Creamy Cajun Chicken

Yumna Jawad

Published Jul 07, 2025

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Creamy Cajun chicken made in one pan with seared chicken breasts tossed in a Cajun seasoning. The pan bits are then turned into a creamy sauce.

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Prep Time 20 minutes
Servings 4 servings
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Creamy cajun chicken in the skillet with cream sauce, lightly drizzled over chicken.
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Try this cajun chicken for dinner tonight!

Creamy Cajun chicken is something I make when we’re getting bored of the usual rotation. My kids can be picky eaters from time to time, but they do always seem to like chicken, no matter what the sauce or seasoning is, which is a win for me since I really like Cajun seasoning! (It made my one kid go “whoa” when they first tried it.)

And this creamy Cajun chicken comes together in one pan, which is another reason it makes it into my weeknight lineup. The sauce is creamy, the chicken stays tender, and it works with whatever I’ve got on hand: rice, pasta, or mashed potatoes.

Happy Cooking!
– Yumna

Cajun Chicken Ingredients

Ingredients for recipe: chicken breasts, oil, onion, parsley, red bell pepper, garlic, paprika, salt, Cajun seasoning, milk, and cream cheese.
  • Chicken breasts: If you’re using frozen chicken, make sure it’s completely thawed before starting this recipe!
  • Spices: You’ll need Cajun seasoning, paprika, and salt.
  • Oil: For cooking the chicken and vegetables!
  • Veggies: You’ll need a yellow onion, garlic, and a red bell pepper for this creamy cajun chicken recipe.
  • Milk and cream cheese: These are what will make this creamy cajun chicken. For the best flavor, I use whole-fat milk and cream cheese.
  • Parsley: If you prefer it, cilantro also works.

How to Make Cajun Chicken

Chicken breast tossed in seasonings in a bowl.
Step 1: Mix the spices in a large bowl. Add the chicken and toss to coat.
Seasoned chicken added to skillet.
Step 2: Heat the oil in a large skillet. Add the chicken.
After flipping seasoned chicken in skillet.
Step 3: Cook the chicken on both sides until browned and nearly cooked through. Remove from the skillet.
Chicken removed with oil, onion, bell pepper added and cooked with fresh garlic added.
Step 4: To the same skillet, add the remaining oil. Add the onion and bell pepper and cook until the vegetables soften. Add garlic and cook until fragrant.
Milk and cream cheese added before stirring.
Step 5: Add the milk and cream cheese to the skillet, stirring to evenly coat the vegetables. Bring the sauce to a simmer.
After sauce has combined and simmered until slightly thickened with chicken and juices added back.
Step 6: Return the chicken with its juices to the pan and cook at a gentle simmer until the chicken is cooked through and the sauce has thickened.
Creamy Cajun chicken recipe.

Creamy Cajun Chicken Recipe

Author: Yumna Jawad
No ratings yet
This creamy Cajun chicken is made in one pan with seared chicken breasts that have been tossed in a Cajun seasoning. The pan bits are then turned into a creamy sauce to serve with rice, pasta or mashed potatoes.
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Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings4 servings
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Ingredients
  

  • 2 large chicken breasts sliced in half (about 1 ½ pound)
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon paprika
  • ½ teaspoon salt
  • 2 tablespoons olive oil divided
  • 1 small yellow onion diced
  • ½ small red bell pepper seeded and diced
  • 3 garlic cloves minced
  • ¾ cup whole milk
  • 2 ounces cream cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  • In a large bowl, combine chicken, Cajun seasoning, paprika, and salt. Mix until the chicken is evenly coated in seasoning.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and cook for 3 minutes per side, or until golden brown and nearly cooked through. Set aside on a plate.
  • To the same skillet, heat the remaining olive oil over medium heat. Add onion and bell pepper and cook for 5 to 7 minutes, stirring often, until the vegetables soften. Add garlic and cook for an additional 30 seconds, or until fragrant.
  • Add the milk and cream cheese to the skillet, stirring to evenly coat the vegetables. Bring the sauce to a simmer and cook for 2 minutes, until slightly thickened.
  • Return the chicken with the juices to the pan and cook at a gentle simmer until the chicken is cooked through and the sauce has thickened and the internal temperature of the chicken is 165°F, about 5-7 minutes.
  • Remove from heat, garnish with parsley and serve.

Equipment

Notes

Storage: This creamy cajun chicken recipe can be kept in the fridge in an airtight container for up to 3 days. You can reheat a portion of it in the microwave or in a skillet, adding a little water as needed to loosen the sauce and heating it until it’s warmed through.

Nutrition

Serving: 6oz chicken breast, Calories: 326kcal, Carbohydrates: 9g, Protein: 41g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 116mg, Sodium: 611mg, Potassium: 922mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3177IU, Vitamin C: 19mg, Calcium: 138mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Try the Cajun seasoning first. If you’re not using a homemade Cajun blend, depending on which store-bought one you get, it could be spicy! That’s why I like to try a little first on its own and then use less if needed!
  2. Choose a big enough skillet. You want to cook the chicken breasts without them touching or overlapping. That way, the cajun chicken breast will brown well! (Browning = flavor.)
  3. Use a meat thermometer. This is the way to tell if the chicken’s done. I personally don’t like guessing!
  4. Turn on the fan when the chicken’s cooking. Because of the cayenne in Cajun seasoning, sometimes the smell while the chicken is cooking can be a bit intense. I always turn on my stove’s exhaust fan before adding the chicken to the skillet for this reason.

Serving Ideas

FAQs

How do I store and reheat cajun chicken?

This creamy cajun chicken recipe can be kept in the fridge in an airtight container for up to 3 days. You can reheat a portion of it in the microwave or in a skillet, adding a little water as needed to loosen the sauce and heating it until it’s warmed through.

Can I use chicken thighs for this recipe?

You can! I would use the same amount (1 ½ pounds), but because chicken thighs are thinner than breasts, I wouldn’t worry about cutting them in half.

What do I do if the sauce hasn’t thickened?

You could try stirring in a little more cream cheese! Otherwise, I wouldn’t worry about it too much. The sauce will still be delicious and I’d just serve the recipe over something that’ll soak it up, like mashed potatoes.

Serving of creamy cajun chicken served with mashed potatoes, with sauce drizzled on top, fork resting on plate.

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Comments

  1. Brenda says:

    My family does not eat chicken. I made the recipe and substituted Ling Cod for the chicken. It turned out very good.

    Reply
    1. Yumna J. says:

      Love that! So glad it worked for cod too!!

      Reply