Spicy And Creamy Cajun Chicken Bake Recipe

Ben Carraoli

Spicy And Creamy Cajun Chicken Bake Recipe

I just made the Spicy and Creamy Cajun Chicken Bake and I couldn’t wait to tell you how it turned out. I warmed up the kitchen with the bold heat of good Cajun seasoning, the rich silky finish of cream, and tender chicken that soaked it all up. As I pulled the dish out of the oven, that golden top and bubbling creamy sauce told me I’d hit on a winner.

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Prep Time 15

Cook Time 35

Servings: 6

Ingredients Method Notes

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 lb) — I find fresh chicken gives better texture than frozen; thaw completely if using previously frozen.
2 tablespoons Cajun seasoning — the heat and the depth of flavour here are what lift the dish.
1 tablespoon smoked paprika — adds warmth and colour to the seasoning mix.
1 teaspoon garlic powder — for underlying garlic flavour without overpowering.
½ teaspoon onion powder — very subtle but rounds out the spice blend.
½ teaspoon salt — helps bring out all the flavours in the chicken and sauce.
2 tablespoons olive oil — used to sear the chicken; a good oil helps browning and flavour.
1 medium yellow onion diced — fresh onion softens and adds sweetness; don’t skip it.
2 bell peppers one red, one green, sliced — I like the contrast of colour and sweet-pepper flavour.
3 cloves garlic minced — fresh garlic beats pre-minced for flavour.
1 cup chicken broth low sodium — provides the liquid base for the sauce and controls the salt level.
1 cup heavy cream — key to the “creamy” part of the bake; gives richness.
4 oz cream cheese softened — creates a silky‐smooth sauce when stirred in.
1½ cups shredded Monterey Jack cheese — melts beautifully; I grate fresh for optimal meltiness.
½ cup grated Parmesan cheese — sharp salty finish; use fresh-grated if you can.
1 teaspoon dried thyme — small herb boost in the sauce.
Fresh parsley for garnish — a bright, fresh finish on the dish.

Method

First, I warmed the skillet and coated the chicken breasts with the Cajun seasoning, smoked paprika, garlic powder, onion powder and salt. Then I seared the chicken in olive oil until golden on both sides — this creates flavour and helps the bake hold together. Once browned, I set the chicken aside for the sauce stage.
In the same skillet, I added onion, bell peppers and garlic, cooking until the vegetables softened and became fragrant. Then I stirred in the chicken broth and heavy cream, followed by the cream cheese and dried thyme. The mixture simmered gently until smooth and slightly thickened.
Next I placed the browned chicken into the baking dish, poured the creamy sauce over it, then sprinkled the Monterey Jack and Parmesan cheese on top. The dish went into a preheated oven (around 180 °C/350 °F) for about 20-25 minutes, until the cheese melted, bubbled and turned golden. I garnished with fresh parsley and served it hot.

Notes

I always pat the chicken dry before seasoning — it helps the spices adhere and ensures better browning.
I let the cream cheese sit out a few minutes to soften — that way it blends seamlessly into the sauce and avoids lumps.
I turn the chicken halfway through baking to ensure even cooking and a consistent sauce coating.
I let the dish rest for 5 minutes after baking — it helps the sauce settle and makes the serving cleaner.
I taste the sauce before baking and adjust salt/pepper — depending on your cheese and broth, you might need a little tweak.