Description
A flavorful and easy one-pan meal featuring boneless, skinless chicken breasts marinated in vibrant Cajun seasoning and lime, seared to golden perfection, then baked with colorful bell peppers and onions. This dish combines tangy, spicy, and slightly sweet notes for a well-rounded, healthy dinner option perfect for weeknights.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil (plus an additional tablespoon for searing and sautéing)
- 2 tablespoons lime juice (freshly squeezed)
- Zest of 1 lime
- 3 cloves garlic (minced)
- Salt and pepper to taste
Vegetables
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 red onion (sliced)
Optional Ingredients
- 1 tablespoon honey (optional for sweetness)
- Fresh cilantro for garnish (optional)
Instructions
- Marinate the Chicken: In a small bowl, combine Cajun seasoning, olive oil, lime juice, lime zest, and minced garlic. Rub this mixture over the chicken breasts until fully coated. Let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor infusion.
- Preheat and Prepare the Pan: Preheat your oven to 400°F (200°C). Heat a tablespoon of olive oil in a large oven-safe skillet or pan over medium-high heat to get it ready for searing the chicken.
- Sear the Chicken: Add the marinated chicken breasts to the hot pan and sear them for 2 to 3 minutes on each side, allowing a golden-brown crust to form. Remove the chicken and set aside temporarily.
- Cook the Vegetables: In the same pan, add the sliced red and green bell peppers along with the sliced red onion. Season lightly with salt and pepper, then sauté for 3 to 4 minutes until the vegetables start to soften while maintaining some crunch.
- Combine and Bake: Nestle the seared chicken breasts back into the pan on top of the sautéed vegetables. Drizzle with honey if using, adding a subtle sweetness that balances the Cajun spices. Transfer the entire pan to the preheated oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
- Serve: Once baked, garnish the chicken and vegetables with freshly chopped cilantro and extra lime wedges for a fresh lime burst. Serve hot alongside rice, quinoa, or a simple green salad for a complete meal.
Notes
- For a more intense flavor, marinate the chicken for up to 2 hours but no longer to prevent the lime juice from breaking down the meat texture too much.
- Honey is optional but recommended to balance the heat and acidity of the Cajun seasoning and lime.
- Use an oven-safe skillet to seamlessly transition from stovetop searing to oven baking.
- Spice level can be adjusted by increasing or decreasing the amount of Cajun seasoning used.
- Check chicken doneness with a meat thermometer to avoid under or overcooking.
