Cajun Chicken with Pepper Medley and Creamy Mashed Potatoes
This is the kind of dinner that makes you feel like you’ve got your life together—even if the sink is full of dishes and you’re still in cozy clothes. Cajun chicken brings that warm, smoky spice, the peppers and onions turn sweet and glossy in the skillet, and then you’ve got creamy mashed potatoes underneath it all like a soft, buttery landing pad.
It’s bold and comforting at the same time. The chicken has that lightly charred, seasoned edge, the pepper medley is bright and juicy with a little sizzle, and the mashed potatoes are smooth and rich—especially with that little tang from sour cream. It’s the kind of plate you dig into while the steam rises, and every bite feels like a reward.
Ingredients
For the Cajun Chicken
2 large boneless, skinless chicken breasts (halved horizontally into 4 cutlets)
1 tablespoon olive oil
1 tablespoon Cajun seasoning
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon unsalted butter
For the Pepper Medley
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
Salt and pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Fresh chopped parsley, for garnish
For the Creamy Mashed Potatoes
2 lbs Yukon gold or russet potatoes, peeled and cubed
1/2 cup whole milk, warmed
1/4 cup sour cream
1/4 cup unsalted butter
Salt and pepper, to taste
Instructions
Start with the potatoes.
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15–20 minutes. Drain well.Make them creamy.
Mash the potatoes while they’re still warm. Add the warm milk, sour cream, and butter. Mash until smooth and fluffy. Season with salt and pepper. Cover the pot to keep them warm.Season the chicken.
Rub the cutlets with olive oil, Cajun seasoning, smoked paprika, and a little salt and pepper. The spices should cling to the chicken and smell amazing right away.Cook the chicken.
In a large skillet over medium-high heat, melt the butter. Add the chicken cutlets and cook about 4–5 minutes per side, until golden and cooked through. Transfer to a plate and loosely cover with foil to rest.Sauté the pepper medley.
In the same skillet, add olive oil. Toss in the sliced peppers and red onion. Sauté for about 4–5 minutes until tender-crisp—softened, but still with a little bite.Add garlic and finish.
Stir in the minced garlic, red pepper flakes (if using), and a pinch of salt and pepper. Cook for another 1–2 minutes, just until the garlic smells fragrant and everything looks glossy.Assemble and serve.
Spoon a generous mound of mashed potatoes onto each plate. Top with Cajun chicken, then pile on the pepper medley. Sprinkle with fresh parsley and serve hot.
Presentation
For a really pretty plate, spread the mashed potatoes into a soft swoosh with the back of a spoon, then set the chicken slightly off-center. Let the peppers tumble over the top so you get those bright reds, yellows, and greens showing. Finish with a pinch of parsley for freshness—and if you want to lean into the Cajun vibe, a tiny extra shake of Cajun seasoning over the peppers looks (and tastes) great.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
🔥 Kcal: ~520 kcal per serving
🍽️ Servings: 4 servings
Conclusion
This Cajun chicken dinner is the best kind of weeknight comfort: big flavor, simple steps, and a plate that feels satisfying from the first bite to the last. The creamy mashed potatoes mellow out the spice, the peppers add sweetness and color, and the whole thing comes together like it was meant to be. If you’re craving something cozy with a little kick, this one deserves a spot on your table soon.