Description
This Blackened Chicken Thigh Cheesesteak with Creamy Cajun Sauce combines bold, smoky flavors with tender chicken, sautéed peppers and onions, and melted provolone cheese, all nestled in a toasted hoagie roll. Perfect for a hearty lunch or dinner, it features a spicy Cajun sauce that adds a creamy, zesty kick to each bite.
Ingredients
Scale
Marinade & Chicken
- 4 boneless skinless chicken thighs
- 3 tbsp Tony Chachere’s Butter Injectable Marinade
- 1 tbsp avocado oil
Spices & Vegetables
- Blackening spices: paprika, garlic powder, onion powder, thyme, oregano
- 1 red bell pepper sliced
- 1 red onion sliced
Cheese & Buns
- 4 slices provolone cheese
- 2 hoagie rolls
Cajun Sauce
- 2 tbsp mayo
- 1 tsp Tony’s seasoning
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 cloves garlic minced
- 1 dash hot sauce
Instructions
- Marinate Chicken: Marinate the chicken thighs with the injectable marinade and let sit at room temperature for about 15 minutes to enhance flavor and tenderness.
- Apply Spices: Mix together paprika, garlic powder, onion powder, thyme, and oregano to make the blackening spices. Coat the marinated chicken generously with this spice blend and let sit for 15-30 minutes for the flavors to develop.
- Prepare Cajun Sauce: In a small bowl, combine mayo, Tony’s seasoning, Dijon mustard, lemon juice, minced garlic, and hot sauce. Mix well, cover, and chill in the refrigerator for about 15 minutes.
- Blacken Chicken: Heat a skillet or heavy-bottomed pan over medium-high heat. Add avocado oil. Place the chicken thighs in the hot pan and cook for 4-6 minutes per side until an internal temperature of 175°F is reached. Rest the chicken for a few minutes, then slice thinly.
- Sauté Vegetables: In the same pan, add sliced peppers and onions and sauté until soft and slightly charred, about 6-8 minutes. Use the same pan to pick up the smoky flavors from the blackening process.
- Assemble & Melt: Mix sliced chicken with sautéed peppers and onions in the pan. Top with provolone cheese and cover briefly or use a lid to melt the cheese.
- Prepare Rolls & Serve: Toast hoagie rolls until lightly browned. Spread the chilled Cajun sauce inside each roll. Fill with the chicken and vegetable mixture, then serve immediately for a flavorful, spicy cheesesteak.
Notes
- Don’t move the chicken while blackening to develop a proper crust.
- Use the same pan for vegetables to layer flavors from the blackened chicken.
- Cheese melts faster if you cover the pan with a lid or dome.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 6g
- Sodium: 1350mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 21g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg
