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Bold Cajun spices meet tender chicken in a rich, creamy sauce that’s ready in 30 minutes. It’s a high-protein meal that offers 28 grams of protein per serving, enough to keep you full for a long time.
There is nothing better than the smell of a home-cooked meal after a long day at work. I decided to create this recipe when I needed something quick, flavorful, and comforting.
The bold flavors of paprika, garlic, and cayenne combined with the creamy sauce created the perfect dish. An explosion of flavors that I new everyone was going to love.
The best thing? It took me less than 30 minutes to prepare! Perfect for busy weeknights or when you want an easy dinner for a casual get-together.
Each bite you take offers the warmth of Louisiana-inspired spices softened by silky cream, making it appealing even for those who don’t particularly like spicy food.
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Pin ItAnother thing that makes this recipe special (besides its flavors) is how easy it is to prepare and to clean up. This is a one-pan meal, meaning you won’t have hundreds of dirty pans and kitchen utensils to clean afterwards.
Are you ready to learn how to make this 30-minute meal? It’s the kind of recipe my partner loves since he really hates washing dishes. 😀
Ingredients and Substitutes
Chicken breasts, skinless and boneless (2 large) – You can use chicken thighs for a juicier texture, or you can try tofu or chickpeas for a plant-based option.
Salt (1/2 tsp)
Black pepper (1/4 tsp)
Cajun seasoning, use one that has little to no salt, divided (1 tbsp) – If you don’t have any at home, try making it homemade. Mix paprika, cayenne, garlic powder, onion powder, oregano, and thyme.
Garlic powder (1 tsp) – Swap for fresh garlic or granulated garlic.
Cornstarch (1/4 cup) – If you need the recipe to be gluten-free, make sure you get certified gluten-free cornstarch. You can also use arrowroot powder or tapioca starch.
Butter (2 tbsp) – Replace with ghee for a creamier and stronger flavor. If you want to make a plant-based meal, swap it with plant-based butter or olive oil.
Olive oil (1 tbsp) – Replace with avocado or vegetable oil.
Garlic, minced (3 cloves) – You can also use garlic paste or garlic powder.
Sun-dried tomatoes, finely chopped (1/4 cup) -If you don’t have sun-dried tomatoes, use roasted bell peppers or fresh cherry tomatoes. However, I recommend keeping the sun-dried tomatoes since they add a special flavor to the recipe.
Chicken broth (1/4 cup) – Use vegetable broth or water with a pinch of seasoning for a plant-based option.
Heavy cream (1 cup) – Substitute with half-and-half, coconut milk, or cashew cream.
Grated parmesan (1/2 cup) – Use Pecorino Romano, aged Asiago, or nutritional yeast
(dairy-free and plant-based).
GARNISH
Parsley, chopped – Replace with fresh cilantro, basil, or chives.
How to Make Creamy Cajun Chicken
Step 1. Grab a small bowl and add the salt, pepper, ½ tsp of Cajun seasoning, and garlic powder.
Step 2. Give the spices a good stir.
Step 3. Cut the chicken horizontally lengthwise; that way, you’ll have 4 thinner chicken cutlets. Season the chicken with the spice blend on both sides.
Step 4. Place the cornstarch on a shallow plate and spread it around. Add the chicken to coat it with the cornstarch on both sides.
Step 5. Repeat with all the chicken cutlets and set them aside.
Step 6. Place a large skillet over medium-high heat. Add the butter and the olive oil. Allow the butter to melt.
Step 7. When the pan is hot, add the chicken cutlets.
Step 8. Cook the chicken cutlets for 4-5 minutes on each side, until they are golden brown. Once they are cooked, remove them from the pan and set them aside.
Step 9. In the same skillet, add the garlic, sun-dried tomatoes, and chicken broth. Stir all the ingredients and let them simmer.
Step 10. Reduce the heat and pour in the heavy cream. Keep constantly stirring and add the rest of the Cajun spice blend.
Step 11. Add the chicken back into the pan and cook them for 4-5 minutes (until they are all cooked through again).
Step 12. When the sauce has thickened, remove it from the heat and garnish with Parmesan cheese and parsley before serving.
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Pin ItHow I Would Modify This Recipe
- Dairy-Free Version: To create a dairy-free recipe, replace the butter with more olive oil, swap the heavy cream with full-fat coconut milk, and use nutritional yeast instead of Parmesan cheese.
- Reduce the Calories: If you want a lighter option, use half-and-half instead of heavy cream, reduce the butter to 1 tablespoon, and add more chicken broth to thin the sauce.
- Add More Flavor: Try adding other ingredients like mushrooms, zucchini, bacon bits, or eggplant.
What I Would Serve with This Creamy Cajun Chicken
- Roasted asparagus with lemon sauce
- Steamed broccoli with butter and herbs
- Cauliflower rice or white rice
- Zucchini noodles or regular pasta
- Wild rice pilaf with herbs
- Green salad with light vinaigrette
- Garlic breadsticks
- Avocado arugula salad.
My Tips & Tricks
- Chicken Perfection: Make sure you pat the chicken dry before seasoning to ensure even browning. Additionally, don’t overcrowd the pan so it cooks evenly.
- Enhance the Flavor: Try adding a splash of white wine with the chicken broth or a squeeze of fresh lemon juice at the end to brighten the dish.
- The Best Sauce Ever: Stir constantly when adding the cream to make sure it has a smooth texture. If the sauce becomes too thick, try adding a splash of chicken broth.
My Storage Tips
While it’s very difficult to have any leftovers with this recipe, if you do end up having some, place them in an airtight container. You can keep them in the fridge for up to 4-5 days.
Now, I don’t recommend placing any leftovers in the freezer since it can affect the sauce. I’ve tried freezing it, and the result is a grainy recipe when you thaw it (not very yummy).
When you want to reheat any leftovers, place them over low-medium heat. When I find the sauce too thick, or I want to revive it, I add a splash of chicken broth.
Creamy Cajun Chicken
Cals: 498 Protein: 28 Carbs: 15 Fat: 37
Ingredients
- 2 large chicken breasts skinless and boneless
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Cajun seasoning use one that has little to no salt, divided
- 1 tsp garlic powder
- 1/4 cup cornstarch
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1/4 cup sun-dried tomatoes finely chopped
- 1/4 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan
Garnish
- Parsley chopped
Instructions
- Cut the chicken horizontally lengthwise, you’ll end up with 4 thinner chicken cutlets.
- Cover the chicken with salt, black pepper, 1/2 tbsp Cajun seasoning, and garlic powder.
- Add cornstarch to a shallow plate and spread it around. Now coat each chicken cutlet in cornstarch on both sides.
- Heat a large skillet over medium-high heat. Add in the butter and olive oil, let it melt and once the pan is hot add in the chicken cutlets. Cook for 4-5 minutes on each side until the cutlets turn golden. Take the chicken out and set aside.
- Add in the garlic, sun-dried tomatoes, and chicken broth to the pan. Stir and bring it to a simmer.
- Reduce the heat and pour in the heavy cream, stirring throughout and add the remaining 1/2 tbsp of Cajun seasoning.
- Add chicken back into the pan and cook for another 5 minutes until it reheats and the sauce thickens. Sprinkle with parmesan cheese and garnish with parsley before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
