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Creamy Cajun Chicken

This Creamy Cajun Chicken combines bold flavors and a silky cream sauce for a quick, indulgent weeknight meal, perfect over rice or pasta.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 2 pieces chicken breasts (about 6–8 oz each)
  • 1 tablespoon Cajun seasoning (adjust to taste) Use a blend with smoked paprika for extra warmth
  • 2 tablespoons olive oil
Creamy Sauce
  • 1 cup heavy cream Use half-and-half for a lighter sauce
  • 1 cup chicken broth (low-sodium recommended)
To Serve
  • 1 cup cooked rice Or swap for pasta or mashed potatoes
  • to taste salt and pepper
  • Chopped parsley for garnish

Method
 

Preparation
  1. Pat chicken dry with paper towels. Season both sides evenly with Cajun seasoning, then add a pinch of salt and a few grinds of black pepper.
  2. Heat the olive oil in a large skillet over medium heat until it shimmers.
Cooking
  1. Place the chicken in the skillet and leave it alone for 5–7 minutes so a crust forms.
  2. Flip and cook another 5–7 minutes until the chicken reads 165°F (74°C) at the thickest part. Transfer the breasts to a plate and tent loosely with foil to rest.
  3. Pour the chicken broth into the same skillet and bring to a simmer. Use a wooden spoon to scrape up the brown bits stuck to the pan.
  4. Stir in the heavy cream and simmer gently for 2–4 minutes, stirring, until the sauce thickens enough to coat a spoon.
  5. Taste and add salt or a little more Cajun seasoning if needed.
  6. Return the chicken to the skillet and spoon sauce over the breasts. Let them warm in the sauce for about a minute.
Serving
  1. Serve each breast over a mound of cooked rice and finish with chopped parsley.

Notes

For a low-carb option, swap cauliflower rice. Ensure your Cajun seasoning is gluten-free if needed. Refrigerate leftovers for up to 3-4 days.