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Cast iron pot filled with stewed chicken, bell peppers, and vegetables cooking over an open fire in a snowy outdoor setting.
Dinah Carthland, outdoor cooking expert, sitting at picnic table with camp stove and cooking pot at wilderness campsite in pine forest.DINAH CARTHLAND

Cajun Chicken for Christmas Camping: Ultimate One Pot Feast

Cajun Chicken for Christmas Camping is a warm, spicy campfire meal made in one pot or foil packs. It brings holiday color, rich flavor, and comfort to cold nights outdoors. Choose the creamy Dutch oven feast or zero-cleanup foil packets and enjoy a meal that turns your winter camp into a cozy holiday gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: cajun
Calories: 254
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless chicken breasts 8 to 10 oz each
  • 1 tbsp olive oil for cooking
  • 2 tbsp unsalted butter for richness
  • 2 tbsp sliced green onions for garnish
Christmas Trinity
  • 1 medium red bell pepper chopped
  • 1 medium green bell pepper chopped
  • 1 medium onion chopped
Creamy Camp Sauce Options
  • 4 oz cream cheese or substitute with evaporated milk
  • 5 oz evaporated milk optional creamy base
Homemade Christmas Cajun Seasoning
  • 1 tsp paprika smoked or sweet
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper adjust to taste
  • 1 pinch allspice or clove for holiday warmth

Method
 

  1. Place chicken between plastic wrap and pound to even thickness for even cooking.
  2. Mix all Cajun seasoning ingredients in a bowl until well combined.
  3. Rub seasoning on all sides of chicken. Press to help it stick.
  4. Store chicken in sealed bags and pack in cooler. Chop and pack vegetables separately.
  5. Dutch Oven Method: Heat oil in Dutch oven over coals. Sear chicken on both sides, then remove.
  6. Add chopped bell peppers and onion to Dutch oven. Stir until softened.
  7. Add dry pasta and enough broth to just cover. Stir and bring to a simmer.
  8. Return chicken to the pot. Cover and cook until pasta is tender.
  9. Lower heat and stir in cream cheese or evaporated milk to create a creamy sauce.
  10. Foil Packet Method: Place thin-sliced potatoes on foil. Top with chicken and vegetables.
  11. Add butter and rosemary sprig. Seal foil tightly and double wrap.
  12. Place over hot coals for 20–25 minutes, turning once. Open carefully to serve.

Notes

This recipe is ideal as a make-ahead camp meal. Adjust cayenne for heat, and use cream cheese to avoid sauce splitting. Warm bowls before serving and open foil packets away from your face. Let cast iron cool before packing.
Nutrition Facts
Serves: 4
  • Calories: 254 kcal (13%)
  • Carbohydrates: 1 g
  • Protein: 24 g (48%)
  • Fat: 17 g (26%)
  • Saturated Fat: 3 g (15%)
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 11 g
  • Trans Fat: 0.01 g
  • Cholesterol: 72 mg (24%)
  • Sodium: 1295 mg (54%)
  • Potassium: 449 mg (13%)
  • Fiber: 1 g (4%)
  • Sugar: 0.1 g
  • Vitamin A: 395 IU (8%)
  • Vitamin C: 2 mg (2%)
  • Calcium: 17 mg (2%)
  • Iron: 1 mg (6%)