Cheesy Cajun Chicken Garlic Bread
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Crisp French or Italian bread topped with Cajun-seasoned chicken, melted mozzarella, garlic Cajun butter, sautéed peppers, and a creamy Cajun sauce. It is finished with fresh parsley and extra sauce for a rich, spicy, cheesy appetizer or meal.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 3 g
- 2 g
- 2 g
- 2 g
- 6 g
- 14 g
- 14 g
Garlic Cajun Butter
- 115 g
- 8 g
- 10 g
- 3 g
- 1 g
Cajun Cream Sauce
- 55 g
- 75 g
- 240 g
- 30 g
- 30 g
- 35 g
- 2 g
- 3 g
- 2 g
- 2 g
Bread
- 450 g
- 170 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 1.78 kg before cooking, which is about 295 g per serving.
Steps
Add the diced chicken breast to a bowl. Sprinkle in the garlic powder, onion powder, Cajun seasoning, smoked paprika, and salt, then toss until the chicken is evenly coated.
Heat the avocado oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and cook for about 6–8 minutes, stirring occasionally, until browned and cooked through.
Remove the cooked chicken from the skillet and set it aside.
Using the same skillet, melt the 2 tablespoons of butter over medium heat.
Add the finely diced yellow onion and red bell pepper. Sauté for about 3–4 minutes, until softened.
Stir in the tomato paste and cook for another minute.
Pour in the heavy cream. Add the Cajun seasoning, garlic powder, onion powder, chicken bouillon powder, and salt to taste, then stir well.
Let the sauce gently simmer for a few minutes, until it begins to thicken.
Add the measured mozzarella to the sauce and stir until the cheese is melted and the sauce is smooth.
In a small bowl, combine the softened stick of butter, chopped parsley, garlic paste, garlic powder, Cajun seasoning, salt, and black pepper. Mix until well combined to make the garlic Cajun butter.
Preheat the oven to 400°F (200 °C) (205°C (400 °F)). Place the halved French or Italian bread cut-side up on a baking sheet.
Spread a generous layer of the garlic Cajun butter over each bread half.
Add mozzarella cheese over the buttered bread and cover it evenly.
Top the bread evenly with the cooked Cajun chicken and the sautéed peppers, then drizzle with some of the Cajun cream sauce.
Bake at 400°F (200 °C) (205°C (400 °F)) for 20–25 minutes, until the cheese is completely melted and bubbly and the bread is crisp around the edges.
For extra browning, broil for the last 1–2 minutes, watching closely.
Sprinkle with fresh chopped parsley and additional sauce. Slice the bread and serve hot.
Notes
The amount of mozzarella for topping the bread and the amount of fresh parsley garnish are not specified in the source; estimates are provided. The source does not specify an internal temperature for the chicken. Broiling is optional and requires close watching.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 798
- Protein
- 40 g
- Carbs
- 49 g
- Fat
- 50 g
- Fiber
- 4 g
Where the calories come from
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