cajun chicken

Want to whip up your favorite Chili's dishes at home? This easy Copycat Chili's Cajun Chicken Pasta Recipe from Delish.com is the best.

Copycat Chili's Cajun Chicken Pasta

penne

boneless skinless chicken breasts (thin cut)

Cajun seasoning

half-and-half

garlic powder

kosher salt

black pepper

tomato

parsley

This was good but the main thing is that I wouldn’t use half and half at all. I did it that way the first time and not great but tried again with heavy cream and it was much better. The family likes this dish and it’s easy!!

Tastes way better with heavy cream! Creates the sauce a little thicker too, so it sticks to noodles better and is easier to eat!

TERRIBLE... Tasted like watery milk with pasta in it!!  I have cooked plenty of recipes with half and half, even some where it says use heavy cream and they all tasted good.  This was the WORST recipe for me to date.

This recipe is not for alfredo...alfredo needs heavy cream and needs more fat (butter) and needs a thickener. As is the sauce is thin and doesn’t stick to the pasta. Needed to add more spice to it as well to help it.

Easy to follow recipe. The whole family loved it so much that we didn’t even have leftovers! I will be making this recipe again.

The sauce was a bit thin...add a little corn starch.  And if you have refrigerated leftovers the next day..the sauce is thicker.  My husband said that this one was a 'keeper!'

Nothing like Chili’s. Like earlier commenters stated, sauce is way too thin. Also, there isn’t parsley in Chili’s recipe. It’s actually green onions. Had to look at Chili’s menu online to figure out why this tasted different.

Cajun chicken meatballs in a creamy sauce with tons of onions, garlic, peppers and mushrooms. Serve these meatballs on top of egg noodles or with crusty bread and a salad, it is so delish! 

Cajun Chicken Meatballs in Tasty Cream Sauce

panko

parmesan cheese

parsley (plus more for serving)

¼ chicken (or turkey)

olive oil

onions

peppers

mushrooms

flour

chicken broth

sour cream

tablespoons roughly chopped basil,

Meatballs: In a medium mixing bowl, mix together 2 tablespoons...

Meatballs: In a medium mixing bowl, mix together 2 tablespoons of cajun seasoning, ½ the garlic, and all the other ingredients except the ground chicken. Add ½ teaspoon of black pepper and mix using a fork. The mixture will resemble a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into 18-22 meatballs. Mine were about 1 ½ tablespoons each.

Heat 1 tablespoon of oil in a large...

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cooke in batches if they don't all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. Remember you want to just brown the outside and not cook them all the way through. Remove meatballs to a plate. Repeat until all the meatballs are cooked.

Sauce: Add 2 tablespoons of olive oil to...

Sauce: Add 2 tablespoons of olive oil to the pan along with the remaining garlic and the onion and sauté for 2 minutes or until the onion begins to turn translucent. Add the peppers and mushrooms and continue to cook until the mushrooms and peppers soften, about 2-3 minutes. Sprinkle the flour and the remaining teaspoon of cajun seasoning over the veggies and push the veggies around the pan to coat evenly and cook for about a minute or until the flour starts to deepen in color.

Stir the mixture as you pour in the...

Stir the mixture as you pour in the chicken broth. Lower the heat, whisk in the sour cream until it dissolves completely. Allow sauce to come back to a gentle simmer before lowering the heat and letting the sauce thicken, about 6-12 minutes. When the sauce is halfway there, add the chicken meatballs and let cook for 5 minutes. Sprinkle with the basil before serving.

Chicken Citrus Avocado Salad - A hearty and healthy spring salad with citrus tender, moist, flavorful chicken, juicy Tangerines , roast bell peppers, buttery avocados and a super quick and easy citrus dressing that doubles up as a marinade! 

Cajun Whole Roast chicken

¼ Cup Cooking oil

Teaspoons Creole Salt more or less (adjust to taste)

bouillon powder more or less (optional)

garlic

Tablespoons onion powder

Tablespoons thyme (oregano or basil (Fresh

Tablespoon smoked paprika

white pepper

cayenne pepper

onion

Rinse chicken with water, inside and out, then pat dry with paper towels.

Rub inside and out chicken with salt, white pepper and bouillon powder and set aside.

In a small pan set over medium low heat, combine oil or butter minced garlic, herbs, paprika, onion, and cayenne pepper. Add enough to make so there is enough for basting.

Stir for about 30 seconds or 1 minute.

Let this mixture sit for a little bit about 5 minutes.

Generously rub the chicken with spice combination, then refrigerate until ready to cook.

Preheat oven to 375 F. (190 C).

Add onions a roasting pan or cast iron, and then place the chicken, breast-side up. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. If desired sprinkle with about a Tablespoon or more of onion powder.

Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part reaches about 170 degrees F, brushing Cajun mixture every 30 minutes and potatoes. Remove from oven; let chicken stand 10 minutes before carving. So the juices settle back into the meat. Serve with the roasted potatoes and a side salad

15 minutes is all it takes to make this flavoursome chargrilled chicken served with corn and avocado salsa.

15-minute Cajun chicken with corn and avocado salsa﻿

Australian Chicken Breast Fillets

20.00 gm Cajun seasoning

corn cobs,

avocado, stoned, peeled, finely chopped

tomato, finely chopped

red onion, finely chopped

green chilli, thinly sliced (optional)

lime, juiced

pkt microwavable long-grain rice

can black beans, rinsed, drained

These tender, juicy Cajun Chicken breasts are great for quick dinners or meal prep. Use store-bought or homemade Cajun seasoning and pair with your favorite starch and vegetable for dinner in 15 minutes or less.

Cajun Chicken

chicken breast cutlets ((see note 1))

Arrange chicken breast cutlets on a baking sheet or work surface and sprinkle both sides generously with Cajun seasoning.

In large skillet, heat oil over medium-high heat until shimmering. Add chicken to the skillet in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 165 degrees, about 5 minutes on each side.

Remove to a cutting board and slice or chop as desired.

Baked Cajun Chicken Breasts are easy to cook and incredibly JUICY! Forget dry chicken with this tender, succulent oven baked chicken breast recipe!

Easy Oven Baked Cajun Chicken Breasts

chicken breasts (pounded

Cajun Seasoning (or to taste *SEE NOTE)

brown sugar

salt (or

butter

Using a meat mallet or rolling pin, hit each chicken breast to about 1 ½ cm at the thickest part. Make they are all the same thickness to ensure even cooking.

Combine Cajun Seasoning, brown sugar, and salt if using.

Line a baking pan with parchment paper or aluminum foil. Alternatively, bake directly in a baking dish.

Transfer chicken to the pan and toss with seasoning mix. Drizzle with the oil and rub seasoning all over to coat evenly.

Bake chicken in preheated oven for about 18 minutes, or until internal temperature is 165°F (75°C) using an instant meat thermometer.

Broil on high during the last 2-3 minutes of cooking until golden and the edges begin to caramelize.

Remove pan from oven. Let rest for 5 minutes before serving.

Melt the butter in a small pan. Add the garlic and sauté for about 30 seconds, but don’t let it brown. Combine the garlic butter with any pan juices and drizzle over chicken.

For the optional garlic butter:

This creamy cajun chicken is a dinner you&#39;ll make again and again. Spiced chicken is simmered in a creamy sauce loaded with veggies!

Creamy Cajun Chicken

chicken breasts

green bell pepper

rib celery (chopped)

¼ cup freshly grated parmesan

Season

Prep the chicken. Season both sides of each chicken breast with the Cajun seasoning.

Sear

Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.

Saute

Saute the veggies. In the same skillet, add another tablespoon of oil along with the onion, bell pepper, and celery. Saute for 3 to 4 minutes, until the veggies have softened. Add the garlic and saute for another minute.

Stir

Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.

Simmer

Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes. Garnish with parsley before serving.

Super flavorful, easy, and fun - Chicken coated in homemade cajun seasoning seared with bacon, and then cooked with rice in a cajun sauce.

Easy Cajun Chicken and Rice

tbsps smoked paprika

onion powder

tsp chili powder

thyme

oregano

yellow onion, diced

bell peppers, diced

celery,

bacon,

white rice

chicken stock

lemons

tomato paste

heavy cream

garlic,

In a small bowl, combine ingredients for cajun seasoning - smoked paprika, garlic powder, onion powder, chili powder, thyme, oregano, and cayenne pepper. Mix together.

Season chicken with half of the cajun seasoning (the rest will be used later in the recipe) and salt and pepper as desired. Add sliced bacon to a skillet over medium low heat. Allow bacon to cook and render out the fat, about 10 minutes, stir occasionally. Add 1 tbsp butter and a drizzle of olive and and increase the heat to medium. Add chicken and sear on both sides, about 3 minutes per side.

Remove chicken from the skillet onto a plate. Add onions, peppers, and celery to the skillet. Season with salt and pepper and a teaspoon of the cajun seasoning. Cook for 3-5 minutes, until everything begins to soften and become fragrant.

Add rice and stir into the vegetables. Add chicken stock, squeeze one lemon, and add chicken back into the skillet.  Bring to a boil and then cover with a lid and simmer for 15-20 minutes.

In a separate skillet or saucepan, add heavy cream, diced garlic, tomato paste, and remaining cajun seasoning. Heat over low heat until mixture begins to thicken. Then squeeze lemon juice into the sauce and remove from the heat. Whisk ingredients together to ensure lemon juice is fully incorporated. Season with a pinch of salt.

Once rice is finished, pour sauce into the skillet with the chicken and rice. Mix together. Slice chicken and toss together.

This recipe is so freakin' delicious. My whole family LOVED it. Def making again.

This is one of the best recipes I've made in while! Definitely bookmarking this one.

I made this chicken and rice for a few family members who were visiting. This hardy recipe is tasty and serves plenty. My folks loved it!

This chicken and rice was so hearty and comforting. It’s quite chilly in the UK at the moment so this is just what I needed.

I've made this dish a couple of times now and it's SO good. The whole family enjoys and I appreciate how simple it is!

I was getting bored of my usual chicken breast routine so was glad to come across this recipe to liven things up a bit. This was absolutely DELICIOUS! It came together so quickly and the flavors were out of this world. I also love that I could make a batch of the cajun spice to have on hand for next time which will make this even faster.

I'm always looking for one pot meals and this one did not disappoint. I substituted the rice for quinoa - the family devoured it.

I love anything Cajun and this meal was excellent! Swapped out the heavy cream for half and half and it was still so yummy! Will be making it again

I love the smokey flavor the bacon gave to this cajun and chicken rice. It was a great meal for our dinner tonight and I'll definitely be making this more often.

This is a beautiful recipe... I love cajun Chicken, and this recipe is just what I needed. Thanks for sharing. ☺️

Easy peasy recipe and great for meal prep for the week. Definitely try it if you're trying to save some money and get back on track.

Grilled Cajun Chicken Sandwiches are deliciously spicy with a crispy, blackened crust that forms around the juicy, tender chicken breast when seared over high heat.  Then you sandwich the chicken between soft, toasted buns with cool and crispy lettuce, tomatoes, and red onions for a fabulous alternative to your standard burger fare!

Grilled Cajun Chicken Sandwiches

hamburger buns

Lettuce, (washed and dried)

Tomato, (sliced)

Red onion, (sliced)

mayonnaise

Heat a grill to medium-high heat.

Place the chicken breasts on a baking sheet or large dish and pat dry. Drizzle lightly with olive oil and rub the chicken to coat evenly.

Sprinkle half of the spice mixture over the tops of the chicken breasts, turn the chicken over, and sprinkle the remaining half of the spice mixture on the bottom side of each breast so the chicken is evenly coated in Cajun seasoning.

Place the chicken breasts directly over the heated side of the grill and grill for about 5-6 minutes per side, depending on the thickness of your chicken, until the internal temperature of the breasts reach 160 degrees using an instant read meat thermometer. You can also check whether the chicken is done by making a small cut into the thickest part to see if it is opaque in the center, or pressing on the thickest end of the chicken with your finger to see if there is any resistance. If there is no resistance, the chicken is done. Remove from the grill and rest for 5 minutes.

Heat a large pan or griddle over medium heat.  Separate the top and bottom buns and spread the cut sides of each bun with a little mayonnaise.  Lay each bun mayonnaise side down in the pan or on the griddle, working in batches as necessary, and cook until toasty, then remove to a plate.

Prepare each sandwich with a toasted bun, 1 grilled Cajun chicken breast, and slices of lettuce, tomato, and onion, along with additional mayo or aioli.  You could also add cheese if you would like.  Serve immediately!

OMG, these look amazing. The chicken looks so juicy!!

YES....grilling season (will get here eventually). This is a great change of pace from burgers. Love the seasoning....would work great on salmon too.

Can't wait to grill this!  We like spicy and this looks delicious.  The toasted buns on the griddle make it even better.

Wow! Thanks for sharing this delicious Grilled Cajun Chicken Sandwiches this is perfect for our burger Sunday. We try different burgers but never grilled the Chicken and now I am excited to try this.

My mouth is actually watering right now! I used to work at a restaurant that made cajun chicken sandwiches and they were such a nice change from the regular same-old-same-old. I can't wait to grill these soon!!

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Copycat Chili's Cajun Chicken Pasta

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Top 9 cajun chicken recipes from across the web

The most viewed cajun chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Copycat Chili's Cajun Chicken Pasta

Cajun Chicken Meatballs in Tasty Cr...

Cajun Whole Roast chicken

15-minute Cajun chicken with corn a...

Cajun Chicken

Easy Oven Baked Cajun Chicken Breas...

Creamy Cajun Chicken

Easy Cajun Chicken and Rice

Grilled Cajun Chicken Sandwiches

The most viewed cajun chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine