PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
Golden and juicy Pan-fried chicken smothered in a delightful zingy cream sauce. This chicken recipe is incredibly easy and quick to throw together. A must if you are looking for another simple chicken recipe. This creamy Cajun chicken is my family’s favorite. We enjoy this over pasta for a delicious weeknight meal that I can easily pull off even with my busy schedule!
INGREDIENTS
2 tbsp butter
1 tbsp olive oil
2 large chicken breasts, sliced in half lengthwise
1/4 c. chicken broth
1/4 tsp garlic powder
Flour for dredging
3 cloves garlic, minced
1/2 tsp + 1 tbsp Cajun seasoning (use a no or low salt variety)
1/4 c. sun-dried tomatoes
1/2 c. freshly grated Parmesan cheese
1 c. heavy/whipping cream
Salt & pepper to taste
How to make Creamy Cajun Chicken
Step 1: In half lengthwise, slice the chicken to make four thinner cutlets. Sprinkle the cutlets with salt, pepper, garlic powder, and half tsp Cajun seasoning. Then, coat the cutlets in flour.
Step 2: In a skillet, heat the butter and oil over medium-high heat. Add the chicken to the hot pan and sear for about 4 to 5 minutes per side or until both sides are nice and golden. Set the chicken aside when done.
Step 3: In the same pan, add the minced garlic, sun-dried tomatoes, and chicken broth. Bring to a boil for about 30 seconds or so, then adjust the heat to medium. Add the cream and the rest of the 1 tbsp Cajun seasoning. Stir well.
Step 4: Return the chicken to the pan and continue to cook for another 5 minutes or until the sauce has slightly thickened and the chicken is completely cooked. You can sprinkle the Parmesan cheese on top or stir it into the sauce. To taste, season with salt and pepper.
Step 5: Serve the creamy Cajun chicken right away. Enjoy!
NOTES:
For the Cajun seasoning, I recommended using a variant without salt, or else this recipe will be too salty.
For this recipe, I used oil-packed sun-dried tomatoes. Before adding them to the pan, I drained the oil.
If using smaller chicken breasts, simply leave them whole and adjust the cooking time accordingly.
NUTRITION FACTS:
Calories: 499 kcal, Carbohydrates: 9g, Protein: 32g, Fat: 38g, Saturated Fat: 21g, Trans Fat: 1g, Cholesterol: 180mg, Sodium: 466mg, Potassium: 749mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1437IU, Vitamin C: 6mg, Calcium: 198mg, Iron: 1mg
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 2 large chicken breasts, sliced in half lengthwise
- 1/4 c. chicken broth
- 1/4 tsp garlic powder
- Flour for dredging
- 3 cloves garlic, minced
- 1/2 tsp + 1 tbsp Cajun seasoning (use a no or low salt variety)
- 1/4 c. sun-dried tomatoes
- 1/2 c. freshly grated Parmesan cheese
- 1 c. heavy/whipping cream
- Salt & pepper to taste
Instructions
Step 1: In half lengthwise, slice the chicken to make four thinner cutlets. Sprinkle the cutlets with salt, pepper, garlic powder, and half tsp Cajun seasoning. Then, coat the cutlets in flour.
Step 2: In a skillet, heat the butter and oil over medium-high heat. Add the chicken to the hot pan and sear for about 4 to 5 minutes per side or until both sides are nice and golden. Set the chicken aside when done.
Step 3: In the same pan, add the minced garlic, sun-dried tomatoes, and chicken broth. Bring to a boil for about 30 seconds or so, then adjust the heat to medium. Add the cream and the rest of the 1 tbsp Cajun seasoning. Stir well.
Step 4: Return the chicken to the pan and continue to cook for another 5 minutes or until the sauce has slightly thickened and the chicken is completely cooked. You can sprinkle the Parmesan cheese on top or stir it into the sauce. To taste, season with salt and pepper.
Step 5: Serve the creamy Cajun chicken right away. Enjoy!
Notes
For the Cajun seasoning, I recommended using a variant without salt, or else this recipe will be too salty. For this recipe, I used oil-packed sun-dried tomatoes. Before adding them to the pan, I drained the oil. If using smaller chicken breasts, simply leave them whole and adjust the cooking time accordingly.
