Cajun Chicken Breast Recipe
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Cajun Chicken Breast Recipe
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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!
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Ingredients
CHICKEN
- 2 chicken breast about 24 ounces, large
- 2 tablespoons flour
- 2 tablespoons butter
- 2 tablespoons olive oil
CAJUN SEASONINGS
- 2 tsp EACH smoked paprika
- 2 tsp EACH garlic powder
- 2 tsp EACH onion powder
- 1 teaspoon salt
- 1 tsp EACH dried oregano
- 1 tsp EACH dried thyme
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon cayenne pepper
CREAM SAUCE
- 1/2 red onion medium, chopped
- 1 pint cherry tomato halved
- 2 bell pepper chopped into 1” pieces, any color combo
- 4 garlic cloves, minced
- 1 1/2 cups chicken broth low sodium
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch)
- 1 tablespoon lime juice
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- 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.
- 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.
- Dredge each breast in the Cajun flour mixture, shake off any excess, then transfer to a dry surface.
- 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.
- 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.
- 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.
- 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.
Notes
- Storage: Cajun chicken should be stored in an airtight container in the fridge for three to five days.
- Microwave: Thinly slice or chop up chicken so it reheats more evenly, then transfer a small portion to a microwave-safe dish. Heat for 1 minute, stir, then continue to heat at 30-second intervals.
- Stove: Thinly slice or chop up chicken, then transfer to a skillet. Heat over medium heat, stirring often.
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