What is the origin of Cajun stuffed chicken?

Cajun stuffed chicken finds its roots in Louisiana's vibrant Cajun cuisine. This style of cooking emerged from the Acadians, French settlers who adapted their recipes using local ingredients. Over time, Cajun cooking has become synonymous with bold spices, hearty dishes, and resourceful techniques, which are reflected in this flavorful stuffed chicken recipe. It combines the ingenuity of traditional Cajun methods with a modern flair, making it a beloved Southern classic.

Do you cut string off stuffed chicken before cooking?

No, you should leave the string (or kitchen twine) on the chicken while it cooks. The string secures the stuffed chicken, preventing the filling from spilling out during the cooking process. Once the chicken is fully cooked and rested, carefully snip the string with scissors and discard it before serving. If you use toothpicks instead, be sure to remove them as well.

What are suitable substitutes for andouille sausage in the stuffing?

Chorizo : Offers a smoky, slightly spicy flavor similar to andouille. Smoked Turkey Sausage : A milder alternative that still delivers a robust taste. Italian Sausage : Use mild or spicy varieties based on your preference. For a vegetarian version, try sautéed mushrooms or seasoned tofu as a meatless alternative.

What is the cooking temperature for stuffed poultry?

Stuffed chicken should be cooked to an internal temperature of 165°F (74°C) . Use a meat thermometer inserted into the thickest part of the chicken, ensuring the probe doesn’t touch the stuffing. Proper temperature checks guarantee both the chicken and the stuffing are safe to eat.

What are the best side dishes to serve with Cajun stuffed chicken?

Great side dishes complement the bold flavors of Cajun stuffed chicken . Some popular choices include: Dirty Rice : A classic Cajun pairing. Collard Greens : For an earthy, savory contrast. Zucchini Noodles : A healthy, low-carb option. Mashed Sweet Potatoes : Adding a touch of natural sweetness. Explore both traditional and modern sides to suit your occasion.

How long does stuffed chicken last in the fridge?

Cooked stuffed chicken can be stored in an airtight container in the refrigerator for up to 3–4 days . Make sure it’s fully cooled before storing to maintain freshness. When reheating, ensure it reaches an internal temperature of 165°F (74°C) to enjoy safely.

Cajun Stuffed Chicken Recipe: Easy & Delicious Guide

Name: Cajun Stuffed Chicken Recipe: Bold Flavors, Step-by-Step Guide
Prep time: PT-485908H48M53S
Cook time: PT-485908H48M53S
Total time: PT-485908H48M53S
Cuisine: Cajun
Ingredients: 4 large boneless, skinless chicken breasts; 2 tablespoons Cajun seasoning (store-bought or homemade); 1 tablespoon olive oil; 1/2 pound andouille sausage, diced; 1/2 cup diced green bell pepper; 1/2 cup diced red bell pepper; 1/2 cup diced yellow onion; 1 tablespoon butter or olive oil; 1 cup shredded pepper jack cheese; 1/2 cup cooked rice or breadcrumbs (optional, for binding); 1/4 teaspoon garlic powder; 1/4 teaspoon smoked paprika; Chopped parsley; Squeeze of lemon juice

Description

This Cajun stuffed chicken is a bold and savory Southern-inspired dish that combines tender, juicy chicken breasts with a flavorful stuffing of andouille sausage, bell peppers, onions, and melted pepper jack cheese.

Ingredients

Scale

For the Chicken

4 large boneless, skinless chicken breasts
2 tablespoons Cajun seasoning (store-bought or homemade)
1 tablespoon olive oil

For the Stuffing

1/2 pound andouille sausage, diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced yellow onion
1 tablespoon butter or olive oil
1 cup shredded pepper jack cheese
1/2 cup cooked rice or breadcrumbs (optional, for binding)
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika

Optional Garnish

Chopped parsley
Squeeze of lemon juice

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Butterfly each chicken breast: slice horizontally to create a pocket, being careful not to cut all the way through.
Rub Cajun seasoning inside and outside each chicken breast. Set aside.
In a skillet over medium heat, add butter or oil. Sauté the onions and bell peppers for 3–4 minutes, until soft.
Add diced andouille sausage to the skillet. Cook for another 5 minutes until lightly browned.
Remove from heat and stir in shredded cheese and breadcrumbs or rice if using. Let the mixture cool slightly.
Stuff each chicken breast with the sausage mixture. Secure with toothpicks or kitchen twine.
Heat olive oil in a clean skillet over medium-high heat. Sear each stuffed breast on both sides until golden (2–3 minutes per side).
Transfer to the prepared baking dish. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from oven and let rest for 5–10 minutes. Garnish with parsley and lemon juice if desired. Serve warm.

Notes

Flavor Adjustments: Increase or reduce cayenne in the Cajun mix to control heat. Add a teaspoon of lemon zest to the stuffing for a citrusy touch.

Serving Suggestion: Best served with cornbread, dirty rice, or grilled vegetables.

Prep Time: PT20M
Cook Time: PT35M
Category: Main Course
Method: Oven, Stovetop
Cuisine: Cajun, Southern

Nutrition

Serving Size: 1/4 of recipe
Calories: 520
Sugar: 3g
Sodium: 920mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 45g
Cholesterol: 140mg

Keywords: Cajun stuffed chicken, stuffed chicken breast, spicy chicken recipe, Southern chicken dish, andouille sausage recipe, chicken dinner, baked stuffed chicken, Louisiana chicken, cheesy chicken recipe