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Cajun Chicken with Bell Peppers Recipe
Ash Tyrrell

Cajun Chicken with Bell Peppers Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.