lovely acidity that brightens the entire skillet.
- Tip: Let it rest before serving. Allowing the skillet to sit off the heat for 5 minutes lets the chicken reabsorb some juices and the flavors meld even more.
- Tip: Add a touch of cream or coconut milk. For a richer, creamier sauce, stir in a few tablespoons of heavy cream or coconut milk at the very end. It tames the spice and adds luxurious body.
FAQs
Can I make this Cajun Chicken Skillet ahead of time?
Absolutely! It actually tastes even better the next day. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. The flavors have more time to mingle, so it’s a fantastic make-ahead option for busy weeks.
What can I use instead of chicken thighs?
Boneless, skinless chicken breasts will work, but be careful not to overcook them—reduce the simmering time to about 6–8 minutes. You could also use shrimp (add them in the last 3–4 minutes of cooking) or sliced andouille sausage for a different twist. The recipe is quite adaptable, so feel free to experiment with your favorite proteins.
Is this dish very spicy?
It has a warm, noticeable kick, but it’s not overwhelmingly hot. The level of spice really depends on your Cajun seasoning blend. If you’re sensitive to heat, look for a mild version or reduce the amount of seasoning slightly. You can always add a pinch of cayenne at the end if you want more heat, but it’s harder to tone it down once it’s too spicy.
Can I freeze the leftovers?
Yes, this skillet freezes quite well. Cool it completely, then transfer to a freezer-safe container or heavy-duty zip-top bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture of the peppers may soften a bit upon thawing, but the flavor will still be fantastic.
My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced enough, try simmering the skillet uncovered for a few extra minutes. If it still needs help, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the simmering sauce. Let it cook for another minute or two until thickened. Be careful not to add too much, or it can become gloopy.
Cajun Chicken Skillet
Make this easy Cajun Chicken Skillet for a bold, one-pan meal ready in 40 minutes. Perfect for a quick weeknight dinner. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
500 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
2 tbsp olive oil
-
1 large yellow onion (sliced)
-
1 red bell pepper (sliced)
-
1 green bell pepper (sliced)
-
3 cloves garlic (minced)
-
2 tbsp Cajun seasoning
-
1 tsp smoked paprika
-
120 ml chicken broth
-
1 tbsp tomato paste
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish (optional))
Instructions
-
Start by patting your chicken pieces completely dry with paper towels—this is key for getting a good sear. Season them generously with salt, black pepper, and about half of the Cajun seasoning, making sure every piece is well-coated. Let them sit for 5–10 minutes while you prep your vegetables; this allows the seasoning to penetrate the meat.01
-
Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if needed to avoid crowding. Sear for about 3–4 minutes per side, until you get a beautiful golden-brown crust. The chicken doesn’t need to be cooked through at this stage—it will finish cooking later. Remove the chicken to a plate and set aside.02
-
Reduce the heat to medium and add the sliced onion and bell peppers to the same skillet. You’ll notice all those browned bits left from the chicken—that’s pure flavor! Sauté the veggies for about 5–6 minutes, stirring occasionally, until they start to soften and become fragrant. The onions should turn translucent, and the peppers will brighten in color.03
-
Push the vegetables to the side and add the minced garlic and tomato paste to the center of the skillet. Cook for just 30–60 seconds, until the garlic is fragrant and the tomato paste darkens slightly. Then, stir everything together so the garlic and paste are evenly distributed among the veggies.04
-
Sprinkle in the remaining Cajun seasoning and the smoked paprika, stirring to coat the vegetables. Pour in the chicken broth, using your spoon to scrape up any remaining browned bits from the bottom of the pan. This deglazing step is crucial—it lifts all that stuck-on flavor and incorporates it into your sauce.05
-
Return the seared chicken (and any accumulated juices) to the skillet, nestling the pieces into the vegetable mixture. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for about 8–10 minutes. The chicken should be cooked through, and the sauce will have thickened slightly.06
-
Remove the lid and give everything a final stir. Taste and adjust seasoning if needed—sometimes a pinch more salt or a crack of black pepper is all it takes. If the sauce is too thin, let it simmer uncovered for another 2–3 minutes to reduce further. Garnish with fresh parsley just before serving for a pop of color and freshness.07
Not what you're looking for?
