This Summer Cajun Chicken Skillet is your go-to for bold flavor and a quick, low-carb dinner—ready in just one pan and perfect for busy weeknights.
Summer Cajun Chicken Skillet – Light, Bold, and Low-Carb
Sun’s out, skillet’s on—this Cajun Chicken dish brings the sizzle with spicy, juicy chicken and fresh summer veggies in every bite. With golden, spice-crusted chicken nestled among sweet corn, juicy cherry tomatoes, and crisp-tender green beans, every bite feels like a celebration of the season. We try to keep our weeknight dinners on the healthier, low-carb side, and this skillet fits the bill perfectly—big on flavor, light on effort, and easy on the cleanup.
While we haven’t made it to Louisiana yet (definitely on the bucket list!), this dish brings just enough Cajun-inspired heat to make us feel like we’re one step closer. It’s the kind of bold, zesty dinner that satisfies without feeling heavy—just what we crave on warm evenings when turning on the oven is the last thing we want to do. Using fresh summer produce and simple pantry spices, this one-pan wonder comes together quickly and keeps the kitchen cool. If you love a good chicken dinner with attitude, this one’s sure to earn a permanent spot in your summer rotation.
What Ingredients do I need?
Here are a list of ingredients along with a shopping list by category for your convenience.
Shopping List
Produce
- Thin-cut chicken breasts (might be labeled chicken cutlets)
- French green beans (You can use fresh or frozen)
- Sweet corn (fresh or frozen)
- Cherry tomatoes
Pantry
- Olive oil
- Cajun seasoning - I use this brand or this one which you can find in the local grocery store - or choose your favorite.
- Salt
- Black pepper
Substitutions and Variations
Simple Substitutions
One of the best parts about this Summer Cajun Chicken Skillet is how easy it is to adapt based on what you have on hand. Here are a few substitution ideas to make this dish work for your kitchen and your taste:
Chicken: Thin-cut chicken breasts cook quickly, but you can also use boneless, skinless chicken thighs for extra juiciness. Just adjust the cook time slightly to ensure they’re fully done.
Green Beans: Swap French green beans for regular green beans, snap peas, or even zucchini for a similar crisp-tender texture.
Corn: Fresh sweet corn adds a great summer touch, but frozen corn works perfectly too—just thaw and pat dry before sautéing.
Cherry Tomatoes: Grape tomatoes or chopped roma tomatoes are a great stand-in if that’s what you’ve got.
Cajun Seasoning: No Cajun blend on hand? Mix up your own with paprika, garlic powder, onion powder, thyme, oregano, and a pinch of cayenne. You can also tone down the spice for a milder version.
Add a Carb (if desired): While this is a low-carb meal on its own, you can easily serve it over rice, quinoa, or even mashed potatoes if you're feeding a mixed crowd.
Tasty Variations to Try
This skillet is a great base for experimenting with different flavors and ingredients depending on what’s in season—or what’s in your fridge! Here are a few ways to switch things up while keeping it just as quick and delicious:
- Add a Tangy Finish: A squeeze of fresh lemon or a sprinkle of crumbled feta on top adds a bright, tangy layer that pairs beautifully with the heat.
- Spice Swap: Want something smoky instead of spicy? Try a Southwest seasoning blend or smoked paprika in place of Cajun seasoning for a different flavor profile.
- Cheese, Please: Sprinkle a bit of shredded pepper jack or cheddar over the veggies and pop the skillet under the broiler for 2 minutes for a cheesy finish.
- Add Avocado: A few slices of fresh avocado or a spoonful of guacamole on top gives the dish a cooling, creamy contrast to the heat.
- Whole30 Variation: To make this skillet Whole30-compliant, simply skip the corn and swap in another veggie (diced zucchini, bell peppers, or mushrooms)
- All the other ingredients are already Whole30-friendly—just be sure to check your Cajun seasoning blend for added sugar or non-compliant ingredients.
Kitchen Tips for the Summer Cajun Chicken Skillet
Use thin-cut chicken breasts for quick, even cooking. If you can’t find them, simply pound regular chicken breasts to about ½-inch thickness before seasoning.
Don’t skip the seasoning! Cajun spice blends can vary, so taste yours before adding salt to avoid over-salting. Feel free to adjust the heat by adding a pinch of cayenne if you like it spicier.
Blanch the green beans and corn to keep them crisp-tender before sautéing—this step locks in color and texture while speeding up the final skillet cook.
Fresh veggies make a difference—if you can’t get fresh corn or green beans, frozen works great. Just thaw and pat dry to prevent sogginess.
Keep the skillet hot when cooking veggies to get those tasty, lightly charred spots that add depth and a bit of smoky flavor. Stir gently to avoid breaking up the vegetables.
Make it a one-pan meal by serving over cauliflower rice or alongside a fresh green salad for an easy low-carb dinner with minimal cleanup.
What to Eat With Your Cajun Skillet
This skillet is packed with protein and veggies, so it can totally stand on its own—but if you’re looking to round out the meal or feed a bigger crowd, here are some delicious pairings to consider:
Cauliflower Rice or Zucchini Noodles: Keep it low-carb with a light, veggie-based side that soaks up all those bold Cajun juices.
Crusty Bread or Cornbread: For those not counting carbs, a slice of warm bread is perfect for sopping up the flavorful pan drippings.
Simple Green Salad: A crisp romaine or arugula salad with a zesty vinaigrette adds brightness and balances the spice.
Roasted Potatoes or Sweet Potato Wedges: If you're craving something heartier, roasted potatoes with a dusting of Cajun seasoning are a perfect match.
Grilled Peaches or Pineapple: For a sweet summer finish, serve grilled fruit on the side or even as a light dessert!
Leftover Remix: Make It New Again
Got leftovers? Good news—this dish is just as tasty the next day, and even better when repurposed into something new. Here are a few easy ways to remix your Cajun chicken and veggies into a fresh meal:
Low-Carb Power Bowl: Slice the leftover chicken and pile it over cauliflower rice with the sautéed veggies. Add avocado, a drizzle of hot sauce or ranch, and a squeeze of lime for a flavor-packed lunch.
Stuffed Bell Peppers: Chop the chicken and mix with leftover veggies, a bit of shredded cheese, and a spoonful of salsa. Stuff into halved bell peppers and bake at 375°F for 20–25 minutes.
Wrap It Up: Roll everything into a low-carb tortilla with a smear of hummus or spicy mayo for a quick and satisfying wrap.
Omelet or Scramble: Dice the leftovers and toss them into an egg scramble or omelet for a bold, savory breakfast.
Equipment You May Need
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