Cajun Chicken with Mushrooms is an addictive combination of spicy and irresistible little bites.
Chicken Bites
What is that commercial where they say, “Bet you can’t eat just one!”? That is exactly what comes to mind when I make these chicken bites with mushrooms. They are the perfect kind of heat where you just have to eat one more.
The cajun spices combined with the chicken and mushrooms with crispy edges is a combination we can’t get enough of at my house.
Incredibly flavorful and juicy chicken thigh pieces are tossed in a mixture of oil and cajun spices before being quickly cooked in a hot skillet to create these irresistible chicken bites with mushrooms.
Cajun Chicken Bites
To create these little morsels of flavor I recommend cutting the chicken thighs into pieces about 1 inch in size. Go with the size that is easy to pile on your fork and just pop in your mouth.
Cut your mushrooms to match. Halves or quarters are likely all you need. Just something that is equal in size to the chicken is ideal.
Mix up your dry spices first. Coat your chicken bites with 1 tablespoon of oil, it doesn’t take much oil. Toss with the spices to coat and let it rest for 10 minutes or so before cooking.
It only takes a few minutes to cook the chicken in hot oil. Remember not to overcrowd your pan when sauteing so the chicken pieces get nice and crispy. If the pan is too full just cook it in a few batches.
After removing all of the chicken bites from the pan toss in the mushrooms with a little extra water. They will pick up all sorts of flavor from the pan. Scrap up all those little bits from the bottom of the pan and stir them in with the mushrooms.
Chicken with Mushrooms
- boneless skinless chicken thighs
- olive oil
- smoked paprika or plain paprika
- granulated garlic or garlic powder
- kosher salt
- freshly ground black pepper
- granulated onion or onion powder
- crushed oregano
- crushed thyme
- cayenne pepper
- water
- small crimini or button mushrooms
- fresh Italian parsley
Chicken and Mushrooms Recipe
- Dice the chicken into small pieces, approximately 3/4″-1″ in size. Set aside in a medium size bowl. In a small dish or measuring cup, combine the paprika, garlic, salt, pepper, onion, oregano, thyme, and cayenne. Add 1 tablespoon of oil and all of the spices to the bowl with the chicken. Toss well to combine. Let rest for at least 10 minutes.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Saute, turning or stirring constantly, until the chicken is lightly browned on the outside and cooked through. This should take just a few minutes. Take care not to overcook the chicken.
- Transfer the chicken pieces to a plate or bowl when they are finished cooking. Add the mushrooms to the skillet, along with the water. Scrape the browned bits off the pan with a metal spatula (I love this one!) and toss to coat the mushrooms. Cook, while stirring frequently, for about 4 minutes, until tender.
- Remove from the heat and return the chicken and any juices to the pan. Stir to combine. Sprinkle with parsley. Serve warm on its own or over rice.
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Cajun Chicken Bites with Mushrooms
Ingredients
- 1½ lbs boneless skinless chicken thighs
- 3 tablespoons light flavored olive oil
- 1 teaspoon smoked paprika or plain paprika
- 1 teaspoon granulated garlic or garlic powder
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- ¾ teaspoon granulated onion or onion powder
- ¾ teaspoon crushed oregano
- ¾ teaspoon crushed thyme
- ¼ teaspoon cayenne pepper
- 2 tablespoons water
- 6-8 ounces small crimini or button mushrooms sliced in half or quartered, as needed
- 2 tablespoons fresh Italian parsley chopped
Instructions
- Dice the chicken into small pieces, approximately 3/4″-1″ in size. Set aside in a medium size bowl. In a small dish or measuring cup, combine the paprika, garlic, salt, pepper, onion, oregano, thyme, and cayenne. Add 1 tablespoon of oil and all of the spices to the bowl with the chicken. Toss well to combine. Let rest for at least 10 minutes.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Saute, turning or stirring constantly, until the chicken is lightly browned on the outside and cooked through. This should take just a few minutes. Take care not to overcook the chicken.
- Transfer the chicken pieces to a plate or bowl when they are finished cooking. Add the mushrooms to the skillet, along with the water. Scrape the browned bits off the pan with a metal spatula (I love this one!) and toss to coat the mushrooms. Cook, while stirring frequently, for about 4 minutes, until tender.
- Remove from the heat and return the chicken and any juices to the pan. Stir to combine. Sprinkle with parsley. Serve warm on its own or over rice.
Notes
Nutrition
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