Creamy Cajun Chicken with Lime – A Bold, Creamy, and Irresistible Chicken Dinner
If you’re craving a chicken recipe that’s comforting yet full of character, this creamy Cajun chicken with lime will become a weeknight favorite. Inspired by the bold flavors of the American South, it combines tender skinless chicken, smoky Cajun spices, rich cream, and a splash of fresh lime for the perfect balance of heat, richness, and brightness.
This dish is easy enough for busy weeknights yet impressive enough for guests. The two-step cooking process — quick searing followed by gentle simmering — ensures juicy, perfectly cooked chicken, while the sauce reduces into a rich, silky coating that clings to every bite. Served over fluffy rice, it’s satisfying, crowd-pleasing, and packed with flavor in every forkful.
Why You’ll Love This Recipe
- Bold but balanced flavor: Creamy, spicy, and tangy — the perfect trifecta.
- Beginner-friendly technique: Sear, deglaze, simmer — three easy steps that make you feel like a pro.
- Customizable: Adjust the spice level, swap the vegetables, or choose your favorite side dish.
- Meal-prep friendly: Tastes even better the next day and reheats beautifully.
Ingredients (4–6 servings)
For the marinade
- 800 g – 1 kg boneless, skinless chicken thighs or breasts
- 50 ml neutral oil (peanut, canola, or vegetable)
- 20 g Cajun seasoning
- 15 g smoked paprika
- 5 g fine salt
Vegetables and aromatics
- 1 red bell pepper, diced
- 2–3 shallots, finely chopped
- 3–6 garlic cloves, minced
- 1 lime, halved
For the creamy sauce
- 5 g smoked paprika (extra)
- 200–250 ml chicken stock
- 250 ml cooking cream (15–35% fat)
- 200 g cherry tomatoes (optional)
To serve
- Cooked white rice (basmati or jasmine)
Step-by-Step Instructions
1. Marinate the chicken
Place the skinless chicken in a large bowl. Add the oil, Cajun seasoning, smoked paprika, and salt. Massage thoroughly to coat all pieces, cover, and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
2. Prep the vegetables
While the chicken marinates, dice the red bell pepper, finely chop the shallots, mince the garlic, and halve the lime. Set aside.
3. Sear the chicken
Heat a large skillet over high heat. Add the marinated chicken directly — no extra oil is needed. Sear for 2–3 minutes per side until golden brown. Remove from the skillet and set aside (it will finish cooking in the sauce).
4. Build the flavor base
Reduce the heat to medium. If needed, add a small splash of oil. Sauté the shallots and garlic for 2–3 minutes until soft and fragrant. Add the diced bell pepper and cook for 3–4 minutes until slightly softened.
5. Create the sauce
Sprinkle in the extra smoked paprika and toast it for about 15–20 seconds without burning. Deglaze the pan with chicken stock, scraping up any browned bits from the bottom. Stir in the cream and bring to a gentle simmer.
6. Simmer the chicken
Return the chicken (and any juices) to the pan. Add the cherry tomatoes if using, and squeeze the juice of half a lime over the top. Cover and simmer on low for 15–25 minutes depending on the size of the pieces (20–30 min for breasts, 15–20 min for thighs).
7. Check doneness
The internal temperature of the chicken should reach 74 °C / 165 °F for perfect doneness. Use a meat thermometer to check the thickest part without touching the bone.
8. Thicken the sauce (optional)
For a thicker sauce, uncover and let it simmer for an additional 5–10 minutes to reduce. Alternatively, whisk in a small knob of cold butter off the heat for a silky finish.
9. Serve and enjoy
Serve the chicken over a bed of hot rice, generously spoon the creamy sauce on top, and finish with fresh lime zest or chopped parsley if desired.
Tips and Variations
- Adjust the heat: Reduce the amount of Cajun seasoning or replace part of it with sweet paprika for a milder version.
- Thicken like a pro: Add a little beurre manié (butter and flour paste) near the end if you want an extra-luxurious sauce.
- Switch up the veggies: Try mixed bell peppers, add a finely diced celery stalk for depth, or toss in a handful of spinach at the end.
- Other serving ideas: It’s delicious with mashed potatoes, roasted vegetables, or even pasta instead of rice.
Perfect Side Dish Pairings
More Chicken Recipes You’ll Love
- Mustard Chicken
- Easy Hunter’s Chicken
- Marry Me Chicken
- Chicken with 40 Cloves of Garlic
- Sweet and Sour Chicken
Storage and Reheating
- Fridge: Up to 4 days in an airtight container.
- Freezer: Up to 3 months. The sauce might slightly separate — whisk gently over low heat to re-emulsify.
- Reheating: Warm gently over low heat with a splash of water or milk to loosen the sauce.
FAQ
Can I use chicken breasts instead of thighs?
Yes — they’ll cook slightly faster (about 20–30 minutes). Just be careful not to overcook them.
Can I replace the cream with milk?
Yes. Use half cream and half evaporated milk for a lighter version, or a plant-based cream for a dairy-free alternative.
Can I make this ahead?
Absolutely. It tastes even better the next day as the flavors continue to develop overnight.
Creamy Cajun Chicken with Lime – A Bold, Creamy, and Irresistible Chicken Dinner
Ingredients
- 800 g – 1 kg skinless boneless chicken
- 50 ml neutral oil
- 20 g Cajun seasoning
- 15 g smoked paprika
- 5 g fine salt
- 1 red bell pepper diced
- 2 –3 shallots chopped
- 3 –6 garlic cloves minced
- 1 lime ½ for juice
- 200 –250 ml chicken stock
- 250 ml cooking cream
- 200 g cherry tomatoes optional
- Cooked rice for serving
Instructions
- Marinate (15 min minimum): In a large bowl, place the chicken. Add oil, Cajun seasoning, paprika, and salt. Massage to coat. Cover and refrigerate for 15–120 min.
- Prep the vegetables: Dice the bell pepper, chop the shallots, mince the garlic, and halve the lime.
- Sear the chicken: Heat a skillet over high heat. Add chicken (no extra oil) and sear 2–3 min per side until golden. Remove and set aside.
- Aromatic base: Lower heat to medium. Add oil if needed, then sauté shallots and garlic for 2–3 min. Add bell pepper and cook 3–4 min.
- Spices & deglaze: Sprinkle smoked paprika and toast 15–20 sec. Deglaze with chicken stock, scraping up brown bits.
- Creamy sauce: Stir in cream and bring to a gentle boil. Return chicken with juices, add tomatoes, and squeeze half a lime over the top.
- Simmer & finish cooking: Cover, reduce heat to low, and simmer 15–25 min until chicken reaches 74 °C / 165 °F inside and the sauce is rich and coating.
- Thicken the sauce (optional): Remove the lid and reduce 5–10 min, or whisk in a knob of cold butter off the heat for a silky texture.
- Serve: Taste and adjust seasoning. Serve over hot rice with generous spoonfuls of sauce, cherry tomatoes, and a touch of lime zest.
Notes
Tips and Variations
- Adjust the heat: Reduce the amount of Cajun seasoning or replace part of it with sweet paprika for a milder version.
- Thicken like a pro: Add a little beurre manié (butter and flour paste) near the end if you want an extra-luxurious sauce.
- Switch up the veggies: Try mixed bell peppers, add a finely diced celery stalk for depth, or toss in a handful of spinach at the end.
- Other serving ideas: It’s delicious with mashed potatoes, roasted vegetables, or even pasta instead of rice.
Storage and Reheating
- Fridge: Up to 4 days in an airtight container.
- Freezer: Up to 3 months. The sauce might slightly separate — whisk gently over low heat to re-emulsify.
- Reheating: Warm gently over low heat with a splash of water or milk to loosen the sauce.
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