Cajun cream chicken

Cajun cream chicken; tender chicken breasts, dredged and seared, then braised in a smoothly spicy cajun style cream sauce. I do love spicy food, which is why I love cajun cuisine. The richness of French cuisine coupled with the flavourful zest and spice of Caribbean spices and ingredients.

Once upon a time, I was working as a caterer in an oilfield camp. I slow roasted some cajun spice-dredged chicken breasts and started up a cream sauce to use as a finisher. The amount of fluid that the chicken had released would’ve been a shame to throw out, so I incorporated it into the sauce. I poured the whole works back onto the chicken and put it back into the oven to finish off before service.

I had created a monster on this one, friends. Now, I won’t say oilfield workers can be a difficult bunch to feed at times, but they will let you know when you’ve done well for supper. This one was a hit with the crowd; lots of good feedback. I won’t repeat some of the feedback here; let’s just say vulgarity can be used to express joy.

So I added this dish to my repertoire and rotated through some of the other camps I had been stationed in. It served me well up there; now I want to share it with you here. Anyone can bake up some chicken breasts and whip up a cream; why not combine the two? You weren’t really going to dispose of that beautiful reddish brown essence in the bottom of the pan, were you? Believe me, the sauce will deepen considerably.

Remember when I said that every last drop of flavour and nutrients in your food should be used? This is the same principle, although it was born years ago as a creative dalliance. This is another of those happy little accidents that often yield the most memorable meals.

Cajun Cream Chicken

Cajun cream chicken

Braised chicken in a zesty cajun cream sauce
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American, cajun
Servings 3
Calories 230 kcal


  • Oven-safe frying pan, sauce pot, oven.


Season and sear the chicken

  • 3 whole chicken breasts
  • 2 Tbsp cajun spice
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 cup stock chicken or vegetable

The sauce

  • 1/4 cup butter
  • 1 whole onion fine diced
  • 1 stalk celery fine diced
  • 3 cloves garlic minced
  • 1 cup okra chopped 1/4 thick
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp thyme
  • 1 Tbsp cajun spice
  • 1 Tbsp paprika
  • 1/2 cup stock chicken or vegetable
  • 2 cups cream


Getting the chicken started…

  • Pre-heat the oven to 350F
  • Mix the dry spices and lay out in a single layer on a plate.
  • Lay the chicken skin side down in the spice blend, forming a crust; set aside.
  • Heat up oven-safe pan and oil lightly. Once it begins to smoke, add the chicken, seasoning side down.
  • After about 2-3 minutes, turn the chicken and let sear for another 2 minutes.
  • Add the stock, cover the pan and place it in the oven.

While the chicken cooks, make the sauce….

  • Heat up your sauce pan to just above medium high.
  • Melt the butter, add the salt and pepper.
  • Add the onion, celery and garlic; sweat off for about 5-7 minutes until transluscent.
  • Add the paprika, cajun spice and okra; once the okra starts getting stringy, add the stock.
  • Remove the chicken pan from the oven and drain off the liquid from it into the sauce pot; stir in the cream.
  • Pour the contents of the sauce pot into the chicken pan and return the pan to the oven uncovered.
  • Let bake for another 15-20 minutes, or until an internal temperature of 165F is reached with the chicken.
  • Remove from the oven and let stand for a couple minutes before serving.



Whole breasts are what I used when I first did this recipe, but in truth, any cut of chicken would work. 
Bell peppers could be included in the sauce; or even as a substitute for the okra. I don’t much fancy bell pepper, so I rarely stock it in my fridge. The okra was taking up room in my freezer, so in it went. That, and okra thickens a sauce nicely, so it worked out well.
Keyword Cajun, chicken, gluten free

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