When you’re craving a flavorful but not overly complicated chicken dinner, Cajun chicken thighs are a perfect choice. This easy creamy Cajun chicken thighs recipe combines boneless, skinless chicken thighs, a light Cajun spice blend, and a rich cream sauce. On the side, colorful carrots and roasted potatoes bake until golden and crisp — the perfect pairing for a comforting weeknight meal.

This recipe is adapted from my YouTube video — I’ve made small adjustments to the proportions and cooking times to make it easier to follow in written form. Use the video as a visual guide for techniques, textures, and timing.

By searing the chicken first, simmering it gently in broth, then finishing with a tomato-based Cajun sauce enriched with cream, you get a dish that feels indulgent but balanced. The roasted vegetables add sweetness and texture, making this a complete plate without the need for extra sides (though rice, salad, or crispy Belgian fries make fantastic additions).

Why You’ll Love This Cajun Chicken Recipe

Juicy and forgiving: Chicken thighs stay tender, even if cooked a little longer.
Balanced spice: Cajun seasoning brings flavor without overpowering salt or heat.
Crispy vegetables: Roasting at 400°F gives that restaurant-style crunch.
Make-ahead friendly: The sauce reheats well, and leftover vegetables crisp nicely in an air fryer.
Adaptable: Works with different spice levels, cream alternatives, or even chicken breasts if that’s what you have.

Ingredients (Serves 4)

Chicken

6 boneless, skinless chicken thighs (about 2 lbs / 900 g)
1 tbsp duck fat (or neutral oil like avocado or canola)
1½ tsp Cajun seasoning
Pinch of fine salt (adjust based on your spice blend)

Roasted Vegetables

1½ lbs (650–700 g) carrots, cut into ½-inch rounds
1½ lbs (650–700 g) potatoes (blue, red, or white), cut into wedges
2 tbsp duck fat (or oil)
1–2 tsp Cajun seasoning
½ tsp fine salt

Creamy Cajun Sauce

2 medium onions (about 10 oz / 300 g), thinly sliced
2 garlic cloves, minced
1 tsp Cajun seasoning
14 oz (400 g) canned crushed tomatoes
½ cup (150 ml) chicken broth (divided: ⅓ cup for chicken, 3–4 tbsp to adjust sauce)
⅔ to ¾ cup (150–200 ml) heavy cream (35%)
Salt and black pepper, to taste

Tip on Cajun spice: Many blends are already salted. Taste your mix before adding extra salt.

Step-by-Step Instructions

1) Roast the Vegetables

Preheat oven to 400°F (200°C).
Toss carrots and potatoes with duck fat, Cajun seasoning, and salt until evenly coated.
Spread in a single layer on a baking sheet.
Roast for 30–35 minutes, flipping halfway through, until edges are golden and the insides are tender.

2) Prepare and Sear the Chicken

Pat chicken thighs dry with paper towels. Season lightly with salt, Cajun seasoning, and duck fat.

Heat a large skillet over medium-high. Sear chicken for about 3 minutes per side until browned.

Pour in ⅓ cup (100 ml) chicken broth, cover partially, and simmer on low heat for 12–15 minutes until fully cooked. Remove and keep warm.

3) Build the Sauce

In the same skillet, sauté onions and garlic with a little extra fat if needed. Sprinkle in Cajun seasoning and cook 5–6 minutes until softened and golden.

Stir in crushed tomatoes. Let simmer uncovered for 15–20 minutes until thickened and reduced.

If the sauce becomes too dense, stir in a few tablespoons of broth to loosen it.
Off the heat, add the heavy cream. Stir until smooth and silky. Taste and adjust seasoning with salt and pepper.
Return chicken thighs to the sauce and let them warm gently for 2–3 minutes on low.

4) Assemble and Serve

Arrange roasted vegetables on a platter. Place chicken thighs on top and spoon over the creamy Cajun sauce. Serve immediately, hot and comforting.

Chef’s Tips for Success

Don’t skip the tomato reduction: Those 15–20 minutes are key to balancing acidity and creating a rich sauce.
Avoid watery vegetables: Spread them in a single layer and don’t overcrowd the pan. Steam makes them soggy instead of crisp.
Salt last: Cajun seasoning and broth already add sodium. Taste after the cream goes in.
Silky sauce: Add cream off the heat to avoid curdling. Just rewarm gently afterward.
Meal prep: Double the roasted vegetables. They reheat perfectly in an air fryer or hot oven.

What to Serve with Cajun Chicken

While the dish is complete on its own, these sides elevate it even further:

A refreshing homemade Caesar salad or Greek salad.
Belgian fries for a hearty, bistro-style dinner.
Rice or creamy garlic mashed potatoes to soak up every drop of the sauce.
Other chicken dinners from the blog: Creamy mustard chicken, Easy hunter’s chicken, or the famous Marry Me Chicken.

Substitutions & Variations

No duck fat? Use avocado oil, canola oil, or butter.
Lighter version: Replace heavy cream with half-and-half (15–18%) thickened with 1 tsp cornstarch.
No tomatoes: Use ½ cup broth plus 1 tbsp tomato paste for a smoother, “brown” Cajun sauce.
Spicier: Add ¼ tsp cayenne pepper or red chili flakes.
Dairy-free: Substitute soy or oat cream designed for cooking.
Homemade Cajun seasoning: Blend paprika, garlic powder, onion powder, thyme, oregano, black pepper, cayenne, and just a little salt.

FAQ

1) Will this be too salty with store-bought Cajun spice?
Not if you check the blend first. If salt is listed as the first ingredient, reduce the amount and add extra spice from unsalted paprika or chili powder.

2) Can I use chicken breasts instead of thighs?
Yes, but reduce simmering to 8–10 minutes depending on thickness. Breasts dry out more quickly.

3) My sauce tastes acidic — what can I do?
Cook the tomatoes longer to reduce acidity. You can also add a pinch of sugar or an extra splash of cream.

4) Can I freeze Cajun chicken with cream sauce?
Yes, but only for up to one month. Cream sauces can separate slightly; reheat slowly on low heat and whisk gently to restore texture.

5) What vegetables work best if I don’t have carrots and potatoes?
Sweet potatoes, parsnips, or even cauliflower roast beautifully with Cajun spices.