Can I make this without an air fryer?

Absolutely. Bake the hasselback potatoes in a conventional oven at 200°C (390°F) for 50–55 minutes, brushing with the butter mixture halfway through. Roast the broccolini on a separate tray at the same temperature for 12–15 minutes. The chicken and sauce are cooked on the stove regardless, so nothing changes there. The results are slightly less crispy than the air fryer version but still absolutely delicious.

How spicy is this recipe?

As written, it has a mild to medium heat level — warm and flavorful from the Cajun seasoning and paprika without being overwhelming. It's family-friendly for most palates. To make it milder, reduce the Cajun seasoning by half. To make it spicier, add cayenne pepper to both the chicken seasoning and the cream sauce, or finish with hot sauce at the table.

Can I make this ahead of time?

Yes. The chicken and sauce can be made up to 2 days ahead and stored in the fridge — the flavor actually improves overnight. The hasselback potatoes are best made fresh for maximum crispiness, but you can prep and slice them ahead and keep them in cold water to prevent browning. The broccolini takes only 8–10 minutes so it's best made fresh right before serving.

Can I use chicken thighs instead of breast?

Yes, and many people prefer thighs for this recipe. Boneless skinless chicken thighs are juicier, more flavorful, and more forgiving if slightly overcooked. Slice or leave whole depending on your preference — just make sure they're cooked through before adding back to the sauce.

Is this recipe gluten-free?

The recipe is naturally gluten-free as long as you check your Cajun seasoning blend and all-purpose seasoning labels for hidden gluten or wheat. Most single-ingredient spices are safe, but some blended seasonings contain fillers. Everything else in the recipe — potatoes, chicken, cream, vegetables — is naturally gluten-free.

What if my cream sauce is too thin?

Let it simmer uncovered on medium-low for a few extra minutes, stirring occasionally — it will thicken naturally as the cream reduces. You can also stir in a teaspoon of cornstarch mixed with a tablespoon of cold water for a quicker fix. Avoid high heat, which can cause the cream to split.

What if my sauce is too thick?

Add a small splash of chicken broth, cream, or even a little pasta water and stir until you reach your desired consistency. Reheat gently on low so the sauce stays smooth and doesn't separate.

Can I substitute broccoli for broccolini?

Absolutely. Regular broccoli florets work perfectly — cut them into similar-sized pieces so they cook evenly. Air fry at the same temperature (200°C/390°F) for 10–12 minutes instead of 8–10 since broccoli is denser. The flavor is slightly more robust but pairs just as well with the Cajun chicken and creamy sauce.

Easy Creamy Cajun Chicken with Crispy Potatoes

Creamy Cajun Chicken with Crispy Hasselback Potatoes

Print Recipe

A bold, satisfying complete meal — crispy air fryer potatoes, golden Cajun chicken in a silky cream sauce, and tender broccolini. Easy enough for weeknights, impressive enough for guests.

Author: Maroua Lynn
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Yield: 4 1x
Category: Main Course
Cuisine: American

Ingredients

Scale

Hasselback Potatoes:

6 medium potatoes
3 tbsp butter, melted
2 tbsp olive oil
4–5 cloves garlic, minced
1½ tsp paprika
1½ tsp onion granules
1½ tsp garlic granules
1 tsp dried parsley
1–2 tsp all-purpose seasoning
Salt and pepper to taste

Cajun Chicken:

1 tbsp olive oil
1½ tsp Cajun seasoning
1 tsp paprika
1 tsp onion powder
½ tsp salt
½ tsp black pepper

Creamy Cajun Sauce:

1 tbsp butter
½ onion, diced
150–200ml heavy cream
Same Cajun seasonings as chicken (to taste)

Air-Fried Broccolini:

1 bunch broccolini, trimmed
1 tbsp olive oil
Salt and pepper to taste

Key ingredients for this Creamy Cajun Chicken with Air Fryer Potatoes

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Instructions

Wash and dry the potatoes. Using two chopsticks as cutting guides, slice each potato thinly without cutting all the way through. Mix butter, olive oil, garlic, and all seasonings together. Brush generously over each potato, pushing mixture between the layers.
Place potatoes in the air fryer at 180°C (355°F) for 35–45 minutes. Brush again with butter mixture halfway through cooking.
Season sliced chicken with olive oil, Cajun seasoning, paprika, onion powder, salt, and pepper. Mix well and rest 10–15 minutes if time allows.
Pan-fry chicken on medium-high heat until golden and cooked through. Remove from pan and set aside.
In the same pan, melt butter and cook diced onion until soft, 3–4 minutes. Add cream and Cajun seasonings. Simmer on medium-low 3–5 minutes until thickened. Return chicken to pan and coat in sauce. Simmer 2 more minutes.
Toss broccolini with olive oil, salt, and pepper. Air fry at 200°C (390°F) for 8–10 minutes until tender with crispy tips.
Plate one or two potatoes per person, add chicken with sauce alongside, and serve broccolini on the side. Serve immediately.

Notes

No air fryer: Bake potatoes at 200°C (390°F) for 50–55 minutes. Roast broccolini on a tray at 200°C for 12–15 minutes.
For dairy-free: Use coconut cream and vegan butter.
Chicken thighs work great as a juicier alternative to breast.
Sauce too thick? Add a splash of broth. Too thin? Simmer a few extra minutes.

Nutrition

Serving Size: 4
Calories: 620 kcal
Sugar: 5 g
Sodium: 890 mg
Saturated Fat: 18 g
Carbohydrates: 42 g
Protein: 32 g

Find it online: https://savorgastronomy.com/creamy-cajun-chicken-hasselback-potatoes/