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If you’re craving bold New Orleans flavors or looking for the perfect Mardi Gras dinner, this Blackened Chicken with Cajun Lemon Butter Cream Sauce is it! Smoky, perfectly seasoned chicken gets smothered in a rich, velvety sauce with just the right kick of spice and a pop of fresh lemon. It’s restaurant-worthy (a Tibby’s Who Dat Chicken copycat) but easy enough to make at home—just be ready for everyone to ask for seconds!
You know that one dish you can’t resist ordering every time you visit your favorite restaurant? This is that meal for me. The first time I had Tibby’s Restaurant Who Dat Chicken, I knew I had to bring those bold, buttery Cajun flavors to my own kitchen. After a few (very delicious) test runs, I finally nailed it!
This dish has everything—smoky blackened chicken, a rich and velvety Cajun butter sauce, and just the right touch of lemon to brighten it all up. It’s the kind of meal that makes you slow down and savor every bite, whether you’re celebrating Mardi Gras or just treating yourself to some serious Louisiana-style comfort food.
Nikki’s Recipe Rundown
- Taste: Smoky, buttery, and bursting with Cajun-spiced goodness with a fresh pop of lemon.
- Texture: Perfectly seasoned blackened chicken with a crisp, flavorful crust, smothered in a velvety, creamy sauce.
- Ease: Easy enough for a weeknight but fancy enough to impress.
- Pros: Restaurant-quality flavors with simple ingredients. Bonus: The sauce is pure gold.
- Considerations: It requires a few steps; it’s not a toss-it-all-together kind of meal—but the flavor payoff is totally worth it!
- Repeat Worthy: 100% yes. A restaurant-quality meal! Once you make it, you’ll crave it again!
Ingredients Needed For Tibby’s Restaurant Copycat Who Dat Chicken
- Chicken Breast – If they are larger breasts, Half them for quicker, more even cooking.
- Blackened Seasoning – Zatarain’s is my go-to for that deep, smoky flavor.
- Butter – The base of the rich sauce—don’t skimp!
- Garlic & Shallots – Essential for building deep, savory flavors.
- Chicken Broth & White Wine – Adds depth and balances the richness of the sauce. If you prefer not to use wine, use all chicken broth. Tibby’s uses Chablis, but any white wine that isn’t overly sweet will work.
- Lemon Juice – Freshly squeezed is a must for brightness.
- Heavy Cream – Creates that smooth, luxurious texture.
- Artichoke Hearts & Roasted Red Peppers – Add texture and a subtle sweetness to the sauce.
Variations and Substitutions
- Seafood Lover? Swap the chicken for shrimp or even blackened salmon for a Cajun seafood twist
- Veggies, Please! Toss in some mushrooms, spinach, or even sun-dried tomatoes to bulk up the sauce
- Spice It Up! Add a pinch of cayenne or extra blackened seasoning if you like it extra bold.
- Wine-Free? Skip the white wine and use extra chicken broth instead.
- No Heavy Cream? Half-and-half will work in a pinch, but the sauce won’t be as rich.
- Low-Carb? Serve it over cauliflower rice or zoodles instead of pasta or potatoes.
How to Make Blackened Chicken with Cajun Lemon Butter Sauce
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Season & Sear the Chicken
Start by patting your chicken dry—this helps the seasoning stick and gives you that beautiful blackened crust.
Coat both sides generously with blackened seasoning, pressing it in with your hands.
Heat a mix of butter and oil in a skillet over medium-high heat. Once hot, add the chicken and let it sear without moving it for about 5 minutes per side until golden brown and cooked through.
Transfer to a plate, tent loosely with foil, and let it rest.
Step 2: Build the Cajun Butter Sauce
In the same pan, melt more butter (because butter makes everything better) and sauté the minced garlic and shallots until fragrant.
Sprinkle in the blackened seasoning and black pepper, stirring for about 30 seconds to wake up those spices.
Step 3: Simmer & Thicken
Pour in the chicken broth, white wine, lemon juice, and heavy cream, whisking to combine. Let it simmer for about 5 minutes so the flavors can meld and the sauce can thicken slightly. Hello hey just working.
Step 4: Add the Veggies & Finish the Sauce
Toss in the drained artichoke hearts and sliced roasted red peppers. Let them warm through in the sauce for a few minutes, stirring gently. Taste and adjust seasoning if needed.
Step 5: Serve & Enjoy
Spoon that luscious sauce over your blackened chicken and serve it up over a grit cake or your favorite side. Dig in and enjoy every Cajun-inspired, buttery bite!
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Recipe Tips for Blacken Chicken with Creamy Cajun Sauce
✔ Pat the chicken dry before seasoning—this helps the spices stick and gives you that deep, blackened crust.
✔ Use a cast-iron skillet if possible. It holds heat well and gives the best sear. If using stainless steel, make sure the pan is very hot before adding the chicken.
✔ Don’t move the chicken too soon! Let it cook undisturbed for a few minutes per side to develop that beautiful crust.
✔ Ventilate your kitchen. Blackening seasoning gets smoky, so turn on the fan or crack a window.
✔ Deglaze the pan properly. After cooking the chicken, scrape up all those flavorful bits when adding the broth and wine—it adds incredible depth to the sauce.
✔ Taste before adding salt. The blackened seasoning, broth, and artichokes already bring a lot of seasoning, so you may not need extra.
Recipe FAQs
Absolutely! Thighs will be juicier and have more flavor. Just adjust the cooking time since they may take a little longer to cook through.
Yes! Blackened seasoning has a little kick (but not too much), so use less or swap it for a milder Cajun seasoning. You can also add extra cream to mellow out the spice.
Cream-based sauces can break if they get too hot. If this happens, whisk in a splash of heavy cream or broth over low heat to bring it back together.
Oh yes! Toss fettuccine, penne, or linguine in the sauce for a creamy Cajun pasta dish. You’ll be scraping the plate clean!
Make Ahead & Storage Instructions
Make Ahead:
- The Cajun butter sauce can be made 1–2 days ahead and stored in the fridge. Reheat gently on the stovetop before serving.
- You can season the chicken ahead of time and keep it in the fridge for up to 24 hours before cooking.
Store:
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Store the chicken and sauce separately if possible to maintain the best texture.
Freeze:
- Cream-based sauces don’t freeze well as they can separate when thawed. If you must freeze, store the sauce in an airtight container for up to 1 month and whisk well while reheating.
- The blackened chicken freezes well! Wrap it tightly and store it for up to 3 months.
Reheat:
Chicken: Reheat in a skillet over medium-low heat or in the oven at 325°F until warmed through. Avoid microwaving, as it can dry out the chicken. You can add a splash of broth to keep it moist.
Stovetop (Best for Sauce): Heat over low heat, whisking frequently. If the sauce separates, add a splash of cream or broth and stir until smooth.
Microwave: Heat in short intervals, stirring in between to prevent separation.
What to Serve with Creamy Cajun Blackened Chicken
This dish is rich, creamy, and full of bold flavors, so pairing it with the right sides takes it over the top!
- Grit Cakes – Just like Tibby’s! Crispy on the outside, creamy on the inside—perfect for soaking up that sauce.
- Creamy Mashed Potatoes – Buttery and smooth, they balance out the spice.
- Garlic Butter Rice – A simple but flavorful side to complement the Cajun goodness.
- Roasted or Sautéed Veggies – Asparagus, green beans, broccoli, or zucchini work well.
- Crusty French Bread – To mop up every last drop of that incredible sauce.
- Pasta – Toss fettuccine, penne, or angel hair in the Cajun butter sauce for a restaurant-worthy meal!
- Simple Side Salad – A fresh, crisp salad with a lemon vinaigrette can lighten things up.
If you’re making this for Mardi Gras, serve it up with a classic hurricane cocktail or sweet cornbread for the full Louisiana experience!
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Blackened Chicken with Cajun Lemon Butter Sauce
Ingredients
Blackened Chicken
- 2 pounds of chicken breast, I cut them in half to make 4 breasts servings
- 3 – 4 teaspoons zatarain’s blackened seasoning, or to taste* to get that nice color really coat both sides
- 2 tablespoon oil, I used avocado oil, divided
- 1 tablespoon Butter
Cream Cajun Lemon Butter Sauce
- 1 cup butter, 2 sticks
- 2 teaspoons finely minced garlic
- 2 teaspoons finely minced shallot
- 1 ½ teaspoons zatarain’s blackened seasoning, or cajun seasoning
- 1 teaspoon black pepper
- ⅓ cup chicken broth
- ¼ cup chablis white wine
- ¼ cup lemon juice, freshly squeezed
- ½ cup heavy cream
- salt to taste, the blackened seasoning along with the broth, has plenty of salt, so I usually do not need to add
- 15 ounces artichoke hearts , drained, (I use Vigo brand)
- 2 to 3 roasted red peppers, removed from the jar (I use about half of a 12-ounce Mt Olive Roasted red pepper jar) and slice them into thicker julienned slices (these are sweet, not spicy)
Instructions
For the Blackened Chicken
- Pat the chicken breasts dry with paper towels. Brush chicken breasts lightly on both sides with oil or spray with baking spray. Sprinkle both sides of the chicken with blackened seasoning to coat nicely. Use your hands to spread the seasonings evenly over the chicken.
- In a large skillet, add oil and butter and melt. Add the seasoned chicken breast to the skillet. Cook chicken until it is golden brown (almost black) on both sides and cooked through, approximately 5 minutes on each side. Remove from skillet. Cover with a loose aluminum foil tent; let rest for 10 minutes.
For the Cajun Lemon Butter Sauce
- In a large skillet,over medium heat, add butter and melt. Add in minced garlic and shallots and saute for 1-2 minutes. Stirring as it cooks.
- Add in blackening seasoning and black pepper and saute for another 30 seconds to 1 minute. Stirring as it cooks. Do not let it burn.
- Whisk in chicken broth, wine, lemon juice and heavy cream until combined. Reduce to a simmer and let it cook for 4-5 minutes.
- Pour in artichoke hearts and sweet red pepper slices and let simmer for about 5 minutes. Stir to combine before serving.
- Serve with grit cakes and blackened chicken
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Notes
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Store the chicken and sauce separately if possible to maintain the best texture.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This is so delicious! It’s a must try!