Creamy Cajun Chicken Thighs

I love how quick and easy this creamy Cajun chicken recipe is to pull together on busy nights, but it still feels like comfort food at its best. The Cajun seasoning give the chicken tons of zesty flavor, then the creamy sauce adds richness to mellow it out for the perfect level of spice.

I’ve been cooking chicken thighs a lot lately, and they turn out amazing whether I’m making lemon butter thyme pan fried chicken or baked BBQ chicken thighs. If you enjoy Cajun flavors as much as I do, you’ll find plenty more to love in my Cajun recipes collection.

🥘 Ingredients

Chicken

• Cooking Oil - Any neutral oil like vegetable, canola, avocado, or extra-virgin olive oil (EVOO) will help the seasoning stick and prevent the chicken from drying out. Melted duck fat and beef tallow are also ideal.
• Chicken - Boneless, skinless thighs stay juicy and cook faster, but bone-in can be used for more flavor (just increase the cooking time).
• Cajun Seasoning - Use my DIY Cajun seasoning blend to customize the heat level or your favorite brand. I like to use Tony Chachere's and Slap Ya Mama brands if I'm out of my homemade blend.

Mashed Potatoes

• Potatoes - Russet potatoes are one of the best potatoes for mashed potatoes because they’re starchy and extra fluffy.
• Butter - Softened butter is best to quickly melt into your boiled potatoes and add its rich, delicious flavor.
• Milk - I use whole milk, or you can use 1%, 2%, half & half or heavy cream. Scalding the milk keeps the potatoes hot and gives them a rich, creamier texture. Follow my steps in how to scald milk for mashed potatoes.

Creamy Sauce

• Chicken Broth - Low-sodium broth is best so you can season to taste, or you can swap with chicken stock for a deeper flavor.
• Cream Cheese - Softened cream cheese melts easily into the sauce. Mascarpone or Neufchâtel could also be used.
• Heavy Cream - Heavy cream makes the sauce thick and luscious. For a lighter version, use half & half or milk.
• Herbes de Provence - This aromatic blend adds earthy, floral notes that balance the Cajun spice. Use my easy homemade herbes de provence recipe or a store-bought blend.
• Garlic Powder - I like the flavor and convenience of garlic powder in this chicken dish. If you prefer fresh, you can use 2-3 cloves of minced garlic. A pinch of onion powder or dried minced onion tastes great too.
• Salt & Pepper - Season lightly and adjust to taste. The Cajun seasoning is doing most of the work in this dish.
• Parmesan Cheese - Freshly grated Parmesan melts smoothly and gives a sharper flavor than pre-shredded cheese for the best sauce.
• Greens (optional) - A 50/50 blend of chopped baby spinach and arugula will wilt quickly into the sauce. If using frozen spinach, thaw it and squeeze out excess liquid before adding. You can also use parsley for great flavor and color.
• Bouillon Base (optional) - A spoonful of chicken bouillon paste deepens the savory flavor of the chicken broth. I love this stuff and use it often, but it's totally optional. Granules or cubes work too.

🔪 How To Make Creamy Cajun Chicken Thighs

To get started, you’ll need a rimmed baking sheet (or a 9x13 baking dish), a medium pot for the potatoes, a saucepan for the sauce, and your measuring utensils, a knife, cutting board, and a silicone spatula or wooden spoon.

Two pounds of chicken thighs makes 4 generous servings, perfect for a family dinner or meal prep for a few days.

Make The Cajun Chicken

Season generously. On a rimmed baking sheet (or in a 9x13 baking dish) drizzle 2 teaspoon cooking oil over the 2 pounds boneless, skinless chicken thighs and add 2 tablespoon Cajun seasoning, combine until well coated (photo 1).

Cook the chicken (see notes for alternative methods). Bake the seasoned chicken thighs at 400°F (205℃/Gas Mark 6) for 25 to 30 minutes to reach a safe internal temperature of 165°F (74℃).

Rest and baste. Reserve the pan drippings to use for the sauce (about 1-2 tablespoons worth), and occasionally brush the remaining drippings over the cooked chicken while it rests and until served (photo 3).

Make The Mashed Potatoes

Peel and prep. Wash and peel 2 pounds russet potatoes, then cut up into equal sized chunks (photo 2).

Boil until tender. Place in a pot and cover with water (photo 4), cook until fork tender, then drain off the water. Remove from heat and leave covered to steam for 5 minutes.

Mash potatoes. Add in 1 tablespoon softened butter and ½ cup scalded milk then mix until combined. Season with salt and pepper to taste (photo 5).

Make The Creamy Sauce with Herbs

Combine sauce ingredients. In a sauce pan or skillet, start with about 1-2 tablespoons of your chicken drippings (or use a tablespoon of butter) and the softened 4 ounces cream cheese, ½ tablespoon Herbes de Provence, ½ teaspoon garlic powder, ¼ teaspoon each, salt & pepper, plus 1 tablespoon of Better Than Bouillon chicken base if using. Whisk or stir until smooth.

Add and simmer. Pour in the ¼ cup heavy cream and stir until smooth again, then gradually stir in the 1 cup chicken broth. Whisk or stir until smooth again then allow to come to a simmer for 5-6 minutes or until reduced and slightly thickened (photo 6).

Finish cooking. Add the chopped 1 cup arugula and 2 tablespoons grated Parmesan cheese to the sauce and allow them to cook a few minutes.

Assemble & Serve

Serve while hot. Plate your mashed potatoes, add the chicken thighs (whole or sliced for serving) and top with a generous spoonful or two of the creamy sauce. Add your favorite veggies on the side, then sprinkle with paprika, freshly ground black pepper, or chopped parsley for garnish.

*The process images appear out of order because I started the chicken, then started the potatoes, and lastly started the sauce. When you follow along, try this order for your dish too.

💭 Angela's Pro Tips & Recipe Notes

• Alternative cooking methods for the chicken include air frying at 400°F (205°C) for 15-20 minutes, or pan-searing over medium-high heat. For either method, you want to be sure not to crowd the chicken while cooking (or it will steam) which is why baking is my preferred option.
• For a high protein sauce option, use cottage cheese instead of the cream cheese. Blend or puree with the chicken broth, before cooking, to make a smooth sauce (no lumps).
• Don't overcook fresh garlic if you opt to use it in the sauce. Your minced garlic is prone to burning, so sear it in the pan with chicken fat or butter for 30 seconds to a minute.
• Baste the baked chicken with drippings while it rests and you make the sauce. It will impart more great Cajun flavor and keep the cooked chicken moist.
• If you opt for a lower fat dairy vs the heavy cream, you may need to adjust the sauce consistency using a cornstarch slurry. Combine 1 tablespoon of cornstarch with a couple tablespoons of chicken broth and then whisk into the sauce.

🥡 Storing & Reheating

Store leftover chicken, mashed potatoes, and cream sauce in an airtight container or meal prep containers in the fridge for up to 3-4 days. Storing them separately also makes for easier reheating.

See how to freeze mashed potatoes for more tips on getting the most out of your potatoes.

Freezing

Chicken thighs and mashed potatoes can be frozen separately in airtight, freezer-safe containers for up to 2–3 months. The cream sauce does not freeze well, so it’s best to make it fresh when reheating.

Thaw frozen chicken and potatoes in the fridge overnight before reheating.

Reheating

Reheat the chicken thighs in the oven at 350°F (175°C/Gas Mark 4) covered with foil for 15–20 minutes, on the stovetop in a covered skillet with a splash of water or broth, or in the microwave in short intervals with a little water to prevent drying.

Reheat the potatoes on the stove with a splash of milk or in the microwave, stirring occasionally. See my guide on how to reheat mashed potatoes for more thorough instructions.

Reheat leftover cream sauce slowly on the stove while whisking until smooth and warm.

📖 Recipe Card