This cajun chicken skillet is big on flavor and comes together quickly - my favorite kind of meal! Okra is always a classic addition to any cajun-themed recipe, but the cooked consistency can be off-putting. To avoid the gummy, slimy texture of simmered okra, I like to pan sautee it separately and then fold it in at the very end.
1.5poundboneless skinless chicken breastsdiced into bite-sized pieces
114.5-oz cancrushed fire roasted tomatoes
8ozfresh okraends trimmed, chopped into 2” pieces
2green onionsthinly sliced
Portion out the cajun seasonings. Adjust cayenne pepper to taste.
Heat a dutch oven over medium high heat. Add 2 tablespoons of olive oil and heat until it shimmers. Add the bell peppers, onion, celery, and cajun seasoning, then toss to coat in the fat. Sautee, stirring occasionally, until the onions turn translucent, about 10 minutes. If the pan gets too dry and spices start to burn, add a tablespoon of chicken broth.
Add the garlic and cook 1 minute more. Add the tomato paste and work into the vegetables.
Add the chicken, tomatoes with their juices, chicken broth, and salt to the pot. Give everything a good stir. Increase the heat to high and bring the liquid to a simmer. Reduce heat to medium low and simmer, stirring occasionally, until the chicken is cooked through, about 15 minutes. Taste for seasoning and adjust with additional salt and pepper if needed.
While the chicken cooks, prepare the okra. Heat the remaining tablespoon of oil in a 10” skillet over medium high heat until shimmering. Add the okra and toss to coat in the fat. Saute, stirring frequently, until golden brown, tender, and the “slime” has cooked out, 10-12 minutes.
Add the sauteed okra to the chicken and stir to combine.
Serve over rice and garnish with sliced green onions.
Use boneless skinless chicken breast or chicken thigh for this recipe. Chicken thighs will cook just a bit more quickly.
If you can’t find crushed tomatoes use diced (the texture will be chunkier but still delicious) or you can puree the diced tomatoes in a blender.
Use frozen okra if you can't find fresh. Defrost under cool running water, then pat dry before sautéing.
This recipe freezes well before adding the okra. Store it in an air tight container to freeze it and it will keep for up to 3 months. When you're ready to serve, purchase fresh okra and add after defrosting and reheating.