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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.
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 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
chicken recipes you may also like
- Air Fryer Chicken Nuggets
- Barbeque Chicken Recipe
- Mexican Chipotle Chicken Pasta
- Buffalo Chicken Mac and Cheese
- Instant Pot Chicken Curry
- Chicken Pot Pie Soup
- Broccoli Chicken Pasta Casserole
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Creamy Cajun Chicken Recipe
Equipment
- Bowl
- skillet
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 oz 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.
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!