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Creamy Cajun Chicken

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This Creamy Cajun Chicken is a one-pan Cajun chicken recipe made with juicy chicken thighs, sun-dried tomatoes, and a bold creamy Cajun sauce. It is rich, smoky, a little spicy, and perfect with rice, pasta, mashed potatoes, or crusty bread.
Creamy Cajun chicken thighs in a rich Cajun cream sauce with sun-dried tomatoes
Servings: 4
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

For the Chicken:

  • 2 lb boneless skinless chicken thighs
  • 1 1/2 tsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/3 tsp black pepper
  • 1/3 tsp salt or to taste
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 tbsp butter

For the Creamy Cajun Sauce:

  • 1 small onion finely chopped
  • 4 garlic cloves minced
  • 1/3 cup sun-dried tomatoes drained and chopped
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp Cajun seasoning
  • 1/3 tsp smoked paprika
  • 1 tsp lemon juice
  • 1 tbsp fresh parsley chopped
  • Black pepper to taste

Instructions

  • Pat the chicken thighs dry with paper towels. Season both sides with Cajun seasoning, garlic powder, black pepper, and salt.
  • Lightly coat the chicken with all-purpose flour and shake off any excess. You only need a thin coating.
  • Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken thighs and sear for 4–5 minutes per side, until golden brown. The chicken does not need to be fully cooked yet. Remove it to a plate.
  • Reduce the heat to medium. Add the onion to the same skillet and cook for 3–4 minutes, until softened.
  • Add the sun-dried tomatoes and garlic. Cook for about 30 seconds, just until fragrant.
  • Pour in the chicken broth and scrape the bottom of the skillet to lift up all the browned bits. Let it simmer for 1 minute.
  • Lower the heat, then add the heavy cream, Parmesan, Cajun seasoning, and smoked paprika if using. Stir until the sauce is smooth and creamy.
  • Return the chicken thighs to the skillet with any juices from the plate. Spoon some sauce over the top.
  • Simmer gently for 6–8 minutes, or until the chicken is cooked through and tender. The sauce should thicken slightly.
  • Stir in the lemon juice and parsley. Taste and adjust with more Cajun seasoning, black pepper, or salt if needed. Serve warm.

Notes

  • Check your Cajun seasoning before adding extra salt, because some blends are already salty.
  • Keep the heat low after adding the cream so the sauce stays smooth.
  • If the sauce gets too thick, add a small splash of chicken brothю
  • Freshly grated Parmesan melts better than pre-shredded cheese.
  • Chicken breasts can also be used, but slice them into thinner cutlets so they cook evenly.
Creamy Cajun chicken thighs in a rich Cajun cream sauce with sun-dried tomatoes
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