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Homemade Creamy Cajun Chicken Skillet (No Cream Soup) photo
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Creamy Cajun Chicken Skillet (No Cream Soup)

This Creamy Cajun Chicken Skillet is SO FLAVORFUL! Tender chicken, vibrant peppers, and a silky spiced sauce come together in one easy skillet meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Cajun, Southern
Keyword: Dairy-Free, Easy, Gluten-Free, One-Pot, Quick, Spicy
Servings: 4 servings

Ingredients

  • 1 lb chicken breasts diced, boneless skinless
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon black pepper freshly ground
  • 1 cup chicken broth low-sodium
  • 1 cup unsweetened almond milk
  • 2 tablespoons cornstarch
  • salt to taste
  • chopped fresh parsley for garnish

Instructions

Preparation

  • Start by dicing the chicken breasts into bite-sized pieces. Dice the onion and bell peppers, and mince the garlic cloves. Measure out your Cajun seasoning, smoked paprika, and other spices so everything is ready to go.

Cooking

  • Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Add the diced chicken and sprinkle with half the Cajun seasoning and black pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the diced onion, green, and red bell peppers. Sauté until softened and fragrant, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute until aromatic.
  • Sprinkle the remaining Cajun seasoning and smoked paprika over the vegetables. Pour in 1 cup of chicken broth and 1 cup of unsweetened almond milk. Stir to combine and bring the mixture to a gentle simmer.
  • In a small bowl, whisk together the cornstarch with a splash of almond milk until smooth. Slowly pour this slurry into the skillet while stirring continuously. The sauce will begin to thicken within a couple of minutes.
  • Return the cooked chicken to the skillet and stir to coat in the creamy sauce. Let everything simmer together for 2-3 minutes so the flavors meld and the chicken reheats. Taste and adjust salt as needed.
  • Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve this creamy, spicy goodness over rice, pasta, or even with warm crusty bread for soaking up every last bit.

Equipment

  • Large skillet or sauté pan
  • Sharp Knife
  • Cutting Board
  • Measuring spoons and cups
  • Wooden spoon or silicone spatula
  • Small Bowl

Notes

  • Don’t overcook the chicken initially to keep it tender and juicy.
  • Mix cornstarch with almond milk before adding to avoid clumps and ensure thickening.
  • Adjust Cajun seasoning to your preferred spice level for a milder or spicier dish.
  • Add extra veggies like mushrooms or zucchini for more nutrition and variety.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to maintain sauce consistency.