Creamy Cajun Chicken & Sausage Skillet

I love a dinner that feels like a treat but comes together in one pan with minimal effort. This creamy Cajun chicken and sausage skillet is exactly that—golden-seared chicken, smoky sausage, and a velvety sauce with just the right amount of heat.

The key is building layers of flavor: seasoning the chicken well, browning the sausage, and deglazing the pan with broth and cream. The result is a rich, comforting meal that's ready in about half an hour. Serve it over rice, pasta, or with crusty bread to soak up every drop.

In This Recipe hide

1 Creamy Cajun Chicken & Sausage Skillet

1.1 Ingredients 1x2x3x?

1.2 Method

1.3 Nutrition

1.4 Tried this recipe?

2 Tips for Success

Creamy Cajun Chicken & Sausage Skillet

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 6 servings

Calories: 480

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1.5 lbs boneless, skinless chicken thighs
• 12 oz Andouille sausage, sliced into 1/2-inch rounds
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (optional)
• to taste salt and black pepper

Method

 

1. Pat the chicken thighs dry and season both sides with 1 tablespoon of the Cajun seasoning, smoked paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes per side. Remove to a plate and set aside.
3. In the same skillet, add the sliced sausage and cook until browned, about 3-4 minutes. Remove with a slotted spoon and set aside with the chicken.
4. Reduce heat to medium. Add butter, onion, and bell pepper. Cook until softened, about 4-5 minutes. Stir in garlic and remaining 1 tablespoon Cajun seasoning; cook for 30 seconds until fragrant.
5. Pour in the chicken broth and scrape up any browned bits. Bring to a simmer and cook until reduced by half, about 3 minutes. Stir in heavy cream and Parmesan; simmer until slightly thickened, about 2-3 minutes.
6. Return the chicken and sausage to the skillet along with any accumulated juices. Simmer for 2-3 minutes to heat through and coat in the sauce. Taste and adjust seasoning.
7. Garnish with fresh parsley if desired. Serve hot over rice, pasta, or with crusty bread.

Nutrition

Calories: 480kcalCarbohydrates: 10gProtein: 30gFat: 36g

Tried this recipe?

Let us know how it was!

Tips for Success

Use a large skillet or braiser so the chicken browns instead of steams. Don't crowd the pan; cook in batches if needed.

If you prefer less heat, use mild Cajun seasoning or reduce the amount. Andouille sausage adds a nice kick, but smoked kielbasa works too.

For a lighter sauce, swap half the heavy cream for half-and-half, but keep in mind the sauce may be thinner.

Ava Thompson

creates quick vegetarian dinners and vibrant taco recipes.