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Close up of a chicken breast in cajun sauce.

Creamy Cajun Chicken

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Created by Mariam E.
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.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Dishes
Cuisine American
Servings 4 servings
servings

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. 

Nutrition

Calories: 496kcal | Carbohydrates: 28g | Protein: 33g | Fat: 29g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 802mg | Potassium: 946mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3114IU | Vitamin C: 6mg | Calcium: 241mg | Iron: 3mg
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