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This Creamy Cajun Chicken recipe is easy to make with a juicy, golden, pan-fried chicken in a Cajun spiced cream sauce. Creamy, delicious, and ready in less than 20 minutes! Makes for a perfect weeknight dinner that the whole family will enjoy.
Also, try my Cajun Shrimp pasta and my Cajun Baked Salmon served with some crispy smashed potatoes.
This Cajun Chicken breast recipe is super quick, juicy, and loaded with flavor! A zingy, velvety cream sauce covers crispy-tinged chicken, all topped with tangy Parmesan. There’s something about creamy chicken that’s just so satisfying, perfect for a delicious and filling weeknight meal! Tender and juicy seared chicken breasts can be served with rice, pasta, or zoodles (how to make zoodles) for a low-carb option.
If you’re looking for other easy chicken recipes, why not also try my Broccoli Chicken Pasta Casserole and my Thai Basil Chicken Recipe!
Why you’ll love recipe
- A delicious Cajun cream sauce. Made with cream cheese, chicken broth, Cajun seasoning, and a host of other goodies… welcome to Flavortown!
- Pan-seared chicken. Pan-searing chicken locks in all the juices, making each bite melt in the mouth. Plus the chicken comes out golden with lovely crisp edges.
- An easy chicken recipe. Only a few ingredients needed, this goes from pantry to table in around 20 mins!
Ingredients you’ll need
These are just a list of ingredients you will be needing. The full measurements are listed at the bottom of this post
- Chicken Breast – you may use any other chicken, like boneless chicken thighs or chicken tenders
- Cajun Seasoning – dial down a bit on this for less heat. You can use store-bought or check out our post on how to make cajun seasoning and use homemade instead. You may also use creole seasoning if that’s what you have on hand.
- Salt & Pepper
- Garlic: fresh garlic cloves
- Chicken Broth – you may use vegetable broth
- Cream Cheese – this is used in place of heavy cream. You may use lite coconut milk. The ones in cans.
- Parmesan Cheese – freshly grated cheese tastes best or you may use store-bought.
- Extra Virgin Olive Oil: or avocado oil
How to make creamy cajun chicken
- First, season your chicken – Rub the chicken with Cajun seasoning, some salt, and pepper.
- Next, pan sear – In a cast iron skillet with oil, pan sear the chicken – about 5 mins per side – until cooked through. Set aside
- Then, make the cajun cream sauce – To the pan, first oil and garlic add the chicken broth, and simmer. Finally, stir in the cream cheese and Cajun seasoning.
- Combine – Add the chicken to the sauce, simmer and allow to thicken.
- Finally, top with Parmesan, serve, and enjoy!
Recipe notes and tips
- You can also use boneless, skinless chicken thighs but adjust the cooking time as needed.
- To check your chicken is done it’s always best to use a meat thermometer. Stick the thermometer into the thickest part of the chicken, if the internal temperature reads 165F then it’s done.
- Ideally opt for low-salt Cajun seasoning, to control your sodium intake. You can use homemade cajun seasoning.
- You can use full-fat or low-fat cream cheese. Don’t like cream cheese? Use coconut milk in cans.
- It’s best to use a deeper pan/skillet, so your sauce doesn’t overflow!
- If your chicken breasts are on the thick side, consider slicing them lengthwise so that you have 2 pieces that are half as thick.
- Top with some fresh parsley for a pop of freshness.
frequently asked questions
Serve it over pasta, with rice or with potatoes. To keep things on the lighter side, serve it with a vegetable or side salad. You could also opt for cauliflower rice if you want to go low on the carbs. Also, instead of pasta, try it with some zoodles for a low carb meal option.
If you can’t do cream cheese, you can replace it with a splash of heavy cream or half-and-half. Use around 1/4 cup heavy cream or 1/2 cup of half-and-half. Also, for a healthier option use lite coconut milk/cream.
If you have any leftovers, these reheat really well. You can store the leftover Cajun Chicken in the refrigerator for up to 3-4 days. Portion them into meal-sized portions for easy meal prep for lunches.
Storing and reheating
- Storing: Store leftovers in a container in the fridge for up to 3 days. Freeze for up to 2 months.
- Reheating: you may reheat the creamy cajun chicken in the microwave at 30-second increments or place it in a preheated oven at 350F for 5-7 minutes.
What to serve with Cajun Chicken
- Cheesy Cauliflower Bake
- Cilantro Lime Rice
- Sauteed Green Beans
- Roasted Honey Mustard Carrots
- Creamy Garlic Mushrooms
- Parmesan Baked Potato Wedges
- Oven-Roasted Veggies
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Creamy Cajun Chicken Recipe
Equipment
- Bowl
- skillet
- spatula
Ingredients
- 1 pound chicken breast, boneless skinless
- Kosher salt and ground pepper, to taste
- 1 tablespoon Cajun seasoning
- 1 1/2 tablespoons olive oil
- 3 cloves garlic , minced
- 1 cup chicken broth, or vegetable broth
- 4 ounces cream cheese, softened
- 1/3 cup freshly grated parmesan cheese
Instructions
- Rub the chicken with 1/2 tablespoon of Cajun seasoning, some salt, and pepper.
- Heat 1 tablespoon of oil in a heavy skillet over medium-high heat.
- Once hot add the chicken and sear for about 5 minutes per side, or until golden brown and cooked through.
- As soon as the chicken is done, set aside on a plate and cover to keep warm. Add the remaining 1/2 tablespoon of oil and garlic. Sauté until fragrant.
- Pour the chicken broth, reduce the heat to low and let simmer for few minutes, about 2-3 minutes.
- Stir in cream cheese and remaining 1/2 tablespoon of Cajun seasoning, mix well.
- Add cooked chicken and let it simmer until sauce is slightly thickened and chicken is cooked through.
- Once done, remove from the heat and add parmesan cheese. Mix well and spoon the cheesy sauce on top of the chicken to coat well.
- Taste and adjust the salt and pepper, if needed.
Notes
- You can also use boneless, skinless chicken thighs but adjust the cooking time as needed.
- To check your chicken is done it’s always best to use a meat thermometer. Stick the thermometer into the thickest part of the chicken, if it reads 165F then it’s done.
- Ideally opt for low-salt Cajun seasoning, to control your sodium intake.
- You can use full-fat or low-fat cream cheese.
- Instead of cream cheese, you can use light coconut milk (the canned version)
- It’s best to use a deeper pan/skillet, so your sauce doesn’t overflow!
- If your chicken breasts are on the thick side, consider slicing them lengthwise so that you have 2 pieces that are half as thick.
- Top with some fresh parsley for a pop of freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was super yummy, will be making again:
Thanks for the feedback Hannah
Soooo delicious! And very easy to make!
Thanks, Mar! ❤️
Was so delicious , great recipe
Thanks Rena
Thanks, Grace. Appreciate the feedback.
One of the best dishes I’ve ever made. Better than a restaurant!!
Awesome! Thank you!