Description
A robust homemade Cajun seasoning blend used to prepare juicy chicken breasts with a creamy roasted red pepper sauce for an easy weeknight meal.
Ingredients
Scale
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 4 pieces boneless, skinless chicken breasts (600–700 g)
- 2 tablespoons olive oil, divided
- 1 large red bell pepper
- 2 cloves garlic, minced
- 0.25 cup vegetable broth
- 0.25 cup heavy cream
- 1 teaspoon apple cider vinegar
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Cajun Seasoning: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, black pepper, and cayenne pepper. Mix thoroughly until the spices are fully incorporated.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Rub 1 tablespoon of olive oil over the chicken, then generously coat all sides with 2-3 tablespoons of the prepared Cajun seasoning blend. Let the chicken rest at room temperature for 15 minutes.
- Roast the Red Pepper: Preheat the oven to 400°F (200°C). Place the whole red bell pepper on a small baking sheet. Roast for 20-25 minutes, or until the skin is blistered and slightly charred. Transfer the hot pepper to a bowl, cover tightly, and let steam for 10 minutes. Once cool enough to handle, peel the skin, remove the stem and seeds, and roughly chop the flesh.
- Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes per side, or until deeply golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes.
- Make the Creamy Roasted Red Pepper Drizzle: In the same skillet, add the minced garlic and sauté for 30 seconds. Add the chopped roasted red pepper, vegetable broth, heavy cream, apple cider vinegar, 0.5 teaspoon additional smoked paprika, and a pinch of salt and pepper. Bring to a simmer, then reduce heat and cook for 2-3 minutes.
- Blend the Drizzle: Carefully transfer the sauce mixture to a blender or use an immersion blender. Blend until completely smooth and creamy. Adjust seasoning if needed.
- Serve and Garnish: Slice the rested chicken breasts crosswise. Arrange the sliced chicken on a plate, generously drizzle with the warm creamy sauce, and finish by sprinkling with fresh chopped parsley.
Notes
Store any unused Cajun seasoning in an airtight jar in a cool, dark place. For a dairy-free option, substitute coconut cream for heavy cream. For a quicker option, use pre-roasted red peppers from a jar, rinsing them first.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 360 calories
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: Cajun seasoning, chicken, roasted red pepper, creamy sauce, weeknight dinner, homemade seasoning, easy recipe, spicy chicken