Creamy Cajun Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
499 kcal
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Course
Main Course
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Cuisine
Cajun
Creamy Cajun Chicken
Description
Creamy Cajun Chicken features chicken breast cut into thin cutlets and seasoned with salt, pepper, garlic powder, and a moderate amount of Cajun seasoning. After dredging in flour, the chicken is pan-fried in butter and olive oil until golden and cooked through. The sauce is made in the same pan, starting with garlic and sun-dried tomatoes, then deglazed with chicken broth. Heavy cream and more Cajun seasoning are added and gently simmered to thicken. Finally, the chicken returns to the pan to soak up the sauce flavors. Parmesan cheese is sprinkled on top or incorporated into the sauce for a savory finish.
The dish offers a creamy texture highlighted by the spicy, earthy notes of Cajun seasoning and the concentrated sweetness from sun-dried tomatoes. Pan-frying ensures the chicken retains tenderness with a golden crust. Serving immediately preserves the sauce's smooth richness and the chicken's texture.
Using a low-salt Cajun seasoning is recommended to control overall saltiness. Oil-packed sun-dried tomatoes should be drained before use to avoid excess oil. Smaller chicken breasts can be left whole but may require longer cooking.
Ingredients
- 2 large chicken breast
- salt to taste
- black pepper to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon + 1 tablespoon Cajun seasoning (use a no or low salt variety)
- Flour for dredging
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/4 cup sun-dried tomatoes
- 1/4 cup chicken broth
- 1 cup heavy cream aka whipping cream
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
- Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
- Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
- Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
- Add the chicken back into the pan and cook for another 5 minutes or so, until the sauce is thickened a bit and the chicken is cooked through. Sprinkle the parmesan cheese over top (or stir it into the sauce). Season with salt & pepper as needed and serve immediately.
Notes
- Use no-salt or low-salt Cajun seasoning to keep the dish from becoming overly salty.
- Drain oil-packed sun-dried tomatoes before adding to the pan to avoid excess oil in the sauce.
- If chicken breasts are small, leave them whole but adjust cooking time to ensure they cook through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 32g | 64% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 466mg | 19% |
| Potassium | 749mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1437IU | 29% |
| Vitamin C | 6mg | 7% |
| Calcium | 198mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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