Cajun Chicken Skillet with Corn
A bold and hearty one-pan Cajun chicken skillet loaded with sweet corn, colorful bell peppers, and smoky spices. Perfect for a flavorful weeknight dinner.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or chicken breasts
- 1.5 tbsp Cajun seasoning store-bought or homemade
- 2 tbsp olive oil divided
- 1.5 cups corn kernels fresh, frozen, or canned (drained)
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 yellow onion small, diced
- 2 cloves garlic minced
- 1/3 cup chicken broth
- fresh thyme or parsley for garnish
- salt and black pepper to taste
Instructions
- Pat chicken thighs dry and season both sides with Cajun seasoning, salt, and pepper if needed.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté onion, garlic, and bell peppers for 3–4 minutes until soft.
- Add corn and cook for 2 minutes. Pour in chicken broth, scraping up any brown bits to create a savory base.
- Return chicken to skillet. Cover and simmer for 5 minutes to let flavors meld and sauce reduce slightly.
- Garnish with chopped fresh thyme or parsley. Serve hot with crusty bread or over rice.
Notes
Customize by adding sliced jalapeños for extra heat or a squeeze of lime for brightness. Leftovers store well and reheat beautifully the next day.