Description
This Cajun Chicken Breast recipe features tender chicken cutlets dredged in a flavorful Cajun seasoning blend, cooked to golden perfection, and served with a rich, creamy Parmesan bell pepper sauce. Bursting with smoky, spicy, and zesty flavors, this one-pan dish is perfect for a comforting yet elegant dinner, easily served over mashed potatoes, pasta, or rice.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts, about 24 ounces
- 2 tablespoons flour
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon cayenne pepper
Cooking Fats
- 2 tablespoons butter
- 2 tablespoons olive oil
- Additional olive oil as needed (up to 1 tablespoon)
Vegetables and Aromatics
- 1/2 medium red onion, chopped
- 1 pint cherry tomatoes, halved
- 2 bell peppers, any color combo, chopped into 1-inch pieces
- 4 garlic cloves, minced
Sauce Ingredients
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 teaspoon cornstarch)
- 1 tablespoon lime juice
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Prepare Cajun Seasoning: In a shallow dish, mix smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper. Remove 1 tablespoon of this seasoning and set aside for the sauce. Whisk 2 tablespoons flour into the remaining seasoning in the dish.
- Prepare Chicken: Slice each chicken breast in half horizontally to create 4 fillets. Cover with plastic wrap and pound to an even thickness using a meat mallet or the side of a can. Pat the fillets dry.
- Dredge Chicken: Coat each chicken fillet in the Cajun flour mixture, shaking off any excess. Place the coated fillets on a dry surface until ready to cook.
- Cook Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Once hot, add the chicken fillets and cook for 4-5 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate, leaving the skillet and drippings intact.
- Sauté Vegetables: Add additional olive oil to the skillet if needed, to equal 1 tablespoon total. Heat over medium-high heat. Add the chopped red onion and cook for 3 minutes. Then add cherry tomatoes, bell peppers, minced garlic, and the reserved tablespoon of Cajun seasoning. Cook for 2 more minutes, stirring frequently.
- Make Sauce: Pour half of the chicken broth into the skillet. In a separate bowl, whisk the remaining chicken broth with cornstarch until smooth, then add to the skillet along with the heavy cream. Bring mixture to a simmer and cook, stirring occasionally, until the sauce thickens.
- Finish Sauce and Combine: Reduce heat to low. Stir in grated Parmesan cheese until melted, then add lime juice. Return the cooked chicken to the skillet and cook for another minute to heat through. Taste and adjust seasoning with additional salt, pepper, or cayenne pepper as desired.
- Serve: Optionally garnish with freshly chopped parsley and lime juice. Serve the Cajun chicken alongside mashed potatoes, pasta, rice, or your favorite sides.
Notes
- This recipe makes a creamy, flavorful dish that pairs excellently with mashed potatoes, pasta, or rice for a complete meal.
- You can prepare just the chicken fillets without the sauce for a simpler option.
- To lighten the sauce, substitute heavy cream with evaporated milk plus cornstarch as noted in the ingredients.
- Adjust the cayenne pepper to control the heat level according to your taste preferences.
- Use fresh parsley and lime juice as garnish to brighten the flavors before serving.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
