Cajun Chicken with Bell Peppers

by 247tasty


This is one of the best chicken recipes I’ve laid my hands on! Lush chicken breasts cooked on a bed of thinly sliced bell peppers and topped with cream cheese, then melty cheese. It is the perfect low-carb and gluten-free dinner option that you can throw together in just a single pan! To serve, make sure to scoop the colourful bell peppers over the moist, juicy, and perfectly seasoned chicken.


Cajun Seasoning:

¼ tsp thyme
¼ tsp oregano
1 tsp paprika
¼ tsp salt
¼ tsp cayenne pepper


4 chicken breasts, small
4 cloves garlic, minced
2 bell peppers, small, thinly sliced (or use mini sweet peppers)
½ c. cheddar cheese, shredded
6 ounces cream cheese, cold, refrigerated, and sliced into 8 slices

How to make Cajun Chicken with Bell Peppers

Step 1: In a small bowl, place the seasoning ingredients and mix well.

Step 2: Prepare the oven. Preheat it to 375 degrees F.

Step 3: On the bottom of a casserole dish, place the thinly sliced bell peppers. Over the bell peppers, lay the chicken breasts and generously sprinkle with Cajun seasoning.

Step 4: To the chicken breasts with the minced garlic and 2 slices of cream cheese.

Step 5: Lastly, sprinkle the shredded cheddar cheese on top.

Step 6: Place in the preheated oven and bake for about 20 to 30 minutes or until the chicken is completely cooked. If desired, broil the chicken breasts for about 2 minutes to encourage browning.

Step 7: Remove from the oven when done and serve the Cajun chicken right away. Make sure to spoon the bell peppers around and over the chicken. Enjoy!


1. Adjust the cooking time depending on the thickness of the chicken breasts.

2. In a container, keep any leftovers and store them in the fridge for up to 3 days.

Nutrition Facts:

Amount per Serving: Calories 485, Fat 25g 38%, Saturated Fat 12g 75%, Cholesterol 206mg 69%, Sodium 635mg 28%, Potassium 1057mg 30%, Carbohydrates 6g 2%, Fiber 1g 4%, Sugar 4g 4%, Protein 54g 108%, Vitamin A 2940IU 59%, Vitamin C 79.6mg 96%, Calcium 164mg 16%, Iron 1.5mg 8%

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