Irresistible Creamy Cajun Chicken
This Creamy Cajun Chicken recipe features tender chicken breasts in a rich, spicy Cajun sauce. It's a quick and easy weeknight dinner that's packed with flavor and sure to become a family favorite. Serve it over rice, pasta, or roasted vegetables for a complete and satisfying meal.
Equipment
- Large skillet
- Meat Mallet or Rolling Pin
- Plastic Wrap
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Spatula
- Plate
- Foil
Ingredients
- 2 large boneless, skinless chicken breasts 6-8 ounces each
- 2 tablespoons Cajun seasoning for chicken
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon Cajun seasoning for sauce
- ¼ cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Pat the chicken breasts dry with paper towels.
- Season the chicken breasts generously with 2 tablespoons of Cajun seasoning on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and sear for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set aside on a plate. Tent with foil to keep warm.
- In the same skillet, melt butter over medium heat.
- Add the chopped onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has slightly reduced and thickened.
- Stir in the heavy cream and 1 teaspoon of Cajun seasoning. Reduce the heat to low and simmer for another 2-3 minutes, stirring occasionally.
- Stir in the Parmesan cheese until melted and smooth.
- Season the sauce with salt and pepper to taste.
- Slice the cooked chicken breasts into thin strips.
- Add the sliced chicken to the creamy Cajun sauce and gently toss to coat.
- Garnish with fresh parsley and serve immediately.
Notes
Adjust the amount of Cajun seasoning to your spice preference. If the sauce is too thick, add a splash of chicken broth or milk to thin it out. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave.