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top view creamy cajun chicken in skillet

Creamy Cajun Chicken Recipe

This Creamy Cajun Chicken recipe is made with a juicy, golden, pan-fried chicken in a cajun spiced cream sauce. It's ready in less than 20 minutes! Great with pasta, rice, or zoodles.
Course Main Course
Cuisine American, cajun
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 320kcal
Author Rena


  • 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


  • 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.


  • 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.


Calories: 320kcal | Carbohydrates: 3g | Protein: 30g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 639mg | Potassium: 565mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1349IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 1mg