It’s Thursday, and let’s be honest, the weeknight dinner routine can start to feel a little tired by now. This is the perfect time to shake things up, to bring a little bit of excitement and a whole lot of flavor to the table. If you’re ready for a meal that’s bursting with personality, then you are going to absolutely love this Spicy Cajun Chicken Dinner Recipe.
This is not a quiet, subtle meal. This is a one-pan party that brings the vibrant, soulful flavors of Louisiana right into your kitchen here in Cologne. We’re talking tender, juicy chicken and smoky sausage, sautéed with the classic Cajun „Holy Trinity“ of bell peppers, onions, and celery. Everything gets coated in a fiery, aromatic, and deeply savory homemade Cajun spice blend that will wake up your taste buds in the best possible way.
Forget boring. This is your ticket to a sizzling, satisfying, and ridiculously easy dinner that’s on the table in about 30 minutes. It’s the perfect, lively meal to carry you through to the weekend.
Bring the Big Easy to Your Kitchen
The soul of Cajun cooking is all about making the most of simple, flavorful ingredients to create something truly special. It’s a rustic, robust cuisine with a whole lot of heart. This recipe is inspired by the classic one-pot dishes of Louisiana, streamlined into a quick skillet meal.
The magic is all in the spice blend. While you can buy pre-made Cajun seasoning, I find that making your own is incredibly easy and allows you to control the salt and, most importantly, the heat level. We’ll build our flavor on the foundation of the Cajun „Holy Trinity“—onion, bell pepper, and celery—which gives the dish its signature aromatic base. It’s a simple technique that yields a dish with an incredible depth of flavor, all in one pan.
Why You’ll Love This Sizzling Skillet:
- A True Flavor Bomb: The homemade Cajun seasoning is the star—it’s smoky, savory, aromatic, and has the perfect kick of heat.
- One-Pan Simplicity: Everything, from the sausage to the chicken to the veggies, all gets cooked in one skillet. That means easy cooking and even easier cleanup.
- Super Fast & Easy: This is the perfect impressive meal for a busy Thursday night, ready in about 30 minutes.
- Completely Customizable: You can easily dial the spice level up or down, add shrimp, or toss in different veggies to make it your own.
Ingredients & Equipment
For the Homemade Cajun Seasoning:
- Smoked Paprika: 2 tablespoons.
- Salt: 1 tablespoon.
- Garlic Powder: 1 tablespoon.
- Black Pepper: 1 tablespoon.
- Onion Powder: 1 tablespoon.
- Cayenne Pepper: 1 to 2 teaspoons (use less for mild, more for spicy).
- Dried Oregano: 1 ½ teaspoons.
- Dried Thyme: 1 ½ teaspoons.
For the Cajun Chicken Skillet:
- Andouille Sausage (or a smoky substitute): 225g (½ lb), sliced. (See notes for German substitutes).
- Boneless, Skinless Chicken Thighs: 680g (1.5 lbs), cut into 1-inch chunks.
- Olive Oil: 1 tablespoon.
- Green Bell Pepper: 1 large, chopped.
- Yellow Onion: 1 large, chopped.
- Celery: 2 stalks, chopped.
- Garlic: 3 cloves, minced.
- Chicken Broth: 60 ml (¼ cup).
- For Serving: Hot cooked rice and chopped fresh parsley or green onions.
Helpful Equipment:
- A large, heavy skillet (a 12-inch cast iron skillet is ideal).
- A small bowl for mixing spices.
Time Estimates
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: Approximately 30-35 minutes
Step-by-Step Instructions
This one-pan meal comes together in a flash. Let’s get sizzling!
Step 1: Mix the Cajun Seasoning In a small bowl, whisk together all the Cajun seasoning ingredients: smoked paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme.
Step 2: Season the Chicken Place the chicken chunks in a medium bowl. Sprinkle with 2 tablespoons of the homemade Cajun seasoning and toss until every piece is evenly coated.
Step 3: Sear the Sausage and Chicken Heat a large skillet over medium-high heat. Add the sliced sausage and cook for 3-4 minutes, until it’s nicely browned and has rendered some of its fat. Use a slotted spoon to remove the sausage from the pan and set it aside on a plate. Add the seasoned chicken to the hot skillet in a single layer (work in batches if necessary). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside with the sausage.
Step 4: Sauté the „Holy Trinity“ Reduce the heat to medium. Add the olive oil to the same skillet. Add the chopped onion, bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
Step 5: Bring it all Together Return the cooked sausage and chicken to the skillet with the vegetables. Sprinkle with 1 more tablespoon of the Cajun seasoning and stir everything together. Pour in the chicken broth to deglaze the pan, scraping up any delicious browned bits from the bottom.
Step 6: Simmer and Serve Let everything simmer together for 2-3 minutes, allowing the flavors to meld beautifully. Serve hot over a bed of fluffy rice, garnished with fresh parsley or green onions.
Notes, Tips, & Variations
- Homemade Seasoning is Best: Making your own Cajun spice blend takes two minutes and makes all the difference. You control the ingredients, and you’ll have extra left over for future meals!
- German Sausage Substitutes: A good smoked, spicy sausage is key. If you can’t find Andouille, a good quality German
Debreziner,Käsekrainer, or a spicy, coarseMettwurstwould be a fantastic substitute. - Don’t Crowd the Pan: Searing the sausage and chicken in batches ensures they get a beautiful brown crust instead of just steaming in the pan. This is where the flavor is!
- Make it a Jambalaya-Style Dish: For a more complete one-pot meal, add a can of diced tomatoes and a cup of uncooked rice with the chicken broth. You’ll need to add about 1 ½ cups more broth, then cover and simmer for 15-20 minutes until the rice is cooked.
- Add Shrimp! For a classic Cajun combo, toss in a handful of raw shrimp during the last 2-3 minutes of cooking. They’ll cook through perfectly in the hot skillet.
30-Minute Spicy Cajun Chicken Dinner Recipe
Ingredients
- Cajun Seasoning:
- 2 tbsp smoked paprika 1 tbsp salt, 1 tbsp garlic powder, 1 tbsp black pepper, 1 tbsp onion powder, 1-2 tsp cayenne pepper, 1 ½ tsp dried oregano, 1 ½ tsp dried thyme
- Skillet:
- 225 g ½ lb Andouille or other smoked spicy sausage, sliced
- 680 g 1.5 lbs boneless, skinless chicken thighs, in chunks
- 1 tbsp olive oil
- 1 large green bell pepper 1 large onion, 2 celery stalks, all chopped
- 3 cloves garlic minced
- 60 ml ¼ cup chicken broth
- For Serving: Cooked rice chopped parsley
Instructions
- Make Seasoning: In a small bowl, mix all seasoning ingredients.
- Prep Chicken: Toss the chicken chunks with 2 tbsp of the Cajun seasoning.
- Sear Meats: Heat a large skillet over medium-high heat. Brown the sausage, then remove from the pan. In the same pan, sear the seasoned chicken in batches until golden and cooked through. Remove from pan.
- Sauté Veggies: Reduce heat to medium. Add olive oil to the pan, then cook the onion, bell pepper, and celery for 5-7 minutes until soft. Stir in the garlic and cook for 1 minute more.
- Combine: Return the sausage and chicken to the skillet. Sprinkle with 1 more tbsp of Cajun seasoning. Pour in the chicken broth to deglaze, scraping the bottom of the pan.
- Simmer & Serve: Let everything simmer together for 2-3 minutes for the flavors to meld. Serve immediately over hot rice, garnished with fresh parsley.
Notes
- Making your own seasoning blend allows you to control the spice level.
- Use a good smoked sausage for the best flavor.
- For a classic surf-and-turf, add raw shrimp in the last 2-3 minutes of cooking.
Frequently Asked Questions (FAQ)
1. What is in Cajun seasoning? Cajun seasoning is a rustic and robust blend of spices. My homemade version is a classic mix of paprika (I love smoked for extra flavor), salt, garlic powder, black pepper, onion powder, and a good kick of cayenne pepper for heat. It’s rounded out with aromatic dried herbs like oregano and thyme.
2. This sounds too spicy for my family. How can I make it milder? That’s the beauty of making your own seasoning blend—you’re in complete control! To make it milder, simply reduce the amount of cayenne pepper. Start with just ¼ or ½ a teaspoon, or you can leave it out entirely for a flavorful but not spicy version.
3. What is Andouille sausage? What can I use if I can’t find it? Andouille is a smoked pork sausage that is a staple in Louisiana Cajun cuisine. It has a coarse texture and a smoky, spicy flavor. If you can’t find it, the best substitute is another type of smoked, flavorful sausage. A spicy Italian sausage, a Polish kielbasa, or a good German Debreziner or Käsekrainer would all be excellent choices.
4. What are the best side dishes for this Cajun chicken? This dish is traditionally and best served over a simple bed of fluffy white rice. The rice is the perfect neutral base to soak up all the delicious, spicy pan juices. You don’t need much else, but a simple green salad or some cornbread on the side would also be fantastic.
Ready to Spice Things Up?
I hope this recipe brings a little bit of fun and a whole lot of flavor to your dinner table! It’s one of my favorite ways to break out of a cooking rut and make a weeknight feel exciting. If you make it, I would love to hear what you think in the comments below!
For more bold and easy dinner ideas, be sure to follow me on Pinterest and Instagram. Let’s get cooking! And don’t forget the perfect base: My Simple Creamy Tuscan Chicken.