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Creamy Cajun Chicken

Creamy Cajun Chicken with a rich garlic parmesan cream sauce and golden-brown seared chicken breasts. The sauce simmers until slightly thick, then finishes the chicken right in the skillet for juicy, flavorful results.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp Cajun seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp olive oil
  • 2 tbsp butter
Creamy sauce
  • 4 clove garlic, minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup grated parmesan cheese
  • 1 tsp Italian seasoning
  • 0.25 Salt and black pepper to taste
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the chicken breasts dry and season both sides with Cajun seasoning, paprika, garlic powder, and onion powder.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering (about 1 minute).
  3. Sear the chicken for 5–6 minutes per side until golden brown and nearly cooked through, flipping once for even browning.
  4. Transfer the chicken to a plate and let it rest while you build the sauce.
Make the garlic parmesan cream sauce
  1. Reduce heat to medium and melt the butter in the same skillet until foaming.
  2. Add the minced garlic and cook for 30 seconds until fragrant, stirring so it doesn’t brown.
  3. Stir in the chicken broth and scrape up browned bits from the pan to dissolve the fond into the liquid.
  4. Add the heavy cream, parmesan cheese, and Italian seasoning, stirring until the cheese starts to melt and the sauce looks uniform.
  5. Simmer for 3–4 minutes until slightly thickened, with small bubbles around the edges (visual cue: lightly coats the back of a spoon).
Finish and serve
  1. Return the chicken to the skillet and spoon the sauce over the top to coat evenly.
  2. Simmer for another 5 minutes until the chicken reaches 165°F internally, keeping the sauce at a gentle simmer (not a hard boil).
  3. Garnish with fresh parsley and serve immediately for best sauce texture.

Notes

Pro tip: scrape the browned bits when you add the broth—this is where most of the flavor builds. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream, noting the sauce may thicken slightly less.