I really enjoy putting a fresh spin on classic comfort food, and this recipe is one of my favorites. These Cajun Chicken Sloppy Joes are bold, saucy, and incredibly satisfying, with juicy ground chicken simmered in a smoky Cajun-spiced sauce and finished with a rich, creamy cheese topping. Everything is served on buttery toasted brioche buns, making this a cozy, weeknight-friendly meal that still feels special.
Why You’ll Love This Recipe
I love this recipe because it’s fast, flavorful, and different from the usual sloppy joe. The ground chicken stays tender and absorbs the Cajun seasoning beautifully, while the creamy cheese sauce balances the heat perfectly. I also like that it all comes together in one skillet and one saucepan, which keeps cleanup simple.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cajun Chicken Filling
1 tablespoon olive oil
1 pound ground chicken
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 tablespoon tomato paste
1/2 cup low-sodium chicken broth
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar (optional)
salt, to taste
Creamy Cheese Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
8 ounces sharp cheddar or American cheese, freshly shredded
1/4 teaspoon paprika
salt, to taste
Assembly
4 to 6 brioche hamburger buns
softened butter, as needed for toasting
freshly ground black pepper, to finish
Directions
I start by heating the olive oil in a large skillet over medium-high heat. I add the ground chicken and cook it, breaking it up as it browns, until it’s no longer pink. Next, I stir in the chopped onion and cook it until soft, then add the garlic and Cajun seasoning and let everything cook briefly until fragrant.
I mix in the tomato paste and cook until the chicken looks glossy and deeply colored. Then I pour in the chicken broth, tomato sauce, and Worcestershire sauce. I reduce the heat and let the mixture simmer uncovered until it thickens into a classic sloppy joe texture. At the end, I season with salt and add the brown sugar if I want a slightly rounded heat.
For the cheese sauce, I melt the butter in a small saucepan over medium heat. I whisk in the flour and cook it briefly, then slowly whisk in the milk until smooth. I let the sauce cook until slightly thickened, then reduce the heat and stir in the shredded cheese and paprika until melted and creamy. I season lightly with salt and keep the sauce warm.
To assemble, I butter the cut sides of the brioche buns and toast them until golden. I spoon the Cajun chicken onto the bottom buns, generously pour the cheese sauce over the top, finish with black pepper, and place the top buns on before serving.
Servings And Timing
I usually get 4 hearty sandwiches from this recipe. Prep takes about 10 minutes, cooking takes roughly 25 minutes, and everything is ready in about 35 minutes total.
Variations
I sometimes use extra-lean ground chicken for a lighter version. When I want more heat, I add extra Cajun seasoning or a dash of cayenne. For a different presentation, I serve the filling open-faced on thick toast or over roasted vegetables instead of buns.
Storage/Reheating
I store the chicken filling and cheese sauce separately in airtight containers in the refrigerator for up to 4 days. When reheating, I warm the chicken in a skillet with a splash of broth and gently reheat the cheese sauce over low heat, adding a little milk if needed to keep it smooth.
FAQs
Can I make this recipe ahead of time?
I like preparing the chicken filling in advance and reheating it when ready to serve. I usually make the cheese sauce fresh for the best texture.
Is this recipe very spicy?
I find it moderately spicy, but it depends on the Cajun seasoning. I adjust the heat by adding more or less seasoning.
Why is my cheese sauce too thick?
When this happens, I whisk in a small amount of warm milk until it reaches the consistency I like.
What buns work best for sloppy joes?
I prefer brioche buns because they’re sturdy and buttery, but any toasted hamburger bun works well.
Can I freeze this recipe?
I freeze the chicken filling for up to two months. I always make the cheese sauce fresh after thawing for the best results.
Conclusion
I keep this Cajun Chicken Sloppy Joes recipe in regular rotation because it’s comforting, bold, and easy to make. The spicy chicken paired with creamy cheese sauce and toasted brioche creates a meal that feels indulgent without being complicated. It’s a reliable, crowd-pleasing dinner that I never get tired of making.
These Cajun Chicken Sloppy Joes are a bold twist on a classic comfort food, made with spicy, saucy ground chicken and topped with a creamy cheese sauce, all served on toasted brioche buns. A flavorful and satisfying weeknight dinner.
Ingredients
Cajun Chicken Filling:
1 tablespoon olive oil
1 pound ground chicken
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 tablespoon tomato paste
1/2 cup low-sodium chicken broth
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar (optional)
Salt, to taste
Creamy Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
8 ounces sharp cheddar or American cheese, shredded
1/4 teaspoon paprika
Salt, to taste
Assembly:
4 to 6 brioche hamburger buns
Softened butter, for toasting
Freshly ground black pepper, to finish
Instructions
Heat olive oil in a skillet over medium-high heat. Add ground chicken and cook until no longer pink.
Add onion and cook until soft. Stir in garlic and Cajun seasoning; cook until fragrant.
Mix in tomato paste and cook until glossy. Add chicken broth, tomato sauce, and Worcestershire sauce.
Reduce heat and simmer until thickened. Season with salt and brown sugar (if using).
For the cheese sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in milk until smooth. Cook until thickened. Reduce heat, stir in cheese and paprika until melted. Season with salt.
Toast brioche buns with butter. Spoon Cajun chicken onto bottom buns, top with cheese sauce and black pepper. Add top buns and serve.
Notes
Use extra-lean chicken for a lighter option.
Add cayenne for more heat.
Serve filling open-faced or over roasted vegetables.
Reheat cheese sauce gently with milk if needed.
Freeze only the chicken filling, not the cheese sauce.
