Creamy Cajun Chicken
This Creamy Cajun Chicken is low carb, packed with protein, and only 200 calories per serving! I love this chicken because you get your veggies, protein, and fat all in one dish! It's so easy to make and requires very minimal dishes so it is a great meal for those busy week nights. This dish has a kick to it, but not too much thanks to the cream cheese that cools it off and makes the chicken melt in your mouth! You can make this dish fully keto if you use full fat cream cheese as well.
This dish has a kick to it, but it's not too spicy. The creamy cheese tones it down quite a bit and makes the chicken melt in your mouth! You can use a store-bought Cajun seasoning mix or you can follow my recipe for my homemade seasoning. I prefer to make my seasonings from scratch to avoid excess sodium and added sugar.
This dish is very low carb, with only 3 grams per serving. If you are on a keto diet, you can make this dish fully keto if you use full fat cream cheese rather than low fat.
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Ingredients
For the Chicken:
- Chicken Breasts - 24 ounces (1 1/2 lbs.) of boneless, skinless chicken breasts. You can use any type of chicken of course such as chicken thighs, but I prefer breasts because they are lower in fat and calories!
- Mini Bell Peppers - 8 mini bell peppers (maybe 10 depending on the size of them), sliced.
- Minced Garlic - 2 teaspoons of minced garlic.
- Cream Cheese - 4 ounces of low fat cream cheese.
- Cheddar Cheese- 1/2 cup shredded cheddar cheese.
For the Cajun Seasoning
- Paprika - 1 teaspoon of paprika.
- Garlic Salt - 1/2 teaspoon of garlic salt.
- Pepper - 1/2 teaspoon of pepper.
- Spicy Dan-O's Seasoning - 1/2 teaspoon of Spicy Dan-O's seasoning or your favorite spicy seasoning mix! You can use the code “COOKINGKATIE″ for 10% off at Dan-O’s! I love this seasoning because it is zero calories and low sodium.
- Oregano - 1/4 teaspoon of dried oregano.
- Thyme - 1/4 teaspoon of dried thyme.
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How To Make It
- Preheat your oven to 375°F. Spray a 9x13 inch glass baking dish with nonstick spray.
- Place the sliced mini bell peppers along the bottom of the dish and then place the chicken breasts on top of the mini bell peppers. I find that the peppers cook better this way.
- Combine all the spices for the Cajun seasoning in a small bowl. Evenly sprinkle the Cajun seasoning and minced garlic on top of the chicken breasts.
- Place the cold slices of cream cheese on top of the chicken breasts and then top with the shredded cheddar cheese.
- Bake for 30 minutes. To serve, scoop the mini bell pepper slices from underneath the chicken on top and enjoy!
How To Store Leftovers
You can store your leftover chicken in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This Creamy Cajun Chicken is low carb, packed with protein, and only 200 calories per serving! I love this chicken because you get your veggies, protein, and fat all in one dish! It's so easy to make and requires very minimal dishes so it is a great meal for those busy week nights. This dish has a kick to it, but not too much thanks to the cream cheese that cools it off and makes the chicken melt in your mouth! You can make this dish fully keto if you use full fat cream cheese as well.
- 24 oz boneless, skinless chicken breasts
- 8 mini bell peppers (sliced)
- 2 tsp minced garlic
- 4 oz low fat cream cheese (softened)
- ½ cup cheddar cheese (shredded)
- 1 tsp paprika
- ½ tsp garlic salt
- ½ tsp pepper
- ½ tsp spicy Dan-O's seasoning
- ¼ tsp dried thyme
- ¼ tsp dried oregano
Preheat your oven to 375°F. Spray a 9x13 inch glass baking dish with nonstick spray.
Place the sliced mini bell peppers along the bottom of the dish and then place the chicken breasts on top of the mini bell peppers. I find that the peppers cook better this way.
Combine all the spices for the Cajun seasoning in a small bowl. Evenly sprinkle the Cajun seasoning and minced garlic on top of the chicken breasts.
Place the cold slices of cream cheese on top of the chicken breasts and then top with the shredded cheddar cheese.
Bake for 30 minutes. To serve, scoop the mini bell pepper slices from underneath the chicken on top and enjoy!
Servings 6
- Amount Per Serving
- Calories 256kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Cholesterol 110mg37%
- Sodium 370mg16%
- Total Carbohydrate 3g1%
- Protein 39g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.