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Creamy Cajun Chicken

Published / Updated / 68 Comments

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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.

easy Cajun chicken in a skillet

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)

creamy Cajun chicken close-up

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:

the BEST Cajun chicken skillet

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 close-up
5 from 22 votes
Print

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! 

Course Main Course
Cuisine Cajun
Keyword creamy Cajun chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull

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

  1. 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.

  2. 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.

  3. Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.

  4. Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.

  5. 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.

Reader Interactions

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  1. Laura Peterson says

    5 stars
    Delicious! I didn't use the flour and only used 1 teaspoon of the Tony Chachere's in the sauce as I did not have the no salt brand. To make up I added 1/3 chopped jalapeno.

    Reply

  2. Kim says

    What can be substituted for the sun dried tomatoes if I have a picky eater that doesn’t like (and won’t eat) tomatoes because of their texture (including sun dried)?

    Reply

    • Natasha says

      That's a tough one. You could probably leave them out. Or add in a small handful of little (grape or cherry) tomatoes and maybe cook the sauce a little longer so they burst and it still thickens up.

      Reply

  4. Andy says

    5 stars
    Changed a few little bits slightly to suit my taste but couldn’t have done it without your brilliant recipe. Keep them coming and thank you.

    Reply

  9. Jaclyn says

    5 stars
    Tried this on Sunday with chicken. Loved it so much I made it again Tuesday with salmon! Both served over wild rice and swapped out the sundried tomatoes for fresh since I had ‘em on hand. Fiancé said this was the best cream sauce I’d ever made. Thanks for the fantastic recipe!

    Reply

  10. Catherine says

    This is now one of my family’s favorite dishes! We eat it with pasta, roasted potatoes and veggies, or with mashed potatoes- the sauce makes a great “gravy” over them. I’ve made this for a couple different family members when they’ve come over for dinner and they always rave about it. Easy, tasty, comfort food. Thank you for posting!!

    Reply

  11. Mhairi says

    5 stars
    Seriously delicious! I was looking for new recipes to try as my 15 year old is super picky and came across this on Instagram. It’s obviously not very healthy but it’s incredibly easy to make, packed with flavour and so tasty. Will definitely be making this again. Xx

    Reply

    • Natasha says

      I'm so happy that it was a hit! 🙂 True that it's a higher calorie option, but it's still made from scratch and there's nothing inherently bad about cream haha.

      Reply

  12. Smiling Politely says

    5 stars
    Very tasty and simple. Served it over linguine with garlic bread. Would be good with some broccoli, asparagus, or spinach mixed in too!

    Reply

  13. Geneva says

    5 stars
    This was delicious. I cut the chicken into bite sized pieces before seasoning and dredging in flour. Served over butter grits. Yum!

    Reply

  14. Holly Williams says

    5 stars
    This was amazing. I made it for Father's Day (this Sunday) and my family LOVED it. So I made it again on Wednesday and took it to a friend who just had surgery. She and her husband loved it too, and asked for the recipe. Soooooo good! Thanks!

    Reply

    • Natasha says

      That's so awesome!! I'm glad that it was such a hit with everyone. Thanks for taking the time to leave me a comment. XO

      Reply

  15. Martha says

    I made this tonight and it was very good.. The only things I did different. Is I doubled the sauce and added a little lemon pepper. Next time I will makes ours spicier! Thanks for the recipe! ❤️

    Reply

  16. Fatima says

    5 stars
    Everyone loved this and it was so easy to make! I used rice flour for dredging and took your advice on watching the salt. This was perfect! Thank you!

    Reply

  17. Brittany says

    5 stars
    Added half a package of bacon because I had to use it before it went bad. Wow this was delicious. This recipe was easy to follow and the link for Cajun seasoning was also a great find. Adding this to the rotation. 👍🏼

    Reply

  18. Jen Stokes says

    Hi, this looks amazing. Just wondering in parmesan is a necessity? Not a big cheese lover.
    Thanks
    Jen

    Reply

  19. Natalie says

    5 stars
    I made this dish tonight for by bf. He said that it was amazing and tasted like something you would order from a restaurant!

    Reply

    • Natasha says

      I don't see why not! You may need to cook the chicken a tad longer, but I think it'll work just fine. Let me know! 🙂

      Reply

    • 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.

      Reply

  22. Anita says

    5 stars
    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!!

    Reply

  23. Abbey says

    5 stars
    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.

    Reply

  25. Lindsay Norkus says

    5 stars
    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!

    Reply

  26. 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.

    Reply

    • 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!

      Reply

  27. Jenny Williams says

    5 stars
    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.

    Reply

    • 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.

      Reply

  28. Sara Ozan says

    5 stars
    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!

    Reply

  29. Robin says

    Hello. This looks yummy! Could you substitute full fat coconut milk (canned) for the cream? We are dairy free....

    Reply

  30. Sara says

    5 stars
    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!

    Reply