Cajun Garlic Chicken with Thick Creamy Mushroom Sauce
✺ Let's cook
Season and marinate (optional)
20–30 min optionalThaw chicken, pat dry and coat with oil, soy sauce, garlic powder, onion powder, paprika, Cajun seasoning, Italian seasoning and pepper. Marinate 20–30 minutes for deeper flavor, or cook right away.
Sear the chicken
8–12 minHeat a large skillet over medium-high heat. Add chicken and cook 4–6 minutes per side until golden and the thickest part reaches at least 165°F. Remove to a plate and cover loosely.
Cook the mushrooms
2–3 minLower heat to medium, melt butter in the skillet, add drained mushrooms and sauté until browned.
Make the creamy sauce
4–6 minStir in cream of chicken soup, chicken broth, soy sauce, garlic powder, onion powder, Cajun seasoning, paprika and black pepper. Simmer and stir until thick and velvety.
Smother and finish
2–3 minReturn chicken and any juices to the skillet. Spoon sauce over chicken and simmer gently until heated through and combined.
For an extra-thick sauce, use only ¼ cup broth and simmer until it coats the back of a spoon.
Taste before adding more Cajun seasoning or soy sauce; add 2 tbsp heavy cream if you want a richer finish. Avoid overcooking thin chicken breasts.