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One-Pan Cajun Chicken and vegetables

One-Pan Cajun Chicken and Vegetables

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.