Creamy and easy, this Creamy Cajun Chicken is a delicious pan-fried recipe that takes less than 30 minutes to make! Smothered with a thick and delicious creamy cajun flavored sauce, this is the perfect weeknight meal.
I know that chicken breasts have been fighting a reputation that they’re not as moist or flavorful as chicken thighs but you’ll absolutely love how this creamy cajun chicken recipe just defies that! It’s moist, flavorful, and makes dinner time exciting! Your family will love this simple chicken dinner.
Want more easy chicken recipes? Try my Creamy Tuscan Chicken or my Spinach Stuffed Chicken Breast.
Why You’ll Love This Cajun Chicken Recipe
- It’s so delicious. The cajun cream sauce is sooooo good you’re going to want to lick your plate clean.
- It’s quick. This cajun chicken breast recipe takes less than 30 minutes to make. Giving you just enough time to cook up something like pasta to go alongside your creamy chicken.
- It’s moist. We pan sear these chicken breasts after slicing them so they cook quickly and don’t lose any moisture.
What You’ll Need
For the Chicken
- Chicken breasts — sliced horizontally
- All purpose flour
- Seasoning: paprika, Cajun seasoning, salt
- Olive oil
For the Cajun Cream Sauce
- Half and half
- Chicken broth
- Seasoning: onion powder, Cajun seasoning, paprika
- Sundried tomato
- Chipotle pepper
- Oregano
- Salt
- Garlic
- Parmesan cheese
- Olive oil
How To Make Creamy Cajun Chicken
- Season the chicken: Coat the chicken with a mix of the flour, salt, Cajun seasoning and paprika together.
- Pan sear the chicken: Bring a large skillet to medium heat and add in the 3 tbsps. of olive oil. Pan sear the chicken on each side for 4-5 minutes, until golden brown and cooked through. Remove and set aside.
- Make the creamy cajun sauce: In the same skillet, sauté the garlic and spices (onion powder, Cajun seasoning and paprika) with 1 tbsp. of olive oil for about 30 seconds, until fragrant. Add in the chipotle pepper sauce, chicken broth and sundried tomatoes. Simmer on medium low heat for about 1-2 minutes to tender up the sundried tomatoes a little.
- Simmer: Add in the half and half, oregano and salt. Simmer on low heat for about 1-2 minutes then add in the parmesan cheese. Mix well and simmer to let the sauce thicken up for another 2-3 minutes, mixing at least once halfway through.
- Add the chicken back in: Once the sauce thickens up, return the chicken back into the pan. Coat the chicken well with the sauce and cover to let the chicken cook for another 2-3 minutes on low heat.
- Garnish: Remove from the heat, garnish with some fresh parsley and serve.
Recipe Variations
- Make this spicy: add in some cayenne powder or red chili flakes to your seasoning to give your creamy cajun chicken a spicier kick.
- Half and half: you can use 50/50 heavy cream and milk if you don’t have half and half on hand.
- Chicken breasts: you are welcomed to swap the chicken breasts for chicken thighs if you’d prefer. They will take longer to cook though.
- Oregano: If you do not have oregano, you can use thyme or Italian seasoning instead.
Tips and Notes
- You can check the doneness of the chicken by using a meat thermometer. Stick the thermometer into the thickest part of the chicken, if it reads 160F then it’s ready.
- If you would like to make this cajun chicken with a more cheesy texture, you can add ¼ cup of grated parmesan cheese along with ¼ cup extra broth.
- Since we use only 3 tbsp of chipotle pepper, you probably will have some left in your can. You can freeze leftover chipotle pepper in adobo sauce for later to prevent waste.
- Slicing your chicken breasts horizontally ensures the quick cook time of your chicken breasts. If you don’t cut them, they’ll take longer to cook.
FAQs
Cajun seasoning is made up of a mixture of garlic powder, paprika, black pepper, onion powder, cayenne pepper, thyme, oregano, red pepper flakes, and salt. I use one that doesn’t contain any salt as it helps prevent the cajun chicken becoming too salty since we’re adding salt as well.
It’s not super spicy but it does have a bit of a kick to it since Cajun seasoning has cayenne pepper in it. However, the creamy sauce helps mellow out the spicy notes.
Refrigerate leftover cajun chicken in the sauce in airtight containers for 3 to 5 days. To reheat, simply microwave until the chicken is warmed through.
What Can I Serve With my Creamy Cajun Chicken Breasts?
This chicken is great with rice or pasta, you can also amp it up further with all kinds of yummy sides, here’s some ideas:
- Garlic Butter Mushrooms
- Oven Roasted Baby Potatoes
- Parmesan Herbed Potatoes
- Easy Mashed Potatoes
- Easy Mashed Sweet Potatoes
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Creamy Cajun Chicken
Ingredients
The Chicken
- 2 large chicken breasts sliced horizontally to make 4 pieces
- 3 tbsps. all purpose flour
- ½ tsp. paprika
- ½ tsp. Cajun seasoning
- ½ tsp salt
- 3 tbsps. olive oil
The Sauce
- 1 cup half and half or use 50/50 heavy cream and milk
- ¾ cup chicken broth low sodium
- 1 tsp. onion powder
- 1 tbsp. Cajun seasoning no sodium added blend
- ½ tsp. paprika
- ¼ cup sundried tomato julienned
- 3 tbsp. chipotle pepper from adobo sauce
- 1 tsp. dry oregano
- ¼ tsp. salt
- 3 cloves garlic minced
- ½ cup parmesan cheese
- 1 tbsp. olive oil
Instructions
- To coat the chicken, mix the flour, salt, Cajun seasoning and paprika together then coat the chicken with it.
- Bring a large skillet to medium heat and add in the 3 tbsps. of olive oil. Pan sear the chicken on each side for 4-5 minutes, until golden brown and cooked through. Remove and set aside.
- In the same skillet, sauté the garlic and spices (onion powder, Cajun seasoning and paprika) with 1 tbsp. of olive oil for about 30 seconds, until fragrant.
- Add in the chipotle pepper sauce, chicken broth and sundried tomatoes. Simmer on medium low heat for about 1-2 minutes to tender up the sundried tomatoes a little.
- Add in the half and half, oregano and salt. Simmer on low heat for about 1-2 minutes then add in the parmesan cheese. Mix well and simmer to let the sauce thicken up for another 2-3 minutes, mixing at least once half way through.
- Once the sauce thickens up, return the chicken back into the pan. Coat the chicken well with the sauce and cover to let the chicken cook for another 2-3 minutes on low heat.
- Remove from the heat, garnish with some fresh parsley and serve.
Notes
- You can check the doneness of the chicken by using a meat thermometer. Stick the thermometer into the thickest part of the chicken, if it reads 160F then it’s ready.
- If you would like to make this cajun chicken with a more cheesy texture, you can add ¼ cup of grated parmesan cheese along with ¼ cup extra broth.
- Since we use only 3 tbsp of chipotle pepper, you probably will have some left in your can. You can freeze leftover chipotle pepper in adobo sauce for later to prevent waste.
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