Cajun Chicken Skillet

One-pan Cajun chicken with peppers, onion and a bold paprika-spice coating.

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High-heat searing develops colour quickly, while finishing over gentler heat keeps the chicken moist.

Ingredients

• 650 g boneless chicken thighs
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tbsp Cajun seasoning
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 120 ml chicken stock
• 1 tbsp lemon juice
• 2 spring onions, sliced

Step-by-step method

1. Pat the chicken dry and coat it evenly with the Cajun seasoning.
2. Heat oil in a large skillet over medium-high heat and brown the chicken for 4 minutes on each side.
3. Transfer the chicken to a plate, then add onion and peppers to the same pan and cook for 5 minutes.
4. Add garlic and stir for 30 seconds, then pour in the stock and scrape up the browned bits.
5. Return the chicken and any juices, reduce heat, cover and cook for 7–9 minutes until the chicken reaches 74°C.
6. Uncover, add lemon juice and simmer briefly until the pan juices lightly coat the chicken and vegetables.
7. Rest for 3 minutes, slice if desired and finish with spring onions.