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Cajun Chicken Breast Recipe
This Cajun chicken recipe is bursting with flavor, mega comforting, intoxicatingly creamy and will have everyone licking their plates! You can make the quick and easy one pot wonder complete with Parmesan bell pepper cream sauce OR you can make just the chicken! This Cajun chicken is made with chicken cutlets dredged in Cajun seasoning, cooked until golden, bathed in a luscious cream sauce spiked with zesty Cajun spices, bell peppers, red onions, garlic and cherry tomatoes. Serve this Cajun chicken over mashed potatoes (highly recommend!), pasta or rice along with a strawberry salad and garlic bread and you have a gourmet restaurant worthy dinner with minimal effort!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 12 min🔥 Cook: 18 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- skillet
- pan
📝 Preparation Steps
1
Mix together all of the Cajun seasonings in a shallow dish large enough to dredge the chicken. Remove 1 tablespoon seasonings to be used later in the sauce. Whisk 2 tablespoons flour into the seasonings in the dish.
flour2 tablespoons
2
Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness using a meat mallet or side of a can. Pat dry.
large chicken breasts, (about 24 ounces)2
3
Dredge each breast in the Cajun flour mixture, shake off any excess, then transfer to a dry surface.
flour2 tablespoons
4
Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for ⏱️ 4-5 minutes per side (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.
butter2 tablespoons
5
To the oil left in the skillet (don’t wipe out), add enough oil to equal 1 tablespoon if needed. Heat over medium-high heat. Once hot, add onions, and cook ⏱️ 3 minutes; then add tomatoes, bell peppers, garlic and reserved spice mix and cook ⏱️ 2 minutes.
bell peppers (any color combo), (chopped into 1” pieces)2
6
Add half of the chicken broth to the pan (eyeball it) and whisk the remaining chicken broth with cornstarch until smooth. Add to pan along with heavy cream. Bring the sauce to a simmer and simmer until thickened, stirring occasionally.
cornstarch1 tablespoonheavy cream ( (or evaporated milk + 1 tsp cornstarch))1 cup
7
Reduce heat to low and stir in Parmesan cheese until melted followed by lime juice. Add chicken back to the skillet and cook a minute or so to heat through. Taste and season with additional salt, pepper and/or cayenne pepper to taste (I like more salt). Garnish with freshly parsley and lime juice if desired.
lime juice1 tablespoonsalt1 teaspoon
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