Cajun Chicken Mushroom Bites (Printer-Friendly Version)
Smoky Cajun spice coats tender chicken and mushrooms, cooked quickly for a savory weeknight dish.
# Ingredients Needed:
→ Poultry
01 -
1 lb boneless skinless chicken thighs, cut into ¾ to 1 inch pieces
→ Vegetables
02 -
8 oz small crimini or button mushrooms, halved or quartered
03 -
2 tbsp fresh Italian parsley, finely chopped
→ Oils and Liquids
04 -
3 tbsp light flavored olive oil
05 -
2 tbsp water
→ Spices and Seasonings
06 -
1 tsp smoked paprika
07 -
1 tsp granulated garlic or garlic powder
08 -
1 tsp kosher salt
09 -
½ tsp freshly ground black pepper
10 -
½ tsp granulated onion or onion powder
11 -
¼ tsp crushed oregano
12 -
¼ tsp dried thyme
13 -
⅛ tsp cayenne pepper, adjust to taste
# Step-by-Step Directions:
01 -
Dice chicken thighs into bite-sized pieces approximately ¾ to 1 inch each to ensure even and quick cooking.
02 -
In a small bowl, mix smoked paprika, granulated garlic, kosher salt, black pepper, onion powder, crushed oregano, thyme, and cayenne pepper. Add 1 tablespoon olive oil and the spice blend to the chicken pieces. Toss thoroughly to coat evenly and let rest for at least 10 minutes to absorb flavors.
03 -
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Arrange chicken in a single layer without crowding. Cook, stirring frequently, until chicken is cooked through and golden on the edges, about 5 to 7 minutes.
04 -
Remove chicken and set aside. Add mushrooms and 2 tablespoons water to the skillet. Scrape browned bits off the pan with a spatula and toss mushrooms in these flavorful bits. Cook for about 4 minutes until mushrooms are tender and infused with seasoning.
05 -
Return chicken along with any accumulated juices to the skillet. Stir gently to combine and heat through. Sprinkle with chopped fresh parsley before serving.
# Helpful Hints:
01 -
Allowing the chicken to rest with spices before cooking deepens the flavor. Avoid overcrowding the pan to achieve crispy edges and even cooking. Scraping the pan while cooking mushrooms adds savory richness.
02 -
This dish is high in protein and low in carbohydrates, making it suitable for low-carb diets. Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.