Description
A rich and flavorful Creamy Cajun Chicken recipe featuring tender chicken cutlets pan-seared to golden perfection and simmered in a luscious Cajun-spiced cream sauce with sun-dried tomatoes and parmesan cheese. This easy stovetop dish delivers a perfect balance of creamy, spicy, and savory flavors, ideal for a comforting weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Cajun seasoning (use a no or low salt variety)
- 1 tablespoon Cajun seasoning (use a no or low salt variety)
- Flour, for dredging
Cooking Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
Sauce Ingredients
- 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 parmesan cheese
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to make four thinner cutlets. Season them evenly with salt, pepper, garlic powder, and 1/2 teaspoon of Cajun seasoning. Lightly coat each cutlet in flour for a perfect sear.
- Sear the chicken: Heat butter and olive oil in a skillet over medium-high heat until hot. Add the floured chicken cutlets and cook for 4-5 minutes on each side until they develop a golden, crispy crust. Remove the chicken from the pan and set aside.
- Sauté aromatics and deglaze: In the same skillet, add minced garlic, sun-dried tomatoes, and chicken broth. Let the mixture bubble for about 30 seconds to release flavors and deglaze any browned bits.
- Add cream and Cajun seasoning: Reduce the heat to medium, then stir in the heavy cream and the remaining 1 tablespoon of Cajun seasoning. Allow the sauce to come together gently.
- Simmer chicken in sauce: Return the cooked chicken cutlets back to the pan. Simmer for about 5 minutes, letting the sauce thicken slightly and the chicken cook through completely. Finish by sprinkling parmesan cheese over the top or stirring it into the sauce. Adjust seasoning with salt and pepper as needed, then serve immediately.
Notes
- Use a no or low salt Cajun seasoning to better control sodium levels.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Serve this dish with steamed rice, pasta, or crusty bread to soak up the creamy sauce.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Sun-dried tomatoes add a sweet-tart depth; if unavailable, cherry tomatoes can be a substitute, though the flavor will differ.
