Cajun Chicken Melt on Toasted Brioche Buns
Juicy ground chicken sautéed with sweet bell peppers, onions, and garlic, simmered in a rich Cajun-spiced cream sauce, and smothered in melted cheddar and mozzarella. All served on a warm, toasted bun for the perfect melt-in-your-mouth experience. A bold Southern twist you won’t forget.
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 whole red bell pepper diced
- 1/4 cup white wine
- 4 cloves garlic minced
- 3 teaspoons Cajun seasoning add more to taste
- salt and pepper to taste
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 4 hamburger buns brioche
- 1 tablespoon water if needed
- 1 tablespoon cornstarch if needed
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened, about 3-4 minutes. Add garlic and sauté for another minute.
- Add white wine and stir until wine cooks off.
- Add ground chicken to the skillet, breaking it up with a spatula. Season with Cajun seasoning, salt, and pepper.
- Cook until chicken is no longer pink, about 5-7 minutes.
- Stir in chicken broth and heavy cream. Bring to boil and simmer for 2-3 minutes until thickened. Sprinkle shredded cheddar and mozzarella into the skillet, stirring until melted and creamy.
- If mixture is too loose (it should lay nicely on a bun), add the cornstarch to the water, then to the chicken mixture and stir until the mixture is thickened.
- Toast the brioche buns, both top and bottoms.
- Spoon the Cajun chicken mixture onto toasted burger buns. Serve hot!