Cajun Chicken with Sweet Peppers

Introduction

If you’re looking for a high-protein, low-carb dinner that brings bold flavor with barely any prep, Cajun Chicken with Sweet Peppers is about to be your new weeknight hero. Imagine juicy chicken breasts smothered in a creamy, cheesy Cajun sauce, resting on a bed of sweet peppers that roast until tender and caramelized. This dish brings the heat, the creaminess, and a little crunch — all in under 40 minutes!

I first made this on a rushed Tuesday night when I had exactly 5 minutes to throw something together before my Zoom call — and let me tell you, it saved the evening. My husband literally said, “This tastes like something from a restaurant.” Yup. It’s that good!

Why You’ll Love This Recipe

Key Benefits

• Fast and fuss-free: Just 5 minutes of prep and the oven does the rest
• Family-friendly: Mild enough for kids (just reduce the cayenne), but flavorful enough for adults
• High-protein & low-carb: With 51g of protein and only 11g of carbs per serving, this is ideal for keto or high-protein diets
• One pan = less mess: Fewer dishes, more relaxing post-dinner vibes

Taste & Texture

This dish has layers of bold flavor. The Cajun spice blend adds that smoky, earthy heat, while the sweet peppers balance things out with their natural sweetness. The cream cheese melts into a rich, luscious sauce, and when it all gets broiled for those last two minutes? That golden cheddar topping seals the deal with a little bubbly, crispy goodness.

Dietary Attributes

• Gluten-Free
• Low Carb
• Keto-Friendly
• Not dairy-free (but we’ve got tips for that in the variations section)

Ingredients & Substitutions

Ingredient List

• 2 long sweet peppers, thinly sliced
• 4 small chicken breasts
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• ¼ tsp salt
• 1/8 tsp black pepper
• 6 cloves garlic, minced
• 1 cup cream cheese
• ½ cup cheddar cheese, shredded

Notes on Quality

• Use fresh sweet peppers if possible—they add a juicy crunch you won’t get from jarred or frozen. Red and yellow peppers are my go-to for this dish.
• For cream cheese, full-fat makes it extra rich, but you can go with low-fat if you’re watching calories.
• Sharp cheddar adds the most flavor, but mild or even a cheddar blend works beautifully.

Possible Substitutions

• No cream cheese? Greek yogurt with a bit of shredded mozzarella can stand in for a tangy, creamy twist.
• Swap chicken breasts for chicken thighs if you want juicier meat with a slightly richer flavor.
• Omit cayenne for a milder dish, or double it if you love extra spice.

Step-by-Step Instructions

1. Preheat the oven to 375°F and lightly spray a baking dish with oil
2. Layer the sliced sweet peppers across the bottom of the dish
3. Place the chicken breasts on top of the peppers
4. In a small bowl, mix together smoked paprika, onion powder, cayenne pepper, oregano, salt, and black pepper
5. Sprinkle the spice mix and minced garlic over the chicken, rubbing them into both sides
6. Top each chicken breast with about 2 tablespoons of cream cheese—spread it around a little if you can
7. Sprinkle the shredded cheddar over everything
8. Bake for 25–30 minutes, or until the chicken is cooked through (internal temp of 165°F)
9. Broil for 2 minutes at the end to make the cheese golden and bubbly
10. Serve with some of the roasted peppers on top for extra flavor and color

Expert Tips & Tricks

Best Practices

• Let the chicken sit at room temperature for 10 minutes before cooking for more even results
• Use a meat thermometer to avoid overcooking—it helps keep the chicken juicy every time
• Don’t skip the broil step—it gives that irresistible crusty cheese topping

Common Mistakes

• Using too thick chicken breasts: If they’re large, butterfly or pound them thinner so they cook evenly
• Skimping on seasoning: Cajun flavor is all about the spice blend, so make sure you rub it in well
• Not draining moisture: If your peppers are very watery, pat them dry a bit before baking to avoid sogginess

Time-Saving Tips

• Use pre-sliced peppers and pre-minced garlic from the store to cut your prep down to 2 minutes
• Make a double batch of the seasoning and store it in a jar for next time—it’s great on shrimp, too
• Assemble the dish earlier in the day and just pop it in the oven at dinnertime

Serving Suggestions

Pairings

• Serve over cauliflower rice or mashed cauliflower for a low-carb option
• Roasted sweet potatoes or garlic mashed potatoes for a more comforting combo
• A crisp green salad with a lemon vinaigrette brings brightness to the rich flavors

Presentation Ideas

• Place each chicken breast over a bed of roasted peppers and sprinkle with fresh parsley for color
• Serve in shallow bowls to hold the creamy sauce and make it feel restaurant-fancy

Beverage Pairings

• A dry white wine like Sauvignon Blanc or a lightly oaked Chardonnay balances the heat and richness
• Sparkling water with lemon or lime keeps things refreshing and light
• Iced hibiscus tea works beautifully with the spices if you want something caffeine-free and colorful

Storage & Reheating

Leftover Storage

• Store leftovers in an airtight container in the fridge for up to 4 days
• You can freeze the cooked chicken, though the cheese may separate a little when reheated

Reheating Methods

• Reheat in the oven at 350°F for 10–12 minutes or until warmed through
• Microwave on medium power in 1-minute intervals to avoid drying out the chicken
• Add a splash of broth or cream before reheating to restore moisture

Frequently Asked Questions

Substitutions & Adjustments

Can I make this with thighs instead of breasts?
Yes, boneless skinless chicken thighs work great and tend to stay juicy. Just reduce the baking time by a few minutes.

Can I make it dairy-free?
Swap the cream cheese for a plant-based alternative (like Kite Hill), and use a dairy-free cheddar.

Is this spicy?
It has a mild to medium kick. You can tone it down by omitting the cayenne or spice it up by adding more.

Troubleshooting

Why is my chicken dry?
It was likely overcooked. Use a meat thermometer and aim for 165°F.

Why is the dish watery?
The peppers release liquid during baking. You can lightly sauté them first or just drain a bit of the excess before serving.

Why is my cheese not browning?
Make sure to broil on high for 2–3 minutes and keep it near the top of the oven rack.

Variations & Customizations

Dietary Adaptations

• Dairy-Free: Use dairy-free cream cheese and cheddar alternatives
• Low-Sodium: Reduce or skip the added salt and use low-sodium cheese

Flavor Twists

• Add a splash of lemon juice or white wine to the baking dish for a brighter sauce
• Mix a bit of Dijon mustard into the cream cheese for a tangy kick
• Throw in some spinach or mushrooms for a veggie boost

Seasonal/Holiday Versions

• Add roasted butternut squash cubes in fall for a hearty, cozy variation
• In summer, throw fresh corn off the cob into the pepper mix
• For a winter holiday twist, add a sprinkle of nutmeg to the cream cheese

Conclusion

This Cajun Chicken with Sweet Peppers recipe is everything you want in a weeknight dinner: easy, fast, satisfying, and so flavorful you’ll want to lick the plate clean. Whether you’re feeding a crowd or just meal-prepping for the week, this is one of those recipes you’ll come back to again and again.

Looking for more easy, high-protein dinners? You’ll love this creamy chicken marsala and this 30-minute sheet pan gnocchi. They’re both perfect for busy nights when you still want something homemade and comforting.

And if you’re always on the lookout for kitchen inspiration, don’t forget to follow along on Pinterest at Cooking with Callie Pinterest for tons of easy dinner ideas, kitchen tips, and delicious ways to mix up your weekly meals.

Tried this recipe? Let me know how it turned out in the comments!

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