Creamy Cajun-Spiced Chicken Strips
Juicy chicken strips seasoned with bold Cajun spices, pan-seared or baked to perfection, then tossed in a luscious, creamy sauce rich with garlic, herbs, and a hint of tang. This dish is perfect for weeknight dinners, meal prep, or casual gatherings—offering a delicious balance of spicy, creamy, and savory flavors that everyone will love.
Equipment
- Large skillet or frying pan
- Mixing bowls
- Measuring spoons and cups
- Whisk or spoon for stirring sauce
- Oven-safe dish (if baking)
- Air fryer (optional)
- Tongs or spatula
- Meat thermometer (recommended)
Ingredients
For the chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into strips
- 2 tbsp olive oil or vegetable oil
- 2 tbsp Cajun seasoning (store-bought or homemade)
- Optional: 1 tbsp flour or cornstarch (for light coating/crispiness)
For the creamy Cajun sauce:
- 2 tbsp butter or oil
- 2 cloves garlic, minced
- 1 small shallot or ½ small onion, finely chopped
- ½ bell pepper (optional), diced
- 1 tsp Cajun seasoning
- ½ cup chicken broth or white wine
- 1 cup heavy cream, Greek yogurt, or crème fraîche
- ¼ cup grated Parmesan or shredded cheddar (optional)
- 1 tsp Dijon mustard (optional)
- Salt and pepper, to taste
- Fresh parsley or thyme for garnish
Instructions
- Prep the chicken strips:Pat chicken dry and toss with Cajun seasoning and optional flour for a light coating. Let rest 15–30 minutes if time allows.
- Cook the chicken:Heat oil in a large skillet over medium-high heat. Add chicken strips in a single layer, cook 3–4 minutes per side until golden brown and cooked through (internal temp 165°F). For oven, bake at 400°F for 15–20 minutes. For air fryer, cook at 380°F for 10–12 minutes, flipping halfway.
- Make the creamy Cajun sauce:In the same pan (or a clean one), melt butter over medium heat. Sauté shallots, garlic, and bell pepper until fragrant and softened (about 2 minutes). Sprinkle in Cajun seasoning and stir for 30 seconds.
- Deglaze the pan:Pour in chicken broth or wine, scraping the bottom to lift flavorful browned bits (fond). Let reduce slightly, about 1–2 minutes.
- Add cream and enrich:Stir in cream and simmer gently until sauce thickens (~3–5 minutes). Add Parmesan and Dijon mustard if using, then season with salt and pepper to taste.
- Combine chicken and sauce:Toss cooked chicken strips in the creamy sauce or spoon sauce over them. Heat together briefly if needed.
- Garnish and serve:Sprinkle fresh herbs over the top and serve immediately with your choice of sides.
Notes
- For milder heat: Reduce cayenne or omit from Cajun seasoning.
- For dairy-free: Use coconut milk or cashew cream in place of dairy cream.
- Marinating: Allows deeper flavor but can be skipped if short on time.
- Crispier texture: Light dusting with flour or cornstarch before cooking helps create a golden crust.
- Sauce consistency: Adjust thickness by simmering longer or adding broth for a thinner sauce.
- Serving ideas: Great over rice, pasta, cauliflower rice, or with steamed veggies.