YumVerseEats
Cajun Comfort
Cajun Chicken and Sausage Skillet
A one-pan Cajun chicken and sausage skillet with smoky andouille, tender chicken, and sweet peppers.
RECIPE AT A GLANCE
20
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Browning the sausage and chicken in the same pan layers smoky, savory flavor. Finishing with peppers and a splash of broth pulls it into one cohesive skillet.
Ingredients
Protein
• 1 lb boneless skinless chicken thighs, diced
• 12 oz andouille or smoked sausage, sliced
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
Sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup low-sodium chicken broth
Vegetables
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Toss the chicken with Cajun seasoning and smoked paprika.
2
Heat 1 tablespoon olive oil in a large skillet over medium-high and brown the sausage, then transfer to a plate.
3
Add the remaining oil and cook the chicken 6 to 7 minutes until browned and cooked through, then transfer to the plate.
4
Add the bell peppers and onion to the skillet and cook 5 minutes, then stir in garlic.
5
Pour in the broth and scrape up the browned bits.
6
Return the chicken and sausage and toss 2 minutes until heated through.
7
Top with green onions and serve.
How to Make It
1
Toss the chicken with Cajun seasoning and smoked paprika.
2
Heat 1 tablespoon olive oil in a large skillet over medium-high and brown the sausage, then transfer to a plate.
3
Add the remaining oil and cook the chicken 6 to 7 minutes until browned and cooked through, then transfer to the plate.
4
Add the bell peppers and onion to the skillet and cook 5 minutes, then stir in garlic.
5
Pour in the broth and scrape up the browned bits.
6
Return the chicken and sausage and toss 2 minutes until heated through.
7
Top with green onions and serve.
Ingredients
Protein
• 1 lb boneless skinless chicken thighs, diced
• 12 oz andouille or smoked sausage, sliced
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
Sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup low-sodium chicken broth
Vegetables
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat on the stovetop or microwave until warm.
Swaps
No chicken broth? Use the same amount of vegetable broth.
Avo's Tip
Brown the chicken and sausage in batches so everything sears instead of steaming.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
How do I serve it?
Over rice, with crusty bread, or alongside a crisp salad.
What sausage works best?
Andouille for authentic heat, or any smoked sausage for milder flavor.
Can I add more veg?
Yes. Mushrooms, zucchini, or extra peppers fold in easily.
Quick Fixes
Pan crowded: brown the meats in batches so they sear, not steam.
Too dry: add a splash more broth to loosen.
Want more heat: add cayenne or hot sauce.
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