5.0 from 108 votes
Creamy Cajun Chicken Recipe
This Creamy Cajun Chicken recipe is made with a juicy, golden, pan-fried chicken in a cajun spiced cream sauce. It's ready in less than 20 minutes! Great with pasta, rice, or zoodles.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 320 kcal
Course:
Main Course
Cuisine:
American , Cajun
Ingredients
- 1 pound chicken breast boneless skinless
- Kosher salt and ground pepper to taste
- 1 tablespoon Cajun Seasoning
- 1 1/2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup chicken broth or vegetable broth
- 4 ounces cream cheese softened
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Rub the chicken with 1/2 tablespoon of Cajun seasoning, some salt, and pepper.
- Heat 1 tablespoon of oil in a heavy skillet over medium-high heat.
- Once hot add the chicken and sear for about 5 minutes per side, or until golden brown and cooked through.
- As soon as the chicken is done, set aside on a plate and cover to keep warm. Add the remaining 1/2 tablespoon of oil and garlic. Sauté until fragrant.
- Pour the chicken broth, reduce the heat to low and let simmer for few minutes, about 2-3 minutes.
- Stir in cream cheese and remaining 1/2 tablespoon of Cajun seasoning, mix well.
- Add cooked chicken and let it simmer until sauce is slightly thickened and chicken is cooked through.
- Once done, remove from the heat and add parmesan cheese. Mix well and spoon the cheesy sauce on top of the chicken to coat well.
- Taste and adjust the salt and pepper, if needed.
Cup of Yum
Notes
- You can also use boneless, skinless chicken thighs but adjust the cooking time as needed.
- To check your chicken is done it's always best to use a meat thermometer. Stick the thermometer into the thickest part of the chicken, if it reads 165F then it's done.
- Ideally opt for low-salt Cajun seasoning, to control your sodium intake.
- You can use full-fat or low-fat cream cheese.
- Instead of cream cheese, you can use light coconut milk (the canned version)
- It's best to use a deeper pan/skillet, so your sauce doesn't overflow!
- If your chicken breasts are on the thick side, consider slicing them lengthwise so that you have 2 pieces that are half as thick.
- Top with some fresh parsley for a pop of freshness.
Nutrition Information
Calories
320kcal
(16%)
Carbohydrates
3g
(1%)
Protein
30g
(60%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
111mg
(37%)
Sodium
639mg
(27%)
Potassium
565mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1349IU
(27%)
Vitamin C
6mg
(7%)
Calcium
137mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 111mg | 37% |
| Sodium | 639mg | 27% |
| Potassium | 565mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1349IU | 27% |
| Vitamin C | 6mg | 7% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.