Flavorful Cajun Chicken with Bell Peppers (Print version)
Juicy Cajun-seasoned chicken baked over sweet bell peppers with garlic, cream cheese, and cheddar.
# Ingredients:
For the Cajun seasoning
01 -
1 teaspoon paprika
02 -
1/2 teaspoon garlic powder
03 -
1/2 teaspoon onion powder
04 -
1/4 teaspoon cayenne pepper, or less for mild heat
05 -
1/4 teaspoon dried oregano
06 -
1/4 teaspoon dried thyme
07 -
3/4 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
For the chicken and peppers
09 -
2 large bell peppers, red and yellow, thinly sliced
10 -
1 tablespoon olive oil
11 -
4 small boneless skinless chicken breasts, about 1 1/2 lb (680 g) total
12 -
4 cloves garlic, minced
13 -
6 oz (170 g) cold cream cheese, cut into 8 slices
14 -
1/2 cup (55 g) shredded cheddar cheese
15 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 -
In a small bowl, stir together the paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and black pepper.
03 -
Spread the sliced bell peppers in the baking dish. Drizzle with olive oil and toss lightly so they sit in an even layer.
04 -
Pat the chicken breasts dry. Place them over the peppers and rub the Cajun seasoning over the tops and sides.
05 -
Scatter the minced garlic over the chicken. Top each chicken breast with 2 slices of cream cheese, then sprinkle with cheddar.
06 -
Bake uncovered for 25-30 minutes, until the thickest part of the chicken reaches 165°F (74°C). Broil for 1-2 minutes if you want more color on the cheese.
07 -
Let the dish rest for 5 minutes. Spoon the softened peppers and creamy pan sauce over the chicken, then finish with parsley if using.
# Good to know:
01 -
Use chicken breasts of similar size for even baking.
02 -
The sauce thickens after resting for 5 minutes.
03 -
Serve with rice, cauliflower rice, salad, or warm bread.