Cajun Chicken Recipe – Skillet with Peppers & Jalapeño

Last Updated on 2 months by Neha Deshmukh

Cajun Chicken Recipe – Skillet with Peppers & Jalapeño

Hey everyone! If you’re craving something with a little kick and a whole lot of flavor, you have to try this Cajun Chicken. It’s a one-pan wonder that’s perfect for a weeknight dinner, but feels special enough for company. I first made this when I was trying to recreate a dish I had on a trip to Louisiana, and honestly, it’s become a family favorite. The crispy skin, the spicy sauce… it’s just so good.

Why You’ll Love This Recipe

This Cajun Chicken isn’t just delicious, it’s also incredibly easy to make. Everything cooks in one skillet, meaning fewer dishes to wash – always a win in my book! It’s packed with flavor thanks to the Cajun spice blend, and the combination of chicken, peppers, and a little jalapeño heat is seriously addictive. Plus, it comes together in under an hour, making it perfect for busy evenings.

Ingredients

Here’s what you’ll need to make this amazing Cajun Chicken:

• 3-4 lb chicken (cut into pieces)
• 3 Tbsp vegetable oil
• 1 green pepper (diced)
• 1 onion (diced)
• 0.5-1 jalapeño (finely minced)
• 1.5 Tbsp low-salt Cajun spice
• 1 Tbsp flour
• 2 cups chicken stock

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Cajun Spice Blend: This is where the magic happens! You can find pre-made blends, but they vary a lot in heat. Some are mild, others will really bring the fire. Feel free to adjust the amount to your liking. I’ve seen blends with paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. You can even make your own!
• Vegetable Oil: I prefer using canola or sunflower oil for its neutral flavor and high smoke point. This helps get that chicken skin beautifully crispy.
• Low-Salt Chicken Stock: Using low-salt stock lets you control the overall saltiness of the dish. Cajun spice blends often contain salt, so starting with a low-sodium base is a good idea. You can always add more salt to taste at the end. About 500ml is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 400°F (200°C).
2. Generously season the chicken pieces with the Cajun spice. Don’t be shy – we want every bite to be flavorful!
3. Heat the vegetable oil in an oven-safe skillet (cast iron is ideal!) over medium heat.
4. Brown the chicken skin-side down for about 4 minutes, until golden and crispy. Then flip and cook for another 3-4 minutes. We’re not cooking it through here, just getting a nice sear.
5. Remove the chicken from the skillet and set aside. Drain off any excess fat, leaving about 3 tablespoons in the skillet.
6. Add the diced onion and green pepper to the skillet and sauté until softened, about 5-7 minutes. Toss in the minced jalapeño and cook for another 30 seconds to release its flavor.
7. Stir in the remaining Cajun spice and cook for 30 seconds. This blooms the spices and makes them even more fragrant.
8. Sprinkle the flour over the vegetables and cook for 30 seconds, stirring constantly. This creates a roux, which will thicken our sauce.
9. Gradually pour in the chicken stock, stirring constantly until the sauce thickens.
10. Return the chicken to the skillet, skin-side down. Roast in the preheated oven for 10 minutes.
11. Flip the chicken skin-side up and continue roasting until the internal temperature reaches 165°F (74°C). This usually takes another 10-15 minutes, but always check with a meat thermometer!
12. Serve hot, spooning the delicious pan sauce over the crispy-skinned chicken.

Expert Tips

• Don’t overcrowd the skillet when browning the chicken. Work in batches if necessary to ensure even browning.
• A cast iron skillet is your best friend for this recipe. It retains heat beautifully and helps create a super crispy skin.
• Don’t skip the roux! It’s essential for thickening the sauce and adding depth of flavor.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, start with less jalapeño and Cajun spice. You can always add more later!
• Gluten-Free Adaptation: Simply substitute the all-purpose flour with a gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour works great.
• Festival Adaptations: My friend makes this every Mardi Gras! She adds a splash of hot sauce and serves it with a side of rice and beans.
• Vegan Adaptation: Use plant-based chicken pieces and vegetable stock for a delicious vegan version.

Serving Suggestions

This Cajun Chicken is fantastic on its own, but it’s even better with some sides! Here are a few of my favorites:

• Steamed rice
• Mashed potatoes
• Roasted vegetables (broccoli, carrots, or sweet potatoes)
• A simple green salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The skin won’t be as crispy, but it will still be delicious!

FAQs

• What is the best type of chicken to use for this recipe? I like using bone-in, skin-on chicken thighs or drumsticks. They stay juicy and flavorful during the cooking process.
• Can I make this dish ahead of time? You can prep the ingredients (chop the vegetables, season the chicken) ahead of time. But I recommend cooking it fresh for the best flavor and texture.
• How can I adjust the heat level of the Cajun spice? Start with a smaller amount and taste as you go. You can always add more, but you can’t take it away!
• What side dishes pair well with Cajun chicken? Rice, mashed potatoes, roasted vegetables, and a simple salad are all great options.
• Can I use a different type of stock besides chicken stock? While chicken stock is traditional, you can use vegetable stock if you prefer. It will slightly alter the flavor, but it will still be delicious.