If you love bold flavors with a creamy twist, this Creamy Cajun Chicken and Sweet Potatoes will quickly become your new favorite dinner. The chicken is juicy, the sweet potatoes are tender with a hint of paprika, and the sauce is rich and cheesy with just the right Cajun kick. It’s hearty, colorful, and feels like comfort food, but it’s still fresh and wholesome. Perfect for a weeknight when you want something both exciting and cozy.
Method
Marinate the Chicken
Start by placing the uncooked chicken mini fillets into a large mixing bowl. Add the Cajun seasoning and olive oil, then use your hands or a spoon to coat the chicken evenly. Make sure each piece is fully covered in the marinade so the flavor sinks in. Once marinated, cook the chicken using your preferred method bake it in the oven, air fry it, or pan fry it until the meat is completely cooked through and no longer pink in the center. The cooking time will vary depending on the method, but you want the outside to be golden and the inside juicy. Allow the chicken to cool slightly before cutting it into bite-size pieces.
Roast the Sweet Potatoes
Preheat your oven or air fryer to 200°C (390°F). Peel and cut the sweet potatoes into evenly sized bite-size chunks to ensure they cook evenly. Place them in a roasting tray or air fryer basket. Drizzle with cooking oil, then sprinkle over the cornstarch, sweet paprika, black pepper, and salt. Toss everything together until the potatoes are fully coated with seasoning. Spread them out in a single layer so they roast evenly and don’t steam. Cook for about 20 minutes, turning them halfway through, until the edges are crisp and the centers are tender.
Make the Creamy Cajun Sauce
While the sweet potatoes are roasting, heat olive oil in a large frying pan or skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until it starts to soften and turn slightly golden. Stir in the chopped garlic, tomato puree, Cajun seasoning, black pepper, and salt, mixing well to release the flavors. Crumble in the vegetable stock cube, then pour in the water and stir until combined. Add the Philadelphia soft cheese and mix until the sauce becomes creamy and smooth. Keep the heat low to avoid splitting the sauce, and let it gently simmer for 3–5 minutes so the flavors blend together.
Combine the Sauce with the Chicken
Once the sauce is ready, add the baby spinach to the pan. Stir gently until the leaves begin to wilt, which should only take a minute. Add the cooked chicken pieces back into the pan and toss everything together so the chicken is coated in the creamy Cajun sauce. Sprinkle in the grated cheddar cheese and stir until it melts into the sauce, giving it an extra layer of richness.
Bake and Serve
Take a baking dish and spread the roasted sweet potatoes evenly across the bottom. Pour the creamy Cajun chicken mixture over the top, making sure it covers the potatoes completely. Finish by sprinkling another layer of grated cheese using a mix of cheddar and mozzarella will give you both flavor and a perfect melt. Place the dish under a hot grill or bake it in the oven at 180°C (350°F) just until the cheese is melted, bubbly, and slightly golden on top. Serve hot and enjoy.
Necessary Tools
- Large mixing bowl
- Roasting tray or air fryer basket
- Large frying pan or skillet
- Sharp knife and chopping board
- Baking dish
- Wooden spoon or spatula
- Measuring spoons
Creamy Cajun Chicken and Sweet Potatoes
Cuisine: MexicanDifficulty: Easy3
servings15
minutes35
minutes50
minutesIngredients
For the Chicken Marinade
500g chicken mini fillets, uncooked
3 tbsp Cajun seasoning
1 tbsp olive oil
For the Sweet Potatoes
4 large sweet potatoes, peeled and cut into bite-sized pieces
1 tbsp cooking oil
2 tsp cornstarch
1 tsp black pepper
2 tsp sweet paprika
Salt, to taste
For the Creamy Cajun Sauce
1 large onion, chopped
4 garlic cloves, chopped
½ pack baby spinach
1½ tbsp Philadelphia original soft cheese
2 tbsp tomato puree
100ml water
½ vegetable stock cube
4 tsp Cajun seasoning
Black pepper and salt, to taste
1 tbsp olive oil
20g grated cheddar cheese (plus more for topping – mix of cheddar and mozzarella works best)
Directions
- Marinate the Chicken
In a bowl, combine the chicken fillets, Cajun seasoning, and olive oil. Rub the marinade all over the chicken. Cook by baking, air frying, or pan frying until fully cooked. Let it cool slightly, then cut into bite-size pieces. - Roast the Sweet Potatoes
Preheat your oven or air fryer to 200°C (390°F). Add sweet potatoes to a roasting tray. Toss with cooking oil, cornstarch, paprika, black pepper, and salt. Bake or air fry for about 20 minutes until golden and tender. - Make the Creamy Cajun Sauce
Heat olive oil in a large pan over medium heat. Add the onion and sauté for 2–3 minutes. Stir in garlic, tomato puree, Cajun seasoning, black pepper, and salt. Add the vegetable stock cube, water, and soft cheese. Stir until creamy. - Combine It All
Add spinach to the sauce and let it wilt. Stir in the cooked chicken and cheddar cheese until everything is coated. - Bake and Serve
In a baking dish, layer roasted sweet potatoes at the bottom, then top with the creamy Cajun chicken mixture. Sprinkle more cheese on top. Grill or bake at 180°C (350°F) until the cheese is melted and bubbly.
Notes
- Don’t overcook the chicken dry chicken won’t soak up the creamy sauce as well.
- Make sure the sweet potatoes are cut evenly so they cook at the same rate.
- Add the spinach at the end to keep it fresh and bright.
- Taste the sauce before adding extra salt; Cajun seasoning and stock cubes already have salt.
Serving Suggestions
- Serve with a crisp green salad for freshness.
- Pair with garlic bread to soak up all that creamy sauce.
- For a lighter meal, enjoy with steamed broccoli or asparagus.
Fun Fact
Did you know Cajun seasoning comes from Louisiana’s French-speaking Acadian people? It’s a blend of paprika, garlic, onion, herbs, and just enough heat to make dishes exciting without overpowering them.
Conclusion
This Creamy Cajun Chicken and Sweet Potatoes is the perfect balance of spice, creaminess, and comfort. It’s a dish that works just as well for a family dinner as it does for meal prep. Once you try it, you’ll probably find yourself making it again and again it’s just that good.
