One-Pan Cajun Chicken and Vegetables: The Fast Dinner You'll Crave Again and Again

When life gets busy, you need a recipe that's hearty, healthy, and doesn't leave you with a mountain of dishes to tackle afterward. Enter this One-Pan Cajun Chicken and Vegetables: a flavor-packed, vibrant dish that feels like a warm hug at the end of a long day. It's one of those fast dinner recipes that you can keep in your back pocket for when you need fast dinners without sacrificing quality or taste. This easy meal brings juicy chicken, tender-crisp vegetables, and bold Cajun seasoning together for a complete meal that’s perfect for weekday nights or even as one of your go-to Saturday supper ideas. It's a true winner for fans of chicken meals looking to shake things up without getting too fancy.

PIN IT

One-Pan Cajun Chicken and Vegetables

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Equipment

• Large Oven-safe Skillet A cast iron pan is perfect because it retains heat well. If you don't have one, any heavy oven-proof skillet will work.
• Sharp knife and cutting board Essential for prepping your veggies and chicken.
• Mixing bowl For tossing the chicken and vegetables with the seasoning.
• Tongs or a sturdy spatula To handle the chicken and stir the veggies.

Ingredients

  

• 4 boneless skinless chicken thighs (you can use chicken breasts if you prefer, but thighs stay juicier)
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning store-bought or homemade
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 3 medium Yukon Gold potatoes sliced
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 small red onion sliced
• 1 zucchini sliced
• Fresh parsley chopped (for garnish)
• Optional: grated parmesan cheese for sprinkling

Instructions

 

Step 1: Preheat and Prep

1. Preheat your oven to 400°F (200°C). While it's heating, pat your chicken thighs dry with paper towels — this helps them sear beautifully.

Step 2: Season Everything

1. In a large mixing bowl, combine the olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, salt, and dried thyme. Toss the chicken thighs into the bowl and coat them well. Remove the chicken and toss all your sliced vegetables and potatoes into the same bowl. Make sure they’re nicely coated with any leftover seasoning.

Step 3: Sear the Chicken

1. Heat your oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken thighs for 2-3 minutes per side, just until they get some nice color. Remove them from the skillet temporarily.

Step 4: Build the Veggie Base

1. Add all the seasoned veggies and potatoes into the skillet. Spread them out evenly, creating little spaces for the chicken thighs to nestle in.

Step 5: Roast

1. Nestle the seared chicken thighs back into the skillet among the veggies. Place the skillet into the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
2. Step 6: Finishing Touches
3. Once out of the oven, sprinkle a bit of grated parmesan cheese over everything for a hit of creamy, nutty flavor. Garnish with fresh parsley and serve immediately.

Perfect Pairings

This One-Pan Cajun Chicken and Vegetables is a hearty meal all on its own, but if you’re looking to round things out, here are some excellent pairings:

• Crusty bread: Perfect for soaking up any flavorful juices left in the pan.
  
• Simple side salad: A crisp, refreshing green salad with a lemon vinaigrette balances the Cajun spice beautifully.
  
• Rice: Especially if you're a fan of smothered chicken and rice, you’ll love spooning some of the spicy juices over a fluffy bed of rice.
  
• Creamed spinach: Adds a rich, creamy side that complements the bold flavors.
  

FAQs

1. Can I use chicken breasts instead of thighs?

Absolutely! If you prefer, boneless, skinless chicken breasts work well. Just be careful not to overcook them, as breasts dry out faster than thighs.

2. What kind of potatoes are best?

Yukon Gold potatoes are a favorite because they hold their shape well and have a buttery flavor. However, red potatoes or even diced sweet potatoes can work if you want a slightly different twist on your chicken and potatoes combo.

3. Can I make this a creamy dish?

Yes! If you're craving something akin to creamy smothered chicken, you can drizzle a quick cream sauce over everything after baking. A simple sauce made from heavy cream, garlic, and parmesan would be a fantastic addition.

4. What vegetables can I swap in?

This recipe is super flexible. Green beans, broccoli, or mushrooms would be delicious alternatives or additions if you’re cleaning out your fridge.

5. Is this dish freezer-friendly?

It’s best eaten fresh to maintain the crispness of the vegetables, but the chicken reheats beautifully for leftovers. If you're planning ahead, just store the chicken separately from the veggies.

6. Can I add rice to the skillet?

While this version doesn’t include rice, you could definitely turn it into a smothered chicken and rice one-pan wonder. Add par-cooked rice during the last 15 minutes of baking, along with a little chicken broth to keep it moist.

7. How spicy is this?

The heat level depends on your Cajun seasoning. If you’re worried about spice, opt for a mild Cajun blend or make your own seasoning so you can control the heat.