I absolutely love this One Pot Cajun Chicken and Vegetable Skillet Recipe because it’s the perfect weeknight magic—simple, fast, and bursting with bold flavors. When you’re juggling busy evenings, having a recipe that cleans up quickly and still feels gourmet is a game changer. Plus, it’s packed with tender chicken and vibrant veggies all seasoned just right with Cajun spices, so every bite is a little celebration on your plate.
When I first tried this skillet, I was amazed how quickly everything came together with just one pan. You’ll find that the Cajun seasoning brings a smoky, slightly spicy kick without overwhelming the fresh vegetables. Whether you’re in your own kitchen or cooking for friends who appreciate a flavorful but healthy meal, this One Pot Cajun Chicken and Vegetable Skillet Recipe will be your new go-to.
Why You’ll Love This Recipe
- One-Pan Convenience: Minimal cleanup means you spend more time enjoying your meal and less time in the kitchen.
- Bold Cajun Flavors: The seasoning transforms simple chicken and veggies into something exciting and full of zest.
- Healthy & Low Carb: Loaded with fresh vegetables and lean protein, it’s a nourishing meal that won’t weigh you down.
- Quick & Easy: Ready in just about 25 minutes, perfect for those busy nights when you want homemade without the hassle.
Ingredients You’ll Need
These ingredients work beautifully together to create a colorful, flavorful skillet that feels fresh and satisfying every time. Look for fresh vegetables and quality chicken breast to get the best texture and taste.
- Chicken breast: Choose boneless and skinless to keep it lean and easy to cook evenly in this skillet.
- Zucchini: Adds a lovely mellow texture and soaks up the Cajun spices perfectly.
- Red bell peppers: Sweet and vibrant, they balance the spices and add a pop of color.
- Broccoli: Provides a nice crunch and packs in nutrients for a healthy boost.
- Onion: Brings a subtle sweetness and depth when sautéed just right.
- Salt and pepper: Essential to season and bring out all the flavors.
- Olive oil: Use good quality for better flavor and smooth cooking.
- Cajun seasoning: The star of the dish – brings that signature smoky, spicy taste.
- Low-sodium chicken broth: Helps deglaze the pan and keeps the dish moist without overpowering it.
- Fresh parsley: For a fresh, herby garnish that brightens the plate.
- Red chili pepper flakes (optional): If you want an extra kick, these are perfect to sprinkle on top.
Variations
I love how flexible this recipe is, and I encourage you to make it your own! Whether it’s swapping veggies or dialing the spice up or down, you can easily tailor it to your cravings and whatever’s in your fridge.
- Protein Swap: I’ve made it with shrimp or even turkey sausage for a quick twist, and it always turns out great.
- Spice Level: Depending on your heat tolerance, adjust the amount of Cajun seasoning and chili flakes – I usually keep it moderate for my family.
- Veggie Variations: Sometimes I toss in mushrooms or asparagus, which add fun textures and flavors.
- Make it Vegan: Use tofu and vegetable broth, plus a vegan Cajun seasoning blend, and you’ve got a plant-based hit.
How to Make One Pot Cajun Chicken and Vegetable Skillet Recipe
Step 1: Season and Prep Your Chicken
Start by cutting your chicken breast into bite-sized pieces — about 1-inch cubes work best for quick, even cooking. Toss them in a bowl with salt, pepper, a tablespoon of olive oil, and your Cajun seasoning until every piece is nicely coated. This marinating step gives the chicken that signature spicy kick right from the start.
Step 2: Sear the Chicken
Heat a large skillet over medium heat and add the remaining olive oil. Drop in the seasoned chicken bites and cook for about 5 to 7 minutes, stirring occasionally until they’re golden on the outside and cooked through inside. Once done, set them aside on a plate—this keeps them tender while you move on to the veggies.
Step 3: Sauté the Vegetables
Using the same skillet, stir-fry the sliced onion first. If your pan looks dry, splash in a bit more olive oil so nothing sticks or burns. After about 2 minutes, add broccoli florets, zucchini slices, and chunked red bell peppers. Sprinkle a bit more Cajun seasoning here to keep the flavor popping. Cook about 5-6 minutes until veggies are crisp-tender—you want that nice bite without mushiness.
Step 4: Combine & Finish
Deglaze your skillet by pouring in the chicken broth, scraping up all those yummy browned bits from the bottom. This adds depth and moisture to your dish. Then, toss the cooked chicken back in and stir everything together, letting the flavors marry for a minute or two. If you like some extra heat, sprinkle on red chili pepper flakes, and finally garnish with fresh chopped parsley before serving.
Pro Tips for Making One Pot Cajun Chicken and Vegetable Skillet Recipe
- Don’t Overcrowd the Pan: Cooking the chicken in a single layer helps it brown nicely instead of steaming.
- Fresh Veggies Rule: I always pick firm, brightly colored vegetables—they hold their texture better when sautéed.
- Adjust Broth Amount as Needed: If you want it saucier, add a splash more chicken broth towards the end.
- Rest After Cooking: Letting the chicken rest a moment before serving keeps it juicy and flavorful.
How to Serve One Pot Cajun Chicken and Vegetable Skillet Recipe
Garnishes
I’m a big fan of fresh parsley sprinkled on top—it adds a pop of color and a fresh, herbal brightness that balances the rich Cajun spices. Sometimes I’ll add a few slices of lemon on the side for an optional tangy squeeze. And for heat lovers, a little extra red chili flakes never hurts!
Side Dishes
While this skillet is a complete meal on its own, I often serve it with a simple side of cauliflower rice or a crisp green salad to keep things light. If you’re feeling indulgent, buttery garlic mashed potatoes or a fluffy quinoa pilaf make great companions, soaking up the flavorful juices.
Creative Ways to Present
For gatherings, I like to serve this skillet family-style in the pan it was cooked in—everyone can help themselves, and it looks wonderfully rustic. Another fun idea is to stuff the cooked veggies and chicken into warm tortillas or pita pockets with some fresh greens for an easy Cajun wrap experience.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. I like to spread everything evenly in a shallow container to cool quickly and prevent sogginess. When reheated properly, the chicken stays juicy and the veggies keep a nice bite.
Freezing
I’ve frozen this dish before with good results—just let it cool completely, then portion it out into freezer-safe containers or bags. It keeps well for up to 2 months. Just be aware some veggies like zucchini may soften a bit more after freezing, but the flavor is still fantastic.
Reheating
I find gently reheating leftovers over medium-low heat on the stove works best to maintain texture, stirring occasionally and adding a splash of chicken broth if things get dry. You can also microwave individual portions covered with a damp paper towel to keep moisture in.
FAQs
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Can I use chicken thighs instead of chicken breast for this recipe?
Absolutely! Chicken thighs are a great option if you want a juicier, more flavorful result. Just cut them into similar-sized pieces and adjust the cooking time slightly, as thighs may take a minute or two longer to fully cook.
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Is this One Pot Cajun Chicken and Vegetable Skillet Recipe spicy?
It has a moderate level of spiciness thanks to the Cajun seasoning, which includes paprika, cayenne, and other spices. If you prefer less heat, you can reduce the seasoning or skip chili flakes. For more heat, feel free to add extra chili flakes or hot sauce when serving.
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Can I make this recipe vegetarian?
Yes! Swap the chicken breast for firm tofu or tempeh, and use vegetable broth instead of chicken broth. The Cajun seasoning still adds incredible flavor and makes for a hearty vegetarian version.
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What’s the best way to store leftovers?
Cool the skillet completely and store in airtight containers in the fridge for up to 3 days. Reheat gently either on the stove or microwave to keep textures intact and flavors vibrant.
Final Thoughts
This One Pot Cajun Chicken and Vegetable Skillet Recipe has become a staple in my kitchen because it’s just so reliable and satisfying. I love that it delivers big flavors fast and keeps me feeling good with fresh ingredients and minimal fuss. I can’t recommend it enough—try it out, and I bet it’ll become one of your favorites too. Cooking doesn’t need to be complicated to be delicious, and this skillet proves that every time.
Print
One Pot Cajun Chicken and Vegetable Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
This One Pot Chicken and Vegetables Skillet is a healthy, low-carb, and flavorful meal featuring tender chicken breast pieces cooked with fresh zucchini, red bell peppers, broccoli, and onions. Seasoned with Cajun spices and cooked in a single skillet for easy cleanup, this dish delivers a perfect balance of protein and vegetables in just 25 minutes.
Ingredients
Chicken
- 1 lb (450g) skinless, boneless chicken breast, cut into 1-inch pieces
- 1/4 teaspoon salt and pepper
- 2 tablespoons olive oil (divided)
- 2 tablespoons Cajun seasoning
Vegetables
- 2 zucchini, sliced
- 2 red bell peppers, chopped into chunks
- 1 broccoli crown, broken into florets
- 1/2 onion, sliced
Additional
- 1/4 cup (60ml) low-sodium chicken broth
- 1 tablespoon fresh chopped parsley, for garnish
- 1/2 teaspoon red chili pepper flakes (optional)
Instructions
- Season the chicken: In a large bowl, combine the chicken breast cubes with salt, pepper, 1 tablespoon olive oil, and Cajun seasoning. Toss well until the chicken pieces are evenly coated.
- Cook the chicken: Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Add the seasoned chicken bites and cook, stirring occasionally, for 5-7 minutes until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside on a plate.
- Sauté the vegetables: In the same skillet, add the sliced onion and stir-fry for about 2 minutes, adding a splash of olive oil if the skillet seems dry. Then add the broccoli florets, sliced zucchini, and chopped red bell peppers. Sprinkle with additional Cajun seasoning and cook on medium heat until the vegetables become crisp-tender, about 5-6 minutes.
- Deglaze and combine: Pour the low-sodium chicken broth into the skillet to deglaze the pan, scraping up any browned bits stuck to the bottom. Return the cooked chicken bites to the skillet and stir everything together to combine and heat through.
- Garnish and serve: If desired, sprinkle red chili pepper flakes and fresh chopped parsley over the skillet for extra flavor and color. Serve immediately and enjoy your healthy one-pot chicken and vegetables skillet!
Notes
- You can adjust the amount of Cajun seasoning and chili flakes to your heat preference.
- Use low-sodium chicken broth to keep this dish healthy and balanced in flavor.
- For a gluten-free version, ensure the Cajun seasoning is gluten-free.
- Feel free to swap in other vegetables like mushrooms or carrots based on seasonality and preference.
- This recipe is perfect for meal prep and reheats well in a skillet or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
