There’s something irresistible about creamy Cajun chicken — bold spices, velvety sauce, and tender chicken all layered over fluffy rice.

This creamy Cajun chicken skillet is my ultimate comfort food when I want dinner to be both exciting and cozy.

Why I Love This Recipe

One-pan skillet dinner with easy cleanup

Creamy Cajun sauce that balances heat and richness

Great with rice, pasta, or veggies

Restaurant-quality taste without the fuss

Customizable spice levels to suit your heat preference

What You’ll Need (Ingredient Highlights)

Chicken breasts: Boneless and sliced thinly for fast, even cooking

Cajun seasoning: Brings the heat and deep flavor

Garlic & onion powder, paprika, pepper: Layers of flavor that build the perfect base

Butter + olive oil: Create richness and sear beautifully

Heavy cream + Parmesan: Make a luscious sauce you’ll want to pour over everything

Cooked rice: Acts as the hearty base for this spicy, creamy dish

Pro Tips Before You Start

Slice thick chicken breasts horizontally for faster cooking.

Let the chicken sit undisturbed while searing for a golden crust.

Use freshly grated Parmesan for the smoothest, silkiest sauce.

Adjust the Cajun seasoning to your preferred heat level.

Add a touch of lemon juice or parsley at the end for brightness.

How to Make Creamy Cajun Chicken Skillet

Step 1: Prepare the Rice

Cook rice according to the package instructions while you prepare the chicken and sauce.

Step 2: Season the Chicken
Pat chicken breasts dry and season both sides with Cajun seasoning, garlic powder, onion powder, paprika, and black pepper.

Step 3: Sear the Chicken
In a large skillet, heat olive oil over medium-high heat.

Sear the chicken for about 3–4 minutes on each side, or until internal temperature reaches 165°F.

Remove and set aside.

Step 4: Make the Creamy Cajun Sauce
Wipe excess oil from the skillet. Add butter and let it melt.

Stir in the heavy cream, then season with Cajun seasoning, paprika, and black pepper.

Add Parmesan cheese and stir constantly until smooth and creamy.

Reserve most of the sauce in a bowl, leaving a small amount in the skillet.

Step 5: Flavor the Rice
Add the cooked rice directly to the skillet.

Season lightly with Cajun seasoning and paprika.

Stir well to coat with the remaining sauce.

Step 6: Slice & Serve
Thinly slice the seared chicken and serve over the creamy Cajun rice.

Spoon the remaining sauce on top and garnish with fresh herbs if desired.

What to Serve It With

Garlic bread or warm dinner rolls

Roasted broccoli or sautéed green beans

A simple side salad with lemon vinaigrette

Extra rice or pasta for soaking up that sauce

Variations / Substitutions

Use boneless chicken thighs for a juicier result

Add sautéed mushrooms or spinach for extra veggies

Sub half-and-half instead of heavy cream for a lighter sauce

Mix in cooked pasta instead of rice for a Cajun Alfredo twist

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat gently on the stovetop or in the microwave with a splash of cream

Not ideal for freezing due to the dairy-based sauce

FAQs

Can I use pre-cooked rice for this recipe?
Yes! Just reheat it before adding to the skillet in Step 5.

Is Cajun seasoning very spicy?
It depends on the brand. Start with less and add more to taste.

Can I make this recipe dairy-free?
You can try unsweetened coconut cream and dairy-free Parmesan, but results may vary.

What vegetables go well with this dish?
Bell peppers, spinach, and mushrooms all pair wonderfully.

How do I know the chicken is fully cooked?
Use a meat thermometer — it should read 165°F at the thickest point.

Can I double the sauce?
Absolutely! It’s great for pouring over veggies or saving for leftovers.

Does this work well for meal prep?
Yes. Pack it in containers with rice and sauce — it reheats well.

Final Thoughts

This creamy Cajun chicken skillet hits every note I love in a comforting dinner: it’s bold, creamy, satisfying, and quick to pull together.

Once you taste that Cajun-spiced cream sauce over fluffy rice, you’ll want to make this again and again.