Name: Cajun Chicken Breast with Creamy Sauce Recipe
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 2 large chicken breasts (about 24 ounces); 2 tablespoons flour; 2 teaspoons smoked paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon salt; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon pepper; 1/4-1/2 teaspoon cayenne pepper; 2 tablespoons butter; 2 tablespoons olive oil; 1/2 medium red onion, chopped; 1 pint cherry tomatoes, halved; 2 bell peppers (any color), chopped into 1-inch pieces; 4 garlic cloves, minced; 1 1/2 cups low sodium chicken broth; 1 tablespoon cornstarch; 1 cup heavy cream (or evaporated milk + 1 teaspoon cornstarch); 1 tablespoon lime juice; 1/2 cup freshly grated Parmesan cheese

There’s something about the rich, smoky spices and that silky sauce that makes this Cajun Chicken Breast with Creamy Sauce Recipe so unforgettable. You get perfectly seared chicken cutlets swimming in a luscious cream sauce that’s got a little kick but is oh-so-smooth. It’s the kind of meal that feels fancy but actually comes together in under 30 minutes—and that’s my kind of dinner.

A round stainless steel pan holds four browned chicken pieces with a crispy texture on top. They sit in a thick, creamy light orange sauce mixed with small diced vegetables like red and yellow bell peppers and bits of herbs that add green specks on the sauce and chicken. A gold spoon rests inside the pan on the right side. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cajun Chicken Breast with Creamy Sauce Recipe
Top Tip
How to Serve Cajun Chicken Breast with Creamy Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cajun Chicken Breast with Creamy Sauce Recipe

Why You'll Love This Recipe

I’ve made this Cajun Chicken Breast with Creamy Sauce Recipe more times than I can count, and it never gets old. What makes it so special to me is how it delivers big, bold flavors paired with a creamy, dreamy sauce that feels indulgent without being complicated. It’s the kind of meal you’ll want to slot into your weekly rotation because it’s reliably delicious and impressively quick.

Bold Cajun Flavor: The smoked paprika, cayenne, and herbs create a spicy, smoky rub that’s simple yet so effective.
Creamy Sauce Magic: The sauce is rich but balanced, thickened just right with cornstarch and loaded with Parmesan for that extra umami kick.
Versatile and Quick: With minimal hands-on time, this recipe works for casual weeknights or even weekend dinners where you want to impress without stress.
One-Pan Wonder: Cooking the chicken and sauce in one skillet means fewer dishes and maximum flavor melding.

A close-up of four browned pieces of chicken in a white pan filled with creamy sauce, the sauce is light orange with specks of herbs, small chunks of red and orange vegetables are mixed in. The chicken pieces are browned with a rough texture and sprinkled with green herbs on top. A golden spoon is resting on the pan’s edge and is partly covered in sauce. The surface under the pan has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cajun Chicken Breast with Creamy Sauce Recipe plays an essential role. From the spices that build smoky complexity to the veggies that add freshness and texture, here’s why you’ll see these components in the recipe and some tips on choosing the best versions.

Flat lay of two large raw chicken breasts with a natural pink hue, a small white ceramic bowl of all-purpose flour, a few pats of creamy butter, a small white bowl of golden olive oil, a small white bowl containing a mix of smoked paprika, garlic powder, and onion powder spices, a small pile of coarse salt, small piles of dried oregano and dried thyme leaves, a tiny pile of black pepper, a small pinch of cayenne pepper, half of a medium red onion chopped into pieces, a simple white ceramic bowl filled with halved vibrant red cherry tomatoes, two chopped bell peppers in yellow and red, four whole unpeeled garlic cloves, a small white bowl with light golden chicken broth, a small white bowl with fine white cornstarch powder, a small white bowl filled with thick, pale heavy cream, a small white bowl with freshly squeezed lime juice, a small pile of finely grated Parmesan cheese, and a few sprigs of fresh parsley, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Opt for large, thick breasts so you can slice and pound them evenly for quick and uniform cooking.
Flour: Adds a light crust to the chicken and helps thicken the sauce when combined with cornstarch.
Butter and olive oil: Using both helps get a beautifully golden crust on the chicken and adds richness and balance.
Smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper: This blend delivers the signature Cajun flavor—don't skip on fresh or good-quality spices.
Salt and pepper: Essential for building flavor layers and seasoning to taste.
Red onion, bell peppers, cherry tomatoes, garlic: These fresh veggies bring brightness, sweetness, and lovely texture contrasts to the creamy sauce.
Chicken broth: Low sodium is best to control saltiness; it forms the sauce base.
Cornstarch: Helps achieve that silky, clingy sauce consistency without any graininess.
Heavy cream (or evaporated milk with cornstarch): Adds creaminess and body—the choice affects richness, so pick according to your preference.
Lime juice: Just a splash at the end brings a fresh, zesty balance to the rich sauce.
Parmesan cheese: Added at the end for a nutty, savory depth that makes the sauce irresistible.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this recipe is—you can easily adjust the spice level or swap out veggies depending on what you have on hand. Personally, I sometimes toss in some mushrooms or swap bell peppers for poblano for extra smokiness, and it’s just as fantastic. Don’t be afraid to make it yours!

Spice it up or tone it down: I usually start with ¼ teaspoon cayenne for a gentle heat but bump it to ½ teaspoon or more when I want things spicy. You can always add more at the end if you like it hot.
Dairy swap: If you want a lighter sauce, evaporated milk with a bit of cornstarch works well—and it still gets creamy without the extra richness.
Veggie variations: Feel free to add zucchini, mushrooms, or even corn for seasonal twists. I like the pop of sweetness from cherry tomatoes for balance.
Protein swap: Tried this with pork chops and shrimp too—just adjust cooking time accordingly!

Step-by-Step: How I Make Cajun Chicken Breast with Creamy Sauce Recipe

Step 1: Prep Your Cajun Seasoning and Chicken

First, I whisk all those fragrant Cajun spices together in a shallow dish and take a tablespoon of that mix aside for adding to the sauce later. Mixing in flour helps form a light crust when the chicken cooks. Then, I slice each chicken breast horizontally to create four thin fillets—this helps them cook quickly and evenly. Don’t forget to pound them gently under plastic wrap to even out thickness; it’s a small step that makes a big difference in cooking time and tenderness.

Step 2: Dredge and Sear

Coat each piece in the Cajun flour mixture, shaking off excess so you get a nice crust but not too thick. Heat the butter and olive oil in your skillet until hot and sizzle-ready, then cook the chicken 4-5 minutes per side until golden brown and cooked through. The smell at this point? Absolutely intoxicating. I always make sure not to overcrowd the pan so the chicken sears beautifully instead of steaming.

Step 3: Build That Creamy Sauce

Don’t wipe out the skillet! The browned bits stuck to the pan add tons of flavor. If needed, add a touch more oil to make about a tablespoon in total, then toss in the chopped onions. Let them soften for 3 minutes, then add in bell peppers, halved cherry tomatoes, minced garlic, and that reserved Cajun spice mix. After cooking for a couple more minutes until fragrant and veggies start to soften, pour in half the chicken broth to deglaze the pan, scraping up all those tasty bits.

Whisk the remaining chicken broth with cornstarch until smooth and add it with the heavy cream. Bring the sauce to a gentle simmer and let it thicken, stirring now and then to keep it silky smooth.

Step 4: Finish with Parmesan and Lime

Turn the heat down to low and stir in freshly grated Parmesan cheese—it melts right in and elevates the sauce to restaurant level. A squeeze of lime juice brightens it all up and balances the richness. Pop the chicken back into the skillet to warm through, and don’t forget to taste for seasoning—you may want a pinch more salt, pepper, or cayenne depending on your preference.

Top Tip

From my experience making this recipe multiple times, a few secrets really help nail the texture and flavor every time:

Even Chicken Thickness: Pounding the chicken cutlets evenly ensures they cook uniformly and stay juicy.
Don’t Skip Deglazing: Those browned bits in the pan are pure flavor gold; scraping them into your sauce makes all the difference.
Simmer Gently: Keep the sauce at a low simmer when thickening so it stays smooth and doesn’t curdle.
Season As You Go: Tasting along the way prevents flat or overly salty sauce—adjust salt, spice, and acidity gradually.

How to Serve Cajun Chicken Breast with Creamy Sauce Recipe

Garnishes

I usually sprinkle freshly chopped parsley on top—it adds a lovely color contrast and fresh herb aroma. A few extra squeezes of lime right before serving brighten everything up. Sometimes, I toss on thinly sliced green onions for a tiny sharp bite, especially after chilling leftovers.

Side Dishes

This Cajun chicken pairs beautifully with creamy mashed potatoes—that’s my absolute favorite combo and a guaranteed crowd-pleaser. But it’s equally fantastic over buttery pasta or fluffy rice if you want a saucy carb to sop up every last drop. For veggies, a crisp strawberry salad or roasted asparagus give a refreshing counterpoint, and don’t forget garlic bread for some crunch!

Creative Ways to Present

For a fancy dinner party, I like to slice the chicken and fan it over creamy risotto with a drizzle of extra sauce spooned artistically around the plate. You can also serve it family-style in the skillet right at the table with crusty bread on the side—warm and inviting, easy for guests to serve themselves.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and try to eat them within two days for the best texture. The sauce thickens as it cools, so before reheating, I add a splash of water or broth to loosen it back up.

Freezing

This recipe freezes well—just pack the chicken and sauce into a freezer-safe container. Thaw overnight in the fridge before reheating gently on the stovetop with a bit of broth or cream to maintain that silky sauce texture.

Reheating

Reheat gently in a skillet over low to medium heat, stirring occasionally. You can also microwave it covered with a splash of liquid to keep it moist. Avoid overheating as that can cause the cream sauce to separate.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs work wonderfully and tend to stay moister. Just adjust cooking time slightly since thighs can be thicker and take a bit longer to cook through. You can use boneless, skinless thighs for easier prep.

What can I substitute for heavy cream if I want a lighter version?

You can substitute evaporated milk thickened with a teaspoon of cornstarch to maintain creaminess without all the richness of heavy cream. Another option is half-and-half, but be mindful the sauce might be less thick and rich. Adding cornstarch helps keep that silky texture.

How spicy is this Cajun Chicken Breast with Creamy Sauce Recipe?

The spice level is moderate with a warm, smoky heat from the smoked paprika and a touch of cayenne. You can easily adjust the cayenne up or down to suit your taste—if you’re serving kids or anyone sensitive to spice, start with less cayenne and add more at the end if needed.

Can I prepare this recipe ahead of time?

Yes! You can prep the Cajun seasoning blend and veggies earlier in the day or even the day before. For best texture, cook the chicken just before serving. The sauce can also be made ahead and gently reheated—just add the chicken at the last minute to warm through.

Final Thoughts

This Cajun Chicken Breast with Creamy Sauce Recipe is one I keep coming back to when I want a dinner that feels special but doesn’t swallow up my evening. The balance of smoky spices, fresh veggies, and that luscious sauce makes every bite comforting and exciting at the same time. I genuinely hope you give it a try—you’ll be amazed at how a handful of simple ingredients come together to create something so satisfying and truly delicious. Trust me, once you try it, this one’s a keeper in your kitchen too!