If you love a sloppy joe but want it with a little more “wow,” this one’s for you. These One-Pan Cajun Chicken Sloppy Joes bring smoky spice, juicy ground chicken, and a saucy, tangy finish that soaks right into a toasted bun.
It’s weeknight-friendly (one pan, no stress) but still feels like you’re serving something special. Pair with chips, a crunchy salad, or whatever’s hanging out in your fridge.
Why You’ll Love This
They’re fast, bold, and gloriously messy in the best way: Cajun-seasoned chicken cooked with peppers and onions, then simmered in a sweet-smoky sauce that clings to every bite—plus cleanup is basically a victory lap.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small yellow onion, finely diced
- 1 green bell pepper, diced (or use red for a sweeter vibe)
- 2 celery stalks, finely diced (optional but very “Cajun trinity”)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3/4 cup tomato sauce
- 1/3 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar (light or dark)
- 1 1/2 teaspoons Cajun seasoning (plus more to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup chicken broth (or water)
- 1 tablespoon apple cider vinegar (or a squeeze of lemon)
- Salt and black pepper, to taste
- 4 to 6 hamburger buns, brioche or potato buns recommended
- Butter for toasting buns (optional but highly encouraged)
- Optional toppings: sliced pickles, coleslaw, shredded lettuce, hot sauce, sliced green onions
How to Make It
- Toast the buns (optional but elite). Spread a little butter on the cut sides and toast in a skillet over medium heat until golden. Set aside.
- Sauté the veggies. Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, and celery. Cook 4–5 minutes until softened.
- Add garlic and tomato paste. Stir in garlic and cook 30 seconds until fragrant. Add tomato paste and cook 1 minute, stirring, to deepen the flavor.
- Brown the chicken. Add ground chicken to the pan. Break it up with a spoon and cook 5–7 minutes, until no longer pink and lightly browned. If there’s excess liquid, simmer a minute or two to reduce.
- Season it like you mean it. Stir in Cajun seasoning, smoked paprika, and cayenne (if using). Mix well so the chicken and veggies are evenly coated.
- Build the sauce. Add tomato sauce, ketchup, Worcestershire, Dijon, brown sugar, and chicken broth. Stir and scrape up any browned bits from the bottom of the pan.
- Simmer to thicken. Lower heat to medium and simmer 6–10 minutes, stirring occasionally, until thick and saucy. You want it scoopable, not soupy.
- Finish and adjust. Stir in apple cider vinegar. Taste and adjust: more Cajun seasoning for spice, a pinch of salt for pop, or a tiny bit more brown sugar if you like it sweeter.
- Serve. Pile the mixture onto toasted buns and add toppings (pickles and slaw are a power combo). Serve hot.
Tips for the Best Results
- Use a wide skillet. More surface area = better browning and faster thickening.
- Choose your Cajun seasoning wisely. Some blends are salty, some are spicier. Start with 1 1/2 teaspoons and build from there.
- Don’t skip the tomato paste step. Cooking it for a minute takes the sauce from “fine” to “why is this so good?”
- Thicken to your comfort level. If it’s too loose, simmer longer. Too thick? Add a splash of broth.
- Toast the buns. It helps them hold up to the sauce (aka less soggy, more support).
- Make it ahead if you can. Like chili, it tastes even better after the flavors hang out for a bit.
Variations
- Turkey swap: Ground turkey works the same way and stays super juicy with this sauce.
- Extra veggie boost: Add diced zucchini, mushrooms, or shredded carrots with the peppers and onions.
- Spicy-sweet: Stir in 1–2 teaspoons of honey plus hot sauce to taste.
- Cheesy finish: Melt provolone or pepper jack on top of the filling before serving.
- Low-carb bowl: Serve over cauliflower rice, roasted sweet potato cubes, or inside lettuce cups.
- Creamy Cajun: Stir in 2 tablespoons cream cheese at the end for a richer, slightly creamy sloppy joe.
Storage & Reheating
Store the Cajun chicken mixture (not the buns) in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low with a splash of broth or water until hot, or microwave in 30-second bursts, stirring in between. For longer storage, freeze up to 2 months and thaw overnight in the fridge before reheating.
FAQ
How spicy are these Cajun Chicken Sloppy Joes?
They’re medium by default, depending on your Cajun seasoning. For mild, use a low-heat Cajun blend and skip the cayenne. For spicy, add cayenne or a few dashes of hot sauce, then taste and adjust at the end.
Can I make this with chicken breast instead of ground chicken?
Yes—dice chicken breast (small pieces cook faster) and sauté it after the veggies until cooked through, then proceed with the sauce. It won’t be quite as “sloppy,” but it’ll still be super flavorful and sandwich-friendly.
My mixture seems watery. How do I fix it?
Keep simmering uncovered, stirring occasionally, until it thickens. Ground chicken can release extra moisture, so time is your friend. If you’re in a rush, stir in 1–2 more teaspoons of tomato paste and simmer another 2–3 minutes.
What are the best buns for sloppy joes that don’t fall apart?
Brioche and potato buns hold up really well, especially if toasted. If your buns are thin or extra soft, toast them and add a little lettuce or slaw as a barrier layer before piling on the filling.
What sides go best with Cajun chicken sloppy joes?
Think crunchy and cooling: coleslaw, a simple green salad, pickles, or cucumber salad. For comfort-food mode, go with oven fries, sweet potato fries, or kettle chips. If you want full Cajun vibes, try a quick corn salad or roasted okra.