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5 from 2 votes

Cajun Chicken Bites

These tasty little bites are so simple to make and are the perfect weeknight protein. This also makes really great meal prep too.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: bell peppers, butter, cajun, cast iron, chicken
Servings: 4
Author: Amy- A Red Spatula


  • 1 cast iron skillet or other skillet of choice


  • 2 tablespoons canola oil
  • 2 pounds boneless skinless chicken breast, cut in 1-inch chunks you can also use chicken tenderloin or chicken thighs if you want.
  • 1 tablespoon cajun seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½-1 ½ teaspoon cayenne pepper if you like it less spicy, start with ½ teaspoon
  • 3 tablespoons butter
  • 1 cup small dice bell peppers


  • Heat your skillet over medium-high heat. Add the oil to the pan and heat it for a few seconds as well.
  • Add in your chicken chunks, then the spices on top. Let it cook for just a minute or so, then mix. I like to let the bottom of the chicken sear before mixing.
  • Continue to mix occasionally until the chicken is almost cooked. Mine took about 6 minutes after I added the chicken. Then, add in your butter and bell peppers.
  • Cook for another few minutes, then taste the chicken. Adjust seasoning as needed. I don't have salt listed as an ingredient because most cajun seasonings have salt added. If you need to, add it in.
  • You can also adjust the heat with the cayenne pepper.
  • That is it! The chicken is done and ready to go!


  1. This is a really easy recipe to make, but let me share a few things that will help you have success the first time. I would love for this to become a family favorite for you too.
  2. You can use boneless skinless chicken breast, boneless skinless thighs, or even chicken tenders. Any will work well. Just know with the thighs you will need to cook them just a little bit longer.
  3. There are a ton of different cajun/creole seasonings. Choose your favorite or go with our Tony Chachere instead. We use this seasoning all the time.
  4. The biggest thing to note about this recipe is to not overcook. Chicken breast especially will dry out quickly. This will not take much longer than 8-10 minutes at the most to cook. Don't overdo it.
  5. This chicken will also work well for meal prep. Double the batch and it will hold in the fridge for up to 1 week. When you are ready, you can eat it cold on a salad or buddha bowl. Or you can reheat it in the microwave. It is best to reheat it covered. You can cover it with another plate or microwave-safe lid.