Ingredients
Chicken
- 2 large chicken breasts, sliced into strips
- 1/2 tsp kosher salt
- 1/3 tsp black pepper
- 1 tbsp Cajun seasoning or smoked paprika, divided
- 2 garlic cloves, minced and divided
- 2 tsp Italian seasoning, divided
- 2 tbsp olive oil, divided
Vegetables & Stock
- 2 medium red onions, sliced into wedges
- 2 large bell peppers, thinly sliced
- 1/3 cup chicken stock, divided
For Serving
- 2 tbsp fresh parsley, finely chopped
- 1/4 tsp red pepper flakes
- Cooked white rice
Instructions
- Season the chicken: In a bowl, season both sides of the sliced chicken breasts with kosher salt, black pepper, half the Cajun seasoning, half the minced garlic, and half the Italian seasoning to evenly coat the chicken.
- Sear the chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. When hot, add the seasoned chicken strips and sear for 3 to 4 minutes, turning occasionally to achieve a golden-brown crust on all sides. Avoid overcooking as the chicken will finish cooking later. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onions and stir-fry for about 2 minutes over medium heat until they begin softening. Then add the sliced bell peppers along with the remaining Cajun seasoning, minced garlic, and Italian seasoning. Pour in half the chicken stock to deglaze the skillet and prevent sticking. Cook for 1 to 2 minutes until the peppers and onions are just tender. Optionally, cover the pan briefly to speed up cooking.
- Combine chicken and vegetables: Return the seared chicken to the skillet. Pour in the remaining chicken stock and gently stir to combine all ingredients, keeping sections separate if desired for plating. Reduce the heat to low and let simmer for about 3 minutes until the chicken is cooked through and flavors meld.
- Adjust and serve: Taste the mixture and adjust seasoning as needed. Serve the chicken and peppers hot over cooked white rice. Garnish with chopped fresh parsley and sprinkle with red pepper flakes for added heat if desired.
Notes
- To make this dish spicier, add more red pepper flakes or use a hotter variety of Cajun seasoning.
- Chicken stock can be substituted with vegetable stock or water with a bouillon cube.
- Use smoked paprika if you prefer a milder smoky flavor instead of Cajun seasoning.
- Covering the pan when cooking the peppers helps them soften faster and retains moisture.
- For meal prep, store leftovers in an airtight container and refrigerate for up to 3 days.
- Prep Time: 9 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
