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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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Hands-on Overall
Serving size about 225 g/ 8 oz chicken + 1 cup cauli-rice
Nutritional values (per about 225 g/ 8 oz chicken + 1 cup cauli-rice)
Net carbs8.7 grams
Protein34.4 grams
Fat43.2 grams
Calories579 kcal
Calories from carbs 6%, protein 25%, fat 69%
Total carbs13.4 gramsFiber4.8 gramsSugars6.6 gramsSaturated fat18.3 gramsSodium800 mg(35% RDA)Magnesium71 mg(18% RDA)Potassium1,018 mg(51% EMR)
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
- 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.
- Cut the chicken into about 1 inch (2.5 cm) thick slices. Dice the onion.
- Grease a skillet with half of the olive oil. Add the onion and cook on medium-high for about 5 minutes.
- Add the chicken and cook until browned from all sides.
- Add the cajun seasoning, canned tomatoes, salt and pepper. Cover with a lid and cook on medium for 6 to 8 minutes.
- Pour in the whipping cream and cook for another 5 to 7 minutes until thickened. Remove from the heat and keep warm.
- 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.
- 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.
Creamy Cajun Chicken with Cauli-Rice
Step by Step
Ingredients
- 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
- 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.
- Cut the chicken into about 1 inch (2.5 cm) thick slices. Dice the onion.
- Grease a skillet with half of the olive oil. Add the onion and cook on medium-high for about 5 minutes.
- Add the chicken and cook until browned from all sides.
- Add the cajun seasoning, canned tomatoes, salt and pepper. Cover with a lid and cook on medium for 6 to 8 minutes.
- Pour in the whipping cream and cook for another 5 to 7 minutes until thickened. Remove from the heat and keep warm.
- 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.
- 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)
Calories579kcal
Net Carbs8.7g
Carbohydrates13.4g
Protein34.4g
Fat43.2g
Saturated Fat18.3g
Fiber4.8g
Sugar6.6g
Sodium800mg
Magnesium71mg
Potassium1,018mg
Detailed nutritional breakdown (per about 225 g/ 8 oz chicken + 1 cup cauli-rice)
| Total per about 225 g/ 8 oz chicken + 1 cup cauli-rice |
| 8.7 g | 34.4 g | 43.2 g | 579 kcal |
| Cauliflower, fresh |
| 4.5 g | 2.9 g | 0.4 g | 38 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Onion, red, fresh |
| 1 g | 0.2 g | 0 g | 6 kcal |
| Chicken thighs (skinless, boneless, raw) |
| 0 g | 29.5 g | 6.2 g | 182 kcal |
| Cajun seasoning, sugar-free |
| 0.7 g | 0.2 g | 0.1 g | 6 kcal |
| Tomatoes, canned (unsweetened) |
| 0.8 g | 0.4 g | 0.1 g | 8 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
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