Creamy Cajun Chicken

Seasoned, then pan-seared chicken thighs are smothered in a creamy cajun sauce. This is a simple and easy to put together dinner recipe, but the sauce is packed with flavor, decadent and luxuriously smooth. I love to serve it with mashed potatoes but it goes well with rice, pasta, and veggies too.

Chicken thighs topped with creamy cajun sauce, served with blistered green beans.

One bite is all it takes to be hooked to this delicious Creamy Cajun Chicken. Chicken thighs are first seasoned and then pan-seared for that golden caramelized crust. The sauce is perfectly balanced with a subtle heat from Cajun seasoning, not overly rich and thick enough to cling the chicken.

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You might already know how much I love Cajun seasoning, that I add it to Rice, Pork chops even Smashed Potatoes. Spicy smokey Cajun spice does a fantastic job of bumping up the flavors of the creamy sauce, while parmesan adds a subtle richness to it.

And all this goodness will be ready in under 30 minutes and just in one pot. this is a pretty impressive chicken recipe that’s totally worthy of serving to your guests or any special occasions.

Ingredients

Here is what you need to make Creamy Cajun Chicken.

Chicken thighs– Boneless chicken thighs is what I prefer, as its more juicer and flavorful. But Chicken breast will also work here. For chicken breast to remain juicy, cut it horizontally to cutlets and pound any thick part to a uniform thickness.
Seasoning for chicken breast– Italian seasoning, paprika.
Cajun Spice- A good robust mix. Homemade Cajun seasoning is the best, as you can control the salt and heat. Or I have used this one which works just fine.
Heavy cream – For the sauce. for the lighter version use half and half or light cream.
Chicken stock– To thin down the sauce.
Flour– Just a tad bit to thicken the sauce also helps the cream not to split.
Garlic– Fresh minced garlic.
Butter and oil – you can also use entirely oil.
Parmesan cheese– For the sauce.

How to make Creamy Cajun Chicken?

As we are using chicken thigh, no need for any prep. But if you are using chicken breast, then first cut each horizontally into cutlets/steaks, then pound the thicker ends with a meat mallet or rolling pin.

Season Chicken – Once done, season with half of cajun seasoning, Italian seasoning and paprika. We don’t necessarily have to marinate the chicken, 15 minutes is just enough.

Pan sear chicken- Once the skillet is hot, add oil and butter. Place chicken thighs skin side/up side down and sear undisturbed for about 4 minutes in medium to high heat. This gives the perfect golden caramelized crust. Then flip and cook for another 5-6 minutes or until the chicken is cooked trough. Remove from the pan and keep aside covered.

Because the seasoning has dry spices, keep a close eye to prevent the spices from burning.

Season chicken with cajun seasoning and pan fry it.

Make sauce– With all the brown bits from chicken still on the pan, we will make the sauce. Add rest of the butter and saute garlic until aromatic. Stir in the flour and cook until it’s no longer raw but not browned either.

Add in the remaining seasoning, followed by chicken stock. Stir well while scraping the bottom of the pan to deglaze. Reduce heat, add in heavy cream and freshly grated parmesan.

Simmer to thicken– I always prefer to simmer the sauce and let it thicken slowly instead of rapidly boiling the sauce.

Saute garlic, flour then make the cream sauce by adding stock, cream and parmesan.

Smoother chicken– Place seared chicken back into the pan along with any juice that got collected at in the bowl. Because the chicken is already cooked, we are going to smooth the sauce and let the chicken warm a bit.

Serving Cajun Chicken With

I love chicken recipes that have a sauce because you can serve just about any side dish good enough to soak up the golden goodness. Just a piece of crusty bread is good enough to mop off the sauce.

Garlicky mashed Potatoes, garlic bread is something I usually serve along with some blanched green beans, roasted mushrooms, or Air-fryer Roasted Broccoli. A simple green salad also works well as a side.

Rice side dishes like this One-pot Mushroom rice or Garlic Herb rice compliments the sauce.

Storing Leftovers and Reheating

Refrigeration- Thankfully this stores well. Flour in the sauce doesn’t let the cream split upon reheating, however, the sauce might thicken a bit upon refrigeration. You can store in an airtight container for up to 3 days.

To prep ahead- If you are doing meal prep, then I would recommend storing the chicken and sauce separately. And while reheating add the chicken to sauce.

Reheating- While heating, add a splash of warm chicken stock to thin it down. Might have to give a good whisk to the sauce to bring it together. Warm it in the microwave.