Creamy Cajun-Style Chicken

  • 10MINS
  • 35MINS
  • Serves 4
  • 224KCAL

Gather everyone around the table to tuck into this creamy chicken dish! If you like your food with a little heat, you’ll love cooking with Cajun spices. To balance the chilli kick we’ve used low-fat cream cheese to make a silky, rich sauce. We’d say this turns out medium-hot, but if you’re brave, just throw in some extra chillies!

Featured On
Pages 168-169

This recipe is currently only available in our book. You can get it here

Creamy Cajun-Style Chicken

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Use a low-fat cream cheese rather than a fat-free one. This will give a richer, creamier sauce, and will stand up to reheating better if you're going to batch cook this recipe.

Swap This

You could swap the baby corn for 100g tinned sweetcorn, well drained.

Fantastic new recipe that goes well with rice or steamed veg
Absolutely loved this one from the new book. Same technique as other recipes so incredibly easy to do. We had ours with steamed veg instead of the rice. Awesome
Full of flavour with a little kick
If you like veg a little more cooked add them to the 2nd 10 mins of cooking the chicken
Great Dish
I let the sauce simmer longer to make it a bit thicker and also used mange tout rather than green beans because that was what came in the pack with the corn.
This has quite a kick, but would be really easy to adjust the spice. I used less stock and it was still a little thin
Diced chicken
I diced chicken breast before cooking to make it easier for lunches.
Dairy Free!
To make dairy free reduce the chicken stock to 300ml and use dairy free cream cheese. (Dairy Free cream cheese doesn't thicken sauces as well as the dairy product)
Only added 300ml of stock and sauce was very creamy. Half a chilli was spicy enough for us.

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‘Easy to make and such a warm comforting dish another winner in our house’

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