One Pan Cajun Chicken Dinner


You can never have enough one pan dinner recipes, right? Especially this time of year when your kitchen already seems to be a disaster from all the holiday baking, yikes! This recipe is dreamy because not only does it taste delicious but it takes minimal clean up. My kind of dinner for that reason alone!

One Pan Cajun Chicken Dinner | Cooking Classy

This is a spicy dinner but you can definitely adjust it to suite your taste. Add more cajun seasoning for a spicier version and add less or even omit if you don’t like heat. Also season everything to suite your taste you don’t have to go with the amounts I listed that’s just to help give you an idea. This is one of those recipes (other than measuring out the spice mixture) that doesn’t require measuring. And you don’t have to use the cajun seasoning I listed you could even use a store bought version if you’d like – but just be warned you can’t control the heat level on those. You could also use another kind of seasoning blend like ranch seasoning or an italian dressing seasoning blend. You could also use chicken breasts with this recipe but I’d roast the potatoes for about 20 minutes first since the chicken breasts should only take about 25 minutes (also I recommend pounding the chicken breasts to an even thickness if using those, and add an extra 1 – 2 tbsp of olive oil with the veggies if needed since the chicken breasts won’t render any fat to coat the veggies). And if you have one I recommend using a dark non-stick pan with this. I don’t recommend them for baking but when roasting veggies they can help brown them up better than an uncoated pan.

This recipe is perfect for busy weeknights when you still want a homemade meal but you don’t want to put in a lot of effort. You can even make a big batch of the spice mixture so the next time around you won’t have to measure all of that out – just use tablespoons instead of the teaspoons listed and store it in a labeled package in your spice cupboard.


One Pan Cajun Chicken Dinner | Cooking Classy. One Pan Cajun Chicken Dinner | Cooking Classy One Pan Cajun Chicken Dinner | Cooking Classy


One Pan Cajun Chicken Dinner

5 from 2 votes

Yield: About 4 servings


  • 5 bone-in skin-on chicken thighs , 2 1/2 lbs
  • 2 lbs yukon gold potatoes , diced into 1-inch pieces
  • 4 Tbsp olive oil , divided
  • 1 bell pepper , diced into 1-inch pieces (or half of 2 colors)
  • 1/2 medium red onion , diced into 1-inch pieces
  • Chopped fresh parsley , for garnish (optional)
  • Salt and freshly ground black pepper

Cajun seasoning

  • 2 1/2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 1/4 tsp dried oregano
  • 1 1/4 tsp dried thyme
  • 1 tsp onion powder
  • 1 tsp freshly ground black pepper
  • 1/2 - 1 tsp cayenne pepper , to taste


  1. Whisk all cajun seasoning ingredients together in a small bowl or toss together well in a small resealable bag. Preheat oven to 425 degrees. Place chicken skin side down on a large rimmed baking sheet and drizzle and rub 1 Tbsp of the olive oil evenly over thighs. Sprinkle with cajun seasoning to taste (I did 1 Tbsp total). Rotate to opposite side and drizzle and rub tops with another 1 Tbsp olive oil. Season with cajun seasoning to taste (I did 1/2 Tbsp).
  2. Toss potatoes with 2 Tbsp olive oil (I just did this on the cutting board I used to cut the potatoes) and season with cajun seasoning to taste (I did 2 tsp) and toss. Transfer potatoes to baking sheet placing them around chicken thighs. Roast in preheated oven 30 minutes then remove from oven and add bell pepper and red onion over potatoes and toss, then return to oven and roast about 10 - 15 minutes longer until chicken is golden and cooked through and potatoes are tender (you can broil during last few minutes to help brown a little more if desired). Serve warm sprinkled with parsley and season with salt and pepper to taste as desired.
  3. Recipe source: inspired by eatwell101 cajun seasoning from allrecipes


  • Ed M: I made this last night and my wife raved about it. The only change I made is I cut up some asparagus and added them at the end with the bell pepper and onion to add a little more vegetables. I also added some of the canon seasonings to them. Served it with brown rice and made an easy and yummy dinner.

    Thank you. March 8, 2016 at 11:59am Reply

  • Joy: I’m cooking this right now however I doubled ingredients and used boneless/skinless breast with green bell peppers and yellow onions. Smells divine! Thanks for sharing! February 11, 2016 at 5:17pm Reply

  • Lexee: This looks great. Do I need to change anything to use chicken breast? That is what I have at home. February 3, 2016 at 3:06pm Reply

    • Jaclyn: You may want to cook the potatoes for about 10 minutes first then add the chicken breasts and remaining because chicken breasts shouldn’t take as long to cook as thighs do. Also pound the chicken breasts to an even thickness. February 4, 2016 at 6:04pm Reply

  • Wendy: My husband pronounced this a keeper. One suggestion for the next time I make it: I think I will skin the chicken pieces. January 27, 2016 at 5:09pm Reply

  • Nikki: I wonder if I could do this in the crock pot? Any thoughts? January 3, 2016 at 4:09pm Reply

    • Jaclyn: Yeah that should be fine. I would suggest adding just a little chicken broth though. :) I hope you love it! January 6, 2016 at 12:00pm Reply

  • Kayla: I made this tonight and it was great! November 30, 2015 at 5:03pm Reply

    • Jaclyn: I’m so glad you enjoyed it Kayla! Thanks for your review! November 30, 2015 at 8:03pm Reply

  • Medeja: This is a flavorful and yummy dinner! November 22, 2015 at 8:10am Reply

  • Dara: This looks great – I have a holiday cottage with kitchen so small that one pot dishes are essential – can’t wait to try this over the holidays. November 21, 2015 at 11:51am Reply

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