Creamy Skillet Cajun Chicken and Mushrooms Recipe
This Creamy Skillet Cajun Chicken and Mushrooms recipe is a bold, one-pan wonder with tender chicken and earthy mushrooms in a luscious, spicy cream sauce.
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Sharp knife and cutting board
- Measuring spoons and cups
- Small Bowl
Ingredients
- 1 pound chicken breast cut into bite-sized pieces
- 2 tablespoons butter or oil use olive oil for extra flavor
- 1 cup onion chopped
- 3-4 cloves garlic minced
- 1 pound button mushrooms sliced
- 1 tablespoon Cajun seasoning
- 8 ounces cream cheese softened
- ½ cup water
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
- 2 tablespoons parsley chopped
Instructions
Prep Your Ingredients
- Cut your chicken breast into bite-sized pieces. Chop the onion and mince garlic cloves. Clean and slice your button mushrooms.
Cook the Chicken
- Heat 2 tablespoons of butter or oil over medium-high heat in a large skillet. Add the chicken pieces and sprinkle with 1 tablespoon of Cajun seasoning. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Sauté Onions, Garlic, and Mushrooms
- In the same skillet, add chopped onions and sauté for 2-3 minutes until softened. Add minced garlic and sliced mushrooms. Cook until mushrooms release moisture and become tender, about 5 minutes.
Make the Creamy Sauce
- Lower heat to medium. Add softened cream cheese to skillet and stir until melting. Gradually pour in ½ cup water, mixing to create a smooth sauce. Add 1 tablespoon lemon juice and ½ teaspoon smoked paprika, stirring to combine.
Combine and Simmer
- Return cooked chicken to skillet. Toss everything together and let simmer for 3-5 minutes so flavors meld and sauce thickens slightly.
Garnish and Serve
- Sprinkle freshly chopped parsley on top. Serve over rice, mashed potatoes, or your favorite pasta.
Notes
- For juicier chicken, substitute chicken breast with boneless, skinless chicken thighs.
- Use cremini or portobello mushrooms for a deeper umami flavor.
- Try Greek yogurt or a cream cheese and sour cream blend for a lighter sauce.
- Adjust Cajun seasoning and smoked paprika to control the spice level.
- Freeze leftovers for up to 3 months; thaw overnight and reheat gently, adding water if needed.