Cajun-Spiced Chicken with Creamy Polenta

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Southern-inspired dish featuring tender chicken breasts coated in bold Cajun spices, served over smooth, creamy polenta. This Southern American-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Southern American cuisine 450 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp Cajun seasoning
3 tbsp olive oil
1 cup yellow cornmeal
4 cups water
1/2 cup heavy cream
2 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
1/3 cup grated Parmesan cheese

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and evenly coat each with 2 tbsp Cajun seasoning. Heat 3 tbsp olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until internal temperature reaches 165°F and edges are nicely browned. Remove and keep warm.
Step 2: In a medium saucepan, bring 4 cups water to a boil with 1 tsp salt. Slowly whisk in 1 cup yellow cornmeal to avoid lumps. Reduce heat to low and cook, stirring frequently, for 20 minutes until thick and creamy.
Step 3: Stir 1/2 cup heavy cream, 2 tbsp unsalted butter, and 1/3 cup grated Parmesan cheese into the polenta. Season with 1/2 tsp black pepper and adjust salt to taste. Serve the Cajun-spiced chicken atop the creamy polenta immediately.