One-Pan Cream Cajun Chicken with Sweet Potato & Spinach
This creamy Cajun chicken is one of those dinner's you will want to make again and again! Cajun spiced chicken is seared, then baked in a deliciously creamy sauce loaded with veggies and cheese. The chicken literally melts in your mouth!
[adrotate group="2"] [adrotate group="4"]- 1Kg/2.2lbs Boneless Chicken Thighs (cut into bite sized chunks)
- 2 Tbsp Olive Oil (2 Tbsp Cajun Seasoning)
- Salt & Pepper
- 4 Large Sweet Potatoes (diced)
- 2 Tbsp Olive Oil
- Salt & Pepper
- 1 Large Onion (chopped)
- 4 Cloves Garlic (chopped)
- 200g/7oz Fresh Baby Spinach
- 1 Cup (250ml) Single Cream
- 3 Tbsp Tomato Paste
- 250ml Chicken Stock
- 2 Tsp Cajun Seasoning
- 2 Tbsp Parmesan Cheese
- Salt & Pepper
- 100g/3.5oz Shredded Cheddar Cheese
- 100g/3.5oz Shredded Mozzarella
Preheat oven to 200C/400F.
In a large bowl, add the diced potatoes, olive oil and season with salt and pepper. Combine well and transfer to a shallow baking dish.
Bake in oven for 20 minutes until the potatoes just start to soften. When ready transfer to a baking dish.
Using the same bowl of sweet potatoes, add the chopped chicken. Add marinade ingredients; olive oil, cajun seasoning, salt and pepper. Combine well so chicken is completely coated.
Cook chicken in a little olive oil and butter and set aside.
Heat a little olive oil in a pan, add the chopped onion, sauté for a few minutes till softened.
Add the chopped garlic, tomato paste, seasonings, stir together then add the chicken stock, cream and parmesan cheese.
Simmer for 5 minutes, then add the spinach and cook just until it wilts. Now add the cooked chicken with any juices and stir through.
Remove from heat and spoon on top of the baked sweet potatoes in the dish.
Top with shredded cheddar cheese, mozzarella and freshly ground pepper.
Bake in oven 190C/375F for about 30 minutes until cheese is melted and slightly golden on top.
Enjoy!