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Cajun Chicken Skillet with Creamy Cheese Sauce

Tender chicken thighs seasoned with bold Cajun spices and nestled in a rich, creamy cheese sauce, all cooked in one skillet for easy cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Cajun, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 lbs chicken thighs bone-in, skin-on
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp olive oil
Creamy Cheese Sauce
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese shredded
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 medium tomato diced
  • 0.25 cup fresh parsley chopped

Equipment

  • Cast-iron skillet or heavy-bottomed pan
  • Meat thermometer
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). Mix all Cajun spices together in a small bowl.
  2. Season chicken thighs generously with the Cajun spice mixture on both sides. Let rest for 15 minutes.
  3. Heat olive oil in a large cast iron skillet over medium-high heat.
  4. Sear chicken thighs skin-side down for 5-6 minutes until golden brown, then flip and sear another 4-5 minutes.
  5. Transfer skillet to oven and bake for 15-18 minutes until internal temperature reaches 165°F.
  6. Remove chicken from skillet and set aside. Place skillet back on stovetop over medium heat.
  7. Add butter and minced garlic to the skillet, sauté for 1 minute until fragrant.
  8. Pour in heavy cream and bring to a gentle simmer. Add shredded cheese gradually, stirring until melted and smooth.
  9. Return chicken to the skillet, spooning sauce over the top. Garnish with diced tomatoes and fresh parsley before serving.

Notes

For milder heat, reduce cayenne pepper to 1/4 teaspoon. Serve over rice, pasta, or with crusty bread. Store leftovers in refrigerator for up to 3 days.