Creamy Cajun Chicken
Try this Creamy Cajun Chicken with barley for a perfect weeknight dinner that’s not only healthy but also bursting with flavor. This hearty dish combines tender chicken and nutritious barley, making it a satisfying meal that’s quick and easy to prepare.
If you are looking for a dinner to break out of a tired routine, this Cajun Chicken is a great place to start. It has so much flavor without being to spicy. Add green beans or broccoli for a complete meal.
Ingredients for Creamy Cajun Chicken with Barley Recipe
- Pearl Barley – a great source of fiber and vitamins, it’s very filling and one of my favorite grains. Substitute brown rice if you don’t have barley.
- Olive Oil
- Onions
- Bell Peppers
- Chicken Broth – homemade or low-sodium chicken broth
- Heavy Cream
- Corn Starch
- Blackened Seasoning – I am using my homemade blend and skipping the brown sugar for this recipe.
- Cooked Chicken Breast – We are using the breast from a whole chicken that we cooked ahead. Any leftover chicken or a rotisserie chicken works too.
- Jalapenos – optional for garnish.
Step-By-Step Directions for Creamy Cajun Chicken
- Rinse barley, add to boiling water and lower to simmer. Cook uncovered, stirring occasionally for 30 minutes or until cooked through.
- Meanwhile, dice the onion and slice the bell peppers into thin strips. Chop the chicken into bite- sized pieces.
- Cook onions and peppers in olive oil in a deep skillet or large pan over medium-high heat. Stir often, cooking until vegetables are softened.
- Add chicken broth. Mix heavy whipping cream and corn starch and add to vegetable mixture with blackened seasoning. Whisk together, lower to medium-low, cooking until sauce is thickened.
- Add chicken, stirring to combine.
- Serve over cooked barley and garnish with jalapeno slices if desired.
Recipe Notes
- Lighten Up the Sauce: Substitute the cream for half and half, milk or 2 % milk.
- Storage: Store leftover chicken in an airtight container in the refrigerator for 2 -3 days. Store barley in a separate airtight container in the refrigerator up to 4 days.
- Reheat: Cook chicken mixture in a pan over medium heat, stir in a tablespoon of milk if the sauce is too thick. To reheat barley, pour boiling water over the barley and stir for about 1 minute. Drain and serve.
More Delicious Chicken Recipes to Try
Try this Creamy Cajun Chicken is sure to become a family favorite to change up dinner menu and it comes together in about 30 minutes.
If you try this recipe and love it as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!
Creamy Cajun Chicken
Ingredients
For the Creamy Cajun Chicken
- 3 tablespoons olive oil
- 1 onion diced
- 1 bell pepper diced
- 2 cups chicken broth
- 3/4 cup heavy whipping cream
- 2 tablespoons corn starch
- 3 tablespoons blackened seasoning (omit brown sugar if making homemade)
- 4 cups cooked chicken breast diced or shredded
- 1 jalapeno sliced, optional for garnish
For the Barley
- 2 cups pearl barley
- 4 cups water
Instructions
- Rinse barley, add to boiling water and lower to simmer. Cook uncovered, stirring occasionally for 30 minutes or until cooked through.
- Meanwhile, dice the onion and slice the bell peppers into thin strips. Chop the chicken into bite- sized pieces.
- Cook onions and peppers in olive oil in a deep skillet or large pan over medium-high heat. Stir often, cooking until vegetables are softened.
- Add chicken broth. Mix heavy whipping cream and corn starch and add to vegetable mixture with blackened seasoning. Whisk together, lower to medium-low, cooking until sauce is thickened.
- Add chicken, stirring to combine.
- Serve over cooked barley and garnish with jalapeno slices if desired.
Notes
- Lighten Up the Sauce: Substitute the cream for half and half, milk or 2 % milk.
- Storage: Store leftover chicken in an airtight container in the refrigerator for 2 -3 days. Store barley in a separate airtight container in the refrigerator up to 4 days.
- Reheat: Cook chicken mixture in a pan over medium heat, stir in a tablespoon of milk if the sauce is too thick. To reheat barley, pour boiling water over the barley and stir for about 1 minute. Drain and serve.