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Creamy Cajun Chicken Recipe

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4.1 from 77 reviews

This Creamy Cajun Chicken recipe features tender, golden chicken cutlets coated in a flavorful Cajun-spiced cream sauce with sun-dried tomatoes and parmesan cheese. It's a quick and delicious stovetop dish that brings a spicy, creamy flair to your dinner table in just 30 minutes.

Ingredients

Chicken

  • 2 large chicken breasts (skinless and boneless)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp Cajun seasoning (use one that has little to no salt, divided)
  • 1 tsp garlic powder
  • 1/4 cup cornstarch

Sauce and Cooking

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1/4 cup sun-dried tomatoes (finely chopped)
  • 1/4 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • Parsley (chopped, for garnish)

Instructions

  1. Prepare Chicken Cutlets: Cut each chicken breast horizontally lengthwise to create 4 thinner cutlets that will cook evenly and quickly.
  2. Season the Chicken: Sprinkle salt, black pepper, 1/2 tablespoon of Cajun seasoning, and garlic powder evenly over both sides of each chicken cutlet to ensure bold flavor.
  3. Coat with Cornstarch: Spread cornstarch on a shallow plate. Press each seasoned chicken cutlet into the cornstarch, coating both sides to help create a light crust when cooking.
  4. Cook the Chicken: Heat a large skillet over medium-high heat. Add butter and olive oil and let them melt and heat up. Place the coated chicken cutlets in the hot skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
  5. Make the Sauce Base: In the same skillet, add minced garlic, finely chopped sun-dried tomatoes, and chicken broth. Stir and bring to a gentle simmer while scraping up any browned bits for extra flavor.
  6. Add Cream and Seasoning: Lower the heat and pour in the heavy cream, stirring constantly to combine. Add the remaining 1/2 tablespoon of Cajun seasoning to infuse the sauce with more depth and spice.
  7. Finish Cooking: Return the cooked chicken cutlets to the pan, gently nestling them into the creamy sauce. Simmer for about 5 minutes to reheat the chicken and allow the sauce to thicken.
  8. Garnish and Serve: Sprinkle grated parmesan cheese over the sauce and chicken, letting it melt slightly. Garnish with chopped parsley for freshness and color before serving.

Notes

  • Use low-sodium Cajun seasoning to control the salt content in the dish.
  • If sun-dried tomatoes are not available, diced roasted red peppers can be substituted.
  • For a lighter version, substitute heavy cream with half-and-half or a creamy milk alternative.
  • This dish pairs well with rice, mashed potatoes, or steamed vegetables.
  • Ensure chicken is cooked fully by checking that internal temperature reaches 165°F (74°C).

Find it online: https://recipethrive.com/creamy-cajun-chicken-recipe/