Creamy Cajun Chicken


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This creamy cajun chicken is one of those dinners you’ll make again and again. Cajun spiced chicken is seared until golden, then simmered in a deliciously creamy sauce loaded with veggies!

A big pan of creamy cajun chicken
Photo: Gayle McLeod

I was debating what to make with leftover cajun seasoning from my Cajun shrimp and jambalaya recipe, and my mind immediately raced to this reader-favorite Tuscan chicken. I thought, why not give this dish a spiced Cajun twist?

Lo and behold, the results were a chef’s kiss. The seasoning on the chicken is phenomenal. But when you dip a sliced piece into the creamy sauce with bits of veggies, it’s a “backward eye roll” type of taste – unbelievably good! So the next time you’re looking an alternative to a baked chicken breasts dinner — this easy cajun chicken recipe will definitely hit the spot!

Ingredients for creamy cajun chicken on a table

Creamy Cajun Chicken Ingredients

With how good this cajun chicken is, it’s hard to believe that you don’t need many ingredients. And if you’re dairy-free, there are a few options listed below!

  • Chicken: I’m using boneless, skinless chicken breasts. But for a more succulent option, feel free to use chicken thighs as well.
  • Vegetables: Sticking with the Cajun theme here, I’m adding diced onion, bell pepper, and celery. Otherwise known as the “Holy Trinity” in Cajun cuisine!
  • Cajun Seasoning: Yes, you can always find a store-bought version. But it’s honestly so easy to make your own with my recipe linked above (or below in the recipe card).
  • Heavy Cream: I like to use heavy cream to maximize the creaminess in this dish. For dairy free options, use coconut cream (not to coconut milk) or this homemade cashew cream.
  • Cheese: Freshly grated parmesan adds a thick and creamy element to the sauce. And if you’re dairy-free, nutritional yeast gives a similar cheesy, nutty flavor. Just add a tablespoon or two.

Find the printable recipe with measurements below.

How to Make Creamy Cajun Chicken

This recipe pretty much mimics the steps of my Tuscan chicken recipe. So rest assured, it’s easy to make in about 35 minutes. Here’s what to do.

Prep the chicken. Season both sides of each chicken breast with the Cajun seasoning.

Adding cajun seasoning on chicken breasts

Sear the chicken. In a large skillet, sear the chicken for 3 to 4 minutes on each side, until cooked through. Then, remove the chicken and set aside on a separate plate.

Helpful tip: If your chicken is on the thicker side, you’ll need to cook it longer on each side until it reaches 160°F. You could also speed up the process by covering the pan with a lid.

Searing chicken breasts for cajun chicken

Sauté the veggies. In the same skillet, add a bit more oil to deglaze the pan (if needed). Then add the onion, bell pepper, and celery. Sauté for about 3 to 4 minutes, until the veggies have softened. Then add the garlic and sauté for another minute.

Sauteing veggies in a pan for cajun chicken

Add the heavy cream and parmesan cheese, stir together, and bring to a simmer. The sauce should start to boil a bit and form some bubbles.

Cooking creamy cajun chicken sauce in pan

Let it simmer. Place the chicken back in the skillet and cook for an additional 5 minutes or so, to warm it through. When it’s done, garnish with freshly chopped parsley!

Close up of creamy cajun chicken in pan

Ways to Serve Creamy Cajun Chicken

I love to eat this recipe with a simple side salad. But, here are a few other ways to complete this meal:

Cajun chicken with mashed potatoes

Storage Tips

There’s a high chance there won’t be any leftovers. But if there is… here are a few ways to store it.

  • To store: Store in an airtight container in the fridge for 3 to 4 days.
  • To freeze: Freezing is a great option if you want to enjoy this chicken dish in the near future with a quick reheat! Just store leftovers in a freezer-safe container for up to 3 months.

More Delicious Chicken Recipes

I hope you (and anyone you serve this to) loves this creamy Cajun chicken recipe. Once you give it a go, let me know how it turned out in the comment box below!

A white pan of creamy cajun chicken

Creamy Cajun Chicken

4.96 from 25 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings
Author: Lisa Bryan


This creamy cajun chicken is a dinner you'll make again and again. Spiced chicken is simmered in a creamy sauce loaded with veggies!


  • 4 (7-ounce) boneless skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 3 tablespoons extra-virgin olive oil
  • ½ cup diced yellow onion
  • ½ cup diced green bell pepper
  • 1 rib of celery, chopped
  • 2 garlic cloves
  • 1 ½ cups heavy cream, *see note above for dairy-free options
  • ¼ cup freshly grated parmesan
  • chopped parsley for garnish


  • Prep the chicken. Season both sides of each chicken breast with the Cajun seasoning.
    Seasoning chicken breasts on a plate
  • Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
    Cooking chicken for cajun chicken
  • Saute the veggies. In the same skillet, add another tablespoon of oil along with the onion, bell pepper, and celery. Saute for 3 to 4 minutes, until the veggies have softened. Add the garlic and saute for another minute.
    Cooking veggies in a pan for cajun chicken
  • Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
    Cooking cajun chicken sauce in a white pan
  • Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes. Garnish with parsley before serving.
    Creamy cajun chicken in a braiser

Lisa’s Tips

  • If you’d like to tone down the spice level, you can reduce the amount of Cajun seasoning to 1 tablespoon.
  • I’m using my favorite braiser pan for this recipe. 


Calories: 673kcal | Carbohydrates: 8g | Protein: 47g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 233mg | Sodium: 369mg | Potassium: 981mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3223IU | Vitamin C: 20mg | Calcium: 142mg | Iron: 2mg
Course: Dinner
Cuisine: Cajun
Keyword: Cajun Chicken, Creamy Cajun Chicken
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Made this with pork chops instead of chicken and it was delicious!
    We had a side of mashed potatoes and asparagus and the extra sauce was so yummy over that as well.
    I did find it needed a bit of extra salt-I wonder if the salt from the Cajun seasoning wasn’t evenly distributed in the jar I mixed it in. Next time I will just add spices directly to the meat instead of doing a bulk batch of the seasoning.4 stars

  2. Making this for the 3rd time later today. . The 2nd time I made this, I did not make the homemade cashew cream and it was not nearly as good as the store bought alternative I used. However, I made cashew cream to go with it tonight. I am so looking forward to this again.5 stars

  3. This is a delicious recipe, and delicious for Mardi Gras for us. I made it as directed, and found it to be tasty! For me, it was a little heavy on the cream; I added some liquid to warm it up as leftovers, and it was just right. Water or broth to cut the cream next time (and I will make this again) will be perfect.5 stars

  4. Thank you for this amazing recipe. I just tried making creamy Cajun chicken for the first time and it turned out so good!

    I’m going to try this more often, love the content as well!5 stars

  5. This turned out SO good! I followed the recipe to a T and it was a success! My fiancé loved it too and said it was a keeper! I wouldn’t recommend any changes to this recipe!5 stars

  6. Amazing flavors! Made with sautéed green beans and roasted seasoned baby potatoes – top of my list of dinners!5 stars

    1. After reading all these comments, I have to make it myself.
      Could I get the recipe for your cajun spice?
      I’d be very grateful.
      Good night. 😊5 stars

  7. This dish is delicious!! Added mushrooms and will do so the next time I make this. Love the Cajun seasoning too!! Thank you for sharing!!5 stars

  8. OMG! This recipe was Perfection!! Wow! Whipped it up quickly for two (about 1/2 the ingredients – 2 small chicken breasts and 1 cup of cream). Yum! Putting this in my regular rotation! Thanks! :)5 stars

  9. The creamy Cajun chicken was amazing! I double the recipe for the sauce so I could pour some over mashed potatoes. It was perfect the day of and the day after. Can’t say there was any left over after that. This dish I would make for guests or take to a party. One of the best I’ve had. Thank you for another amazing recipe!5 stars

  10. I made this tonight for dinner and OMG it was amazing. I will definitely be making this again. My boyfriend said it had amazing flavor. I served it over pappardelle noodles and it was a complete meal, I did add a jalapeño pepper and some portobello mushrooms. Thank you it was excellent.

  11. I have made this before and it was so tasty can I make ahead and heat through later when guests arrive

  12. I made this recipe for my family of 4 – it was so flavorful, fairly easy, and delicious! I made your Cajun seasoning as well, which really made the chicken stand out. I did half heavy cream and half coconut milk. It would probably taste great doing full coconut milk if dairy was an issue. The next day, I ate the chicken cold as leftovers, and it was just as good! Thank you for this recipe – I will be adding it to our rotation.5 stars

  13. So delicious! Served with roasted broccoli and mashed potatoes, kids and adults approve. You made me look good.5 stars

  14. Delicious!!!!! I honestly didn’t think I would like it until the end. I was way pleasantly surprised and will definitely make again and again!!5 stars

  15. This was so good. I did drastically reduced the amount of Cajun seasoning(I have kiddos sensitive to spice) and added some avocado lime seasoning. Followed the rest of the instructions and it was delicious. No leftovers means a successful recipe! 5 stars

  16. Just made this yesterday and it was delicious!!! I left out the cayenne pepper as I am not a real spicy eater and that was perfect for me!  Thanks Lisa..5 stars

  17. I made this for dinner tonight, and omg it was delicious. The recipe was so easy to follow and it was bursting with flavour. I’ll be making this quite often!5 stars

  18. Sooo good. You nailed it, again. I also put extra seasoning on roasted sweet potatoes and doubled the veggie. Thank you 😊 5 stars

  19. Thank you once again Lisa! This recipe was DELICIOUS!!! Easy to make and the chicken was tender and delicious. I will double the recipe next time because I love to have leftovers!!! Love love love your recipes!! And I am making a big batch of your cajun spice to have on hand. Very flavourful!!5 stars

  20. This was absolutely delicious! Used your Cajun spice recipe too! Also served with mashed potatoes and brussel sprouts. I should also mention how easy it was to put together. This will be a regular dinner in our household. Thank you for a wonderful recipe! 5 stars

  21. Made this tonight and we all loved it! So flavorful, and the chicken was tender too. Thank you for another great recipe!

  22. This made for a tasty Sunday dinner and enough delicious sauce for a quick leftover weekday  pre- prep’d shredded chicken meal with rice.5 stars

  23. Hi, I just found your website. I love to cook. I have a question. How  is the protein 6g when a serving is an 7 ounce chicken breast? It’s seems like the protein should be higher.