Cajun Chicken Sloppy Joes

A Cajun-spiced twist on a classic, these ground chicken sloppy joes are simmered in a zesty tomato sauce and piled onto toasted brioche buns with your choice of bold toppings.

This recipe transforms tender ground chicken into a flavorful Cajun-inspired version of sloppy joes, simmered with onion, bell pepper, garlic, and a tangy-sweet tomato sauce enhanced with Worcestershire, hot sauce, and warm spices. Served on toasted brioche or hamburger buns, the saucy chicken mixture is hearty, slightly smoky, and customizable with toppings like cheese, pickles, coleslaw, or spicy mayo for an extra kick. It’s a quick, comforting meal that puts a bold twist on a nostalgic classic.

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

For the Chicken
2 boneless, skinless chicken breasts (about 1 lb total)
1 tablespoon olive oil
1 small onion, finely chopped
1 small green bell pepper, diced
2 cloves garlic, minced
4 brioche or hamburger buns, toasted

For the Sloppy Sauce
1/2 cup tomato sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon brown sugar (optional)

For the Seasoning
1 tablespoon Cajun seasoning (adjust to heat preference)
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt (to taste)

Optional Toppings
Cheese slices
Pickles
Coleslaw
Spicy mayo

Preparing the Chicken
Finely chop or pulse 2 boneless, skinless chicken breasts (about 1 lb total) in a food processor until ground, or dice very small by hand. Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the chicken. Cook for about 4–5 minutes, breaking it apart as it cooks, until it begins to brown and is mostly cooked through.

Building the Flavor Base
Add 1 small finely chopped onion and 1 diced red bell pepper to the skillet, cooking for 3–4 minutes until softened. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant.

Seasoning the Mixture
Sprinkle in 1 tablespoon Cajun seasoning (adjust to heat preference), 1 teaspoon smoked paprika, ½ teaspoon black pepper, and ½ teaspoon salt (to taste). Stir well to evenly coat the chicken and vegetables with the spices.

Making the Sloppy Sauce
Add ½ cup tomato sauce, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, and 1 teaspoon brown sugar (optional) to the skillet. Stir everything together and let it simmer for about 5–7 minutes, allowing the sauce to thicken and fully coat the chicken mixture.

Preparing the Buns
Lightly toast 4 brioche or hamburger buns until warm and slightly crisp on the inside.

Assembling and Serving
Spoon the Cajun chicken mixture generously onto the bottom halves of the buns. Top with optional cheese slices, pickles, coleslaw, or spicy mayo as desired. Place the top buns on and serve immediately while hot.