Description
A rich and flavorful creamy Cajun chicken recipe featuring tender seared chicken breasts simmered in a luscious sauce made with heavy cream, parmesan cheese, and bold Cajun spices, perfect for a comforting dinner.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds boneless skinless chicken, cut in half lengthwise
- 2 tablespoons Cajun seasoning, divided
- 1 teaspoon black pepper
- salt to taste
Sauce
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ cup chopped onion
- 3 teaspoons minced garlic (about 3 cloves)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy whipping cream
- ½ cup grated parmesan cheese
- red pepper flakes for garnish
Instructions
- Season the chicken: In a small bowl, mix 1 tablespoon of Cajun seasoning and 1 teaspoon black pepper. Rub the chicken pieces on both sides with this spice mixture.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the seasoned chicken and sear for about 3 minutes on each side until just browned but not fully cooked. Remove and set aside.
- Cook aromatics: Add chopped onion and minced garlic to the skillet. Cook until the onion is tender, about 2-3 minutes.
- Create roux: Whisk in all-purpose flour to the pan creating a paste that will thicken the sauce.
- Make the sauce: Slowly pour in chicken broth and heavy cream while whisking. Add the remaining tablespoon of Cajun seasoning and grated parmesan cheese. Reduce heat to medium-low and combine well.
- Simmer chicken in sauce: Return chicken to the skillet. Simmer for 5 to 8 minutes until the chicken is fully cooked through and the sauce is thickened.
- Finish and serve: Adjust seasoning with salt if needed. Garnish with additional parmesan cheese and red pepper flakes before serving.
Notes
- For a spicier version, add more Cajun seasoning or extra red pepper flakes.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less creamy.
- Serve with rice, pasta, or crusty bread to soak up the creamy sauce.
- If you prefer, chicken thighs can be used instead of chicken breast for more juiciness.
- Make sure not to fully cook the chicken during searing to keep it tender after simmering.
