Creamy Cajun Chicken

Pan seared juicy chicken thighs are smothered in a creamy cajun sauce. Cream and Parmesan cheese balances the spicy flavor packed Cajun seasoning.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Servings servings

Calories 460kcal

Season/coat chicken thighs with half of Cajun seasoning.
Heat 1 tablespoon butter and oil in a skillet. Once hot, place seasoned chicken thigh skin side(upside) down and sear for 3-4 minutes. It should look crispy and form a golden brown crust. Flip and cook until the chicken is cooked through.
Remove chicken thighs and keep it covered.
If the brown bits in the skillet from searing chicken are not burnt and looks black, use the same pan without cleaning to make sauce( If the residue in the skillet is burnt, then scrap the burnt bit else the sauce might taste bitter).
Add remaining butter to the skillet. Saute garlic for 30 seconds, then stir in the flour. Cook flour on low heat until the raw smell is gone.
Keeping the heat low, add paprika, Italian seasoning, and remaining Cajun seasoning to the skillet. Give it a stir. Pour chicken stock, scrap the bottom of the pan to deglaze. Let it simmer for a minute.
Lower heat, add heavy cream, freshly grated parmesan. Mix and let the sauce simmer for about 5 minutes and reduce to desired thickness.
Add seared chicken back to the skillet along with any juice in the bowl. Spoon the sauce over chicken and switch of the flame.

Chicken- If using chicken breast instead of thighs, cut them into thin cutlets/ steak, and pound the thick parts with a meat mallet or rolling pin.
Cajun seasoning - Store-brought Cajun seasoning has already salt in it, so as the chicken stock we add to the sauce. So add more salt towards the end if required.
Depending on the brand you use Cajun seasoning will have different spice/heat levels. Use accordingly.
If the sauce turns out to be spicy, add a dash of honey or sugar to balance the heat.