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Cajun Chicken with Creamy Red Pepper Sauce

Bell peppers are constantly getting passed over for tomatoes in delicious sauces but not in this recipe. This recipe uses sautéed bell peppers, milk and cheese blended together to create a creamy red sauce of your dreams.

The cajun seasoning on the chicken brings a bit of a bite and I love using any excess flour and seasonings in the sauce to thicken and flavor it even more.

Serve over pasta, mashed potatoes or veggies with lots of extra sauce. The chicken is juicy, the sauce is creamy and you need a little of everything in every bite.

Cajun Chicken with Creamy Red Pepper Sauce

4 Servings | Cook time: 20 minutes

Notes: Bell peppers make for the most flavorful sauce paired with a slightly spicy chicken I like this over some creamy mashed potatoes and lots of sauce.


  • 1 tbsp flour

  • 1 tbsp olive oil and 1 tsp olive oil

  • 2 tsp paprika

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 tsp salt

  • 1 tsp oregano

  • 1 tsp thyme

  • 1/2 tsp pepper

  • 1/4 tsp cayenne pepper

  • 1/2 red onion, diced

  • 2 cups bell peppers, diced

  • 4 cloves garlic, minced

  • 1 cup unsweetened original almond milk

  • 1/2 cup low sodium chicken broth

  • 1 1/2 lb chicken breasts

  • 1/2 cup parmesan cheese


  1. Whisk together flour, paprika, garlic powder, onion powder, salt, oregano, thyme, pepper and cayenne together on a plate.

  2. Pound chicken breasts until uniform thickness, about 1/2-1 inch thick. Dredge the chicken in the flour and spice mixture until fully coated. Keep the excess flour and spice mixture for use later.

  3. Heat the olive oil in a sauté pan over medium heat. Once hot, add the chicken to cook. Sear about 4 minutes, flip and sear another 4 minutes until cooked through. Set aside.

  4. Deglaze the pan with 1/4 cup chicken broth. Add in remaining tsp of olive oil along with garlic, onions and bell peppers. Add in remaining flour and spices to the pan. Sauté 3-4 minutes or until veggies are soft.

  5. Whisk in almond milk scraping all of the bits from the bottom. Pour the milk and veggie mixture into a bowl or blender. Use an immersion blender or blender to blend until smooth.

  6. Return the sauce to the pan and bring to a boil. Whisk in 1/4 cup chicken broth and parmesan cheese. Return the chicken to the pan allowing everything to simmer another few minutes to reheat the chicken.

  7. Serve warm over mashed potatoes or pasta.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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Nutrition Facts
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