Spicy and Creamy Cajun Chicken Bake Recipe

Cajun cuisine is known for its bold, spicy flavors and unique combination of seasonings. In this recipe, tender chicken breasts are seasoned with Cajun spices, baked until juicy, and smothered in a rich and creamy sauce with just the right amount of heat. This dish is a perfect balance of spicy and creamy, making it a comforting yet flavorful meal. Whether you’re a fan of Cajun food or just love a good baked chicken recipe, this dish is sure to impress!

Why You’ll Love This Recipe

• Packed with Flavor: The Cajun seasoning brings a bold and zesty taste, while the creamy sauce balances out the spice for a perfect flavor combination.
• Easy to Make: This recipe comes together with just a few simple steps and uses everyday ingredients, making it great for a weeknight dinner.
• Customizable: You can easily adjust the spice level to your liking and add different veggies or proteins to make this dish your own.
• Perfect for Leftovers: The flavors of this dish deepen over time, so it’s just as delicious reheated the next day.

Instructions

Step 1: Prepare the Chicken

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Season the Chicken: In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, paprika, salt, and pepper. Coat each chicken breast generously with this spice mixture, ensuring that both sides are well-seasoned.
3. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the pan and sear for 2-3 minutes on each side, just until they develop a nice golden-brown crust. You don’t need to cook them through at this stage, as they will finish cooking in the oven.
4. Transfer to Baking Dish: Once the chicken is seared, place the breasts in the prepared baking dish. Drizzle with 1 tablespoon of lemon juice (if using) for a touch of brightness.

Step 2: Make the Creamy Cajun Sauce

1. Sauté the Garlic: In the same skillet where you seared the chicken, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
2. Add the Cream and Broth: Slowly pour in the heavy cream and chicken broth, whisking to combine. Let the mixture come to a gentle simmer.
3. Season the Sauce: Add the smoked paprika, Cajun seasoning, and red pepper flakes (if using) to the sauce. Stir well and let it simmer for 2-3 minutes, allowing the flavors to meld together.
4. Stir in the Cheese: Gradually add the grated Parmesan cheese (and cheddar, if using), whisking constantly until the cheese has melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed.

Step 3: Assemble and Bake

1. Pour the Sauce Over the Chicken: Once the sauce is ready, pour it evenly over the seared chicken breasts in the baking dish. Make sure each piece of chicken is coated in the sauce.
2. Bake the Chicken: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
3. Optional Step – Broil for a Golden Top: If you want a golden, slightly crispy top, remove the foil during the last 5 minutes of baking and turn on the broiler. Keep an eye on the chicken to prevent burning.

Step 4: Garnish and Serve

1. Rest the Chicken: Once the chicken is done, remove the dish from the oven and let it rest for 5 minutes to allow the juices to redistribute.
2. Garnish: Sprinkle chopped parsley or sliced green onions over the top for a fresh, vibrant touch. Serve with lemon wedges for an extra burst of acidity.
3. Serve: Serve the Spicy and Creamy Cajun Chicken hot, spooning the sauce over each piece. Enjoy with your favorite side dishes!

Serving Suggestions

This Spicy and Creamy Cajun Chicken pairs well with a variety of side dishes. Here are some ideas to complete your meal:

• Steamed Rice or Cauliflower Rice: The creamy Cajun sauce is perfect for spooning over a bed of fluffy white rice or low-carb cauliflower rice.
• Roasted Vegetables: Serve with roasted broccoli, green beans, or asparagus for a healthy and delicious side.
• Mashed Potatoes: Creamy mashed potatoes complement the richness of the sauce and make for a comforting meal.
• Pasta: For a heartier meal, serve the chicken and sauce over pasta. The sauce clings beautifully to penne, fettuccine, or linguine.

Tips for the Best Cajun Chicken Bake

1. Use Fresh Spices: For the boldest flavor, make sure your Cajun seasoning is fresh. You can also make your own blend by combining paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and black pepper.
2. Don’t Overcook the Chicken: Overcooking chicken breasts can make them dry. Use a meat thermometer to check for an internal temperature of 165°F (75°C) to ensure perfectly cooked, juicy chicken.
3. Adjust the Spice Level: If you prefer a milder dish, reduce the amount of Cajun seasoning and omit the red pepper flakes. For more heat, add extra cayenne pepper or a splash of hot sauce to the sauce.
4. Add Vegetables: For a one-pan meal, add vegetables to the baking dish. Bell peppers, zucchini, or cherry tomatoes would complement the Cajun flavors and bake beautifully with the chicken.
5. Use Thighs for Juicier Chicken: If you prefer, you can substitute chicken thighs for the breasts. Thighs are more forgiving and tend to stay juicier during baking.

Variations

• Cajun Shrimp Bake: Substitute shrimp for chicken in this recipe for a quick and easy seafood version. Just reduce the baking time to 10-12 minutes, as shrimp cooks much faster than chicken.
• Creamy Cajun Pasta: Turn this dish into a pasta bake by adding cooked pasta (such as penne or rigatoni) to the baking dish before pouring in the sauce. Mix well and bake until bubbly and golden.
• Cajun Chicken and Sausage Bake: Add slices of andouille sausage to the dish for an extra layer of flavor and protein.

Storage and Reheating

Storage

• Refrigerate: Store leftover Cajun chicken in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, freeze the chicken and sauce in separate airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

• Stovetop: Reheat the chicken and sauce in a skillet over medium heat until warmed through, adding a splash of cream or broth if needed to loosen the sauce.
• Microwave: You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Conclusion

This Spicy and Creamy Cajun Chicken Bake is a fantastic dinner option for anyone who loves bold flavors and creamy sauces. With its combination of Cajun spices, rich cream, and tender chicken, it’s sure to become a family favorite. Whether you’re preparing it for a weeknight meal or a special gathering, this dish is both simple to make and irresistibly delicious. Enjoy!

Yield: 4

Spicy and Creamy Cajun Chicken Bake Recipe

Print

Cajun cuisine is known for its bold, spicy flavors and unique combination of seasonings. In this recipe, tender chicken breasts are seasoned with Cajun spices, baked until juicy, and smothered in a rich and creamy sauce with just the right amount of heat. This dish is a perfect balance of spicy and creamy, making it a comforting yet flavorful meal. Whether you’re a fan of Cajun food or just love a good baked chicken recipe, this dish is sure to impress!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• For the Chicken:
• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons Cajun seasoning (store-bought or homemade)
• Salt and pepper to taste
• ½ cup shredded mozzarella or cheddar cheese (optional)
• For the Creamy Cajun Sauce:
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 small bell pepper, diced (optional, for added color)
• 1½ cups heavy cream
• ½ cup chicken broth
• 1½ tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon crushed red pepper flakes (optional, for extra heat)
• 1 cup Parmesan cheese, freshly grated
• ½ cup cream cheese, softened
• 2 tablespoons fresh parsley, chopped (for garnish)
• 2 tablespoons sliced green onions (for garnish)
• Preheat the Oven:
• Preheat your oven to 375°F (190°C).
• Season the Chicken:
• Rub the chicken breasts with olive oil and generously season with Cajun seasoning, salt, and pepper. Set aside.
• Sear the Chicken:
• In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for about 2-3 minutes per side, until golden brown. Remove from the skillet and set aside (they will finish cooking in the oven).
• Make the Creamy Cajun Sauce:
• In the same skillet, reduce the heat to medium. Add the butter and sauté the garlic and onions until softened (about 2-3 minutes). Add the diced bell pepper (if using) and cook for another 2 minutes.
• Pour in the heavy cream and chicken broth, and stir in Cajun seasoning, smoked paprika, and crushed red pepper flakes (for extra spice). Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
• Stir in the Parmesan cheese and cream cheese, and continue cooking until the cheeses are fully melted and the sauce is smooth and creamy.
• Bake the Chicken:
• Add the seared chicken breasts back to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of the chicken.
• (Optional) Sprinkle shredded mozzarella or cheddar cheese over the chicken for an extra cheesy topping.
• Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).
• Serve:
• Once the chicken is done, remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and sliced green onions.
• Serve the chicken with a side of rice, mashed potatoes, pasta, or crusty bread to soak up the creamy Cajun sauce.

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
   
2. Season the Chicken:
   Rub the chicken breasts with olive oil and generously season with Cajun seasoning, salt, and pepper. Set aside.
   
3. Sear the Chicken:
   In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for about 2-3 minutes per side, until golden brown. Remove from the skillet and set aside (they will finish cooking in the oven).
   
4. Make the Creamy Cajun Sauce:
   In the same skillet, reduce the heat to medium. Add the butter and sauté the garlic and onions until softened (about 2-3 minutes). Add the diced bell pepper (if using) and cook for another 2 minutes.
   Pour in the heavy cream and chicken broth, and stir in Cajun seasoning, smoked paprika, and crushed red pepper flakes (for extra spice). Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
   Stir in the Parmesan cheese and cream cheese, and continue cooking until the cheeses are fully melted and the sauce is smooth and creamy.
   
5. Bake the Chicken:
   Add the seared chicken breasts back to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of the chicken.
   (Optional) Sprinkle shredded mozzarella or cheddar cheese over the chicken for an extra cheesy topping.
   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).
   
6. Serve:
   Once the chicken is done, remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and sliced green onions.
   Serve the chicken with a side of rice, mashed potatoes, pasta, or crusty bread to soak up the creamy Cajun sauce.

Notes

Homemade Cajun Seasoning: If you prefer to make your own Cajun seasoning, combine 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon thyme, ½ teaspoon cayenne pepper, and salt and pepper to taste.

Add Veggies: For a complete meal, you can add vegetables like zucchini, mushrooms, or spinach into the sauce before baking.

Heat Level: Adjust the spice level by reducing or omitting the crushed red pepper flakes for a milder flavor.