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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:
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¼ 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
Cajun Chicken with Bell Peppers
Ingredients
Cajun Seasoning
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon salt
Chicken
- 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
- ½ cup cheddar cheese , shredded
Instructions
How to make Cajun chicken seasoning
- Combine all seasoning ingredients in a small bowl. Mix to combine.
Cajun chicken
- 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.
Notes
- The cooking time depends on the thickness of your chicken breasts.
- Store leftovers in airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
A bit dry, but I think the breasts I used were too thick. Should have cut them into cutlets. Flavors were great and nice twist on usual chicken and peppers recipe.
Can this be cooked in advance and be frozen for a later date? I’m trying to make meals in advance for a friend.
Thanks
The video ads that don't respond to cancel and overflow your site make your recipes un-readable and dry.
Amen, brother!!!!!
How would you adjust this recipe for a crockpot?
Made this twice, first time on the BBQ and used goat cheese. Turned out great with carmelized peppers and nicely melted goat cheese. Second time did in the oven and the peppers didn't carmelize and the cream cheese didn't melt as much. Both tasted great but perfer the BBQ
This was so yummy; however did not take 20-30 mins. I cooked one chicken breast and it took 40 minutes. Might need to adjust temp to higher heat 😀
I liked this recipe a lot, flavors were very good. I also added mushrooms and onions along with the peppers. However, my chicken was NOT cooked in 30 minutes. Thankfully my boyfriend checked it. It wasn’t that the chicken breasts were too thick because I sliced the breasts in half before I even started. So that was frustrating since I did the max time per the directions.
Loved it fresh but next day found it kind of dry. I want to try it again but with boneless skinless chicken thighs.
We loved this recipe. I would say if you don’t like spicy then maybe just do a sprinkle of the cayenne powder, as it does have a bit of a bite.
Definitely a keeper recipe!
Delicious. We made this and plated over a bed of cheesy riced cauliflower and broccoli. So quick and easy - thanks!
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.