I’ve perfected a skillet Cajun Chicken with an award-winning cream sauce and rice, and in this post I reveal what makes it stand out among my Easy Chicken Dinner Recipes.
I never meant to create a dish people go gaga over but here we are. The chicken breasts are set in an award-winning cream sauce made with heavy cream that hits you with a sneaky kick, it’s the kind of flavor that makes you pause and ask what the secret is.
I write about food for a living and this one lives in my mental folder called Easy Chicken Dinner Recipes, and I sometimes joke it’s Cajun Chicken Healthy when I want to feel smug. It’s bold, messy, confident and somehow keeps you guessing till the last bite.
Ingredients
- Lean chicken provides protein and iron, keeps dish hearty, cooks fast but can dry out.
- Smoky Cajun spice blend adds big flavour, boosts metabolism, watch the heat level though.
- Olive oil and butter add richness, healthy fats and silky mouthfeel when combined.
- Sweet crunchy peppers and onions give fiber, sweetness and bright color to the plate.
- Garlic brings pungent warmth, anti inflammatory notes, a little goes a long way.
- Cream and Parmesan make a silky savory sauce rich in fat and calcium.
- White rice soaks up sauce, gives carbs and comfort, not much fiber though.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts, sliced into strips
- 2 tablespoons Cajun seasoning or use this combo to make your own: 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 cup heavy cream (use full fat for the best creamy sauce)
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- About 3 cups cooked white rice, for serving
- 2 tablespoons chopped fresh parsley, for garnish (optional)
How to Make this
1. Pat chicken strips dry, toss with 2 tablespoons Cajun seasoning (or mix the spice combo listed), and season lightly with salt and pepper; let sit 10 minutes while you heat the pan.
2. Heat a large skillet over medium high, add 2 tablespoons olive oil and 2 tablespoons butter, once hot add chicken in a single layer and sear until golden 2 to 3 minutes per side, dont crowd the pan, work in batches if needed; remove chicken to a plate.
3. Reduce heat to medium, add the sliced onion and green bell pepper to the same skillet and cook until softened and slightly charred about 5 minutes scraping up browned bits, those bits have so much flavor.
4. Add the minced garlic and cook 30 seconds until fragrant, then pour in 1 cup low sodium chicken broth to deglaze the pan, scrape any stuck bits, and let the broth reduce about 2 to 3 minutes.
5. Stir in 1 cup heavy cream, 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard, bring to a gentle simmer and let it thicken slightly, dont let it boil hard or the cream can break.
6. Turn off the heat briefly and whisk in 1/2 cup freshly grated Parmesan until smooth, taste and adjust salt and pepper, add more Cajun seasoning if you want extra kick.
7. Return the seared chicken and any juices back to the skillet, simmer on low for 3 to 5 minutes until chicken is cooked through and the sauce coats the back of a spoon, if sauce gets too thick add a splash more broth.
8. Fluff about 3 cups cooked white rice and divide between plates, spoon the Cajun chicken and creamy sauce over the rice.
9. Garnish with 2 tablespoons chopped fresh parsley if you like, let it rest a minute so the sauce sets a bit, then serve hot.
Equipment Needed
1. Large heavy-bottomed skillet (10 to 12 inch) for searing chicken and making the sauce
2. Tongs (or a spatula) to flip chicken and move pieces without tearing them
3. Chef knife and cutting board for slicing chicken, onion and bell pepper
4. Measuring spoons and 1 cup measuring cup for spices, oil and broth
5. Paper towels to pat the chicken dry, and a plate or shallow bowl to hold seared chicken
6. Wooden spoon or silicone spatula to scrape up those browned bits while cooking the veg
7. Whisk to blend the cream and Parmesan until smooth, so the sauce doesnt clump
8. Microplane or box grater for freshly grated Parmesan
9. Saucepan or rice cooker for preparing about 3 cups cooked white rice
FAQ
Cajun Chicken Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs (they’re juicier, may need a little more cook time), turkey breast strips, large shrimp (cook way faster), or firm tofu if you want a vegetarian version.
- Heavy cream: use half and half plus 2 tablespoons butter for richness, canned full fat coconut milk for dairy free (will add a mild coconut taste), or 1 cup milk plus 1 tablespoon cornstarch whisked in to thicken.
- Parmesan cheese: use Pecorino Romano (saltier), Asiago, or nutritional yeast for a dairy free “cheesy” punch.
- Cooked white rice: swap for brown rice or quinoa for more fiber, cauliflower rice for a low carb option (toss in at the end), or creamy grits for a Southern style twist.
Pro Tips
1. Use oil with the butter, the oil raises the smoke point so the butter wont burn and you still get that nice brown crust, heats faster too so the pan gets hot without smoking.
2. Sear in batches, then finish the chicken in a 350 F oven for 5 to 7 minutes if pieces are thick, this keeps the pan hot for good browning and makes doneness consistent, aim for about 165 F internal temp.
3. Keep the cream from breaking by warming it slightly before adding and by stirring the sauce off the heat when you fold in the Parmesan, if it looks like its about to separate whisk in a teaspoon of cornstarch mixed with a little cold water.
4. Brighten and balance at the end, a quick squeeze of lemon or a splash of vinegar or hot sauce wakes up the flavors, and always taste for salt after you add the Parmesan because itll make the sauce saltier than you expect.
Cajun Chicken Recipe
I’ve perfected a skillet Cajun Chicken with an award-winning cream sauce and rice, and in this post I reveal what makes it stand out among my Easy Chicken Dinner Recipes.
4
servings
921
kcal
Equipment: 1. Large heavy-bottomed skillet (10 to 12 inch) for searing chicken and making the sauce
2. Tongs (or a spatula) to flip chicken and move pieces without tearing them
3. Chef knife and cutting board for slicing chicken, onion and bell pepper
4. Measuring spoons and 1 cup measuring cup for spices, oil and broth
5. Paper towels to pat the chicken dry, and a plate or shallow bowl to hold seared chicken
6. Wooden spoon or silicone spatula to scrape up those browned bits while cooking the veg
7. Whisk to blend the cream and Parmesan until smooth, so the sauce doesnt clump
8. Microplane or box grater for freshly grated Parmesan
9. Saucepan or rice cooker for preparing about 3 cups cooked white rice
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken breasts, sliced into strips
-
2 tablespoons Cajun seasoning or use this combo to make your own: 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
1 medium yellow onion, thinly sliced
-
1 green bell pepper, thinly sliced
-
3 cloves garlic, minced
-
1 cup low sodium chicken broth
-
1 cup heavy cream (use full fat for the best creamy sauce)
-
1/2 cup freshly grated Parmesan cheese
-
1 tablespoon Worcestershire sauce
-
1 teaspoon Dijon mustard
-
Salt and freshly ground black pepper to taste
-
About 3 cups cooked white rice, for serving
-
2 tablespoons chopped fresh parsley, for garnish (optional)
Directions
- Pat chicken strips dry, toss with 2 tablespoons Cajun seasoning (or mix the spice combo listed), and season lightly with salt and pepper; let sit 10 minutes while you heat the pan.
- Heat a large skillet over medium high, add 2 tablespoons olive oil and 2 tablespoons butter, once hot add chicken in a single layer and sear until golden 2 to 3 minutes per side, dont crowd the pan, work in batches if needed; remove chicken to a plate.
- Reduce heat to medium, add the sliced onion and green bell pepper to the same skillet and cook until softened and slightly charred about 5 minutes scraping up browned bits, those bits have so much flavor.
- Add the minced garlic and cook 30 seconds until fragrant, then pour in 1 cup low sodium chicken broth to deglaze the pan, scrape any stuck bits, and let the broth reduce about 2 to 3 minutes.
- Stir in 1 cup heavy cream, 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard, bring to a gentle simmer and let it thicken slightly, dont let it boil hard or the cream can break.
- Turn off the heat briefly and whisk in 1/2 cup freshly grated Parmesan until smooth, taste and adjust salt and pepper, add more Cajun seasoning if you want extra kick.
- Return the seared chicken and any juices back to the skillet, simmer on low for 3 to 5 minutes until chicken is cooked through and the sauce coats the back of a spoon, if sauce gets too thick add a splash more broth.
- Fluff about 3 cups cooked white rice and divide between plates, spoon the Cajun chicken and creamy sauce over the rice.
- Garnish with 2 tablespoons chopped fresh parsley if you like, let it rest a minute so the sauce sets a bit, then serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 559g
- Total number of serves: 4
- Calories: 921kcal
- Fat: 48.3g
- Saturated Fat: 22.7g
- Trans Fat: 0.4g
- Polyunsaturated: 3.8g
- Monounsaturated: 20g
- Cholesterol: 280mg
- Sodium: 1055mg
- Potassium: 940mg
- Carbohydrates: 50g
- Fiber: 3.2g
- Sugar: 4.2g
- Protein: 71.5g
- Vitamin A: 1200IU
- Vitamin C: 22mg
- Calcium: 165mg
- Iron: 3.6mg