Description
This Cajun Chicken Breast recipe features juicy chicken cutlets coated in a flavorful Cajun spice mix, pan-seared to golden perfection, and smothered in a creamy Parmesan bell pepper sauce with cherry tomatoes, garlic, and onions. It's a quick and comforting one-pan meal perfect for dinner, served best 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 pepper
- 1/4-1/2 teaspoon cayenne pepper
Cooking Fats
- 2 tablespoons butter
- 2 tablespoons olive oil
- Additional olive oil if needed to equal 1 tablespoon for sauce
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
Sauces and Extras
- 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 the Cajun Seasoning: Mix all Cajun spices—smoked paprika, garlic powder, onion powder, salt, oregano, thyme, pepper, and cayenne pepper—in a shallow dish. Remove 1 tablespoon of this seasoning mixture to reserve for the sauce. Whisk the 2 tablespoons of flour into the remaining seasoning in the dish to create the dredge.
- Prep the Chicken: Slice each chicken breast horizontally through the middle to create 4 fillets. Cover the fillets with plastic wrap and pound gently to an even thickness with a meat mallet or the side of a can. Pat them dry with paper towels.
- Dredge the Chicken: Coat each chicken fillet evenly in the flour and Cajun seasoning mixture, shaking off any excess. Place the dredged chicken on a dry surface ready for cooking.
- Sear the Chicken: Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Add the chicken fillets and cook for 5 minutes per side or until golden brown and cooked through. Transfer the cooked chicken to a plate, leaving the drippings and oil in the skillet; do not clean the skillet.
- Cook the Vegetables: Add additional olive oil as needed to have about 1 tablespoon of oil in the skillet. Heat over medium-high heat. Add the chopped red onion and cook for 3 minutes until softened. Stir in cherry tomatoes, bell peppers, minced garlic, and the reserved tablespoon of Cajun seasoning. Cook for another 2 minutes, stirring occasionally.
- Make the Sauce: Pour half of the chicken broth into the skillet with vegetables and bring to a simmer. In a separate bowl, whisk the remaining chicken broth with 1 tablespoon cornstarch until smooth. Add this mixture along with the heavy cream to the skillet. Stir continuously and simmer until the sauce thickens, about 3-5 minutes.
- Finish the Sauce and Combine: Reduce heat to low, stir in the grated Parmesan cheese until melted and smooth. Add the lime juice and stir. Return the cooked chicken to the skillet and heat for an additional 1-2 minutes to warm through. Taste and adjust seasoning with salt, pepper, or cayenne pepper as desired. Optionally garnish with fresh parsley and an extra squeeze of lime juice.
Notes
- This dish is delicious served over creamy mashed potatoes, pasta, or rice for a hearty meal.
- You can substitute heavy cream with evaporated milk mixed with an extra teaspoon of cornstarch for a lighter option.
- Adjust the cayenne pepper to your preferred spice level; start with 1/4 teaspoon if you prefer mild heat.
- For even seasoning, ensure the chicken is pounded to an even thickness before dredging.
- Using low sodium chicken broth helps better control the overall saltiness of the dish.
- This recipe makes a flavorful one-pan meal with minimal cleanup and effort.
Nutrition
- Serving Size: 1 chicken fillet with sauce
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
