cajun chicken dip

This cheesy, creamy dip is made with chicken breast chunks, spicy smoked sausage, and has just the right amount of heat! This dip is ready for your next tailgating event, and trust me - it will not last long!

Cheesy Cajun Chicken and Sausage Dip

extra virgin olive oil (or vegetable oil)

chicken breasts

sausage

onion

red bell pepper (rinsed, seeded, and chopped)

green bell pepper (rinsed, seeded, and chopped)

Salt and black pepper (to taste)

garlic powder

cayenne pepper

cream cheese (two blocks, cubed)

sour cream

hot sauce (such as Frank's)

mozzarella cheese (divided)

cheddar cheese (divided)

Preheat oven to 400 degrees Fahrenheit.

Heat the oil in a large heavy-bottom pot or Dutch oven over medium-high heat.

Season the chicken lightly with salt and black pepper and add the cubed chicken breasts and sausage to the pot. Cook until the chicken is lightly browned, about 4-5 minutes.

Add the chopped onion and bell peppers and cook until veggies are softened and chicken is cooked through, about 4-5 more minutes.

Add the cream cheese and sour cream to the pot and cook until cream cheese is melted and creamy, stirring constantly, about 2-3 minutes. Season the dip with salt, black pepper, garlic powder,  and cayenne pepper. Add cheeses and hot sauce and cook while stirring until the cheese is melted.

Transfer the dip to a lightly greased 12-inch cast-iron skillet or 9x13 baking dish. Bake dip in the preheated oven for 20-25 minutes until golden and bubbly.

Allow dip to cool for about 10 minutes and garnish with sliced scallions if preferred. Serve dip with tortilla chips and crackers for dipping!

This super comforting dish is made with boneless, skinless chicken breasts that are lightly breaded and pan-fried, then cooked in a mouth-watering gravy with onions, celery, and bell peppers.

Cajun Smothered Chicken

olive oil (extra virgin)

all-purpose flour (divided)

butter (unsalted)

red bell pepper

celery

garlic (minced)

chicken stock

Worcestershire sauce

half and half (or whole milk)

onion powder

smoked paprika

Heat 4 tablespoons of olive oil in a 12-inch cast-iron skillet or large, heavy-bottomed skillet over medium-high heat.

Season the chicken breasts with salt and pepper on both sides. Dredge the chicken breasts in flour, lightly coating both sides and shaking off any excess. Place the chicken in the hot oil and cook for 5-7 minutes on both sides until golden brown. Transfer the chicken breasts to a paper towel-lined plate.

Melt two tablespoons of butter in the same skillet. Add the onion, bell pepper, and celery and cook for 3-5 minutes until the veggies begin to soften. Stir the veggies with a wooden spoon, scraping up any brown bits at the bottom of the pan. Add the garlic and cook for another minute until fragrant.

Add two tablespoons of flour to the skillet and cook while stirring for 1-2 minutes. Pour the chicken stock into the skillet while stirring constantly so that lumps do not form. Stir in the Worcestershire sauce and half and half, then add the onion powder, garlic powder, paprika, and cayenne pepper. Lower the heat to medium, season the gravy with salt and pepper to taste, and simmer for 2-3 minutes.

Transfer the chicken breasts back to the skillet with the gravy. Cover and simmer for 15-20 minutes until the gravy has thickened and the chicken is tender. Serve the chicken over white rice with gravy spooned over top. Enjoy!

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Cheesy Cajun Chicken and Sausage Di...

Cajun Smothered Chicken

Top 3 cajun chicken dip recipes from across the web

The most viewed cajun chicken dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Cajun Chicken and Sausage Di...

Cheesy Cajun Chicken and Sausage Di...

Cajun Smothered Chicken

The most viewed cajun chicken dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine