This Creamy Cajun Chicken is a bold and comforting one-pan dinner ready in just 25 minutes. Tender chicken breast is cooked with colorful bell peppers in a rich, spiced cream sauce that’s full of classic Cajun flavors. It’s perfect served over rice, pasta, or even cauliflower mash for a lower-carb option.
Ingredient Notes
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Chicken breast: Boneless, skinless chicken breast cut into 1-inch cubes cooks quickly and evenly. Thighs also work if you prefer dark meat. You could also use chicken cutlets if preferred, just make sure that they’re seared enough to cook through.
- Bell peppers: Red and yellow bell peppers add natural sweetness and color contrast. Cut into uniform bite-sized pieces for even cooking.
- Heavy cream: Use full-fat heavy cream (at least 33%) to ensure a smooth, rich sauce that won’t curdle.
- Cornstarch: Helps thicken the sauce quickly without altering the flavor.
- Cajun spice blend: Made from paprika, garlic powder, oregano, thyme, onion powder, cayenne, salt, and pepper, no premade seasoning is needed here.
Recipe Tips
- Cook the chicken in batches if your pan is small to avoid steaming instead of browning.
- Always stir the sauce mixture just before pouring to evenly distribute the cornstarch.
- If the sauce is too thick, thin it with a splash of chicken broth or water.
- Don’t substitute milk for cream; the sauce will be too thin.
- Adjust the cayenne pepper to control the heat. Skip it entirely for a mild version or double it for extra spice.
- Storing and Reheating: Store in an airtight container in the fridge for up to 4 days. Reheat gently in a pan over low heat, adding a splash of water or broth to loosen the sauce. Not freezer-friendly due to the dairy-based sauce.
- Serving: Serve over fluffy white rice, egg noodles, mashed potatoes, or cauliflower rice. Add a side salad or garlic bread for a complete weeknight dinner.
Creamy Cajun Chicken
Equipment
- Large frying pan (10 inches or larger)
- Cutting board and knife
- mixing bowl
- spatula
- Food scale (optional)
- Meat thermometer (optional)
Ingredients
- 1 ½ pounds boneless skinless chicken breast cut into 1-inch cubes
- 1 tablespoon olive oil
- 2 large red bell peppers cut into bite-sized pieces
- 1 large yellow bell pepper cut into bite-sized pieces
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 2 teaspoons minced garlic
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon minced fresh parsley for garnish (optional)
Instructions
- In a large frying pan over medium heat, cook the chicken with olive oil until browned and cooked through, about 6 to 7 minutes.
- In a medium bowl, whisk together the heavy cream, cornstarch, minced garlic, paprika, garlic powder, dried oregano, dried thyme, onion powder, cayenne pepper, salt, and ground black pepper. Set aside.
- Add the red and yellow bell peppers to the pan with the cooked chicken. Sauté over low-medium heat until slightly softened, about 2 to 3 minutes.
- Stir the sauce mixture again, then pour it into the pan. Simmer over low heat until the sauce thickens, about 5 minutes.
- Remove from heat. Garnish with fresh parsley and serve immediately.
Notes
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- Cut chicken into uniform pieces to ensure even cooking.
- Serve with cooked rice, pasta, or crusty bread to soak up the sauce.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Customizations & Substitutions
- Use chicken thighs instead of breasts if you prefer darker meat. They’re juicier and more forgiving if slightly overcooked.
- Add extra vegetables such as sliced mushrooms, baby spinach, or zucchini. Stir them in with the bell peppers and adjust cook time as needed.
- Make it dairy-free by replacing heavy cream with full-fat coconut cream. The texture remains creamy, but the flavor will have a subtle coconut note.
- Double the sauce if serving this over pasta, or if you love a saucy dish, just scale all sauce ingredients proportionally.
- Make it spicier or milder by adjusting the cayenne pepper. You can also add hot sauce at the end for an extra kick.
Questions You Might Have
Yes, but use a large sauté pan or cook the chicken in two batches to avoid overcrowding, which prevents proper browning.
Cut into roughly 1-inch squares or strips no thicker than ½ inch. Uniform size helps them cook at the same rate as the chicken.
Swap the heavy cream for unsweetened full-fat coconut cream. Note that the flavor will be slightly sweeter and less traditional.
Yes, it keeps well in the fridge and reheats without separating. Portion into individual containers with rice or pasta for 3-4 days of lunches.
Simmer it a bit longer uncovered, or mix an extra ½ teaspoon of cornstarch with 1 tablespoon cold water and stir it in. Let it cook until thickened.
Yes, use 1 to 1½ tablespoons and adjust salt based on taste.
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