Ingredients & Substitutions
Here I explain the best ingredients for Cajun chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Chicken – I opted for boneless skinless chicken breasts in this Cajun chicken recipe, but boneless skinless chicken thighs would work as well. Cajun Seasoning – I used my homemade Cajun seasoning (it takes just 5 minutes!), made with a simple combination of spices: Paprika, garlic powder, oregano, thyme, onion powder, cayenne pepper, and crushed red pepper flakes. You can use store-bought Cajun seasoning if you like. Olive Oil – Used for searing the chicken. You can also use avocado oil, or any neutral heat-safe oil. Butter – Used for sauteing the garlic and adds richness to the sauce. You can just use another tablespoon of olive oil instead if you prefer. Garlic – Freshly minced garlic will give you the best flavor, or substitute 1 1/2 teaspoons of jarred minced garlic for convenience. Diced Tomatoes – Canned diced tomatoes give the Cajun chicken sauce a tangy and sweet flavor, but you can also use crushed tomatoes, tomato sauce for a smoother consistency, or 1 pound of fresh diced tomatoes for a brighter and more vibrant flavor. Chicken Broth – Use reduced-sodium broth, since Cajun seasoning and cream cheese are already salty. You can also use bone broth for extra flavor and nutrition or make your own homemade chicken broth. Heavy Cream – Adds richness and creaminess to the Cajun chicken recipe. If you need a dairy-free option, use full-fat coconut milk instead. Cream Cheese – Helps thicken the sauce without any thickeners. Soften the cream cheese at room temperature for about 30 minutes before using in the recipe. If you don’t have any cream cheese, you can substitute parmesan cheese instead. (I use it to thicken creamy lemon chicken and it would work the same way here.) Lime Juice – I often use bottled lime juice for convenience, but freshly squeezed lime juice tastes even better. Sea Salt & Black Pepper Optional Garnishes – Lime wedges and fresh cilantro are the perfect finishing touch! If you’re not a fan of cilantro, you can use fresh parsley instead.
How To Make Cajun Chicken
This section shows how to make this Cajun chicken recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. Saute them in the butter before adding the garlic.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat: You can reheat Cajun chicken in the microwave, or on the stovetop over low to medium heat. Freeze: Cool completely, then transfer to an airtight container or freezer bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
What To Serve With Cajun Chicken
Creamy Cajun chicken has bold flavors, so it works best to pair it with a milder side dish. Here are some ideas:
Rice – Serve in a bowl over a bed of fluffy rice to soak up all the creamy sauce. For a lighter option, try my cauliflower rice (pictured above). Noodles – Turn it into a creamy Cajun chicken pasta by adding the (sliced) chicken and sauce to your favorite noodles. I prefer lighter options, like zucchini noodles or 3-ingredient low carb pasta. Vegetables – Pair this dish with a simple side of air fryer green beans, crisp and tender roasted broccoli, or use the same skillet to make sauteed vegetables. For a southern-inspired meal, pair this Cajun dish with some roasted cabbage or go for fried cabbage with bacon instead. Salads – Serve Cajun chicken over an arugula salad with lemon vinaigrette for a light meal.
More Creamy Chicken Breast Recipes
Looking to add more delicious chicken recipes to your rotation? Here are some of my other favorites: Please enter your first name for your account. Your saved recipe will also be sent to your email. The recipe makes about 3 cups sauce, which is enough for the chicken plus more for drizzling over rice or cauliflower rice to serve.
