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Creamy Cajun Chicken

Creamy Cajun Chicken with seared, golden chicken breasts smothered in a rich Cajun Parmesan cream sauce. The sauce is simmered until slightly thickened for a glossy, restaurant-style finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and searing
  • 4 boneless skinless chicken breasts Pat dry for best browning.
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
Creamy sauce
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 tbsp chopped parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the chicken dry with paper towels to help it sear properly and stay juicy.
  2. Season both sides of the chicken with Cajun seasoning, paprika, garlic powder, and black pepper.
Sear the chicken
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Sear the chicken for 5–6 minutes per side until golden and cooked through, then remove and set aside.
Make the creamy Cajun Parmesan sauce
  1. Melt the butter in the same skillet.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Pour in the chicken broth and scrape up browned bits from the bottom of the pan.
  4. Stir in the heavy cream and grated Parmesan cheese.
  5. Simmer for 3–4 minutes until slightly thickened.
Serve
  1. Return the chicken to the skillet and spoon sauce over the chicken.
  2. Simmer for 2 minutes, then garnish with chopped parsley and serve.

Notes

For the creamiest sauce, reduce to a gentle simmer before adding Parmesan and keep stirring until melted and smooth. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the cream sauce can separate. For a lighter option, swap heavy cream for half-and-half and use grated Parmesan to help thicken.