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Creamy Cajun Chicken

Creamy Cajun Chicken with juicy seared chicken and a rich spicy Cajun cream sauce made in one skillet. Golden-brown chicken is simmered briefly in the Parmesan cream so every bite is coated.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless, skinless chicken breasts
Cajun seasoning and salt
  • 2 tbsp Cajun seasoning divided
  • 0.75 tsp kosher salt
Olive oil and aromatics
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
Sauce
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan
Garnish
  • 1 tbsp fresh parsley, chopped for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with 1 tbsp Cajun seasoning and the kosher salt.
  2. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken for 5–6 minutes per side until golden and the internal temperature reaches 165°F; remove and set aside.
Make the Cajun cream sauce
  1. In the same skillet, sauté the garlic for 30 seconds.
  2. Pour in the chicken broth and scrape up any browned bits, then stir to combine.
  3. Stir in the heavy cream and remaining Cajun seasoning, bringing to a gentle simmer for 1–2 minutes.
  4. Whisk in the Parmesan until smooth.
  5. Return the chicken to the skillet and spoon the sauce over the top so the chicken is coated.
Serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For the creamiest sauce, keep the heat at a gentle simmer after adding cream so it thickens without breaking. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the cream can separate. If you need a dairy-light option, replace heavy cream with an equal amount of lactose-free heavy cream to keep the texture similar.