Cajun Chicken

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My Cajun chicken recipe tastes a lot like the Cajun-seasoned dishes I tried in New Orleans and Texas last spring. Tender chicken gets smothered in a luscious creamy Cajun sauce, with extra flavor from fresh lime and cilantro. The sauce has this incredibly rich, velvety, and creamy texture, while the bold, vibrant Cajun flavors add just the right amount of heat. Make it with me!

Why You’ll Love This Cajun Chicken Recipe

• Bold and vibrant Cajun flavors – A lot like the ones you’ll find in my Cajun cod, blackened chicken, and seafood boil.
• Juicy, tender chicken
• Creamy, luscious sauce
• Easy to make
• Perfect for a hearty and flavorful meal

Ingredients & Substitutions

Here I explain the best ingredients for Cajun chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Chicken – I opted for boneless skinless chicken breasts in this Cajun chicken recipe, but boneless skinless chicken thighs would work as well.
• Cajun Seasoning – I used my homemade Cajun seasoning (it takes just 5 minutes!), made with a simple combination of spices: Paprika, garlic powder, oregano, thyme, onion powder, cayenne pepper, and crushed red pepper flakes. You can use store-bought Cajun seasoning if you like.
• Olive Oil – Used for searing the chicken. You can also use avocado oil, or any neutral heat-safe oil.
• Butter – Used for sauteing the garlic and adds richness to the sauce. You can just use another tablespoon of olive oil instead if you prefer.
• Garlic – Freshly minced garlic will give you the best flavor, or substitute 1 1/2 teaspoons of jarred minced garlic for convenience.
• Diced Tomatoes – Canned diced tomatoes give the Cajun chicken sauce a tangy and sweet flavor, but you can also use crushed tomatoes, tomato sauce for a smoother consistency, or 1 pound of fresh diced tomatoes for a brighter and more vibrant flavor.
• Chicken Broth – Use reduced-sodium broth, since Cajun seasoning and cream cheese are already salty. You can also use bone broth for extra flavor and nutrition or make your own homemade chicken broth.
• Heavy Cream – Adds richness and creaminess to the Cajun chicken recipe. If you need a dairy-free option, use full-fat coconut milk instead.
• Cream Cheese – Helps thicken the sauce without any thickeners. Soften the cream cheese at room temperature for about 30 minutes before using in the recipe. If you don’t have any cream cheese, you can substitute parmesan cheese instead. (I use it to thicken creamy lemon chicken and it would work the same way here.)
• Lime Juice – I often use bottled lime juice for convenience, but freshly squeezed lime juice tastes even better.
• Sea Salt & Black Pepper
• Optional Garnishes – Lime wedges and fresh cilantro are the perfect finishing touch! If you’re not a fan of cilantro, you can use fresh parsley instead.

VARIATION: Add mushrooms to the sauce!

Saute them in the butter before adding the garlic.

How To Make Cajun Chicken

This section shows how to make this Cajun chicken recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.

1. Season the chicken. Pat the chicken breasts dry with paper towels. Season both sides with Cajun seasoning.
2. Sear the chicken. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the chicken and sear on both sides, until golden brown.

3. Bake. Transfer the pan to the oven and bake until the internal temperature reaches 165 degrees F. Transfer the Cajun chicken to a plate and cover to keep warm.
4. Saute the garlic. To the same pan, add the butter and let it melt over medium-high heat. Add the garlic and saute until fragrant.
5. Deglaze the pan. Add the diced tomatoes and chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Increase heat to bring the liquid to a boil, then reduce to medium and simmer.

6. Add the cream. Stir in the heavy cream and continue to simmer for a few minutes, until the sauce is thick enough to coat the back of a spoon.
7. Thicken the sauce. Add the cream cheese and stir until melted. (You can add more cream cheese if you want it thicker.)

8. Adjust seasoning. Stir in the lime juice. Season with sea salt and black pepper to taste.
9. Garnish. Return the Cajun chicken to the pan and spoon the sauce over it. Garnish with lime wedges and fresh cilantro.

Storage Instructions

• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Reheat: You can reheat Cajun chicken in the microwave, or on the stovetop over low to medium heat.
• Freeze: Cool completely, then transfer to an airtight container or freezer bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

What To Serve With Cajun Chicken

Creamy Cajun chicken has bold flavors, so it works best to pair it with a milder side dish. Here are some ideas:

• Rice – Serve in a bowl over a bed of fluffy rice to soak up all the creamy sauce. For a lighter option, try my cauliflower rice (pictured above).
• Noodles – Turn it into a creamy Cajun chicken pasta by adding the (sliced) chicken and sauce to your favorite noodles. I prefer lighter options, like zucchini noodles or 3-ingredient low carb pasta.
• Vegetables – Pair this dish with a simple side of air fryer green beans, crisp and tender roasted broccoli, or use the same skillet to make sauteed vegetables. For a southern-inspired meal, pair this Cajun dish with some roasted cabbage or go for fried cabbage with bacon instead.
• Salads – Serve Cajun chicken over an arugula salad with lemon vinaigrette for a light meal.

More Creamy Chicken Breast Recipes

Looking to add more delicious chicken recipes to your rotation? Here are some of my other favorites:

Marry Me Chicken

Chicken Marsala

Creamy Crock Pot Chicken

Lemon Parmesan Chicken

Recipe Card

5 from 13 votes

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Cajun Chicken (Creamy, Easy Dinner)

Savor the bold flavors in this Cajun chicken recipe, with tender spiced chicken, a creamy sauce, a hint of lime, and fresh cilantro.

Prep: 10 minutes

Cook: 35 minutes

Total: 45 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Boneless skinless chicken breasts ▢
• 1 1/2 tbsp Cajun seasoning ▢
• 1 tbsp Olive oil ▢
• 1 tbsp Unsalted butter (or more olive oil) ▢
• 3 cloves Garlic (minced) ▢
• 1 14.5-oz can Diced tomatoes ▢
• 1/2 cup Chicken broth, reduced sodium ▢
• 3/4 cup Heavy cream (or full-fat coconut milk) ▢
• 4 oz Cream cheese (softened) ▢
• 1 tbsp Lime juice ▢
• 1 tsp Sea salt (to taste) ▢
• 1/2 tsp Black pepper (to taste) ▢
• Lime wedges (optional, for garnish) ▢
• Fresh Cilantro (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).

2. Pat the chicken breasts dry with paper towels. Season the chicken on both sides with the Cajun seasoning.

3. Heat the olive oil in an oven safe pan over medium-high heat. Add the chicken and sear for 5 minutes per side.

4. Transfer the pan to the oven and cook for about 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).

5. Transfer the chicken to a plate and cover to keep warm.

6. To the same pan, add the butter and let melt over medium-high heat.

7. Add the garlic and saute for about 30 seconds, until fragrant.

8. Add the diced tomatoes and chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Increase heat to bring the liquid to a boil, then reduce to medium and simmer for 5 minutes.

9. Add the heavy cream. Simmer for an additional 5 minutes, until the sauce is thick enough to coat the back of a spoon.

10. Add the cream cheese and stir until melted. (You can add more if you want the sauce thicker.)

11. Stir in the lime juice. Season the sauce with sea salt and black pepper to taste.

12. Return the chicken to the pan and spoon the sauce over it. Garnish with lime wedges and fresh cilantro.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1 Cajun chicken breast + sauce

The recipe makes about 3 cups sauce, which is enough for the chicken plus more for drizzling over rice or cauliflower rice to serve.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 600

Fat 38.7g

Protein 53.1g

Total Carbs 9.9g

Net Carbs 7.7g

Fiber 2.2g

Sugar 5.1g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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