Creamy Cajun Chicken
Creamy Cajun chicken is a simple skillet dinner with well-browned chicken, tender onion, bell pepper, and celery, and a rich Parmesan cream sauce. It has enough heat to feel bold without making the method complicated.
Everything cooks in one pan, which keeps the cleanup easy and gives the sauce more flavor from the browned bits left behind after searing the chicken. Once the cream goes in, keep the heat at a gentle simmer so the sauce thickens smoothly.
Ingredients for Creamy Cajun Chicken
- 1 1/2 pounds boneless skinless chicken breasts (about 675g)
- 1 1/2 to 2 tablespoons Cajun seasoning
- Salt, to taste
- Black pepper, to taste
- 1 to 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, diced (about 150g)
- 1 medium bell pepper, diced (about 150g)
- 2 ribs celery, diced (about 80g)
- 3 cloves garlic, minced
- 1/2 cup chicken broth (about 120g)
- 1 cup heavy cream (about 240g)
- 1/2 cup grated Parmesan cheese (about 45g)
- 2 tablespoons chopped fresh parsley
Pat the chicken dry before seasoning so it browns better. If the breasts are very thick, slice them in half horizontally or pound them to an even thickness so they cook more evenly. Cajun seasoning blends vary in both salt and heat, so start with the smaller amount if needed.
How to Make Creamy Cajun Chicken
- Season the chicken: Pat the chicken dry with paper towels. If needed, cut or pound the pieces so they are close to the same thickness. Season both sides with the Cajun seasoning and a little salt and black pepper if your seasoning blend is low in salt.
- Sear the chicken: Heat 1 tablespoon oil in a large 12-inch skillet over medium-high heat. When the oil is hot, add the chicken in a single layer. Sear for 3 to 5 minutes per side, flipping once, until well browned and nearly cooked through. Work in batches if needed so the pan does not get crowded. Transfer the chicken to a plate.
- Cook the vegetables: Reduce the heat to medium. Add a little more oil if the skillet looks dry. Add the onion, bell pepper, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened and starting to turn translucent around the edges. Add the garlic and cook for about 30 seconds, just until fragrant.
- Build the sauce: Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Stir in the heavy cream and Parmesan. Bring the sauce to a gentle simmer over medium to medium-low heat and cook for 3 to 5 minutes, stirring gently, until smooth and lightly thickened. Do not let it boil hard.
- Finish the chicken: Return the chicken and any juices to the skillet. Simmer gently for 5 to 8 minutes, turning the chicken once or spooning the sauce over the top, until the chicken is cooked through and reaches 165°F at the thickest part. The sauce should lightly coat the chicken instead of running thin across the pan.
- Adjust and serve: Taste the sauce and add more Cajun seasoning, salt, or black pepper if needed. Sprinkle with parsley and serve hot.
How to Keep the Chicken Juicy
Chicken breasts cook best when the pieces are an even thickness. During the sear, aim for good color rather than fully cooking them through, since they will finish in the sauce. Start checking early near the end of the simmer so the chicken does not overcook.
If you want a more forgiving cut, boneless skinless chicken thighs work well here and stay juicy a little more easily.
Why the Sauce Turns Thin or Splits
If the sauce looks thin, it usually just needs a few more minutes at a gentle simmer. The Parmesan also helps thicken it, so make sure it has fully melted into the sauce before deciding it needs more time.
If the sauce gets too thick, stir in 2 to 4 tablespoons of extra broth a little at a time. If it looks oily or broken, the heat is too high. Keep the sauce at a gentle simmer once the cream is added.
What to Serve with Creamy Cajun Chicken
Serve it with white rice, brown rice, or mashed potatoes to catch the sauce. For a lighter plate, add roasted vegetables or a simple green salad. Lentils also work well if you want something hearty but different from rice or potatoes.
If you like creamy chicken dinners with bold flavor, you might also enjoy Easy Thai Red Curry Chicken.
For another spicy chicken dinner, try Spicy Korean Chicken with Gochujang Glaze.
If you want another fast weeknight chicken recipe, check out Easy Chicken Stir-Fry with Honey Soy Sauce.
How to Store and Reheat Creamy Cajun Chicken
Let the chicken cool before storing, then refrigerate it in an airtight container for up to 3 to 4 days. The sauce will thicken as it chills.
Reheat gently on the stovetop over low heat or in the microwave at reduced power. Add a small splash of broth or water if needed to loosen the sauce, and avoid a hard boil so the sauce stays smooth. Warm just until heated through, especially if you used chicken breasts.
Nutrition
Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.
- Serving size: 1/4 of recipe
- Calories: about 520
- Protein: 43g
- Fat: 32g
- Carbohydrates: 11g
- Per 100g: about 160 calories, 13g protein, 10g fat, 3g carbohydrates
Equipment
- 12-inch skillet
- tongs
- spatula
- knife
- cutting board
- instant-read thermometer
- measuring cups
- measuring spoons
Ingredients
For the Chicken
- 1 1/2 pounds boneless skinless chicken breasts (about 675g)
- 1 1/2 to 2 tablespoons Cajun seasoning
- Salt, to taste
- Black pepper, to taste
- 1 to 2 tablespoons olive oil or avocado oil
For the Vegetables and Sauce
- 1 medium yellow onion, diced (about 150g)
- 1 medium bell pepper, diced (about 150g)
- 2 ribs celery, diced (about 80g)
- 3 cloves garlic, minced
- 1/2 cup chicken broth (about 120g)
- 1 cup heavy cream (about 240g)
- 1/2 cup grated Parmesan cheese (about 45g)
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the chicken dry and, if needed, slice horizontally or pound to even thickness.
- Season both sides of the chicken with Cajun seasoning and a little salt and black pepper if desired.
- Heat 1 tablespoon oil in a large 12-inch skillet over medium-high heat until hot.
- Add the chicken in a single layer and sear 3 to 5 minutes per side until well browned and nearly cooked through; work in batches if the pan is crowded. Transfer chicken to a plate.
- Reduce heat to medium and add a little more oil if the skillet is dry.
- Add the onion, bell pepper, and celery and cook 5 to 7 minutes, stirring occasionally, until softened and beginning to turn translucent at the edges.
- Add the garlic and cook about 30 seconds until fragrant.
- Pour in the chicken broth and scrape up browned bits from the bottom of the skillet.
- Stir in the heavy cream and Parmesan and bring to a gentle simmer over medium to medium-low heat; cook 3 to 5 minutes, stirring gently, until smooth and lightly thickened. Do not boil hard.
- Return the chicken and any accumulated juices to the skillet and simmer gently 5 to 8 minutes, turning once or spooning sauce over the top, until the chicken reaches 165°F (74°C) at the thickest part.
- Taste and adjust seasoning with more Cajun seasoning, salt, or black pepper if needed.
- Sprinkle with chopped parsley and serve hot.
Tips
- Pat chicken dry before seasoning to promote better browning.
- Slice or pound breasts to an even thickness so they cook evenly.
- Aim for good color during the sear rather than fully cooking the chicken; finish it in the sauce.
- Keep the sauce at a gentle simmer after adding cream to prevent splitting.
- If the sauce is too thick, stir in 2 to 4 tablespoons extra broth a little at a time.
Variations
- Chicken Thighs: Use boneless skinless chicken thighs instead of breasts for a more forgiving, juicier result.
