Cajun Chicken Sausage Skillet Dinner

This Cajun chicken and sausage skillet brings bold Southern flavor to your table in just one pan, with juicy bites of chicken, smoky sausage, and colorful veggies all tossed in zesty Cajun seasoning. It saves weeknights for me whenever I crave something vibrant and quick but still deeply satisfying.

One chilly night I threw this together with whatever I had on hand and it was so good it ended up on repeat whenever friends visit – especially since everyone seems to love spicy Louisiana food.

Ingredients

• Boneless skinless chicken breasts: The perfect lean protein that stays tender when cooked quickly. Look for firm flesh and no odor for best quality.
• Smoked sausage: Choose Andouille for classic Cajun flavor or kielbasa for a milder taste. Make sure sausage has a snap when sliced and minimal fillers.
• Red and yellow bell pepper: Adds sweetness and color. Choose peppers with bright skin and no soft spots.
• Yellow onion: Builds flavor base and gives natural sweetness. The onion should be heavy for its size.
• Garlic: Gives aroma and depth. Fresh cloves beat jarred every time.
• Zucchini: Makes the skillet hearty and adds mild earthiness. Pick a zucchini that’s firm without blemishes.
• Canned diced tomatoes: Brings moisture and tanginess. I always drain for the best texture.
• Cajun seasoning: The soul of the dish. Use homemade if you want to control spice and sodium.
• Salt and black pepper: Balances flavors. Use kosher or sea salt for best results.
• Smoked paprika (optional): Amplifies the smokiness. Spring for Spanish smoked paprika if possible.
• Olive oil: Helps brown everything and brings richness. Pick extra virgin for the best flavor.
• Fresh parsley: For a pop of herbaceous color. Only chop right before serving.
• Lemon wedges: Adds a citrusy lift at the table. Use juicy lemons with shiny skins.

Step-by-Step Instructions

Prep and Brown the Chicken:

Warm one tablespoon olive oil in a large skillet over medium high heat. Slice chicken into even one inch pieces for even cooking. Season with Cajun seasoning, salt, and pepper. Add to the skillet and let it cook undisturbed for about six minutes until the edges caramelize. Flip to finish and transfer to a plate. You want the chicken browned but still juicy inside.

Brown the Sausage:

Pour remaining olive oil into the same skillet. Toss in sliced smoked sausage. Sear for three minutes so each side gets a deep golden color. This step releases smoky oils and builds base flavor.

Sauté the Vegetables:

Add chopped onion, diced bell peppers, and zucchini right into the skillet. Stir and sweat them for four to five minutes until they just start to soften. The veggies soak up those delicious sausage drippings and create the savory backdrop.

Build Aromatics:

Add minced garlic. Stir for a minute until the kitchen smells irresistible. This is where Cajun dishes build that signature complexity.

Return Chicken and Add Tomatoes:

Slide the browned chicken back into the pan along with drained diced tomatoes and the rest of your Cajun seasoning, plus smoked paprika if using. Mix well so every bite gets a smoky spicy coating.

Simmer to Finish:

Reduce the heat to medium. Let everything bubble together for about eight minutes. The sauce thickens slightly, the chicken finishes cooking, and all the flavors mingle. Taste to adjust seasoning with a pinch more salt or pepper if you like.

Garnish and Serve:

Sprinkle with chopped parsley for fresh flavor. Squeeze lemon wedges over each serving. This brightens up the rich smoky flavors. Serve straight from the skillet.

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You Must Know

Sausage brings out that authentic spicy Cajun taste and it always makes me nostalgic for family vacations in New Orleans. My kids love picking out their favorite veggies while I sneak extra for good measure.

Storage Tips

Leftovers keep well for up to three days in an airtight container in the fridge. The flavors deepen overnight making it perfect for lunch. Meal prepping? Try dividing into microwave safe containers for quick grab and go meals.

Ingredient Substitutions

• If you cannot find Andouille sausage, try smoked turkey sausage or spicy chorizo.
• For more veggies, swap in okra or baby corn.
• No zucchini? Use chopped celery or additional bell peppers.
• For extra heat, a dash of cayenne does the trick.

Serving Suggestions

• Spoon this skillet over fluffy steamed rice (classic white or brown), or keep it lighter with riced cauliflower.
• A simple side salad with a lemony vinaigrette is all you need.
• For a Southern touch, serve with cornbread or a crisp slaw.

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Cultural and Historical Context

Cajun cooking is all about resourcefulness and building flavor with pantry basics. Sausage and spicy seasoning were staples of Louisiana kitchens, stretching simple ingredients to feed a crowd with bold taste. This dish captures that spirit in a quick weeknight meal perfect for busy cooks.

Common Questions

→ What type of sausage works best?

Andouille sausage is traditional for Cajun flavors, but smoked kielbasa or any flavorful smoked sausage works well for this dish.

→ Can I make this meal spicier?

Yes, add a pinch of cayenne pepper or extra Cajun seasoning to increase the heat level to your taste.

→ Which vegetables can I substitute or add?

Try swapping zucchini for okra, or include corn, green beans, or mushrooms for more variety and texture in your skillet.

→ What should I serve with this skillet?

Enjoy this skillet over steamed rice, quinoa, or cauliflower rice. It pairs well with a salad or cornbread for a complete meal.

→ How can I keep this dish gluten-free?

Use certified gluten-free sausage and verify that your spice blends are gluten-free for a meal suitable for gluten-sensitive diners.

→ Can leftovers be reheated?

Yes, store leftovers in an airtight container in the fridge and reheat gently in a skillet or microwave for best flavor and texture.