Creamy Cajun Chicken
A flavorful dish featuring tender chicken breasts coated in Cajun spices and a creamy sauce, perfect for a quick dinner.
Equipment
- Skillet
Ingredients
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- ½ teaspoon Cajun seasoning plus 1 tablespoon for later use
- Flour for dredging
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ¼ cup sun-dried tomatoes
- ¼ cup chicken broth
- 1 cup heavy/whipping cream
- ½ cup freshly grated parmesan cheese
Instructions
- Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and ½ 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
There's quite a bit of Cajun seasoning in this recipe, so I strongly encourage you to use one without salt because the recipe will be way too salty otherwise. I used Tony Chachere’s No Salt Creole Seasoning.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 8gProtein: 45gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 2mg
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