Creamy Low-Carb Cajun Chicken

This is an easy keto dinner recipe for busy weeknights. You will only need ten ingredients and less than 30 minutes to make this!

This creamy cajun chicken uses chicken thighs but it will work just as well with chicken breasts or even turkey. You'll need heavy whipping cream but if you're dairy-free, try swapping the cream with coconut cream. Just keep in mind that it will have a slight coconut taste in case you're not a fan.

I served this creamy cajun chicken with cauliflower rice. You could use other options including palmini rice, zucchini noodles or even serve with some shirataki rice. Enjoy!

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Step-by-step

1. To make the cauliflower rice, cut the cauliflower into florets. Place in a food processor fitted with a grating blade and process until it resembles rice. You can also use the S blade or use a hand grater.

2. Cut the chicken into about 1 inch (2.5 cm) thick slices. Dice the onion.

   

3. Grease a skillet with half of the olive oil. Add the onion and cook on medium-high for about 5 minutes.

4. Add the chicken and cook until browned from all sides.

   

5. Add the cajun seasoning, canned tomatoes, salt and pepper. Cover with a lid and cook on medium for 6 to 8 minutes.

   

6. Pour in the whipping cream and cook for another 5 to 7 minutes until thickened. Remove from the heat and keep warm.

   

7. To cook the cauli-rice, grease another skillet with the remaining olive oil. Once hot, add the cauli-rice and cook on medium-high for 5 to 7 minutes. Season with salt and pepper to taste and take off the heat. Stir in the chopped parsley.

   

8. Serve with the creamy cajun chicken and optionally sprinkle with more parsley. To store, let it cool down and transfer to a container. Store in the fridge for up to 4 days.

   

Recipe

Creamy Low-Carb Cajun Chicken

★★★★★4.9 (15 ratings)

Easy low-carb dinner recipe for busy weeknights. Cajun chicken thighs cooked in creamy tomato sauce and served ...

Hands on

15m

Overall

30m

Servings

4

8.7 g

Net carbs

34.4 g

Protein

43.2 g

Fat

579

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 1 medium cauliflower, riced (600 g/ 1.3 lb) or palmini rice
• ¹/₄ cup extra virgin olive oil, divided (60 ml/ 2 fl oz)
• 1 small red onion, diced (60 g/ 2.1 oz)
• 600 g skinless chicken thighs, sliced (1.3 lb)
• 1 tbsp cajun seasoning
• ¹/₂ can tomatoes (200 g/ 7.1 oz)
• 1 tsp sea salt, or to taste
• ¹/₂ tsp ground black pepper
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• 2 tbsp chopped fresh parsley

Instructions

1. To make the cauliflower rice, cut the cauliflower into florets. Place in a food processor fitted with a grating blade and process until it resembles rice. You can also use the S blade or use a hand grater.

2. Cut the chicken into about 1 inch (2.5 cm) thick slices. Dice the onion.

3. Grease a skillet with half of the olive oil. Add the onion and cook on medium-high for about 5 minutes.

4. Add the chicken and cook until browned from all sides.

5. Add the cajun seasoning, canned tomatoes, salt and pepper. Cover with a lid and cook on medium for 6 to 8 minutes.

6. Pour in the whipping cream and cook for another 5 to 7 minutes until thickened. Remove from the heat and keep warm.

7. To cook the cauli-rice, grease another skillet with the remaining olive oil. Once hot, add the cauli-rice and cook on medium-high for 5 to 7 minutes. Season with salt and pepper to taste and take off the heat. Stir in the chopped parsley.

8. Serve with the creamy cajun chicken and optionally sprinkle with more parsley. To store, let it cool down and transfer to a container. Store in the fridge for up to 4 days.

Nutrition per serving, about 225 g/ 8 oz chicken + 1 cup cauli-rice

Carbs 6%Protein 25%Fat 69% of calories

Net carbs

8.7 g

Total carbs

13.4 g

Fiber

4.8 g

Sugars

6.6 g

Protein

34.4 g

Fat

43.2 g

Saturated fat

18.3 g

Calories

579 kcal

Sodium

800 mg · 34.8% RDA

Magnesium

71 mg · 17.7% RDA

Potassium

1,018 mg · 50.9% EMR

Nutrition by ingredient

Per about 225 g/ 8 oz chicken + 1 cup cauli-rice	Net carbs	Protein	Fat	kcal
Cauliflower, fresh	4.5 g	2.9 g	0.4 g	38
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Onion, red, fresh	1 g	0.2 g	0 g	6
Chicken thighs (skinless, boneless, raw)	0 g	29.5 g	6.2 g	182
Cajun seasoning, sugar-free	0.7 g	0.2 g	0.1 g	6
Tomatoes, canned (unsweetened)	0.8 g	0.4 g	0.1 g	8
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1.6 g	1.1 g	22.8 g	220
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Total	8.7 g	34.4 g	43.2 g	579

Serving size about 225 g/ 8 oz chicken + 1 cup cauli-rice

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free