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    Home » Meat » Chicken

    Cajun Chicken Bites

    Published: Feb 24, 2022 · Modified: Oct 27, 2023 by Amy Sandidge · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    If you are looking for a high-protein dish that is so easy to make, you just found it! These Cajun Chicken Bites are the perfect quick meal for a busy night. They are ready to go in under 20 minutes. My hubby is from Louisiana and loves the cuisine, this recipe is a favorite of his!

    This recipe is similar to my blackened pork tenderloin or even my steak bites. All are high-protein and so easy to make!

    Cast iron Cajun chicken bites.

    What Makes This Dish So Good?

    Well, the flavors of course. Chicken is such a neutral protein and it really lets the cajun flavors shine! This dish is spicy, but you can always tone it down a bit if you like. I will note those adjustments in the recipe and in the notes section.

    One thing that really makes this dish awesome is how easy it is to make. Yes, it takes some time to cube your chicken, but after that, it comes together so fast.

    Ingredients

    • Chicken- I used boneless skinless chicken breast, but you can also use chicken thigh if you prefer.
    • Cajun or creole seasoning- You will find the storebought seasonings are pretty similar in flavor whether they are creole or cajun. Yes, there is a difference in the cuisine. Yes, I know what the difference is, but for this recipe, both will work. Tony Chachere is a standard in our house, but you can use whatever type you like.
    • Paprika- I do not use smoked paprika for this dish, just regular paprika.
    • Onion and garlic powder- yes, we will be adding other spices in addition to the cajun seasoning.
    • Cayenne- this amount will be a variable, depending on how spicy you like your food.
    • Salt and pepper- these will be to taste at the end. Depending on what seasoning you use for the creole/cajun you may need a little more salt or pepper.
    • Butter- would it be a Southern recipe if it didn't have butter?
    • Bell peppers- these are optional, but I really love them in this recipe.

    How To Make

    Cup up chicken on a white cutting board with a chef's knife.
    Chicken chunks cooking in a cast iron skillet.
    Chicken with seasoning cooking in a cast iron skillet.
    Chicken cooking in a cast iron skillet.
    Chicken cooking in a cast iron skillet.
    Chicken with bell peppers and butter cooking in a cast iron skillet.

    Start by cutting your chicken into 1- 1 ½ inch chunks. You can go bigger, but just know they will take longer to cook if you do.

    Heat your skillet, I used my Lodge cast iron skillet, but you can use whatever you like. Once it is heated, add in the butter and melt. When the butter is hot, add in the chicken.

    Sprinkle with the seasonings and start mixing. This chicken will cook quickly, so keep an eye on it. You don't want to overcook and dry out the chicken.

    Taste for seasoning and adjust as needed. That is it! The chicken is done and ready to go!

    Notes

    1. This is a really easy recipe to make, but let me share a few things that will help you have success the first time. I would love for this to become a family favorite for you too.
    2. You can use boneless skinless chicken breasts, boneless skinless thighs, or even chicken tenders. Any will work well. Just know with the thighs you will need to cook them just a little bit longer.
    3. There are a ton of different cajun/creole seasonings. Choose your favorite or go with our Tony Chachere instead. We use this seasoning all the time.
    4. The biggest thing to note about this recipe is to not overcook. Chicken breast especially will dry out quickly. This will not take much longer than 8-10 minutes at the most to cook. Don't overdo it.
    5. This chicken will also work well for meal prep. Double the batch and it will hold in the fridge for up to 1 week. When you are ready, you can eat it cold on a salad or Buddha bowl. Or you can reheat it in the microwave. It is best to reheat it covered. You can cover it with another plate or microwave-safe lid.
    Cast iron Cajun chicken bites in a cast iron skillet.

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    A Red Spatula

    Cajun Chicken Bites

    Amy Sandidge
    These tasty little bites are so simple to make and are the perfect weeknight protein. This also makes really great meal prep too.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine American
    Servings 4

    Equipment

    • 1 cast iron skillet or other skillet of choice

    Ingredients
      

    • 2 tablespoons canola oil
    • 2 pounds boneless skinless chicken breast, cut in 1-inch chunks you can also use chicken tenderloin or chicken thighs if you want.
    • 1 tablespoon cajun seasoning
    • 1 teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon black pepper
    • 1 teaspoon paprika
    • ½-1 ½ teaspoon cayenne pepper if you like it less spicy, start with ½ teaspoon
    • 3 tablespoons butter
    • 1 cup small dice bell peppers

    Instructions
     

    • Heat your skillet over medium-high heat. Add the oil to the pan and heat it for a few seconds as well.
    • Add in your chicken chunks, then the spices on top. Let it cook for just a minute or so, then mix. I like to let the bottom of the chicken sear before mixing.
    • Continue to mix occasionally until the chicken is almost cooked. Mine took about 6 minutes after I added the chicken. Then, add in your butter and bell peppers.
    • Cook for another few minutes, then taste the chicken. Adjust seasoning as needed. I don't have salt listed as an ingredient because most cajun seasonings have salt added. If you need to, add it in.
    • You can also adjust the heat with the cayenne pepper.
    • That is it! The chicken is done and ready to go!

    Notes

    1. This is a really easy recipe to make, but let me share a few things that will help you have success the first time. I would love for this to become a family favorite for you too.
    2. You can use boneless skinless chicken breast, boneless skinless thighs, or even chicken tenders. Any will work well. Just know with the thighs you will need to cook them just a little bit longer.
    3. There are a ton of different cajun/creole seasonings. Choose your favorite or go with our Tony Chachere instead. We use this seasoning all the time.
    4. The biggest thing to note about this recipe is to not overcook. Chicken breast especially will dry out quickly. This will not take much longer than 8-10 minutes at the most to cook. Don't overdo it.
    5. This chicken will also work well for meal prep. Double the batch and it will hold in the fridge for up to 1 week. When you are ready, you can eat it cold on a salad or buddha bowl. Or you can reheat it in the microwave. It is best to reheat it covered. You can cover it with another plate or microwave-safe lid.
    Keyword bell peppers, butter, cajun, cast iron, chicken
    Tried this recipe?Let us know how it was!
    • Chicken
    • Dinner
    • Skillet
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    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

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