This creamy Cajun chicken features golden, pan-seared chicken finished in a rich, boldly seasoned cream sauce. Ready in about 30 minutes, it makes a quick weeknight dinner that still feels special.
Try other favorites like Creamy Tuscan Chicken or Cajun Alfredo Sauce for more skillet-style meals.
Why you’ll love it
This Cajun-inspired dish delivers warm, savory flavors with a touch of heat — flavorful without being overpowering. The Cajun seasoning gives the dish a bright, zesty backbone that the cream and Parmesan smooth and balance, resulting in a luscious sauce that clings to tender chicken. It’s fast, impressive, and perfect when you want something simple but delicious.
What you’ll need
- Chicken – two boneless, skinless chicken breasts, halved lengthwise into four thin cutlets so they cook quickly and evenly.
- Garlic powder – to season the chicken cutlets.
- Cajun seasoning – use a low- or no-salt variety if possible.
- Flour – for dredging to develop a light crust and to help thicken the sauce slightly.
- Butter and olive oil – for frying and flavor.
- Garlic – fresh minced garlic for the sauce.
- Sun-dried tomatoes – oil-packed are ideal; they add concentrated tomato flavor and a pleasant chew.
- Chicken broth – forms the sauce base and lifts browned bits from the pan.
- Heavy cream – gives the sauce its silky texture.
- Parmesan – freshly grated to finish the sauce.
Pro tip
Because many Cajun blends are quite salty, opt for a low- or no-salt version so the sauce doesn’t become overly salty. A salt-free seasoning lets you control seasoning at the end.
What is Cajun seasoning?
Cajun seasoning typically blends garlic powder, paprika, black pepper, onion powder, cayenne, thyme, oregano, red pepper flakes and salt. You can make a homemade mix or use a commercial blend; when using a packaged blend, choose a low-salt version if you don’t want to oversalt the dish.
How to make Cajun chicken
Overview: the full ingredient list and step-by-step instructions follow in the recipe card below.
Start by slicing the chicken breasts lengthwise so you have four thin cutlets. Season them with a little garlic powder, salt and pepper, and half of the Cajun seasoning. Lightly coat each cutlet with flour to create a thin crust when pan-fried.
Heat butter and olive oil in a skillet over medium-high heat. Once hot, sear the cutlets for about 4–5 minutes per side until golden brown. Remove the chicken and set aside while you make the sauce.
Add minced garlic, chopped sun-dried tomatoes, and chicken broth to the pan, scraping up any browned bits. Let the broth reduce briefly, then lower the heat and stir in the heavy cream and the remaining tablespoon of Cajun seasoning. Simmer gently a few minutes until the sauce starts to thicken.
Return the chicken to the skillet and simmer until cooked through and the sauce has thickened slightly. Stir in or sprinkle the grated Parmesan, taste, and adjust salt and pepper as needed. Garnish with chopped parsley if you like, and serve immediately over pasta, rice, or mashed potatoes.
Tools for this recipe
- An instant-read thermometer helps ensure chicken reaches 165°F for safe, juicy results.
- A sharp chef’s knife is handy for halving the breasts cleanly.
- Freshly grated Parmesan tastes best; use a grater to achieve a light, fine texture that melts into the sauce.
Substitutions and variations
- To increase the heat, add a pinch of cayenne or some red pepper flakes to the sauce.
- If you prefer, substitute fresh diced tomato in place of sun-dried tomatoes for a lighter, fresher flavor.
- The recipe is written for heavy cream; substituting lighter creams or dairy alternatives may change the texture and stability of the sauce.
What to serve with creamy Cajun chicken
- Serve over pasta or rice to soak up the sauce.
- Mashed potatoes or roasted red potatoes make hearty accompaniments.
- Roasted vegetables such as Brussels sprouts or glazed carrots add balance and color.
- A simple salad with a bright vinaigrette or lemon-tahini dressing cuts the richness and rounds out the meal.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently in a saucepan over low heat to preserve sauce texture and prevent separation.
- Freezing is not recommended because cream-based sauces can separate when thawed.
More Cajun-inspired recipes
- Easy Chicken Lazone
- Cajun Remoulade Sauce
- Homemade Blackened Seasoning
- Creamy Cajun Shrimp Pasta
- Cajun Chicken and Gnocchi Bake
If you try this creamy Cajun chicken, leave a rating or comment to share how it turned out. Tag your photos with #saltandlavender on social media to show your version of the dish.
Creamy Cajun Chicken
Ingredients
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon + 1 tablespoon Cajun seasoning (use low- or no-salt variety)
- Flour, for dredging
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped (oil-packed recommended)
- 1/4 cup chicken broth
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Slice each chicken breast in half lengthwise to make four thin cutlets. Season with salt, pepper, garlic powder and 1/2 teaspoon Cajun seasoning. Lightly dredge in flour, shaking off excess.
- Heat butter and olive oil in a skillet over medium-high heat. When hot, add the cutlets and cook 4–5 minutes per side until golden and cooked through. Remove the chicken and set aside.
- Add the minced garlic, sun-dried tomatoes and chicken broth to the skillet, scraping any browned bits from the bottom. Let the liquid bubble for about 30 seconds.
- Reduce heat to medium, then stir in the cream and the remaining 1 tablespoon Cajun seasoning. Simmer until the sauce begins to thicken, about 2–3 minutes.
- Return the chicken to the skillet and simmer 4–5 minutes more until heated through and the sauce has thickened to your liking. Stir in or sprinkle the Parmesan, adjust salt and pepper if needed, and serve immediately.
Notes
- Use a no-salt or low-salt Cajun seasoning to prevent the dish from becoming too salty; season to taste at the end.
- Drain oil from sun-dried tomatoes before adding if they are oil-packed.
- If your chicken breasts are small, you can leave them whole but expect a slightly longer cook time.
Nutrition
Calories: 499 kcal, Carbohydrates: 9 g, Protein: 32 g, Fat: 38 g, Saturated Fat: 21 g, Cholesterol: 180 mg, Sodium: 466 mg. Nutrition information is an estimate and should be used as a guide.
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This recipe was originally published on January 9, 2020 and has been updated with new photos and clarified instructions while keeping the same great flavor.