Delish Creamy Cajun Chicken
Juicy Cajun-seasoned chicken simmered in a rich, garlicky cream sauce with Parmesan and sun-dried tomatoes. Weeknight easy, restaurant delish.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts pounded to even thickness
- 2 tablespoons Cajun seasoning divided, adjust to taste
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 0.75 cup low-sodium chicken broth
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, freshly grated
- 0.5 cup sun-dried tomatoes, sliced drained if oil-packed
- 0.25 teaspoon red pepper flakes optional, for extra heat
- 1 tablespoon lemon juice fresh
- 2 tablespoons fresh parsley, chopped
Instructions
Preparation Steps
- Pat chicken dry. Season both sides with 1.5 tablespoons Cajun seasoning, salt, and black pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken until golden and cooked through, about 4 to 5 minutes per side. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add remaining 1 tablespoon butter and garlic. Cook until fragrant, about 0.5 minute.
- Pour in chicken broth and scrape up browned bits. Simmer 2 minutes to reduce slightly.
- Stir in heavy cream, Parmesan, sun-dried tomatoes, remaining 0.5 tablespoon Cajun seasoning, and red pepper flakes. Simmer, stirring, until slightly thickened, 3 to 4 minutes.
- Return chicken and any juices to the skillet, turning to coat. Simmer 2 minutes. Stir in lemon juice and parsley. Adjust salt and pepper to taste.
- Serve hot with rice, pasta, or crusty bread, spooning extra sauce over the top.
Notes
Use chicken thighs for extra juiciness. For a lighter sauce, swap half the cream with half-and-half and simmer a bit longer to thicken. Leftovers keep refrigerated up to 3 days; reheat gently over low heat.