This creamy Cajun chicken recipe has juicy, golden, pan-fried chicken in a zingy cream sauce. It’s ready in only 30 minutes! Perfect over pasta.
Another 30-min chicken recipe coming ‘atcha! I can’t resist adding more quick + delicious creamy chicken recipes on here. After all, you’ve been loving my creamy garlic chicken, and there’s plenty more of those style recipes here if you do a quick search on the blog!
How to make Cajun chicken
I like to slice chicken breasts lengthwise to make them into thinner cutlets. They then cook faster and more evenly so they stay tender. To make the chicken extra flavorful, I season it with garlic powder, some of the Cajun seasoning (the rest goes in the sauce), and salt & pepper, coat it in flour and fry it to a golden brown.
I then make the sauce by adding the garlic, chicken broth, and sun-dried tomatoes to the pan, followed by the cream and Cajun seasoning. Add the chicken back in and the sauce thickens up after a few minutes. Delicious.
(Full ingredients and instructions are in the recipe card below)
This recipe has a bit of kick, but I wouldn’t describe it as too spicy or anything. If you do want to make it spicy, add some cayenne pepper or red pepper flakes.
If you’re wondering what’s in Cajun seasoning, it usually contains garlic powder, paprika, black pepper, onion powder, cayenne pepper, thyme, oregano, red pepper flakes, and salt. It’s easy enough to make your own (try this homemade Cajun seasoning), but I usually use Tony Chachere’s brand (I’ve worked with them in the past, but this post is not sponsored… I just really like the stuff and buy it whenever I visit anywhere that sells it!). For this particular recipe, I used a salt-free Cajun seasoning because many Cajun seasonings are quite salty and could ruin the recipe with the amount that’s required.
What to serve with creamy Cajun chicken
Serve it over pasta, or with rice or potatoes (try my Crockpot mashed potatoes). I’d also serve it with a vegetable or a side salad because it is quite rich.
Other Cajun-inspired recipes you may like:
Will you give this easy Cajun chicken recipe a go?
Questions or did you make this recipe? I’d love it if you left me a comment below!
Creamy Cajun Chicken
This creamy Cajun chicken recipe has juicy, golden, pan-fried chicken in a zingy cream sauce. It's ready in only 30 minutes!
Ingredients
- 2 large chicken breasts sliced in half lengthwise
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon + 1 tablespoon Cajun seasoning (use a no or low salt variety)
- Flour for dredging
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/4 cup sun-dried tomatoes
- 1/4 cup chicken broth
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
Add the chicken back into the pan and cook for another 5 minutes or so, until the sauce is thickened a bit and the chicken is cooked through. Sprinkle the parmesan cheese over top (or stir it into the sauce). Season with salt & pepper as needed and serve immediately.
Recipe Notes
- There's quite a bit of Cajun seasoning in this recipe, so I strongly encourage you to use one without salt because the recipe will be way too salty otherwise. I used Tony Chachere's No Salt Creole Seasoning.
- I used oil-packed sun-dried tomatoes and drained the oil prior to adding them to the pan.
- If you have smaller chicken breasts, you can leave them whole, but you may need to cook them a little longer.
Sandra D says
Hi going to make this in a few days, looks lovely with fab comments.
Can you freeze it ? X
Natasha says
Thank you! 🙂 Hmmm… freezing cream sauces is always a bit iffy, unfortunately. If you do, I’d make sure to slowly reheat it on a low heat – there’s a good chance the sauce will separate/dry out and just not end up as tasty as day 1.
Anita says
My sons Baba this for him for as he loves Cajun food. Well he loved it so much that he asked her to make up a week worth’s of meals for him to take back to college 😊
Was sooo yummy! We will add this to our fav’s!!
Natasha says
I’m so happy to hear that, Anita! 🙂 XO
Abbey says
Delicious! I used a little less of the cajun seasoning in the sauce because I’m a baby about spiciness. So good though! Made this with egg noodles and pan-fried asparagus. My boyfriend is typically picky about creamy foods but he really enjoyed this.
Natasha says
I’m so happy it was a hit, Abbey!
Gordon says
WOW !!! Made this the other night, bloody well outstanding !
Now to make it for guests.
Natasha says
That’s what I like to hear! Wonderful! 🙂
Lindsay Norkus says
I wanted the Cajun base of the recipe, but I was feeling Shrimp instead of chicken! Substituted shrimp for chicken, followed all other aspects of your recipe and had it with fettuccine, it was amazing! No left overs! Love your recipes!
Natasha says
That’s a great idea!! I think salmon would work well too. So happy you like my recipes! 😀
Christine C says
Could you sub half and half for heavy cream? I love it, but my tummy…not so much! 😫
Looks fantastic and eager to give it a try.
Natasha says
Hi! I totally get it… I have the same issues w. cream sometimes! You could try, but I’ll be honest… the sauce won’t be quite the same. It’ll be thinner, and there’s a chance it’ll turn out a little grainy if it separates a bit. You may need to add more flour/cornstarch to thicken it a bit more. Let me know how it goes!
Michelle says
There is lactose-free heavy cream, all the creaminess with none of the bad effects!
Jenny Williams says
This was so so good! We made it with mashed potatoes and broccoli, it was a delicious meal. Thank you! All your recipes have been wonderful.
Natasha says
You’re very welcome! So happy you enjoy my recipes! 😀
Mike says
Excellent recipe. I skipped the chicken and pan seared tuna and salmon steaks with the Cajun seasoning, made the sauce using cashew milk, nutritional yeast, vegan parmesan cheese and added mushrooms. Finished the dish in the oven. Wife and kids loved it. Unfortunately, no leftovers.
Natasha says
Wow! I am glad to have inspired you haha. 🙂
Sara Ozan says
This was fantastic – we ate it over spaghetti squash and added sauteed spinach into the mix. Also, I substituted almond flour for the flour to make it keto friendly as mentioned above. A new family favorite!
Natasha says
Excellent! Thanks for letting me know! 🙂
Robin says
Hello. This looks yummy! Could you substitute full fat coconut milk (canned) for the cream? We are dairy free….
Natasha says
Thanks! Hmmm.. you could try, but I’ll be honest… it’ll taste totally different.
Sara says
This is soooo good. Perfect balance of comfort food with still being semi-healthy. It’s super simple too. I put over organic brown rice and omitted the extra parm cheese on top. I also added a green to balance the dish. I went with steamed asparagus tops. But was thinking spinach would be yummy too. Thanks for the idea!
Natasha says
I’m so happy you liked it!!
Irene Hazell says
Trying to post 5 stars. Fabulous recipe.
Natasha says
I will edit your comment to reflect that! Thank you so much. 🙂
Brian says
looks yummy can’t wait to try this recipe
Delicious!
Natasha says
Enjoy!