Main Course

Creamy Cajun Chicken

By: Tiffany Flaten, MSN, CNS

Dietary Compliance: Gluten-free, Dairy-free, Grain-free, Almost-Paleo

Sometimes we all need a little down-home comfort food. I decided to go back to some old, favorite recipes and tweak them to fit my thyroid-friendly diet so I could spice up the menu at home. I came across this Creamy Cajun Chicken, an oldie but a goodie that was given to me by a friend.

I used to only make this dish on occasion because it was “fattening” and induced major feelings of guilt whenever I succumbed to its rich and creamy temptation. After thyroid cancer changed my life, my career, and my nutritional thinking, I learned to embrace these so-called fattening foods guilt-free.

In addition to already being gluten-free, I made this recipe work for me by making it dairy-free as well. What I love about this Creamy Cajun Chicken is that you can easily modify it to your liking, or to what you have on hand.

The protein from the chicken and the fat from the cream-style dairy-free cheese help balance out that blood sugar, plus you’re getting healthy carbohydrates from the vegetables in this dish. Feel free to add as many of those as you want! And, to top it off, the seasonings and spices taste amazing! Serve this over zoodles, spaghetti squash, or your favorite Gluten-free pasta.


Here’s some info about the thyroid-friendly nutrients in this dish:

4.6 from 5 votes

Creamy Cajun Chicken

Dietary Compliance: Gluten-free, Dairy-free, Grain-free, Almost-Paleo

Servings 4


  • 4 boneless chicken breastscut into strips
  • 1 bunch green onionssliced
  • 1 green pepperdiced
  • 1 red peppercut into strips
  • 2 tbsp cajun seasoningless or more depending on how hot you like your food
  • 1 tsp garlic powder
  • 1–2 cups unsweetened plain almond “buttermilk”*depending on how much sauce you want
  • 4–8 oz. Kite Hill cream-style cheesedairy-free
  • 2 tbsp coconut oil
  • Salt and pepper to taste
  • Optional: mushrooms, broccoli, or any other veggie you like.


  1. Slice chicken into strips and season with Cajun spices.
  2. Set aside.
  3. Cut up the veggies.
  4. Heat pan to medium-high and add coconut oil.
  5. Cook chicken until tender.
  6. Drain extra liquid.
  7. Add peppers (and broccoli, if using) and other seasonings to pan and cook until crisp-tender.
  8. Once veggies are done, lower heat and add cream-style cheese and “buttermilk” until you reach the desired thickness.
  9. Add green onion (and mushrooms, if using) and nutritional yeast as a seasoning.

Recipe Notes

*1 cup milk substitute and 1 tbsp vinegar. Let stand for 10 minutes. Use as a 1:1 substitute any time you need buttermilk.

Serve atop zoodles, spaghetti squash noodles, or your favorite gluten-free pasta.

Nutritional Info Print
Nutrition Facts
Creamy Cajun Chicken
Amount Per Serving
Calories 363 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g55%
Cholesterol 72mg24%
Sodium 186mg8%
Potassium 450mg13%
Carbohydrates 8g3%
Fiber 4g16%
Sugar 3g3%
Protein 26g52%
Vitamin A 2840IU57%
Vitamin C 62.5mg76%
Calcium 41mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Tiffany Flaten is a board-certified nutritionist and the owner of Rock Bottom Wellness. Her own rock bottom came in the form of a thyroid cancer diagnosis (metastatic papillary thyroid carcinoma). After realizing the power of food on her healing journey, she quit her teaching job and returned to school so that she could help others connect the dots between food and health. She holds a Master’s of Science in Human Nutrition and Performance and specializes in functional, medical nutrition. Tiffany lives with her husband and two daughters in Minnesota.