Cajun
Cajun Chicken Skillet
Cajun-seasoned chicken sears with onions and celery in one pan. A short simmer with tomatoes makes a saucy, spiced supper without a long ingredient list.
- Prep
- 12 min
- Cook
- 25 min
- Total
- 37 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Store-bought Cajun seasoning speeds the spice mix.
- Onion and celery build a classic base without a full gumbo wait.
- Tomatoes add moisture so the chicken stays saucy.
- Everything finishes in one skillet for easy serving.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Toss chicken with 1.5 tbsp Cajun seasoning.
- 2
Heat oil in a large skillet over medium-high. Brown chicken 5 to 6 minutes; transfer to a plate.
- 3
Add onion, celery, and bell pepper. Cook 5 minutes until softened. Stir in garlic 30 seconds.
- 4
Pour in diced tomatoes and broth. Scrape the pan bottom.
- 5
Return chicken. Simmer uncovered 10 to 12 minutes until chicken is cooked and sauce thickens slightly.
- 6
Taste, add remaining Cajun seasoning if needed, and finish with parsley.
Pro tips
- Check your Cajun blend for salt so you do not over-season.
- Leave some fond on the pan; it flavors the sauce.
- Serve over rice or grits to catch the juices.
Easy substitutions
- chicken thighs
- chicken breast chunks, simmer 8 minutes
- diced tomatoes
- crushed tomatoes
- Cajun seasoning
- paprika, oregano, garlic powder, and cayenne
Storage and reheating
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat on the stovetop over medium heat until steaming.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 350
- Protein
- 33 g
- Carbs
- 11 g
- Fat
- 19 g
- Fiber
- 3 g
Budget friendly · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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