Delish Creamy Cajun Chicken

This is that creamy, crave-y weeknight chicken that somehow tastes like a restaurant plate but comes together while your rice cooks. Juicy Cajun-spiced chicken, a garlicky cream sauce with a little kick, and those cozy browned bits from the pan that make you feel incredibly accomplished with basically zero effort. It’s rich but not heavy, spicy but not scary, and it loves cuddling up to rice, pasta, or mashed potatoes like it was born to be saucy.

My husband calls this “that sauce chicken,” which is both specific and not helpful at all, except when I’m at the store and he texts, “Pls make sauce chicken.” The kids dunk bread in the pan like tiny carb bandits, and I always think we’ll have leftovers… and then someone sneaks into the fridge at 10 p.m. with a fork. It’s become our midweek truce: I get one pan, they get full plates, everyone gets happy.

How to Make It

Pat your chicken dry like you mean it—this is how you get that golden crust. Sprinkle on Cajun seasoning, a little salt if your blend isn’t salty, and let it sit while you heat a skillet with a splash of olive oil and a knob of butter. When the pan’s hot (like, shimmering but not smoking), sear the chicken until it’s deeply bronzed on both sides. Don’t scoot it around. Let it do its crust thing.

Slide the chicken out for a minute. In the buttery drippings, toss in minced garlic (and a handful of sliced bell peppers or onions if you’ve got ‘em). Let the garlic hit the pan and make the kitchen smell like you know what you’re doing. Deglaze with chicken broth—scrape all those browned bits like your life depends on flavor—then pour in heavy cream. A pinch more Cajun, a squeeze of lemon, and a handful of grated Parmesan to thicken it up without getting gloopy.

Simmer on low. Low is key—boiling cream is how sauces break and hearts are shattered. When it’s silky and slightly thick, tuck the chicken back in and let it finish cooking in the sauce. Taste. Adjust. More salt? More lemon? A little extra Cajun for good behavior? Shower with parsley or scallions and get it to the table before someone eats it out of the pan (me… it’s me).

✔Ingredient Notes

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– Chicken (breasts or thighs): Breasts cook faster, thighs stay juicier—both are great. Pound breasts to even thickness so they don’t play favorites.
– Cajun seasoning: The flavor engine. Some blends are salty; taste yours and adjust salt elsewhere. Add cayenne for extra kick.
– Heavy cream: Makes the sauce lush. Half-and-half works in a pinch, but keep the heat very low or it may split.
– Garlic: Fresh is best. If it browns too fast, yank the pan off the heat and keep going. Burnt garlic = bitter vibes.
– Chicken broth: Adds depth and keeps the sauce from being overly rich. Low-sodium helps you control the salt.
– Parmesan: Salty, nutty, helps the sauce cling. Grate it yourself so it melts instead of turning grainy.
– Butter + olive oil: Butter for flavor, oil for higher heat. Teamwork makes the sear work.
– Lemon: One bright squeeze wakes everything up. Don’t skip unless you like flat sauce.
– Bell peppers/onion (optional): Sweetness and color. I toss in whatever’s drooping in the crisper.
– Parsley or scallions: Fresh pop at the end. Your future self will appreciate the green.

✔Recipe Steps

1. Pat chicken dry, pound to even thickness, and season all over with Cajun seasoning and a pinch of salt.
2. Heat olive oil and butter in a large skillet over medium-high; sear chicken 4–5 minutes per side until golden, then transfer to a plate.
3. Sauté garlic (and sliced peppers/onion, if using) in the drippings 1–2 minutes until fragrant.
4. Deglaze with chicken broth, scraping browned bits; pour in heavy cream and a little more Cajun seasoning.
5. Stir in Parmesan and a squeeze of lemon; simmer on low 2–3 minutes until slightly thickened.
6. Return chicken to the pan; simmer gently 3–5 minutes until cooked through (165°F). Taste and adjust seasoning; garnish with parsley/scallions.

What to Serve It With

– Fluffy rice or garlicky mashed potatoes to soak up the sauce.
– Buttered noodles or fettuccine for a Cajun Alfredo moment.
– Roasted green beans, broccoli, or asparagus to balance the richness.
– A crunchy side salad with lemony dressing so you can go back for seconds.

✔Tips & Mistakes

– Dry your chicken. Damp chicken steams, dry chicken sears.
– Don’t crank the heat once the cream is in—keep it gentle so it doesn’t split.
– Watch the salt. Some Cajun blends are salty and so is Parmesan; taste before salting.
– Don’t crowd the pan. Work in batches if needed; color = flavor.
– Grate your own Parmesan. Pre-grated can turn grainy and sad.
– If using half-and-half, add 1 tsp cornstarch mixed with a splash of cold broth to help it thicken without breaking.

✔Storage Tips

Pop leftovers in an airtight container and refrigerate up to 3–4 days. Reheat low and slow on the stove with a splash of broth or cream to loosen. It’s surprisingly great cold straight from the fridge on buttered toast—also acceptable as a 9 a.m. “breakfast bowl” with a fried egg. Freeze if you must (up to 2 months), but the sauce can separate; rewarm gently and whisk in a little extra cream to bring it back together.

✔Variations and Substitutions

– Thighs instead of breasts: Juicier and harder to overcook—just add a minute or two.
– Lighter sauce: Use half-and-half plus 1 tsp cornstarch slurry. Keep heat low.
– Dairy-free: Full-fat coconut milk works; add a squeeze of extra lemon to balance richness.
– Extra heat: Add cayenne or a few dashes of hot sauce to the sauce.
– Add-ins: Sliced andouille, sun-dried tomatoes, or a handful of spinach at the end.
– Gluten-free: Most Cajun blends are GF, but check the label. Serve over rice or GF pasta.
– No Parmesan: Skip it and reduce the sauce a little longer, or use pecorino for sharper vibes.
– Little sweet balance: A tiny pinch of sugar or a drizzle of honey can mellow overzealous heat (honey ↔ sugar—use what you’ve got).
– No Cajun blend: Mix 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp black pepper, 1/4–1/2 tsp cayenne, plus salt to taste.

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Delish Creamy Cajun Chicken

Juicy Cajun-seasoned chicken simmered in a rich, garlicky cream sauce with Parmesan and sun-dried tomatoes. Weeknight easy, restaurant delish.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts pounded to even thickness
• ▢ 2 tablespoons Cajun seasoning divided, adjust to taste
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons unsalted butter
• ▢ 3 cloves garlic, minced
• ▢ 0.75 cup low-sodium chicken broth
• ▢ 1 cup heavy cream
• ▢ 0.5 cup Parmesan cheese, freshly grated
• ▢ 0.5 cup sun-dried tomatoes, sliced drained if oil-packed
• ▢ 0.25 teaspoon red pepper flakes optional, for extra heat
• ▢ 1 tablespoon lemon juice fresh
• ▢ 2 tablespoons fresh parsley, chopped

Instructions

Preparation Steps

• Pat chicken dry. Season both sides with 1.5 tablespoons Cajun seasoning, salt, and black pepper.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken until golden and cooked through, about 4 to 5 minutes per side. Transfer to a plate and tent with foil.
• Reduce heat to medium. Add remaining 1 tablespoon butter and garlic. Cook until fragrant, about 0.5 minute.
• Pour in chicken broth and scrape up browned bits. Simmer 2 minutes to reduce slightly.
• Stir in heavy cream, Parmesan, sun-dried tomatoes, remaining 0.5 tablespoon Cajun seasoning, and red pepper flakes. Simmer, stirring, until slightly thickened, 3 to 4 minutes.
• Return chicken and any juices to the skillet, turning to coat. Simmer 2 minutes. Stir in lemon juice and parsley. Adjust salt and pepper to taste.
• Serve hot with rice, pasta, or crusty bread, spooning extra sauce over the top.

Notes

Use chicken thighs for extra juiciness. For a lighter sauce, swap half the cream with half-and-half and simmer a bit longer to thicken. Leftovers keep refrigerated up to 3 days; reheat gently over low heat.