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High Protein Cajun Chicken Skillet - Fast, Flavor-Packed, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (or use thighs for extra juiciness)
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow or orange bell pepper, thinly sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon Cajun seasoning (store-bought or homemade)
  • 1/2 teaspoon smoked paprika (optional for extra smokiness)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/8–1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon tomato paste (adds depth and color)
  • Juice of 1/2 lemon
  • 2 tablespoons chopped fresh parsley (or green onions)
  • Cooked brown rice, quinoa, or cauliflower rice for serving (optional)

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. In a bowl, toss it with half the Cajun seasoning, smoked paprika, salt, black pepper, and a drizzle of olive oil. This helps the spices stick and builds a flavorful sear.
  2. Heat the skillet: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil. When it shimmers, add the seasoned chicken in a single layer. Don’t crowd the pan—work in batches if needed.
  3. Brown the chicken: Sear 3–4 minutes without moving it too much to get color, then stir and cook another 2–3 minutes until mostly cooked through. Transfer to a plate. It will finish cooking later.
  4. Sauté the veggies: Lower heat to medium. Add the remaining 1 tablespoon olive oil. Add onion, peppers, and celery. Season with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until softened and lightly caramelized.
  5. Add garlic and spices: Stir in garlic, remaining Cajun seasoning, and cayenne (if using). Cook 30 seconds, just until fragrant. Don’t let the garlic brown.
  6. Deglaze and build sauce: Add chicken broth and tomato paste. Stir, scraping up any browned bits from the pan. Simmer 1–2 minutes to slightly thicken.
  7. Finish the chicken: Return the chicken and any juices to the skillet. Toss to coat. Simmer another 2–3 minutes until the chicken is cooked through and the sauce clings to everything.
  8. Brighten it up: Turn off the heat. Squeeze in the lemon juice and sprinkle with parsley. Taste and adjust salt, pepper, or heat as needed.
  9. Serve: Spoon over rice, quinoa, or cauliflower rice, or keep it low-carb and enjoy straight from the skillet.