Description
Cajun Chicken with Bell Peppers delivers juicy, spice-rubbed chicken breasts baked over colorful bell peppers in a creamy, melty cheese sauce. This one-pan recipe takes just 30 minutes for a bold, low-carb dinner the whole family craves. Packed with homemade seasoning, tender veggies, and customizable heat, it turns simple ingredients into restaurant-worthy flavor.
Ingredients
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (adjust for spice level)
4 boneless, skinless chicken breasts (about 6 oz each)
2 tablespoons olive oil, divided
3 large bell peppers (red, yellow, green), sliced into thin strips
1 medium red onion, sliced thin
4 oz cream cheese, softened and cubed
1 cup shredded cheddar cheese
2 cloves garlic, minced
Fresh parsley or cilantro, chopped (for garnish)
Optional: 1 jalapeño, sliced for extra heat
Instructions
1. Preheat oven to 375°F (190°C). Line a large sheet pan with parchment or foil for easy cleanup. Toss sliced bell peppers and onion with 1 tablespoon olive oil, minced garlic, and half the Cajun seasoning. Spread evenly on the pan.
2. Prepare chicken. Rub chicken breasts with remaining 1 tablespoon oil and Cajun seasoning on all sides. Nestle them over the peppers, pressing slightly into the veggies.
3. Add cheese. Dollop cream cheese cubes evenly over each chicken breast. Sprinkle shredded cheddar on top. For extra char, add jalapeño slices now.
4. Bake for 20-25 minutes until chicken reaches 165°F internally and cheese bubbles golden. Switch to broil for 1-2 minutes, watching closely to avoid burning. Peppers should be tender-crisp.
5. Rest and serve. Let sit 5 minutes. Garnish with fresh herbs. Slice chicken or serve whole over the peppers.
Notes
Pro Tip: Use a meat thermometer for foolproof doneness. No guesswork needed.
This makes 4 servings. Keto-friendly, gluten-free option.
Customize heat: Reduce cayenne for milder flavor.
Storage: Fridge 3 days, freezer 2 months. Reheat to 165°F.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: ['Dinner','Main Course','Chicken']
- Method: ['Baked','One Pan']
- Cuisine: ['Cajun','American']
Nutrition
- Serving Size: 1 chicken breast with peppers
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg