Cajun Chicken
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I learned this Cajun chicken as a quick weeknight rescue — bold spice, a silky cream sauce, and rice on the side makes everyone happy with almost no fuss. It’s a simple skillet dish: seasoned chicken sears until golden, the pan is deglazed with broth, then a creamy paprika-spiked sauce comes together in minutes. Make it when you want something cozy with a little kick, or when you need a flavorful meal that stores well for lunches.
Why you’ll love this dish
This recipe hits a sweet spot: it’s fast, forgiving, and crowd-pleasing. The Cajun seasoning gives big flavor without a long list of ingredients. The pan sauce is rich and smooth, turning plain chicken into something restaurant-worthy. It’s ideal for busy weeknights, small dinner parties, or batch-cooking for the week.
“A little spice, a creamy sauce, and rice — exactly the kind of comforting dinner I go back to time and again.” — home cook review
If you like pasta instead of rice, try this Cajun chicken pasta recipe for a saucier twist.
The cooking process explained
Quick overview so you know what to expect:
- Season the breasts and sear them in hot oil until golden and cooked through.
- Remove the chicken to rest while you deglaze the pan with chicken broth.
- Stir in heavy cream and paprika; simmer briefly to thicken.
- Return the chicken to the skillet to coat in the sauce, then serve over rice.
This approach keeps the chicken juicy (by not overcooking) and concentrates flavor in the sauce from the browned bits left in the pan.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 tablespoon paprika (sweet or smoked, depending on preference)
- Cooked rice, for serving
- Chopped parsley, for garnish (optional)
Ingredient notes and swaps:
- If breasts are uneven, gently pound to even thickness (about 1/2–3/4 inch) for uniform cooking.
- For a lighter sauce, use half-and-half and add a teaspoon of cornstarch mixed into a tablespoon of cold water to help thicken.
- For a dairy-free version, substitute full-fat coconut milk (expect a slight coconut flavor).
Also see another take on pairing Cajun chicken with noodles at Cajun chicken pasta for inspiration.
Directions to follow
- Pat the chicken dry with paper towels. Rub both sides with Cajun seasoning, and season lightly with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and swirl until shimmering.
- Add the chicken breasts without crowding the pan. Cook until deep golden and the edges lift easily, about 5–7 minutes. Flip and cook another 5–7 minutes, or until an instant-read thermometer reads 165°F (74°C). Transfer chicken to a plate and tent with foil to rest.
- Pour the chicken broth into the hot skillet. Scrape the brown bits from the bottom with a wooden spoon and let the broth simmer for about 2 minutes to reduce slightly.
- Stir in the heavy cream and paprika. Reduce heat to medium-low and simmer 2–3 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
- Return the chicken to the skillet, spoon the sauce over it, and simmer 1-2 minutes to reheat and meld flavors.
- Serve the chicken over hot cooked rice and sprinkle with chopped parsley if desired.
Tip: If sauce becomes too thin, whisk 1 teaspoon cornstarch into 1 tablespoon cold water and stir into the simmering sauce, cooking 1 minute until thickened.
Best ways to enjoy it
- Serve over steamed white or brown rice for a classic plate.
- Toss sliced chicken and sauce with fettuccine or penne for a creamy pasta dinner.
- Spoon over mashed potatoes or roasted cauliflower for a low-carb option.
- Make a grain bowl with rice, roasted veggies, and avocado for variety.
- Garnish with lemon wedges to brighten the richness, and pair with a crisp white wine like Sauvignon Blanc.
For a light soup-inspired meal, you can adapt the flavors into a brothy bowl—see this Cajun chicken soup for ideas on using similar seasoning in a soup format.
Keeping leftovers fresh
- Refrigerator: Store in an airtight container within two hours of cooking. Keeps 3–4 days.
- Freezer: You can freeze the cooked chicken and sauce together, but cream-based sauces sometimes separate after freezing. For best texture, freeze the cooked chicken without sauce (up to 2–3 months) and make a fresh sauce when reheating.
- Reheating: Gently reheat on the stove over low heat until piping hot (165°F). If reheating in microwave, cover and use short intervals, stirring the sauce. Add a splash of chicken broth or cream if the sauce has thickened too much.
Food safety note: Always reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Even thickness: Pound breasts to uniform thickness so they cook evenly.
- Don’t overcrowd the pan: Cook in batches if needed. Overcrowding steams the meat and prevents a good sear.
- Use a thermometer: 165°F is the safe internal temperature for chicken; relying on cook times alone can lead to overcooked or undercooked meat.
- Deglaze properly: Don’t skip scraping the fond (browned bits) — they add lots of flavor to the sauce.
- Finish with acidity: A squeeze of lemon or a splash of white wine can brighten the sauce right before serving.
Creative twists
- Protein swaps: Use boneless thighs for richer flavor, or shrimp for a quick 4–5 minute cook.
- Make it spicy: Add cayenne or crushed red pepper to taste.
- Dairy-free: Use coconut milk; add a teaspoon of lime juice to balance sweetness.
- Smoky variation: Replace paprika with smoked paprika and add a touch of chipotle powder.
- One-pan meal: Add sliced bell peppers and onions to the skillet after removing the chicken, cook until softened, then proceed with deglazing and sauce.
Helpful answers
Q: How long does this take from start to finish?
A: About 25–30 minutes, depending on the thickness of the chicken and whether you need to cook in batches.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs are more forgiving and stay juicier; reduce cook time slightly and check for doneness with a thermometer (165°F).
Q: What is the best way to thicken the sauce if it’s too thin?
A: Simmer to reduce, or whisk a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the sauce and cook 1 minute until thickened. Heavy cream will thicken as it reduces.
Q: Is Cajun seasoning the same as Creole?
A: They’re similar but different. Cajun seasoning is usually simpler and spicier (paprika, cayenne, garlic, onion), while Creole seasoning often includes herbs like oregano and thyme. Adjust to taste.
Conclusion
If you want to compare techniques or flavor profiles, check this well-tested Cajun Chicken – Jessica Gavin for a slightly different method, and this approachable version at Cajun Chicken – The Cozy Cook for more serving ideas. These resources are great for tweaking spice levels and learning small technique differences to make the recipe your own.
Cajun Chicken with Creamy Sauce
Ingredients
Method
- Pat the chicken dry with paper towels and rub both sides with Cajun seasoning, seasoning lightly with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and swirl until shimmering.
- Add the chicken breasts without crowding the pan. Cook until deep golden and the edges lift easily, about 5–7 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Transfer chicken to a plate and tent with foil to rest.
- Pour the chicken broth into the hot skillet, scraping the brown bits from the bottom with a wooden spoon. Let simmer for about 2 minutes to reduce slightly.
- Stir in the heavy cream and paprika, reduce heat to medium-low and simmer 2–3 minutes, stirring until the sauce thickens enough to coat the back of a spoon.
- Return the chicken to the skillet, spoon the sauce over it, and simmer for 1-2 minutes to reheat and meld flavors.
- Serve the chicken over cooked rice and sprinkle with chopped parsley if desired.
