Cajun Chicken with Sweet Peppers – Smoky Pepper Stuffed Chicken

Intro

Hi, I am Dulcia. I love simple recipes that pack big flavor, and this Cajun Chicken with Sweet Peppers is one of my weeknight go-tos. The dish combines smoky spices, creamy cheese, and sweet peppers for an easy baked meal that looks like you spent more time on it than you did.

Origins

Cajun seasoning brings a bold, smoky note that pairs beautifully with sweet peppers. If you want to read more about Cajun cuisine, this Wikipedia article is a helpful starting point: https://en.wikipedia.org/wiki/Cajun_cuisine. For safety tips when cooking poultry, see the USDA guidance: https://www.usda.gov/.

Ingredients

• 2 long sweet peppers, thinly sliced
• 4 small chicken breasts
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 6 cloves garlic, minced
• 1 cup cream cheese
• 1/2 cup cheddar cheese, shredded

If you use cream cheese often, you might like my notes about working with Philadelphia-style cream cheese here: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/. For more of my recipes, visit the homepage: https://www.dulciarecipes.com/.

Instructions

1. Preheat the oven to 375 F and spray a baking dish with oil.
2. Cover the baking dish with the sliced sweet peppers and place the chicken breasts on top of them.
3. In a small bowl, combine smoked paprika, onion powder, cayenne pepper, oregano, salt, and black pepper.
4. Sprinkle the chicken with the spice mixture and the minced garlic, making sure to cover both sides of each breast. Rub the garlic and spices into the chicken to increase flavor.
5. Top each chicken breast with about 2 tablespoons of cream cheese, using up all of the cream cheese.
6. Sprinkle the baking dish with shredded cheddar cheese.
7. Bake in the preheated oven for 25 to 30 minutes, until the chicken is cooked through. Broil for 2 minutes to brown the cheese.
8. Place some of the pepper slices on top of the chicken breasts before serving. Enjoy.

Smoky Pepper Stuffed Chicken

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• Author: Dulcia
• Total Time: 45 mins
• Yield: 4 servings 1x

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Description

Baked chicken breasts on a bed of sweet peppers, topped with smoky spices, cream cheese and melted cheddar.

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Ingredients

Scale 1x2x3x

• 2 long sweet peppers, thinly sliced
• 4 small chicken breasts
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 6 cloves garlic, minced
• 1 cup cream cheese
• 1/2 cup cheddar cheese, shredded

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Instructions

1. Preheat the oven to 375?F (190?C) and spray a baking dish with oil.
2. Cover the bottom of the baking dish with the sliced peppers and place the chicken breasts on top of them.
3. In a small bowl, combine smoked paprika, onion powder, cayenne pepper, oregano, salt, and black pepper.
4. Sprinkle the chicken with the spice mixture and the minced garlic, rubbing it into both sides of the chicken.
5. Top each chicken breast with about 2 tablespoons of cream cheese, using all of the cream cheese across the breasts.
6. Sprinkle the shredded cheddar cheese over the baking dish.
7. Bake for 25?30 minutes, until the chicken is cooked through, then broil for about 2 minutes to brown the cheese.
8. Place some of the reserved pepper slices on top of the chicken before serving and enjoy.

• Prep Time: 15 mins
• Cook Time: 30 mins

Tips

• Pound the chicken lightly if thickness is uneven, this helps everything cook evenly.
• Use full-fat cream cheese for the creamiest texture, and let it soften slightly for easier spreading.
• If you like more heat, increase cayenne to 1/2 tsp, or add a pinch of crushed red pepper.
• If peppers start to brown too quickly, tent the dish with foil while baking.

Variations

• Low-carb: Serve over cauliflower rice or steamed greens.
• Cheesy-swap: Use pepper jack instead of cheddar for a spicy twist.
• Veg-forward: Add sliced onions or mushrooms under the chicken for extra flavor.

FAQ

Q: Can I use bone-in chicken thighs instead of breasts?

A: Yes, but increase baking time until the internal temperature reaches 165 F. Bone-in cuts will take longer, usually 35 to 45 minutes.

Q: How do I know when the chicken is done?

A: The safest method is an instant-read thermometer. Chicken is done at 165 F in the thickest part. Juices should run clear.

Q: Can I prep this ahead of time?

A: Yes, assemble in a baking dish, cover, and refrigerate for up to 24 hours. Add a few extra minutes to baking time if chilled.

Conclusion

This Cajun Chicken with Sweet Peppers is a quick, flavorful dish that feels special with minimal effort. It is ideal for busy weeknights or when you want a cozy dinner with comfort food vibes. If you try it, please come back and let me know how you made it your own.