Creamy Cajun Chicken
Quick and Easy Restaurant Style Creamy Cajun Chicken recipe has juicy, golden pan-fried chicken in a boldly seasoned cream sauce. It’s ready in just 30 minutes.
This dish is one of those dinners you’ll make again and again every weekend or even during busy weeknight. Cajun spiced chicken is seared until golden, then simmered in a deliciously creamy sauce!
This creamy skillet Cajun Chicken takes almost no time to make and you can easily cook some rice or pasta even make a good vegetable sides to offset the richness.
What is Cajun seasoning?
If you’re wondering what’s in Cajun seasoning, it usually contains garlic powder, paprika, black pepper, onion powder, cayenne pepper, thyme, oregano, red pepper flakes, and salt. Yes, you can always find a store-bought version. But it’s honestly so easy to make your own.
Different Cajun seasoning brands will differ slightly in saltiness. I typically find that no more seasoning is needed in the sauce, especially with the Parmesan, stock & Cajun seasoning.
Ingredients You'll Need
- Chicken – we’re using boneless, skinless chicken thigh for richer and juicier texture, feel free to use chicken thighs as well.
- Garlic powder – to infuse more flavor right on the chicken cutlets.
- Corn Flour – for dredging to get a nice crust on the chicken and thicken the sauce a touch.
- Butter and olive oil – for pan frying
- Onion and Garlic - they add flavor and depth to the dish.
- Cajun Seasoning - Yes, you can always find a store-bought version.
- Paprika - Adds flavor and color.
- Chili flakes - Adds extra kick to the dish.
- Black pepper and Lemon pepper - Adds zesty flavor and aroma.
- Chicken broth – the base of the sauce
- Heavy Cream or Cooking Cream- I like to use heavy cream to maximize the creaminess in this dish.
- Parmesan Cheese - adds a thick and creamy element to the sauce.
WATCH THE VIDEO
How To Store Leftover Chicken So It Stays Fresh Longer
There’s a high chance there won’t be any leftovers. But if there is… here are a few ways to store it.
- To store: Store in an airtight container in the fridge for 3 to 4 days.
- To freeze: Freezing is a great option if you want to enjoy this chicken dish in the near future with a quick reheat! Just store leftovers in a freezer-safe container for up to 3 months.
Creamy Cajun Chicken recipe has juicy, golden pan-fried chicken in a boldly seasoned cream sauce.
- 1.5 pound chicken thigh (boneless, skinless)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons oil (for frying)
- 1 cup corn flour
- 1 tablespoon unsalted butter
- 1 onion (minced)
- 3 garlic (minced)
- 1 tablespoon cajun seasoning
- 1 teaspoon paprika powder
- 1 teaspoon chili flakes
- 1 teaspoon italian seasoning
- 1 teaspoon lemon pepper
- 1/2 cup chicken stock/water
- 3/4 cups cooking cream
- 1/4 cup grated parmesan cheese
- fresh parsley (for garnish)
Drizzle chicken with olive oil, then season with garlic powder, salt and pepper. Toss until well combined
Add corn flour in a shallow dish. Coat the chicken with cornstarch and shake off the excess. Set aside
In a pan, heat the oil over medium-high heat. Add the chicken one at a time and fry each side for 4 minutes or until golden brown. Remove and set aside.
Using the same pan, melt butter then add olive oil. Saute onion until soft, add garlic until fragrant.
Add in Cajun seasoning, paprika, chili flakes, Italian seasoning and lemon pepper. Sauté for 30 seconds or until it is fragrant.
Add in chicken broth, cooking cream and stir until well combined then add in grated Parmesan cheese, stir and let it simmer until the sauce reduce and start to thickens.
Return chicken back to the pan and baste the chicken with the sauce.
Serve with hot steamed rice and garnish with fresh chopped parsley. Enjoy!
