Description
This Cajun Chicken Breast recipe features tender chicken cutlets dredged in a flavorful homemade Cajun spice blend, cooked until golden, and served in a creamy Parmesan bell pepper sauce with cherry tomatoes, red onions, and garlic. Perfectly balanced with a touch of heat and zest from lime juice, it's a comforting and easy one-pan meal ideal for a gourmet dinner at home.
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
Cream Sauce and Vegetables
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 medium red onion, chopped
- 1 pint cherry tomatoes, halved
- 2 bell peppers (any color), chopped into 1-inch pieces
- 4 garlic cloves, minced
- 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: Mix together smoked paprika, garlic powder, onion powder, salt, oregano, thyme, pepper, and cayenne pepper in a shallow dish. Remove 1 tablespoon of this seasoning mixture for the sauce, then whisk in 2 tablespoons of flour into the remaining seasoning blend.
- Prepare Chicken: Slice each chicken breast horizontally to create 4 fillets total. Cover with plastic wrap and pound to even thickness using a meat mallet or side of a can. Pat the chicken dry.
- Dredge Chicken: Coat each fillet in the Cajun flour-seasoning mixture, shaking off excess, then place on a dry surface ready to cook.
- Cook Chicken: In a large skillet, melt butter with olive oil over medium-high heat. When hot, add chicken and cook 4-5 minutes per side until golden and cooked through. Transfer chicken to a plate; do not clean the skillet.
- Sauté Vegetables: Add additional oil if needed to make 1 tablespoon total in the skillet. Heat over medium-high heat. Add chopped onion and cook for 3 minutes, then add cherry tomatoes, bell peppers, minced garlic, and the reserved tablespoon of Cajun seasoning. Cook for 2 minutes, stirring occasionally.
- Make Sauce: Pour half of the chicken broth into the pan. In a separate bowl, whisk remaining chicken broth with cornstarch until smooth and add it to the skillet along with the heavy cream. Bring the sauce to a simmer and cook until thickened, stirring occasionally.
- Finish Sauce and Combine: Reduce heat to low, stir in Parmesan cheese until melted, then add lime juice. Return chicken to skillet and cook for another minute to heat through. Adjust seasoning with salt, pepper, and more cayenne if desired.
- Serve: Garnish with fresh parsley and additional lime juice if preferred. Serve hot over mashed potatoes, pasta, or rice for a complete meal.
Notes
- This recipe can be made with evaporated milk plus extra cornstarch instead of heavy cream for a lighter option.
- Serve over mashed potatoes, pasta, or rice to soak up the delicious creamy Cajun sauce.
- For extra flavor, garnish with fresh parsley and a squeeze of lime juice just before serving.
- Adjust cayenne pepper amount according to your desired spice level.
- Do not discard pan drippings after cooking chicken; they add essential flavor to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
