Cajun Chicken Skillet – Family Fresh Meals

This easy Cajun Chicken Skillet recipe is a flavorful one-pot meal that brings the bold taste of Cajun flavors to your dinner table in just 30 minutes. Tender, juicy chicken breasts are seasoned with homemade Cajun seasoning and then cooked to perfection in a hot pan with a little olive oil and butter.

The creamy sauce, infused with garlic, sun-dried tomatoes, and lime juice, perfectly complements the heat of the Cajun seasoning. Served over white rice and garnished with fresh parsley and lime wedges, this dish is a great dinner option when you need something quick, tasty, and satisfying.

cajun chicken skillet in a bowl with rice and limes

How do I make my own Cajun spices if I can’t find them in the store?

Combine 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, and 1 teaspoon dried oregano in a small bowl.

How can I store and reheat this recipe?

Absolutely! The cooked chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat in a skillet over medium heat.

Table of Contents

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How do I add extra spice?

For extra spice, add a pinch of red pepper flakes to the Cajun seasoning.

Ingredients required

Boneless, skinless chicken fillets:These form the tender, juicy base of the chicken for the dish and absorb all the Cajun flavors.
All Purpose Flour: Lightly baste the chicken so that it gets a crispy, golden brown crust when seared in the pan.
Cajun spices: Adds the strong, spicy flavors characteristic of Cajun cuisine, giving the chicken and sauce a warm, deep flavor.
Salt and pepper: Enhances the natural flavor of the chicken and provides a balanced spice mix.
Olive oil: Used to sear chicken and sauté vegetables, creating rich flavor and cooking everything evenly.
Unsalted butter: Adds a rich, deep flavor to the sauce and prevents the dish from becoming too salty.
Yellow onion: Provides a sweet, savory base that complements the spices and adds texture to the dish.
Sun-dried tomatoes:Gives the sauce a concentrated tomato flavor and a slightly tangy sweetness that balances the creaminess.
Cloves of garlic: Provides a robust, aromatic flavor that enhances the savory notes of the sauce and chicken.
Juice of a lime: Gives the dish a fresh, tangy acidity that emphasizes the rich flavor of the cream.
Chicken broth: Adds depth to the sauce and helps deglaze the pan, soaking up all the flavorful brown bits of the chicken.
Heavy cream: Creates a luxurious, creamy sauce that coats the chicken and brings all the flavors together.
Parmesan cheese: Adds a salty, nutty flavor to the sauce, enhancing its creaminess and creating a layer of umami.

Substitutions and additions:

Cream cheese: For an extra creamy sauce, add 2 tablespoons of cream cheese along with the whipped cream.
Tomato puree: If you prefer a richer tomato flavor, add a tablespoon of tomato paste while baking the sun-dried tomatoes.
Spring onion: Replace the yellow onion with spring onion for a milder flavor, or use red onions for a slightly sweeter flavor.
Creole spices: Creole seasoning can be used in place of Cajun seasoning for a different flavor profile.
Red peppers: For extra color and crunch, add chopped red or green bell pepper.
Hot sauceFor a little kick, drizzle some hot sauce over the sauce before serving.
Low-carb: Omit the rice and serve with cauliflower rice for a low-carb option.

How to Make Cajun Chicken Skillet

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
Pat the chicken breasts dry with a paper towel. Lightly sprinkle both sides of the chicken breasts with half of the Cajun seasoning, salt and pepper. Lightly coat the chicken with the flour, shaking off any excess and place in the hot skillet.
Cook the chicken for 4-5 minutes per side, until the chicken is browned and cooked through (with an internal temperature of 165F). Remove the chicken to a plate and cover with aluminum foil to seal in the juices.
Add the remaining oil to the pan along with the sliced onions. Cook for 3-5 minutes, or until the onions are soft.
Add the finely chopped garlic and sun-dried tomatoes to the pan and fry for 1 minute.
Pour the broth into the pan along with the remaining Cajun seasoning, scraping up any brown bits from the bottom of the pan. Simmer until the broth has reduced slightly.
Add the cream, parmesan cheese and lime juice to the pan and simmer gently, stirring occasionally until the sauce thickens.
Return the chicken fillets to the pan, pour the warm sauce over the chicken and simmer gently for 1-2 minutes.
Remove from heat, garnish with fresh chopped parsley and serve immediately with lime wedges and rice. Enjoy!

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