Cajun Chicken Sloppy Joes

I bring together tender ground chicken and bold Cajun spices in a creamy, cheesy sauce—all piled onto soft buns for a fun twist on the classic Sloppy Joe.

Why You’ll Love This Recipe

I love how this dish takes a beloved comfort food and infuses it with vibrant Cajun flavors. It comes together in about 30 minutes using just one skillet, making it perfect for busy weeknights. The sauce is creamy yet spicy-adaptable, and it freezes beautifully—ideal for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground chicken

• 1 Tbsp olive oil

• ½ onion, finely diced

• 1 bell pepper, finely diced

• 2–3 cloves garlic, minced

• 1 Tbsp Cajun seasoning

• Salt and pepper, to taste

• ¼ cup chicken broth

• ¼–½ cup heavy cream

• ½ cup shredded cheddar cheese

• ¼ cup shredded mozzarella cheese (optional)

• 4 burger buns, toasted

Directions

1. I heat olive oil in a large skillet over medium heat. I sauté onion and bell pepper until softened, about 3–4 minutes, then add garlic and cook for another minute.

2. I add ground chicken, breaking it up as it cooks. I sprinkle in Cajun seasoning and season with salt and pepper. I cook until the chicken is no longer pink, about 5–7 minutes.

3. I pour in chicken broth and heavy cream, stirring to combine. I let it simmer for 2–3 minutes until slightly thickened.

4. I stir in cheddar (and mozzarella if using) until melted and creamy.

5. I spoon the mixture onto toasted buns and serve hot.

Servings and timing

Makes 4 sandwiches
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Spicy kick: I add jalapeños or extra cayenne for more heat.

• Healthier: I swap heavy cream for Greek yogurt or low-fat sour cream.

• Vegetarian: I use crumbled tofu, tempeh, or plant-based ground meat with veggie broth.

• Cheese-loaded: I stir in extra pepper jack or cheddar for richness.

• Different serving styles: I try it in lettuce wraps, over rice, or in baked potatoes.

Storage/reheating

I let the filling cool, then store it in an airtight container in the fridge for up to 3 days. I reheat it on the stovetop with a splash of broth or in the microwave in short intervals, stirring between heats. For longer storage, I freeze portions for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

What can I use instead of ground chicken?

I’ve swapped in ground turkey, beef, or pork—all work great and change the flavor slightly.

How do I make it less spicy?

I reduce the Cajun seasoning or use a mild blend. I also add more cream or cheese to mellow out the spice.

Can I prepare the filling ahead?

Yes, I often make the filling in advance and store it in the fridge. When I’m ready to eat, I reheat and serve on fresh buns.

What’s the best cheese to use?

I like using cheddar for sharpness, but mozzarella, Monterey Jack, or pepper jack all melt beautifully and add great flavor.

Can I freeze the filling?

Absolutely. I portion it out, freeze for up to 2 months, and reheat when needed for a quick and tasty meal.

Conclusion

This Cajun Chicken Sloppy Joes recipe has become a go-to for me—bold, creamy, easy, and perfect for the whole family. Whether I’m feeding a crowd, prepping meals ahead, or just craving something comforting with a kick, it delivers every time. I enjoy experimenting with different proteins, cheeses, and serving styles to keep it exciting every time I make it.