Cajun chicken thighs in a creamy sauce

In this post, we have a recipe for Cajun chicken thighs in a delicious cream sauce. This is a one-pot dish that takes just 30 minutes to make and is so full of flavor that even your non-low-carb friends will love it.

Sauce ingredients on a table

Ingredients

Chicken, I prefer thighs but you can use chicken breast. The chicken that I used today was free-range and not injected with a saline solution. It is more expensive but in my opinion, it is healthier and nutrition is why I started following a keto diet.

Cajun seasoning. My preferred store-bought blend is Slap Ya Mama low sodium blend it has just the right amount of heat from cayenne pepper with a good spice blend. Most blends have way too much salt for my taste.

Olive oil, I use extra virgin olive oil. For control of inflammation, I avoid seed oils.

Fresh garlic and onion. The cajun spice blend has onion and garlic powder but fresh ones are definitely needed for that extra something.

Heavy cream, cream is lower in carbs than milk. For this recipe whipping cream is the same as heavy cream. Yes, the cream has a lot of calories but we do not eat this every day.

Butter, I used grass-fed butter. That is what I buy but it is not required.

Parmesan cheese, today I used freshly grated since it is cleaner but sometimes I am lazy and use pre-grated. You’re not going to tell anyone, are you?

Spinach, I like it it gives some color to the dish. We do eat with our eyes.

Mozzarella cheese is mostly used to thicken the sauce but you can substitute cream cheese.

Is mozzarella cheese keto?

Luckily for us, mozzarella cheese is very low in net carbs. Depending upon the brand it can range from zero to two nets grams of carbs per ounce. However, pre-shredded mozzarella usually had things like tapioca starch which are not keto. Anytime you buy cheese watch out for added ingredients.

Seasoned chicken on a plate

Instructions

Season the chicken thighs with your Cajun seasoning of choice and set them aside. Then dice up the onion and garlic. Measure out the cream, butter, spinach, and cheeses. Place everything close to your cooktop.

Seared chicken on a plate

Place a skillet onto a burner on high heat. Add the olive oil and swirl to coat the pan. Add the chicken and sear on one side. This should take about two to three minutes. Reduce the burner to medium-high heat and flip the chicken, sear the other side this should take about two minutes. Reduce the burner to medium heat and remove the chicken.

Garlic and onions in a pan with butter

Add the chopped onion and garlic and cook until the onion starts to soften, and add butter. When the butter has melted add your cream, Cajun seasoning, and both cheese. Give it a whish to combine and continue cooking until the cheese has melted. Return the chicken to your pan and simmer on one side for two to three minutes. Add the spinach and flip the chicken and push the spinach into the sauce. Simmer to the desired doneness. Your dish is now ready to serve.

For garnish, you can add some chopped parsley and or paprika.

What is the safe temperature for chicken?

Since we will be using a quick-cooking method for cooking our chicken it should be cooked until an instant-read thermometer reads 165F or higher. For more information on the safe cooking and handling of chicken can be found on the CDC website. https://www.cdc.gov/foodsafety/chicken.html

What to serve with creamy cajun chicken?

The days of me eating cajun chicken pasta are over. But if you are not on a low carb diet you could serve it over pasta. I will not judge. Anyway, This goes great with mashed cauliflower and steamed broccoli.

HOW TO STORE AND REHEAT cajun chicken

If you do have some leftovers place them into an airtight container and place them into the fridge. They will be safe to eat for the next few days. How long depends upon the temperature of your refrigerator. If stored in the freezer the sauce will break and be a greasy mess. For reheating use a microwave on low power this reduces the risk of the sauce breaking.

A spoon picking up chicken out of the pan. This is a pin for pinterest.

If you enjoyed this recipe then please share it with your friends.

Almost finished sauce and chicken in a pan

Cajun chicken thighs in a creamy sauce

Recipe for Cajun chicken thighs in a creamy sauce. This is a one-pot dish that takes just 30 minutes to make and is full of flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Dish
Cuisine: Cajun, keto
Keyword: cajun, cream sauce, keto
Servings: 3 servings
Calories: 560kcal
Author: James Strange

Ingredients

Chicken

  • 6 each chicken thighs
  • 2 teaspoons Cajun seasoing Slap Ya Mama Low sodium
  • 1 tablespoon olive oil

Sauce

  • 1/4 cup onion finely diced
  • 2 cloves garlic
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 3 oz parmesan cheese
  • 2 oz mozzarella cheese
  • 1/4 cup spinach
  • 1/2 teaspoon Cajun seasoning Slap Ya Mama Low sodium

Instructions

  • Season the chicken thighs with the Cajun seasoning of choice, and dice the onion and garlic. Measure out the cream, butter, spinach, and cheeses.
    Sauce ingredients on a table
  • Preheat a pan on high heat, and add olive oil and seasoned chicken. Sear the chicken on both sides. Reduce heat to medium and remove the chicken.
    6 each chicken thighs, 2 teaspoons Cajun seasoing, 1 tablespoon olive oil
    Seared chicken on a plate
  • To your pan add the diced onion and garlic. Cook until the onion is soft.
    1/4 cup onion, 2 cloves garlic
    Garlic and onions in a pan with butter
  • Add the butter, cream, last of the cajun seasoning, and cheese. Whisk to combine.
    2 tablespoons butter, 1 cup heavy cream, 3 oz parmesan cheese, 1/2 teaspoon Cajun seasoning, 2 oz mozzarella cheese
  • After the cheese has melted add the chicken. Cook on one side for 2.5 minutes. Add the spinach and flip the chicken and cook to desired doneness (approximately another 2.5 minutes).
    1/4 cup spinach
    Almost finished sauce and chicken in a pan

Nutrition

Calories: 560kcal | Carbohydrates: 6g | Protein: 17g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 925mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2149IU | Vitamin C: 3mg | Calcium: 496mg | Iron: 1mg
Tried this recipe?Mention @james_strange_eats or tag #james_strange_eats
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