Cajun Lime Chicken and Peppers is a recipe you just gotta try 🙂
This one pan wonder of a meal was our dinner last night and I haven’t stopped thinking of it since.
So simple, yet insanely delicious!
One reason it’s extra juicy and flavorful is it uses boneless, skinless chicken thighs instead of breasts.
How to Make Cajun Lime Chicken and Peppers
Just trim the extra fat and cut the chicken into bite size pieces.
Then into a skillet over medium heat with some olive oil, cajun seasoning, kosher salt, and pepper.
After a few minutes, add some sliced bell peppers.
I used a red, orange, and yellow pepper to make this dish extra pretty and colorful.
When you add the peppers, also add a half cup of chicken broth.
After about 10 minutes, crank the heat up to high and add butter, lime juice, and garlic and cook a few more minutes.
Cajun Lime Chicken and Peppers was one of those rare meals that everyone in my family devoured without complaint.
And actually got quite a few compliments as well.
Gotta love a winner winner chicken dinner, right 😉
We ate every bit of this, but I feel like if you had leftovers they would make a great quesadilla filling.
If you like Cajun Lime Chicken and Peppers, I have even more recipes for you to try…
These amazing chicken wings can be baked or smoked for extra flavor.
This one has a secret trick to getting the crispiest baked chicken skin.
An easy, healthy, and flavorful one pan meal!
Check out the spice blends, unique sauces, and gift set options at Savory Spice Shop!
Cajun Lime Chicken and Peppers
Cajun Lime Chicken and Peppers is a one pan dinner that is super flavorful, healthy, and easy to make…sure to be a new favorite meal!
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 Tbsp olive oil
- 2 Tbsps cajun seasoning
- kosher salt, pepper
- 1/2 cup chicken broth
- 3 Tbsps butter
- 2 Tbsps lime juice
- 1 1/2 Tbsps garlic paste or fresh minced garlic
Trim extra fat from the chicken thighs and cut into bite size pieces.
Slice the peppers, discard seeds and stem.
Set a large skillet over medium heat, add the olive oil, and when the olive oil is hot add the chicken. Season with cajun seasoning, kosher salt, and pepper. Cook 4 minutes, stirring occasionally.
Add the sliced peppers and chicken broth, cook 10 more minutes, stirring as it cooks.
Turn the heat up to high and add the butter, lime juice, and garlic. Cook 2 to 3 more minutes, stirring occasionally. Taste for seasoning and add more kosher salt, pepper, or cajun seasoning if needed.