If you’re craving a mouthwatering twist on a classic dish, this Blackened Chicken Thigh Cheesesteak Recipe with Creamy Cajun Sauce is the culinary delight you’ve been seeking! Juicy marinated chicken thighs meet a medley of savory spices and are crowned with melted provolone cheese, all embraced within a crunchy hoagie roll dressed in a zesty Cajun sauce. This is a cheesesteak like no other, and I can’t wait to share it with you!
Why You’ll Love This Recipe
- Bold Flavors: Each bite is packed with the robust taste of blackening spices, combined with a creamy, zesty Cajun sauce.
- Simple Yet Sophisticated: Despite its gourmet flair, this recipe is straightforward to prepare and guaranteed to impress.
- Versatile Meal: Perfect for lunch or dinner, it can be dressed up or down to suit any occasion.
- Crowd Pleaser: Ideal for gatherings, it’s a dish everyone will talk about and savor.
Ingredients You’ll Need
Creating this sensational Blackened Chicken Thigh Cheesesteak Recipe with Creamy Cajun Sauce requires a lineup of simple yet essential ingredients. Each plays its part in crafting the unforgettable taste and texture that makes this dish stand out.
- Boneless skinless chicken thighs: These are marinated for ultimate juiciness and tenderness.
- Tony Chachere’s Butter Injectable Marinade: This marinade infuses rich, buttery flavors directly into the chicken.
- Avocado oil: Great for high-temperature cooking, ensuring the perfect blackened crust.
- Paprika, garlic powder, onion powder, thyme, oregano: These blackening spices add depth and complexity.
- Red bell pepper and red onion: These veggies bring a sweet and savory balance to the dish.
- Provolone cheese: Melts beautifully to give a creamy, indulgent finish.
- Hoagie rolls: The ideal vehicle for all the delicious fillings.
- Cajun sauce ingredients (mayo, Tony’s seasoning, Dijon, lemon juice, garlic, hot sauce): They blend to create a creamy, tangy accompaniment that elevates the cheesesteak.
Variations
One of the best parts about this recipe is how easily it can be customized. Whether you’re adjusting to dietary needs or simply experimenting with taste, there’s a world of possibilities at your fingertips!
- Spice Level: Adjust the hot sauce levels in the Cajun sauce for a milder or spicier kick.
- Cheese Choices: Swap provolone for mozzarella or cheddar for a different cheese experience.
- Vegetable Variations: Add mushrooms or swap in green peppers for an extra vegetable twist.
How to Make Blackened Chicken Thigh Cheesesteak Recipe with Creamy Cajun Sauce
Step 1: Marinate and Season
Begin by marinating those rich chicken thighs with the butter injectable marinade. Let them rest at room temperature so those flavors soak in deeply, preparing them for the blackening spices we’re about to shower on them.
Step 2: Blacken the Chicken
Combine the paprika, garlic powder, onion powder, thyme, and oregano, coating each piece generously. Allow them to sit for 15-30 minutes before blackening in a hot skillet, about 4-6 minutes each side, until perfectly cooked. Let them rest, then slice into succulent strips.
Step 3: Sauté the Veggies
In the same glorious pan, toss in your sliced peppers and onions. Sauté until they are charred and fragrant, ready to meld beautifully with the chicken.
Step 4: Assemble the Cheesesteak
Combine your chicken slices and sautéed veggies, lay slices of provolone on top, and let the cheese melt into creamy perfection. Meanwhile, toast your hoagie rolls, slather them with the creamy Cajun sauce, then pack with the chicken veggie mix.
Pro Tips for Making Blackened Chicken Thigh Cheesesteak Recipe with Creamy Cajun Sauce
- Proper Marination: Letting the chicken sit at room temperature ensures that the marinade and spices deeply penetrate for enhanced flavor.
- Undisturbed Cooking: When blackening, resist the urge to move the chicken around to develop that signature crust.
- Flavorful Sauté: Use the same pan for vegetables to capture all the blackened bits of deliciousness.
- Cheese Melting Trick: Cover with a lid or dome to expedite the melting process, giving you oozy, perfect cheese.
How to Serve Blackened Chicken Thigh Cheesesteak Recipe with Creamy Cajun Sauce
Garnishes
For a fresh pop of color and flavor, consider garnishing with chopped parsley or finely sliced green onions. These not only add visual appeal but also provide a fresh, herbal contrast to the rich flavors within.
Side Dishes
Pair your cheesesteak with a classic coleslaw or a robust Caesar salad to complement the boldness of the sandwich. For a cozy dinner, serve it with hot, crispy French fries or sweet potato wedges.
Creative Ways to Present
Get fancy by slicing your hoagie on the diagonal and arranging it artfully on a wooden board. You can add a small bowl of extra creamy Cajun sauce for dipping, with lemon wedges to brighten the palette.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and veggies separately in an airtight container in the refrigerator for up to 3 days. This helps keep them fresh and makes reheating easy without compromising taste or texture.
Freezing
While the assembled cheesesteaks don’t freeze well, you can freeze the cooked chicken and vegetable mix. Place in a freezer-safe container for up to 2 months, then thaw in the refrigerator overnight.
Reheating
For the best results, reheat the chicken and vegetables in a skillet over medium heat, adding a splash of water or broth if needed to prevent drying out, until heated through.
FAQs
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Can I use chicken breasts instead of thighs?
Yes, you can substitute with chicken breasts, although thighs tend to offer more flavor and juiciness. If using breasts, adjust cooking times to avoid drying out.
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Is this recipe spicy?
The spice level is moderate due to the hot sauce in the Cajun sauce, but you can easily adjust the spiciness by altering the amount of hot sauce to suit your taste.
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How do I prevent the chicken from sticking to the pan?
Ensure your pan is well-heated and oiled before adding the chicken. A non-stick skillet or well-seasoned cast iron can also help in achieving that perfect blackened crust.
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Can I prepare the Cajun sauce in advance?
Absolutely! The Cajun sauce can be made a day in advance; just keep it chilled in an airtight container. It even allows the flavors to meld beautifully over time.
Final Thoughts
This Blackened Chicken Thigh Cheesesteak Recipe with Creamy Cajun Sauce is truly a treat worth trying. Its rich, spicy flavors combined with creamy textures make for an indulgent meal you’ll return to time and again. Gather your ingredients, invite some friends over, and let this memorable dish become a staple on your menu!
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Blackened Chicken Thigh Cheesesteak Recipe with Creamy Cajun Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Sandwich
- Method: Pan-frying
- Cuisine: American
- Diet: Low Fat
Description
This flavorful Blackened Chicken Thigh Cheesesteak with Creamy Cajun Sauce combines smoky, spiced chicken with sautéed peppers and onions, topped with melted provolone cheese, all nestled in toasted hoagie rolls. Perfect for a satisfying, spicy sandwich with a creamy Cajun kick.
Ingredients
For the Chicken
- 4 boneless skinless chicken thighs
- 3 tbsp Tony Chachere’s Butter Injectable Marinade
- 1 tbsp avocado oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp oregano
For the Vegetables
- 1 red bell pepper, sliced
- 1 red onion, sliced
For the Cheese and Roll
- 4 slices provolone cheese
- 2 hoagie rolls
For the Cajun Sauce
- 2 tbsp mayo
- 1 tsp Tony’s seasoning
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1–2 dashes hot sauce
Instructions
- Marinate the chicken: Marinate the chicken thighs with the injectable marinade and let sit at room temperature for about 15 minutes to absorb flavors.
- Prepare the blackening spice mix: In a small bowl, combine paprika, garlic powder, onion powder, thyme, and oregano. Mix well.
- Blacken the chicken: Remove chicken from marinade, coat generously with the spice mix. Place in a skillet over medium-high heat and cook for 4-6 minutes per side until the internal temperature reaches 175°F. Do not move the chicken while blackening to develop a good crust. Rest the chicken for a few minutes before slicing thinly.
- Make the Cajun sauce: In a small bowl, mix mayo, Tony’s seasoning, Dijon mustard, lemon juice, minced garlic, and hot sauce. Chill for at least 15 minutes before use.
- Sauté the vegetables: In the same skillet used for chicken, add sliced peppers and onions. Sauté over medium-high heat until soft and slightly charred, about 6-8 minutes, gathering flavorful bits from the pan.
- Assemble the sandwich: Slice the toasted hoagie rolls lengthwise, spread with the chilled Cajun sauce. Layer the sliced chicken, then the sautéed vegetables. Top each with a slice of provolone cheese.
- Melt the cheese: Cover the sandwiches with a lid or place briefly under a broiler to melt the cheese thoroughly.
- Serve: Serve hot with extra hot sauce if desired, and enjoy this smoky, spicy sandwich.
Notes
- Don’t move the chicken while blackening to allow a proper crust to form.
- Using the same pan for sautéing vegetables helps develop added flavor from the charred bits.
- Cheese melts faster if you cover the sandwich with a lid or briefly broil it.
- Adjust hot sauce to taste for spiciness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 640 kcal
- Sugar: 6 g
- Sodium: 1400 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 150 mg
