Creamy Cajun Chicken
Published Jul 07, 2025
Creamy Cajun chicken made in one pan with seared chicken breasts tossed in a Cajun seasoning. The pan bits are then turned into a creamy sauce.
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Try this cajun chicken for dinner tonight!
Creamy Cajun chicken is something I make when we’re getting bored of the usual rotation. My kids can be picky eaters from time to time, but they do always seem to like chicken, no matter what the sauce or seasoning is, which is a win for me since I really like Cajun seasoning! (It made my one kid go “whoa” when they first tried it.)
And this creamy Cajun chicken comes together in one pan, which is another reason it makes it into my weeknight lineup. The sauce is creamy, the chicken stays tender, and it works with whatever I’ve got on hand: rice, pasta, or mashed potatoes.
Happy Cooking!
– Yumna
Cajun Chicken Ingredients
- Chicken breasts: If you’re using frozen chicken, make sure it’s completely thawed before starting this recipe!
- Spices: You’ll need Cajun seasoning, paprika, and salt.
- Oil: For cooking the chicken and vegetables!
- Veggies: You’ll need a yellow onion, garlic, and a red bell pepper for this creamy cajun chicken recipe.
- Milk and cream cheese: These are what will make this creamy cajun chicken. For the best flavor, I use whole-fat milk and cream cheese.
- Parsley: If you prefer it, cilantro also works.
How to Make Cajun Chicken
Creamy Cajun Chicken Recipe
Ingredients
- 2 large chicken breasts sliced in half (about 1 ½ pound)
- 2 tablespoons Cajun seasoning
- 1 tablespoon paprika
- ½ teaspoon salt
- 2 tablespoons olive oil divided
- 1 small yellow onion diced
- ½ small red bell pepper seeded and diced
- 3 garlic cloves minced
- ¾ cup whole milk
- 2 ounces cream cheese
- 2 tablespoons chopped fresh parsley
Instructions
- In a large bowl, combine chicken, Cajun seasoning, paprika, and salt. Mix until the chicken is evenly coated in seasoning.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and cook for 3 minutes per side, or until golden brown and nearly cooked through. Set aside on a plate.
- To the same skillet, heat the remaining olive oil over medium heat. Add onion and bell pepper and cook for 5 to 7 minutes, stirring often, until the vegetables soften. Add garlic and cook for an additional 30 seconds, or until fragrant.
- Add the milk and cream cheese to the skillet, stirring to evenly coat the vegetables. Bring the sauce to a simmer and cook for 2 minutes, until slightly thickened.
- Return the chicken with the juices to the pan and cook at a gentle simmer until the chicken is cooked through and the sauce has thickened and the internal temperature of the chicken is 165°F, about 5-7 minutes.
- Remove from heat, garnish with parsley and serve.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Try the Cajun seasoning first. If you’re not using a homemade Cajun blend, depending on which store-bought one you get, it could be spicy! That’s why I like to try a little first on its own and then use less if needed!
- Choose a big enough skillet. You want to cook the chicken breasts without them touching or overlapping. That way, the cajun chicken breast will brown well! (Browning = flavor.)
- Use a meat thermometer. This is the way to tell if the chicken’s done. I personally don’t like guessing!
- Turn on the fan when the chicken’s cooking. Because of the cayenne in Cajun seasoning, sometimes the smell while the chicken is cooking can be a bit intense. I always turn on my stove’s exhaust fan before adding the chicken to the skillet for this reason.
Serving Ideas
FAQs
This creamy cajun chicken recipe can be kept in the fridge in an airtight container for up to 3 days. You can reheat a portion of it in the microwave or in a skillet, adding a little water as needed to loosen the sauce and heating it until it’s warmed through.
You can! I would use the same amount (1 ½ pounds), but because chicken thighs are thinner than breasts, I wouldn’t worry about cutting them in half.
You could try stirring in a little more cream cheese! Otherwise, I wouldn’t worry about it too much. The sauce will still be delicious and I’d just serve the recipe over something that’ll soak it up, like mashed potatoes.
Comments
I made this, it’s pretty good. I made my own Cajun seasoning out of raw ingredients as I didn’t have any pre-made. Served with saute potatoes. Nice!
Love that you made your own Cajun seasoning, Tim! Glad you enjoyed the recipe!
My family does not eat chicken. I made the recipe and substituted Ling Cod for the chicken. It turned out very good.
Love that! So glad it worked for cod too!!