Description
This creamy Cajun chicken recipe has juicy, golden pan-fried chicken in a boldly seasoned cream sauce.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- Salt & pepper (to taste)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon + 1 tablespoon Cajun seasoning (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/whipping cream
- 1/2 cup freshly grated microbial-rennet parmesan cheese
Instructions
- Step 1: 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.
- Step 2: 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.
- Step 3: Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
- Step 4: Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
- Step 5: 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 a salt-free or low-salt Cajun seasoning to avoid over-salting. Drain oil from sun-dried tomatoes before adding them to the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 499 kcal
- Sugar: 3 g
- Sodium: 466 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 180 mg
Keywords: creamy cajun chicken, skillet chicken, cajun cream sauce, easy main course