Cajun chicken and okra is an easy but impressive meal made all in one skillet that has serious depth of flavor. This delicious dinner is perfect served over rice.
We love some Cajun flavors in my house.
Previously, I’ve shared this Cajun sausage skillet and this creamy Cajun chicken pasta.
And when I’m feeling ambitious, one of my favorite things to make is classic chicken and sausage gumbo. (My version is actually really easy, but more involved than most of my go-to dinners.)
Today, I’m sharing a dish I’ve made multiple times over the years, tweaking and perfecting it along the way.
Cajun chicken and okra is an easy but impressive meal with rich, deep Cajun flavors that don’t require a ton of time or effort.
We start out with cooking some bacon to get its grease. Cannot go wrong with that at the beginning of a recipe.
Then we add in the "trinity" as it’s known - onion, green pepper and celery - and some chicken seasoned with Cajun seasoning. Hello, flavor!
Next, the okra is added along with some diced tomatoes and a bit of chicken broth to help everything simmer and cook through. (The okra helps thicken the dish to the perfect consistency as it cooks.)
Bonus, this dish is all made in one pan, which makes for easy clean-up and also really helps all the flavors meld together.
The result is some authentic Cajun flavors without much time or effort needed. And a delicious dinner you can be proud of.
So let’s get to cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make Cajun chicken with okra. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making Cajun chicken and okra:
- Bacon: Thick cut or center-cut bacon is my go-to, but any kind will do. I suppose you could skip the bacon and use oil instead of the grease for cooking the veggies and chicken, but is that really a good idea? No.
- Chicken: You can use boneless, skinless chicken thighs or chicken breasts for this recipe. I’ve made it both ways. Just check to make sure your chicken cooks all the way through. (I use and recommend a digital thermometer.)
- Cajun seasoning: I use a homemade Cajun seasoning blend (it’s from one of Emeril Lagasse’s cookbooks), but a store-bought kind is fine, too. It just might be a little more salty.
- Okra: Your okra needs to be cut in ½-inch pieces and pretty evenly sliced so they all cook through in the same amount of time.
- Diced tomatoes: The fire-roasted diced tomatoes give this dish some extra oomph, but regular diced would be fine. You could also use a Cajun-seasoned canned diced tomato.
Depending on how spicy your Cajun seasoning is, this may or may not be a very hot dish. My homemade blend is fairly spicy and along with the fire-roasted diced tomatoes, this dish has a really good, slightly hot flavor.
You can also always add hot sauce to spice it up at the table and let everyone adjust their own heat level.
Speaking of serving…
This Cajun chicken and okra is perfect for serving over some steamed rice (brown or white, whatever you like).
And of course you should top it with the reserved cooked bacon. Duh.
It’s also really great with some sliced green onions on top, but that’s optional.
Last thing, what to do with any leftovers.
Leftovers, once cooled, can be stored in the refrigerator for up to 3-4 days. Reheat in a skillet over medium low heat until warmed through.
Tip: It helps to slice the chicken so it warms through more quickly and evenly when reheating.
I think you are going to love the Cajun flavors in this dish and especially love how quickly and easily it comes together any night of the week.
Happy cooking and enjoy!
XO,
Kathryn
Cajun Chicken and Okra
Ingredients
- 3 slices bacon
- ½ cup onion, chopped
- ½ cup green pepper, chopped
- ¼ cup celery, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 ½ lbs. boneless, skinless chicken thighs
- 1 ½ teaspoons Cajun seasoning
- 2 cups okra, trimmed and sliced in ½ inch pieces
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- ½ cup low-sodium chicken broth
For serving:
- Steamed white or brown rice
- Sliced green onions (optional)
Instructions
- Cook bacon in a large skillet over medium heat, flipping as needed to ensure even cooking, until crisp and cooked through, about 8-10 minutes. Remove bacon, leaving the bacon grease in the pan, and crumble and reserve for serving.
- Add the onion, green pepper and celery to the pan and cook in the bacon grease until softened, about 5 minutes. Add the garlic and cook another 30 seconds.
- Increase the heat to medium high. Season the chicken with Cajun seasoning on both sides then add to the pan. Sear on both sides until well browned, about 3-4 minutes per side.
- Add the okra, tomatoes and chicken broth to the pan and stir to combine. Bring the mixture to a boil then reduce the heat to medium or medium-low, maintaining a constant simmer, and cook for about 10-12 minutes, until okra is tender and chicken is cooked through. Stir occasionally to ensure all the okra gets submerged and cooked.
- Serve the chicken and okra over steamed rice, topped with reserved bacon and sliced green onions.
Notes
Nutrition
Leave a Reply