This creamy Cajun chicken dish is a flavorful, one-skillet dish that’s ready in under 30 minutes.
Cajun seasoned chicken breasts are cooked in a creamy garlic butter sauce that goes from the stovetop to the tabletop in minutes!
Serve with a side of steaming cauliflower rice or zoodles noodles!
What is Cajun Chicken?
- This Cajun chicken recipe is an easy weeknight meal and upscale enough for company!
- Low in carbs but high in spicy flavor.
- Creamy Cajun chicken tastes even better the next day! Serve it cold sliced on top a salad or tuck it into a low-carb wrap with lettuce and cucumbers.
Ingredients & Variations
Chicken – Choose boneless skinless breasts (or cutlets) that are even in size so they cook at the same rate. Seasoned in Cajun spice, they develop a crispy coating when pan-fried.
Sauce – The sauce practically makes itself from the chicken being browned in the Cajun seasonings. Thicken the sauce by adding a few cubes of softened cream cheese. In a pinch for time? Use a jar of Alfredo sauce!
Seasonings – Buy it or make your own Cajun seasoning and adjust the spices to fit your spicy preference. Add a dash of red pepper flakes or a shot of Tabasco sauce for a spicy kick.
Variations – Add some sliced mushrooms or zucchini, spinach, kale, or artichoke hearts.
How to Make Cajun Chicken
This chicken dish has a creamy Cajun sauce that coats every bite.
- Cook seasoned chicken pieces in a skillet until browned, as directed in the recipe below. Set aside.
- Cook garlic in butter and remaining seasonings until softened.
- Deglaze the pan with broth and simmer until the sauce is reduced by half.
- Whisk in cream and simmer until thickened. Return chicken to the skillet and cook until heated through. Season with salt and pepper before serving. Garnish with parmesan cheese, if desired.
Tips for Creamy Cajun Chicken
Take care not to overcook the chicken. It should read 165°F in the center so it’s best to use a meat thermometer in Step 2.
Creamy Cajun chicken will keep in the refrigerator in a covered container for up to 4 days, and frozen for up to 2 months.
More Creamy Recipes To Try!
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Creamy Cajun Chicken
Equipment
Ingredients
- 2 boneless skinless chicken breasts 6 to 7 ounces each (or 4 chicken cutlets)
- 2 tablespoons cajun seasoning divided
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- ½ cup chicken broth
- ⅓ cup heavy cream
- salt and pepper to taste
Instructions
- Slice each chicken breast horizontally into two even pieces and season with 1½ tablespoons Cajun seasoning.
- Heat olive oil over medium-high heat in a large skillet and cook the chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Transfer the chicken to a plate and set aside.
- Add the butter, garlic, and remaining ½ teaspoon cajun seasoning to the skillet and cook for 30 seconds.
- Add the chicken broth, scraping up any brown bits and simmer until reduced by half, about 4 to 5 minutes
- Whisk in the heavy cream and simmer for 2-4 minutes or until slightly thickened. Add the chicken, along with any juices, to the skillet and cook until heated through, about 3 minutes. Season with salt and pepper to taste.
Notes
- Use a meat thermometer to prevent overcooking the chicken. It should be removed from heat when the internal temperature reaches 165°F.
- Creamy Cajun chicken will keep in the refrigerator in a covered container for up to 4 days, and frozen for up to 2 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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