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Cajun Chicken with Creamy Sauce

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A quick and comforting Cajun chicken dish featuring seasoned chicken breasts, a silky cream sauce, and rice on the side.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Seasoning
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total) Pound to even thickness for uniform cooking.
  • 2 tablespoons Cajun seasoning Store-bought or homemade.
  • to taste Salt and pepper
  • 2 tablespoons olive oil
Sauce Ingredients
  • 1 cup chicken broth (low-sodium preferred)
  • 1 cup heavy cream For a lighter sauce, use half-and-half with cornstarch.
  • 1 tablespoon paprika Sweet or smoked, depending on preference.
Serving
  • Cooked rice For serving.
  • Chopped parsley For garnish (optional).

Method
 

Preparation
  1. Pat the chicken dry with paper towels and rub both sides with Cajun seasoning, seasoning lightly with salt and pepper.
  2. Heat a large skillet over medium-high heat. Add olive oil and swirl until shimmering.
Cooking
  1. 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.
  2. 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.
  3. 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.
  4. Return the chicken to the skillet, spoon the sauce over it, and simmer for 1-2 minutes to reheat and meld flavors.
  5. Serve the chicken over cooked rice and sprinkle with chopped parsley if desired.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 40gProtein: 40gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 2g

Notes

Store leftovers in an airtight container; keeps 3–4 days in the refrigerator. For best texture, freeze the cooked chicken without sauce and make a fresh sauce when reheating.
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