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Top view of a large skillet filled with creamy Cajun chicken and sautéed bell peppers, next to a bowl of plain pasta and a wooden board with fresh parsley.
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Creamy Cajun Chicken

4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
A bold, creamy skillet dinner featuring juicy Cajun-spiced chicken, tender bell peppers, and a silky sauce. This quick recipe is perfect for busy weeknights and pairs beautifully with rice or noodles.

Equipment

Large frying pan (10 inches or larger)
Cutting board and knife
Measuring cups and spoons
mixing bowl
spatula
Food scale (optional)
Meat thermometer (optional)

Ingredients
 

  • 1 ½ pounds boneless skinless chicken breast cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 2 large red bell peppers cut into bite-sized pieces
  • 1 large yellow bell pepper cut into bite-sized pieces
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon minced fresh parsley for garnish (optional)

Instructions

  • In a large frying pan over medium heat, cook the chicken with olive oil until browned and cooked through, about 6 to 7 minutes.
  • In a medium bowl, whisk together the heavy cream, cornstarch, minced garlic, paprika, garlic powder, dried oregano, dried thyme, onion powder, cayenne pepper, salt, and ground black pepper. Set aside.
    Cajun cream sauce in a white bowl, speckled with herbs and spices, ready to be added to the chicken and peppers.
  • Add the red and yellow bell peppers to the pan with the cooked chicken. Sauté over low-medium heat until slightly softened, about 2 to 3 minutes.
    Cooked chicken and chopped bell peppers sautéing together in a skillet, next to a bowl of Cajun cream sauce.
  • Stir the sauce mixture again, then pour it into the pan. Simmer over low heat until the sauce thickens, about 5 minutes.
    Final stage of cooking with chicken and bell peppers coated in creamy Cajun sauce inside a skillet.
  • Remove from heat. Garnish with fresh parsley and serve immediately.

Notes

  • Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
  • Cut chicken into uniform pieces to ensure even cooking.
  • Serve with cooked rice, pasta, or crusty bread to soak up the sauce.

Nutrition

Calories: 460kcal | Carbohydrates: 9g | Protein: 39g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 176mg | Sodium: 615mg | Potassium: 853mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1432IU | Vitamin C: 97mg | Calcium: 79mg | Iron: 2mg