Ingredients
Chicken and Marinade
- 2 lbs chicken breast (boneless, skinless), chopped into 1-inch chunks
- 2 tbsp cajun seasoning
- 2 tbsp olive oil, divided
Vegetables and Aromatics
- 2 bell peppers (1 red, 1 green), chopped into bite-sized pieces
- 3 cloves garlic, pressed
- 1/4 cup green onion, chopped
Instructions
- Marinate the Chicken: Place the chicken chunks in a zip-top bag with 1 tablespoon of olive oil and the cajun seasoning. Seal the bag and mix thoroughly until all chicken pieces are evenly coated. Let it marinate while you prepare the vegetables.
- Prepare Vegetables: Chop the red and green bell peppers into bite-sized pieces, setting them aside until cooking.
- Cook Chicken and Peppers: Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat until hot. Add the marinated chicken and bell peppers in a single layer in the skillet; if needed, cook in batches to avoid overcrowding. Allow the chicken to cook undisturbed for 3-4 minutes on the first side.
- Flip and Cook Other Side: Using tongs, flip each chicken piece and cook for an additional 2 minutes on the second side.
- Add Garlic and Finish Cooking: Stir in the pressed garlic and cook for 1 more minute until the chicken is cooked through, reaching an internal temperature of 165°F.
- Garnish and Serve: Remove the skillet from the heat, sprinkle the chopped green onions on top, and serve immediately. Enjoy your flavorful Cajun Chicken Skillet!
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- To adjust spice levels, modify the amount of cajun seasoning according to your taste preference.
- For a complete meal, serve with rice, quinoa, or a side salad.
- Cooking in batches helps maintain a good sear and prevents steaming.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
