Cajun Chicken is a quick dinner recipe that you’ll want to make over and over again. Cooked completely in a skillet, seasoned with cajun seasoning and coated in a creamy garlic sauce, it’ll quickly become a family favorite!

Easy one skillet meals are the best, and that’s exactly what this Cajun Chicken is. 

I realized I’ve used cajun seasoning in my cajun salmon recipe and my cajun shrimp alfredo, so it was about time I whip up a chicken version.

This recipe truly couldn’t be simpler to make, and it’s cooked completely on the stove so there’s no need to turn on the oven. Win! 

Recipe features

• A one skillet meal that’s ready in under 20 minutes.
• Seasoned with cajun seasoning, then coated in a simple garlicky sauce for tons of flavor.
• Pairs well with your favorite veggies! 

Ingredients

Chicken – The recipe calls for boneless skinless chicken breasts; see notes in the recipe card if you prefer to use boneless chicken thighs. 

Cajun seasoning – No substitution; cajun seasoning should be easy to find at most grocery stores. 

Butter – Or substitute olive oil or avocado oil. 

Garlic – Fresh garlic cloves work much better than garlic powder in this recipe.

Chicken broth – No substitution.

Heavy cream – Can use half and half, whole milk or even soy milk if you prefer.

Instructions

Step 1: Pound chicken. Start by placing the chicken breasts onto a cutting board with a piece of parchment paper overtop. Then, use a meat tenderizer to pound the chicken into an even thickness. Then, sprinkle with cajun seasoning and salt. 

Step 2: Cook chicken. Melt the butter in a large skillet over medium-high heat. Add the chicken smooth side down and cook for 5 minutes, then reduce heat to medium-low, flip the chicken and continue cooking for 2-5 minutes until chicken is almost cooked through; transfer the chicken to a plate.

Step 3: Make the sauce. Next, pour 1 tablespoon of the broth into the skillet to scrape up the brown bits, then add the garlic and sauté for 30 seconds. Pour in the remaining broth, along with the heavy cream, then whisk to combine and bring the sauce to a low simmer.

Step 4: Combine. Place the chicken back into the skillet and simmer for 2-4 minutes until the sauce reduces a bit and thickens slightly. Garnish with black pepper and fresh parsley and enjoy!

Tips and FAQs

• You can either use 4 smaller chicken breasts, or use 2 larger breasts and slice them in half vertically to create 4 smaller breasts.
• The cook time varies depending on the thickness of your chicken. If the chicken is on the thinner side, cook for 5 minutes on the first side and 2 on the second; if it’s thicker, cook for 5 minutes on both sides.
• Always insert a meat thermometer into the thickest part of the chicken to check for doneness.
• Make it spicy by adding 1/8 or 1/4 teaspoon cayenne pepper in with the cajun seasoning. 

What should I serve with cajun chicken? 

There are so many options, but some of my favorites are fattoush salad, bone broth rice, Instant Pot broccoli, braised greens, or roasted vegetables like cauliflower or carrots. 

Storage

Refrigerator: Store in an airtight container in the fridge for up to 3 days. 

Freezer: Wait for the chicken to cool, then transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge overnight before serving. NOTE: you may need to add a little more broth and/or milk to the sauce when reheating. 

More easy chicken recipes

• Pan-Seared Chicken Breast
• Mushroom Chicken
• French Onion Chicken 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!