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:
- Easy Chicken Lazone
- Cajun Remoulade Sauce Recipe
- One Pot Cajun Chicken Pasta
- Creamy Cajun Shrimp Pasta
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!
- 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
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.
- 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.