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Cajun Chicken Sloppy Joes with fresh toppings on a plate

Cajun Chicken Sloppy Joes

A lighter twist on classic sloppy joes, featuring ground chicken and bold Cajun seasoning, ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground chicken Substitute ground turkey or a 50/50 chicken-turkey mix
  • 1 medium onion, diced (yellow or sweet)
  • 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
  • 1 medium bell pepper, diced (any color) (red or orange are sweeter)
  • 1 can (8 oz) tomato sauce (or 1/2 cup crushed tomatoes + 2 tbsp tomato paste)
  • 2 tablespoons Cajun seasoning Use store-bought or make your own
  • Salt and pepper to taste
  • 4 pieces hamburger buns (brioche, potato rolls, or whole wheat)
  • Lettuce and tomato for topping (optional)

Method
 

Preparation
  1. Heat a large skillet over medium. If your chicken is very lean, add 1 tablespoon neutral oil to prevent sticking.
  2. Add the ground chicken, diced onion, and minced garlic to the skillet. Break the meat up with a spatula and cook until the chicken is no longer pink and the onion is soft, about 5–7 minutes. Season with salt and pepper while it cooks.
  3. Stir in the diced bell pepper. Cook for another 2–3 minutes so the pepper softens but still has some bite.
  4. Pour in the tomato sauce and sprinkle the Cajun seasoning over the mixture. Stir to combine. Reduce heat slightly and let the mixture simmer for 3–5 minutes, stirring occasionally, until it thickens a bit.
  5. Taste and adjust salt, pepper, or seasoning.
  6. Toast the buns in a dry skillet or in the oven.
  7. Spoon a generous portion of the chicken mixture onto each bun. Top with lettuce and tomato if using, then serve immediately.

Notes

If you want less sodium, use low-sodium tomato sauce and a lighter hand with seasoning. For extra body, stir in 1–2 tablespoons ketchup or a teaspoon of brown sugar to round acidity. Store leftover filling in an airtight container in the fridge within two hours of cooking. Eat within 3–4 days. Reheat gently in a skillet over medium-low.