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Cajun Chicken Sloppy Joes

Bold twist on classic sloppy joes featuring ground chicken in creamy, cheese-infused Cajun sauce with smoked paprika and bell peppers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1 small onion finely chopped
  • 1 bell pepper chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • ½ tsp Cajun seasoning
  • ½ tsp smoked paprika
  • ½ cup chicken broth
  • ¼ cup heavy cream
  • 1 cup shredded cheddar cheese
  • 4 brioche or hamburger buns
  • Salt and black pepper to taste

Equipment

  • large skillet
  • wooden spoon
  • knife and cutting board

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add ground chicken and break into small crumbles with a wooden spoon. Cook for 5-6 minutes, stirring occasionally, until chicken is completely cooked through with no pink remaining and has some golden-brown bits.
  2. Add finely chopped onion and chopped bell pepper to the pan with the chicken. Stir and cook for 3-4 minutes until vegetables soften and onion becomes translucent. Add minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
  3. Sprinkle Cajun seasoning, smoked paprika, salt, and black pepper over the mixture. Stir well to coat everything evenly. Cook for 30 seconds to toast the spices. Pour in chicken broth and stir, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes until liquid reduces by about half and thickens slightly.
  4. Reduce heat to low. Stir in heavy cream until fully incorporated. Gradually add shredded cheddar cheese about ¼ cup at a time, stirring constantly as it melts. Continue stirring for 2-3 minutes until cheese is completely melted and sauce is thick, glossy, and coating the chicken mixture. Taste and adjust seasoning if needed.
  5. Lightly toast brioche buns in toaster, under broiler, or face-down in a dry skillet. Place bottom halves on plates and spoon generous portions of creamy Cajun chicken mixture onto each. Top with other bun half and serve immediately.

Notes

Storage: Store leftover filling in airtight container in refrigerator for up to 3 days. Store buns separately. Sauce thickens as it sits. Reheating: Add a few tablespoons chicken broth or cream to loosen sauce. Reheat gently on stovetop over medium-low heat, stirring frequently, or microwave at 50% power for 2-3 minutes, stirring halfway. Toast fresh buns and assemble just before serving. Freezing: Cool filling completely and freeze in portions for up to 2 months. Thaw overnight in refrigerator and reheat gently, adding liquid to restore consistency. Variations: Use ground turkey instead of chicken. Replace with 85% lean ground beef (drain excess fat). Use crumbled firm tofu or plant-based ground meat for vegetarian version. Try Monterey Jack, pepper jack, or mix cheddar with cream cheese. Add diced tomatoes, corn, or mushrooms during simmering. For spicier version, double Cajun seasoning, add cayenne, or use pepper jack cheese. For mild version, reduce Cajun seasoning to ¼ teaspoon. Tips: Use ground chicken breast for leanest option. Don't overcook chicken - cook just until no pink remains. Finely chop onion so it softens quickly. Reduce heat to low before adding cheese. Add cheese gradually while stirring constantly. Toast buns to prevent sogginess. Garnish with pickled jalapeños or onions for tangy kick.