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An overhead close-up shot of a serving of Creamy Cajun Chicken on a plate, served over pasta and garnished with fresh parsley.

Creamy Cajun Chicken: Your New Favorite 30-Minute Meal

This Creamy Cajun Chicken is a quick 30-minute, one-pan meal featuring juicy chicken in a spicy, rich, and velvety cream sauce. Perfect for a busy weeknight dinner, this recipe is packed with bold flavor and is incredibly easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts about 2 large breasts, sliced into 4 thin cutlets
  • 1 tbsp olive oil
  • 1 tbsp butter
For the Cajun Seasoning
  • 2 tsp smoked paprika
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper adjust to your heat preference
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Creamy Sauce
  • 3 cloves garlic minced
  • 1 cup chicken broth low sodium
  • 1.5 cups heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 0.33 cup sun-dried tomatoes drained and chopped
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet
  • 1 Mixing Bowls

Instructions
 

  1. Pat chicken breasts dry. If they are thick, slice them in half horizontally to create thinner cutlets. In a small bowl, combine all ingredients for the Cajun seasoning. Season the chicken generously on both sides with the mixture.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side, until golden brown and cooked through (165°F). Remove from skillet and set aside.
  3. In the same skillet, reduce heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits.
  4. Bring the broth to a simmer and allow it to reduce by about half. Stir in the heavy cream, freshly grated Parmesan cheese, and chopped sun-dried tomatoes. Stir continuously until the cheese is melted and the sauce begins to thicken. Season with more Cajun seasoning, salt, and pepper to taste.
  5. Return the chicken to the skillet, nestling it into the sauce. Let it simmer for 1-2 minutes to heat through. Garnish with fresh parsley and serve immediately.

Notes

Tip 1: For an extra layer of flavor, add a splash of white wine to the pan after the garlic and before the chicken broth.
Tip 2: Ensure your heavy cream is at room temperature before adding it to the skillet to prevent it from curdling.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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