Smoky Cajun Chicken and Cheddar Biscuit Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 bay leaf, 1 tsp dried thyme, dash hot sauce (optional)
• 2 cups all-purpose flour (for biscuits)
• 1 tbsp baking powder + 1/2 tsp baking soda
• 3/4 tsp kosher salt, 1 tsp sugar, 1/4 tsp cayenne
• 5 tbsp cold unsalted butter, cubed
• 1 1/2 cups shredded sharp cheddar cheese
• 3 tbsp sliced scallions or chives
• 1 cup cold buttermilk (plus a little extra for brushing)

Do This

• 1) Heat oven to 400°F (200°C). Season chicken with salt, pepper, Cajun seasoning, and smoked paprika.
• 2) Brown chicken in olive oil and butter in a 10-inch oven-safe skillet; remove to a plate.
• 3) Sauté onion, bell pepper, and celery until softened; add garlic and tomato paste, then flour. Cook 1–2 minutes.
• 4) Whisk in broth and milk, add thyme and bay leaf. Return chicken, simmer 10–15 minutes until slightly thickened.
• 5) For biscuits, whisk dry ingredients, cheddar, and scallions. Cut in cold butter, then stir in buttermilk just until a soft dough forms.
• 6) Drop 8–10 mounds of biscuit dough over the hot stew. Brush tops with extra buttermilk.
• 7) Bake 20–25 minutes until biscuits are golden and stew is bubbling. Cool 5–10 minutes before serving.

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Why You’ll Love This Recipe

• Comfort food upgrade: smoky, spicy Cajun chicken stew tucked under golden, cheesy biscuits.
• One-pan friendly when baked in a cast-iron skillet, with minimal dishes to wash.
• Customizable heat level: keep it mild or turn up the cayenne for a real kick.
• Perfect for cozy nights, feeding a crowd, or prepping ahead for an easy reheat meal.

Grocery List

• Produce: 1 medium yellow onion, 1 green bell pepper, 2 ribs celery, 4 cloves garlic, scallions or chives
• Dairy: Unsalted butter, whole milk, buttermilk, sharp cheddar cheese
• Pantry: Boneless skinless chicken thighs, olive oil, tomato paste, all-purpose flour, chicken broth, bay leaf, dried thyme, Cajun seasoning, smoked paprika, cayenne pepper, baking powder, baking soda, sugar, kosher salt, black pepper, optional hot sauce and Worcestershire sauce

Full Ingredients

For the Smoky Cajun Chicken Stew

• 2 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tsp Cajun seasoning (store-bought or homemade)
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 1 cup whole milk (or half-and-half for richer stew)
• 1 bay leaf
• 1 tsp dried thyme leaves (or 2 tsp fresh, chopped)
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 tsp Worcestershire sauce (optional, for depth)
• 1–2 tsp hot sauce, to taste (optional)

For the Cheddar Cayenne Biscuits

• 2 cups all-purpose flour (240 g), spooned and leveled
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1 tsp granulated sugar
• 1/4 tsp cayenne pepper (for a gentle kick; increase to 1/2 tsp for spicier biscuits)
• 5 tbsp cold unsalted butter (about 70 g), cut into small cubes
• 1 1/2 cups shredded sharp cheddar cheese (about 6 oz), loosely packed
• 3 tbsp thinly sliced scallions or chopped fresh chives
• 1 cup cold buttermilk, plus 1–2 tbsp extra for brushing the tops

To Finish & Serve

• Extra sliced scallions or chives, for garnish (optional)
• Extra hot sauce at the table (optional)

Step-by-Step Instructions

Step 1: Prep the chicken and aromatics

Pat the chicken thighs dry with paper towels and cut into roughly 1-inch bite-sized pieces. In a medium bowl, toss the chicken with 1 tsp kosher salt, 1/2 tsp black pepper, 2 tsp Cajun seasoning, and 1 tsp smoked paprika until evenly coated. Set aside while you prepare the vegetables.

Dice the onion, bell pepper, and celery into small, even pieces so they cook at the same rate. Mince the garlic. This mix of onion, pepper, and celery is the classic Cajun “holy trinity” and will give the stew its deep, savory base.

Step 2: Brown the chicken for extra flavor

Preheat your oven to 400°F (200°C) with a rack in the center. In a large, oven-safe skillet (ideally a 10-inch cast-iron) or a wide, heavy pot, heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat.

Add about half of the seasoned chicken in a single layer. Let it cook, undisturbed, for 2–3 minutes until nicely browned on the first side, then stir and cook for another 2–3 minutes until the pieces are mostly cooked through but not fully done. Transfer to a plate. Repeat with the remaining chicken, adding a little extra oil if the pan seems dry. Browning builds smoky, savory flavor in the stew.

Step 3: Sauté the Cajun trinity and build the base

Reduce the heat to medium. In the same pan (do not wipe it out; those browned bits are pure flavor), add the diced onion, bell pepper, and celery. Cook, stirring occasionally, for 5–7 minutes until softened and starting to turn golden in spots.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Stir in the 2 tbsp tomato paste and cook for 1–2 minutes, stirring constantly, so it darkens slightly in color and loses its raw taste. This step deepens the stew’s color and adds a subtle sweetness.

Step 4: Thicken the stew and simmer

Sprinkle 3 tbsp all-purpose flour evenly over the vegetables and tomato paste. Cook, stirring constantly, for 1–2 minutes to form a thick, pasty roux. This will help thicken the stew later.

Slowly pour in 2 1/2 cups chicken broth while stirring, scraping up any browned bits from the bottom of the pan. Then whisk in 1 cup whole milk. Add the bay leaf, 1 tsp dried thyme, 1/4 tsp cayenne (if using), and 1 tsp Worcestershire sauce and hot sauce to taste, if using.

Return the browned chicken (and any juices on the plate) to the pan and stir to combine. Bring the mixture just to a simmer, then reduce the heat to medium-low and cook for 10–15 minutes, stirring occasionally, until slightly thickened and the chicken is cooked through. Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed. Turn off the heat and fish out the bay leaf.

Step 5: Mix the dry biscuit ingredients

While the stew simmers, make the biscuit dough. In a large mixing bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 3/4 tsp kosher salt, 1 tsp sugar, and 1/4 tsp cayenne until well combined.

Add the cold, cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter remaining. The small chunks of cold butter are what create flaky layers in the biscuits.

Stir in the shredded cheddar cheese and sliced scallions or chives until evenly distributed.

Step 6: Add buttermilk and form the biscuits

Make a well in the center of the flour mixture and pour in 1 cup cold buttermilk. Using a spatula or wooden spoon, gently stir just until the dough comes together. It should be thick and slightly sticky; avoid overmixing, which can make biscuits tough.

If the dough seems very dry and there are still patches of flour at the bottom of the bowl, add another 1–2 tbsp buttermilk, a little at a time, just until everything is moistened. You do not need to knead the dough; a rustic, slightly shaggy texture is perfect for drop biscuits.

Step 7: Assemble the bake

If your stew is in a cast-iron skillet, you can bake directly in it. If not, transfer the hot Cajun chicken stew to a 9×13-inch baking dish or a 3-quart casserole dish and spread into an even layer.

Using a large spoon or a lightly greased 1/4-cup measure, scoop portions of biscuit dough and drop them evenly over the surface of the hot stew, leaving a little space between each for spreading. You should get about 8–10 biscuits. Brush the tops lightly with a bit of extra buttermilk for better browning.

Step 8: Bake until golden and bubbly

Place the skillet or baking dish on a rimmed baking sheet (in case of bubbling over) and transfer to the preheated 400°F (200°C) oven. Bake for 20–25 minutes, until the biscuits are puffed and deep golden brown and the stew is bubbling around the edges.

Remove from the oven and let the dish rest for 5–10 minutes; this allows the stew to thicken slightly and makes serving easier. Garnish with extra sliced scallions or chives if you like. Serve hot, with extra hot sauce on the side for anyone who wants more kick.

Pro Tips

• Use chicken thighs for juiciness. Thighs stay tender and flavorful during simmering and baking; breasts can dry out more easily.
• Control the heat level. For milder results, skip the extra cayenne and go light on hot sauce. For spicier, increase cayenne and Cajun seasoning gradually, tasting as you go.
• Keep biscuit ingredients cold. Cold butter and cold buttermilk are key for fluffy, flaky biscuits. If your kitchen is warm, you can chill the flour mixture for 10 minutes before adding the buttermilk.
• Do not overmix biscuit dough. Stop mixing as soon as the flour is moistened. Overworking the dough develops gluten, leading to dense biscuits.
• Watch for visual doneness. The biscuits should be deeply golden on top, and the stew should be visibly bubbling at the edges. If the tops brown too fast, tent loosely with foil for the last few minutes.

Variations

• Sausage and chicken version: Brown 4–6 oz sliced andouille sausage along with the chicken and leave it in the stew for extra smokiness and richness.
• Veggie-boosted: Add 1 cup sliced okra, frozen corn, or diced carrots to the vegetables for extra texture and nutrition. Simmer until just tender before topping with biscuits.
• Lighter biscuits: Swap half of the cheddar for shredded part-skim mozzarella and use low-fat buttermilk. The biscuits will be slightly less rich but still flavorful.

Storage & Make-Ahead

Cool leftovers completely, then cover the pan tightly or transfer portions to airtight containers. Refrigerate for up to 3 days. Reheat individual servings in the microwave until hot, or warm the whole dish, covered, in a 350°F (175°C) oven for 15–20 minutes. The biscuits will soften slightly but stay delicious.

To get ahead, you can make the Cajun chicken stew up to 1 day in advance and keep it chilled. When ready to bake, rewarm the stew until hot and bubbling on the stovetop, transfer to your baking dish if needed, mix the biscuit dough, top, and bake as directed. Biscuit dough is best made just before baking rather than in advance.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 650 calories; 36 g protein; 40 g fat; 35 g carbohydrates; 2 g fiber; 7 g sugar; 1,350 mg sodium. Values will vary based on exact ingredients and brands used.