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cajun stuffed chicken breast with cheese and andouille sausage on a plate with asparagus
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5 from 5 votes

Cajun Stuffed Chicken

This Cajun Stuffed Chicken is a classic Southern recipe made with juicy chicken breast, Holy Trinity vegetables, andouille sausage, and gooey melted cheese. Serve this easy meal for weeknight dinners and with traditional soul food side dishes.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 187kcal
Author Brandi Crawford


  • 4 large chicken breasts About 5-6 ounces each.
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped white onions
  • 1 celery stalk, finely chopped
  • 2 oz andouille sausage Diced into small chunks.
  • 2-3 garlic cloves Minced
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons Cajun Seasoning Adjust to suit your taste. I ensure both sides of each chicken breast is coated.
  • salt and pepper to taste


  • Preheat the oven to 400 degrees.
  • Heat an oven-safe skillet (I used a 12-inch cast iron skillet) on medium-high heat with olive oil. Add the green peppers, onions, celery, and andouille sausage. Saute for 3-4 minutes until translucent and fragrant.
  • Add the garlic and stir. Remove the vegetables and sausage from the pan and set aside.
  • Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through to the other side.
  • Divide the vegetable and sausage mixture along with the shredded cheese among the chicken breasts, pressing it firmly into each pocket. You can seal and secure each chicken breast with toothpicks if you wish.
  • Season the outsides of the chicken breasts on both sides with Cajun seasoning, salt, and pepper to taste.
    Note: The Cajun Seasoning you use may be salted with plenty of flavor already. If using it for the first time, taste it first to determine if your chicken will need additional salt.
  • Add the butter to the same skillet. Once the butter has melted, add the chicken breasts to each pan. Sear the chicken for 3 minutes on one side then flip it once and sear an additional 2 to 3 minutes.
  • Transfer the skillet to the preheated oven and continue to cook the chicken breasts until the thickest part of each breast reaches an internal temperature of at least 165°F. Use a meat thermometer. This can take 20 minutes or more.
  • Remove from the oven and cool before serving.

Air Fryer Instructions

  • Place the stuffed chicken in the air fryer. 
  • Cook for 10 minutes at 380 degrees.
  • Open the air fryer and flip the chicken. Cook for an additional 5-10 minutes or until crisp and the chicken reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.


Large chicken breasts work best and are easier to stuff. When buying chicken breasts, it's often hard to find pairs that are identical in size. Keep this in mind while baking so that your chicken breasts do not overcook.
If you notice your stuffed chicken breasts are falling apart, you can secure them with toothpicks. I like a lot of stuffed filling and I expect some to spill out.
The amount of stuffing you will need will vary based on the size of your chicken. Feel free to use more or less of each ingredient to suit your needs.
For really cheesy chicken, add more cheese.


Serving: 5oz | Calories: 187kcal | Carbohydrates: 2g | Protein: 27g | Fat: 8g