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Cajun Chicken
For this recipe we’re going to use boneless skinless chicken thighs. You could however use breast if you’d prefer (more on that in the recipe card notes).
Marinating the Chicken
To inject some flavour into the chicken we’re going to marinate it in a simple concoction of olive oil, lime juice, cajun seasoning and salt & pepper. This will not only season the chicken, but the lime juice and salt will also help tenderize the chicken.
How long should I marinate?
As long as you have time for (up to overnight). Even just having it marinate as you prep the other ingredients will help! Process shots: add olive oil, lime juice and seasoning to bowl (photo 1), whisk to combine (photo 2), add chicken (photo 3), toss then marinate (photo 4), add to pan (photo 5), fry (photo 6).
Creamy Cajun Sauce
The chicken is gonna be great already, but me being me and this blog being this blog, we’re going to drench it in a creamy sauce 😛
Collecting extra flavour
After you’ve fried the chicken, you’ll notice a fair amount of flavour/char stuck to the base of the pan. This is extra flavour! A lot of it will lift after frying the onion & garlic in butter, but to properly deglaze the pan I recommend adding a splash of white wine. This will also help cut through the richness of the sauce.
Sauce components
The base of the sauce is chicken stock and cream, which is thickened with parmesan. We’re also loading in some spinach and sun dried tomatoes to bulk out the dish, alongside even more cajun seasoning to pack in the flavour! Process shots: fry onion in butter (photo 1), fry garlic & cajun seasoning (photo 2), simmer and reduce white wine (photo 3), add stock, cream and parmesan (photo 4), add spinach and sun dried tomatoes (photo 5), simmer to thicken (photo 6).
What Cajun Seasoning should I use?
Any pre-made store-bought cajun seasoning will do the trick! I’ve used various brands in the past and they’re all pretty solid, although you can’t go wrong with Schwartz.
How spicy is this recipe?
Different brands of seasoning will differ slightly, but in general, it’s not overbearingly spicy. The cream helps balance out the spice!
Do I have to use white wine?
Alongside deglazing the pan and cutting through the richness of the sauce, the wine will add a gentle background flavour too. Most, if not all of the alcohol will burn off, but if for whatever reason you don’t want to use it just sub more stock.
Serving Creamy Cajun Chicken
Once you’ve made the sauce, chuck the chicken back in the pan and drown it in that gorgeous sauce. Here I’ve served with Potato Wedges and Rocket/Arugula, but check out my Sides for more inspo! For the salmon version of this recipe check out my Creamy Cajun Salmon! For the pasta version check out my Creamy Cajun Chicken Pasta! Alrighty, let’s tuck into the full recipe for this creamy cajun chicken shall we?!
How to make Creamy Cajun Chicken (Full Recipe & Video)
