Spicy and Creamy Cajun Chicken with Bell Peppers – easy, lean, and healthy one-pan dinner! The chicken breasts are coated with the homemade Cajun seasoning and topped with cream cheese. Then, the chicken is oven-baked on top of the sliced bell peppers. A gluten-free and low-carb recipe that will become a family favorite!
This spicy and creamy Cajun chicken bake is great both for lunch and dinner. The flavors in this quick and easy recipe are out of this world! Just like spicy Cajun shrimp.
Moist and juicy chicken breasts are smothered with cream cheese and topped with bell peppers. Similar to this simple broccoli cheddar chicken. And the best part? This one-pot dinner is done in under 45 minutes. Including the prep and the baking time. Everything is cooked in one pan, so the clean-up is minimal.
Cajun Chicken
- There are many Cajun dishes out there, but this one is special. It’s a creamy Cajun chicken. The creaminess comes from the cream cheese and cheddar cheese.
- The chicken itself is bursting with spicy, smoky and savory flavors.
- The homemade Cajun spice is made with paprika, oregano, thyme, cayenne pepper, and minced garlic.
Side Dishes
Serve Cajun chicken with:
- Cilantro-lime and black bean rice.
- Plain red beans or plain black beans.
- Roasted green beans and roasted bell peppers.
- Oven-roasted sliced potatoes with garlic.
Variations
- Use skinless boneless chicken breasts or skinless boneless chicken thighs.
- Use small bell peppers or mini sweet peppers. Use 2 different colors, such as red and yellow. The recipe does not need a lot of sliced bell peppers. Add just enough bell peppers to cover the bottom of the baking dish.
- Make your own homemade Cajun spice or use a store-bought seasoning.
How to make Cajun seasoning
Combine these spices in a medium bowl and mix them together:
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
How to make Cajun chicken
Below are step-by-step photos.
1. Preheat oven to 375 F.
2. Place thinly sliced bell peppers on the bottom of the casserole dish.
3. Place chicken breasts on top so that the peppers will cook underneath the chicken.
4. Generously sprinkle Cajun seasoning all over the chicken breasts.
5. Sprinkle the chicken with minced garlic.
6. Top each chicken breast with 2 slices of cream cheese.
7. Top with shredded cheddar cheese.
8. Bake the chicken uncovered at 375 F in the preheated oven for 20-30 minutes until the chicken is cooked through.
9. Broil for 2 minutes, if desired.
10. To serve this baked Cajun chicken dinner, scoop the bell peppers from underneath the chicken. Place them around the chicken and on top.
Other Recipes You Might Enjoy
Creamy Cajun Chicken Bake with Bell Peppers and Cream Cheese. Easy and quick one-pan meal. Moist and juicy chicken breasts are seasoned with the homemade Cajun spice with lots of paprika! The baked chicken is tender and flavorful. Low-carb and gluten-free dinner recipe.
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 2 bell peppers , small, thinly sliced (or use mini sweet peppers)
- 4 chicken breasts , small
- 4 cloves garlic , minced
- 6 oz cream cheese , cold, refrigerated, and sliced into 8 slices
- 1/2 cup cheddar cheese , shredded
-
Combine all seasoning ingredients in a small bowl. Mix to combine.
-
Preheat oven to 375 F.
-
Place thinly sliced bell peppers on the bottom of the casserole dish.
-
Place chicken breasts on top (so that the peppers will cook underneath the chicken).
-
Generously sprinkle Cajun seasoning all over the chicken breasts. You don't have to use all the seasoning. Top with minced garlic.
-
Top each chicken breast with 2 slices of cream cheese.
-
Top with shredded cheddar cheese.
-
Bake the chicken uncovered at 375 F in the preheated oven for 20-30 minutes until the chicken is cooked through.
-
Broil for 2 minutes, if desired.
-
To serve, scoop the bell peppers from underneath the chicken. Place them evenly around the chicken and on top.
- The cooking time depends on the thickness of your chicken breasts.
- Store leftovers in airtight container in the refrigerator for up to 3 days.
Could this be cooked in a crockpot?
Just discovered this site. First recipe i have tried. I am not necessarily a huge cream cheese fan in savory dishes but wanted to try something different and use up a large amount of peppers i had on hand. This is very good. Dear husband asked me to keep it in the “heavy rotation” cycle. Served with a red kale and cabbage stir fried side.
Very good and easy! My family lived it.
I mean loved it, lol.
Can this dish be assembled ahead and frozen? Would you recommend cooking first before freezing?
I would cook this first and then freeze it in an air-tight container.
I can’t eat cream cheese. Any suggestion about what cheese I can use?
If you can eat these cheeses, they will work great: shredded Parmesan, or shredded Mozzarella, or shredded Asiago cheese.
I am a foodie and this is an amazing dish given the time involved in prep and cooking. So simply and tasty. Just what a cook wants!
So glad you appreciated how simple, yet tasty this recipe is. Thank you for such a wonderful comment!
Dear Juliea,
I goi g to attempt to make this easy dish tonight for my family. I to think I I’ll be adding onions with the peppers.
Enjoy the recipe!
This was quick and delicious – I added onions to the peppers. Served with homemade rice pilaf!
Yum!
So glad you enjoyed this recipe! Serving this chicken with rice pilaf sounds great!
I’ve made this twice now and it’s delicious and simple to make.
Happy to hear that! 🙂
Hi there.
I’m wanting to make this for a family meal.
If I made it the night before would it be ok to heat up the next day? Or a few hours later?
If so how would you go about it??
Thanks.
Yes, you can make it in advance and reheat before serving. I would reheat it, uncovered, in the oven.