Name: Cajun Chicken with Bell Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: boneless chicken breasts – 4 medium pieces (lean, tender, and perfect for soaking up the Cajun seasoning); red bell peppers – 2 (sweet and vibrant, they caramelize beautifully); yellow bell pepper – 1 (adds a mild sweetness and color contrast); cream cheese – 4 oz (softened (gives a creamy, tangy layer on top; make sure it’s at room temperature)); cheddar cheese – 1 cup (freshly shredded (freshly grated melts smoother than pre-shredded)); paprika – 1 teaspoon (a smoky base for Cajun flavor); cayenne pepper – ½ teaspoon (adjust up or down depending on spice preference); oregano – 1 teaspoon (earthy and aromatic, balances the heat); thyme – 1 teaspoon (adds a fresh, savory note); salt – ½ teaspoon (enhances all the flavors); garlic – 2 cloves (minced (sharp, punchy flavor that ties everything together))

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Cajun Chicken with Bell Peppers Recipe: Bold, Spicy & Flavor-Packed Dish

When I first tried making Cajun chicken with bell peppers, I couldn’t believe how easy it was to pull together such a flavorful dish.

The chicken turned out so juicy, the peppers softened into a sweet balance, and the Cajun spices gave just the right amount of heat.

What really sealed the deal for me was the cheesy topping—it melted into a golden, gooey layer that made every bite irresistible. This recipe has quickly become one of my go-to meals, especially on busy weeknights.

Ingredients

boneless chicken breasts – 4 medium pieces (lean, tender, and perfect for soaking up the Cajun seasoning)
red bell peppers – 2 (sweet and vibrant, they caramelize beautifully)
yellow bell pepper – 1 (adds a mild sweetness and color contrast)
cream cheese – 4 oz, softened (gives a creamy, tangy layer on top; make sure it’s at room temperature)
cheddar cheese – 1 cup, freshly shredded (freshly grated melts smoother than pre-shredded)
paprika – 1 teaspoon (a smoky base for Cajun flavor)
cayenne pepper – ½ teaspoon (adjust up or down depending on spice preference)
oregano – 1 teaspoon (earthy and aromatic, balances the heat)
thyme – 1 teaspoon (adds a fresh, savory note)
salt – ½ teaspoon (enhances all the flavors)
garlic – 2 cloves, minced (sharp, punchy flavor that ties everything together)

Note: This recipe serves 4 people comfortably.

Variations

If you like changing things up, here are a few ways I’ve tried this dish:

Use chicken thighs instead of breasts if you prefer juicier meat.
Swap out the cream cheese and cheddar with dairy-free alternatives for a lactose-free version.
Add smoked paprika or red pepper flakes for extra smokiness and heat.
Mix in mushrooms, zucchini, or spinach for more texture and nutrients.

Cooking Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Casserole dish – to bake everything evenly in one pan.
Sharp knife – for slicing chicken and peppers with ease.
Mixing bowl – to prepare the Cajun seasoning.
Tongs – to handle and season chicken without mess.

How to Make Cajun Chicken with Bell Peppers?

This recipe comes together easily in a few simple steps, and the results are always worth it. The layers of flavor—from spiced chicken to tender peppers and melty cheese—make it a real crowd-pleaser. Here’s exactly how I do it:

Preheat the Oven

I always start by preheating the oven to 375°F (190°C). This step ensures that the chicken cooks evenly and stays juicy while the cheese develops that perfect golden finish.

Season the Chicken

In a small bowl, I mix paprika, cayenne, oregano, thyme, and salt to make the Cajun seasoning. Then, I coat the chicken breasts generously on all sides. This spice mix is the heart of the dish, giving the chicken its bold, signature flavor.

Add the Cheesy Toppings

Once the chicken is seasoned, I place it on top of the peppers. Then I sprinkle over the minced garlic, add a couple of spoonfuls of cream cheese to each breast, and finish with a blanket of shredded cheddar.

Bake Until Perfection

The casserole dish goes into the oven for about 20–30 minutes, or until the chicken reaches 165°F (74°C). For an extra treat, I switch the oven to broil for the last two minutes so the cheese gets golden and bubbly.

Prepare the Peppers

Next, I slice the red and yellow peppers into thin strips and spread them across the bottom of the casserole dish. As they cook, they soften and caramelize, becoming the sweet base that balances out the Cajun spices.

Serve and Enjoy

When the dish comes out of the oven, it’s hot, cheesy, and full of flavor. I like to garnish with parsley or an extra sprinkle of cheddar. Each serving includes plenty of those sweet peppers along with the juicy chicken.

Additional Tips for Making this Recipe Better

Here are a few tricks I’ve learned after making this recipe multiple times:

I always use room-temperature cream cheese so it melts smoothly.
Broiling for a couple of minutes at the end gives the topping a perfect golden crust.
If I want it less spicy, I cut back on cayenne; if I want it hotter, I add chili powder or red pepper flakes.
Freshly grated cheddar really makes a difference in the creaminess of the topping.

How to Serve Cajun Chicken with Bell Peppers?

This dish can be served in so many delicious ways. I sometimes spoon it over fluffy white rice so it soaks up the cheesy Cajun sauce. When I want something lighter, I serve it alongside roasted green beans, asparagus, or a crisp salad. And honestly, it’s just as satisfying on its own as a low-carb meal.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 485
Protein: 54g
Carbohydrates: 6g
Fat: 25g

Make Ahead and Storage

Make Ahead

I often slice the peppers and season the chicken a day in advance. Keeping them in airtight containers in the fridge makes assembly quick the next day.

Storage

Leftovers last up to 3 days in the fridge if stored in an airtight container. I reheat mine in the oven or microwave with just a splash of water to keep the chicken juicy.

Freezing

I don’t recommend freezing this one because of the cream cheese topping. It can separate when thawed, and the texture isn’t as good. Honestly, it’s so tasty fresh that freezing usually isn’t needed.

Why You’ll Love This Recipe?

This Cajun chicken recipe has something for everyone. Here’s why I keep making it:

It’s quick and simple, taking just 45 minutes start to finish.
The bold Cajun spices mixed with creamy cheese and sweet peppers make every bite memorable.
It’s naturally gluten-free and low-carb, so it fits different diets.
The recipe is highly customizable—you can change the protein, spice level, or veggies.
Since it’s a one-pan recipe, cleanup is super easy.

Ash Tyrrell