Cajun Chicken is a fast, flavorful weeknight dinner you’ll want to make again and again. Cooked entirely in a single skillet, the chicken is seasoned with Cajun spice and finished in a creamy garlic sauce for a family-friendly meal that comes together in about 20 minutes.
One-skillet dinners shine for busy nights, and this Cajun Chicken is no exception. It’s simple to prepare, requires minimal cleanup, and delivers bold flavor thanks to the Cajun seasoning and a quick garlicky cream sauce.
Recipe features
- One-skillet meal ready in under 20 minutes.
- Chicken seasoned with Cajun spice, finished with a creamy garlic sauce.
- Pairs well with a variety of vegetables, rice, or salads.
Ingredients
Chicken – Boneless, skinless chicken breasts are used here. You can substitute boneless thighs; see the recipe notes for adjusted cook times.
Cajun seasoning – Use a store-bought Cajun blend for authentic flavor.
Butter – Can be swapped for olive oil or avocado oil if preferred.
Garlic – Fresh garlic cloves are best for bright, aromatic flavor.
Chicken broth – A small amount to deglaze the pan and create the sauce base.
Heavy cream – Heavy cream makes a rich sauce; substitute half-and-half, whole milk, or a plant-based milk if needed.
Instructions
Step 1: Prepare the chicken. If your chicken breasts are large, slice them in half vertically to make four smaller pieces. Place a sheet of parchment or plastic over the breasts and pound to even thickness so they cook uniformly. Season both sides with Cajun seasoning and a pinch of salt.
Step 2: Cook the chicken. Melt the butter in a large skillet over medium-high heat. Add the chicken, smooth side down, and cook for about 5 minutes. Reduce the heat to medium-low, flip, and cook another 2–5 minutes until the chicken is almost cooked through. Transfer the chicken to a plate while you make the sauce.
Step 3: Make the sauce. Pour about 1 tablespoon of chicken broth into the hot skillet and scrape up the browned bits from the bottom. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the remaining chicken broth and the heavy cream, then whisk to combine and bring the sauce to a gentle simmer.
Step 4: Finish the dish. Return the chicken to the skillet and simmer for 2–4 minutes until the sauce slightly reduces and coats the chicken. Finish with a grind of black pepper and a sprinkle of chopped fresh parsley, then serve.
Tips and FAQs
- Use four smaller chicken breasts, or slice two larger breasts in half to make four pieces.
- Cook time varies with thickness: thinner pieces need about 5 minutes on the first side and 2 minutes on the second; thicker pieces may need 5 minutes per side.
- Check doneness with a meat thermometer inserted into the thickest part of the chicken; cooked chicken should reach 165°F (74°C).
- For extra heat, add 1/8–1/4 teaspoon cayenne pepper to the Cajun seasoning.
Tip
To save time, consider buying pre-peeled garlic cloves—just mince and use.
What to serve with Cajun chicken
This chicken pairs nicely with many sides. Try a crisp salad, rice, steamed or roasted vegetables such as broccoli, cauliflower, carrots, or braised greens for a well-rounded plate.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Cool the chicken, then place in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating, you may need to add a splash of broth or milk to loosen the sauce.
More easy chicken recipes
- Pan-Seared Chicken Breast
- Mushroom Chicken
- French Onion Chicken
If you try this recipe, please leave a comment and star rating below—thanks!
Cajun Chicken
Erin Alvarez
Ingredients
- 1.5 lb. chicken breasts, sliced in half for 4 total breasts and pounded to even thickness
- Pinch of salt
- 1 tbsp Cajun seasoning
- 2 tbsp butter
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream (or sub half-and-half or milk of choice)
Instructions
- If your chicken breasts are large, slice them vertically to create four pieces.
- Season the chicken with Cajun seasoning and salt.
- Melt butter in a large skillet over medium-high heat. Place the chicken smooth side down and cook for 5 minutes, then flip and cook for 2–5 minutes; transfer to a plate.
- Add a splash of broth to the skillet to scrape up the browned bits, then add the garlic and sauté for 30 seconds. Pour in the remaining broth and the cream, then whisk to combine.
- Bring the sauce to a low simmer, add the chicken back in, and simmer 2–4 minutes until the sauce reduces and thickens slightly. Serve and enjoy.
Notes
*Calories are per serving and are an estimation.
*If using boneless chicken thighs, cook them smooth side down for 4 minutes, then flip and cook 2–4 minutes; cook times vary by size.