Go Back

Creamy Cajun Chicken & Zucchini Skillet – A Cozy, One-Pan Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 small yellow onion, thinly sliced
  • 1 red bell pepper, sliced (optional but adds color and sweetness)
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning (store-bought or homemade)
  • 1/2 teaspoon smoked paprika (optional, for extra depth)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (or a mix of olive oil and butter)
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for a lighter sauce)
  • 1 teaspoon Dijon mustard (optional, for brightness)
  • 1/4 cup grated Parmesan cheese (optional, for savory richness)
  • Juice of 1/2 lemon (about 1 tablespoon), plus wedges for serving
  • Fresh parsley or green onions, chopped, for garnish
  • Cooked rice, pasta, or crusty bread, for serving

Method
 

  1. Prep the chicken and veggies. Pat the chicken dry and toss with 1 tablespoon of Cajun seasoning, smoked paprika, thyme, salt, and pepper. Slice the zucchini, onion, and bell pepper. Mince the garlic.
  2. Heat the pan. Set a large skillet over medium-high heat and add the olive oil. When it shimmers, add the chicken in a single layer. Don’t crowd the pan.
  3. Brown the chicken. Cook 3–4 minutes per side until golden and mostly cooked through. Remove to a plate. Leave the browned bits in the pan—they’re flavor gold.
  4. Soften the veggies. Add the onion and bell pepper to the skillet. Sauté 3 minutes until slightly softened. Stir in the zucchini and cook another 3–4 minutes until crisp-tender. Sprinkle with the remaining 1 tablespoon Cajun seasoning. Add the garlic and cook 30 seconds until fragrant.
  5. Deglaze and simmer. Pour in the chicken broth and scrape the pan to release browned bits. Let it bubble for 1–2 minutes to reduce slightly.
  6. Make it creamy. Lower the heat to medium. Stir in the cream and Dijon. Simmer gently for 2–3 minutes until the sauce begins to thicken.
  7. Finish the skillet. Return the chicken and any juices to the pan. Add Parmesan if using. Stir and simmer 2 minutes more, just until the chicken is cooked through and the sauce is silky. Squeeze in the lemon juice. Taste and adjust with salt, pepper, or more Cajun seasoning.
  8. Garnish and serve. Top with chopped parsley or green onions. Serve hot over rice or pasta, or with crusty bread to soak up the sauce.