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Homemade Cajun-Butter Chicken with Corn & Peppers recipe photo

Cajun-Butter Chicken with Corn & Peppers

This Cajun-Butter Chicken with Corn & Peppers is bursting with bold southern flavors and simple ingredients, perfect for easy weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1/2 cup unsalted butter
  • 2 tablespoons Cajun seasoning
  • 1 cup corn fresh or frozen
  • 1 bell pepper diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • chopped parsley for garnish

Equipment

  • Large skillet or sauté pan
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Spatula or tongs

Method
 

Step 1: Prep Your Ingredients
  1. Start by dicing your onion and bell pepper into bite-sized pieces, and mince the garlic cloves finely. If you’re using fresh corn, cut the kernels off the cob; if frozen, make sure they’re thawed and drained.
Step 2: Season the Chicken
  1. Pat the chicken breasts dry with paper towels. This helps achieve a nice sear. Then, sprinkle both sides generously with Cajun seasoning, salt, and pepper.
Step 3: Sear the Chicken
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Sear for about 5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside to rest.
Step 4: Sauté the Vegetables
  1. Reduce the heat to medium, then add the diced onion, bell pepper, and minced garlic to the same skillet. Stir occasionally, cooking until softened and fragrant, about 4-5 minutes. Add the corn and cook for another 2 minutes.
Step 5: Make the Cajun-Butter Sauce
  1. Push the vegetables to one side of the skillet. Add the butter, paprika, and dried thyme to the empty side. Let the butter melt and foam, stirring to combine with the vegetables and any browned bits left from the chicken.
Step 6: Combine and Finish
  1. Return the chicken breasts to the skillet, nestling them among the vegetables and spooning the buttery sauce over the top. Let everything warm together for 2-3 minutes, allowing the flavors to meld.
Step 7: Garnish and Serve
  1. Sprinkle freshly chopped parsley over the dish for a burst of color and freshness. Serve hot with your favorite sides, such as rice or pasta.

Notes

  • Use chicken thighs instead of breasts for a juicier, darker meat option.
  • Substitute butter with ghee or plant-based butter for dietary preferences.
  • Add extra vegetables like zucchini, mushrooms, or cherry tomatoes for more variety.
  • Adjust spice levels by increasing Cajun seasoning or adding cayenne pepper.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.