Description
This Cajun Chicken Breast recipe features juicy chicken cutlets dredged in flavorful Cajun spices, cooked until golden brown, and served in a creamy Parmesan bell pepper sauce with onions, garlic, cherry tomatoes, and bell peppers. It's a hearty, comforting dish perfect for an easy gourmet dinner ready in under 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts (about 24 ounces)
- 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 to 1/2 teaspoon cayenne pepper
- 2 tablespoons flour
Cooking Fat
- 2 tablespoons butter
- 2 tablespoons olive oil
- Additional olive oil as needed to equal 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 the Cajun Seasoning Mix: In a shallow dish, mix smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, pepper, and cayenne pepper. Remove 1 tablespoon of this seasoning to use later in the sauce. Whisk the 2 tablespoons of flour into the remaining seasoning in the dish.
- Prepare the Chicken: Slice each chicken breast in half horizontally to create 4 fillets. Cover the fillets with plastic wrap and pound them to an even thickness using a meat mallet or the side of a can. Pat the fillets dry with paper towels.
- Dredge the Chicken: Coat each chicken fillet evenly in the seasoned flour mixture, shaking off any excess flour. Place the dredged fillets on a dry surface while you prepare the skillet.
- Cook the Chicken: Heat butter and olive oil in a large skillet over medium-high heat until hot. Add the chicken fillets and cook for 5 minutes on each side until golden brown and cooked through. Remove the chicken to a plate but do not wipe out the skillet.
- Sauté the Vegetables: Add additional olive oil to the skillet if needed to total 1 tablespoon of oil in the pan. Over medium-high heat, add chopped onions and cook for 3 minutes until softened. Stir in cherry tomatoes, bell peppers, garlic, and the reserved tablespoon of Cajun seasoning. Cook for an additional 2 minutes, stirring occasionally.
- Create the Sauce: Pour half of the chicken broth into the skillet. In a separate small bowl, whisk the 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 it thickens, stirring occasionally.
- Finish the Sauce and Chicken: Reduce heat to low. Stir in the freshly grated Parmesan cheese until melted and combined, then add lime juice. Return the cooked chicken fillets to the skillet and cook for about one more minute to warm through. Taste the sauce and adjust seasoning with extra salt, pepper, or cayenne pepper if desired.
- Serve: Garnish with fresh parsley and extra lime juice if desired. Serve hot over mashed potatoes, pasta, or rice for a complete meal.
Notes
- This recipe yields a rich, creamy, and spicy Cajun chicken with a flavorful Parmesan bell pepper cream sauce that pairs excellently with mashed potatoes, pasta, or rice.
- For a lighter alternative, replace heavy cream with evaporated milk and add an extra teaspoon of cornstarch for thickening.
- You can easily make this a one-pan meal, minimizing cleanup without sacrificing flavor.
- Adjust cayenne pepper quantity to your preferred spice level.
- Leftovers can be stored in the refrigerator up to 3 days and reheated gently on the stovetop.
- Fresh parsley garnish adds a pop of color and freshness but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 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
