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Creamy Cajun Chicken

Creamy Cajun Chicken is a one-pan dinner of seared chicken breasts in a rich, spicy Cajun cream sauce. Searing locks in juiciness, and the sauce turns silky when Parmesan is whisked in and simmered to gentle thickness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts
  • 1 tbsp Cajun seasoning divided
  • 0.75 tsp kosher salt
  • 2 tbsp olive oil
Sauce
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan
  • 1 tbsp fresh parsley chopped, for serving
  • 1 tbsp Cajun seasoning divided

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the chicken breasts with 1 tablespoon Cajun seasoning and kosher salt. Let them sit while you heat the skillet so the seasoning clings.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, until golden and the internal temperature reaches 165°F, then remove and set aside.
Make the Cajun cream sauce
  1. In the same skillet, sauté the garlic for 30 seconds. Stir and keep it moving so it softens without browning.
  2. Pour in the chicken broth, scraping up any browned bits. Bring it to a gentle loosen over medium-high heat.
  3. Stir in the heavy cream and the remaining Cajun seasoning, bringing to a gentle simmer. Simmer for 2–3 minutes to slightly thicken.
  4. Whisk in the grated Parmesan until smooth. Continue whisking until the sauce looks glossy and cohesive.
  5. Return the chicken to the skillet, spooning sauce over the top. Cook for 1–2 minutes to warm through and coat the chicken.
Serve
  1. Garnish with fresh parsley and serve immediately. Spoon extra sauce from the pan over each chicken breast.

Notes

Pro tip: keep the sauce at a gentle simmer after adding cream—too aggressive a boil can make it grainy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove with a splash of chicken broth if needed. Freezing is not recommended due to cream texture. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce, expecting a slightly thinner consistency.