Description
This Cajun Chicken Breast recipe features tender chicken cutlets dredged in a flavorful blend of Cajun spices, cooked to a golden perfection, and smothered in a creamy Parmesan bell pepper sauce with cherry tomatoes, garlic, and aromatic herbs. It's a comforting, restaurant-quality meal that's quick to prepare and perfect served over mashed potatoes, pasta, or rice.
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 black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
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 combo), 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 for the sauce and whisk the remaining 2 tablespoons of flour into the remaining seasoning in the dish.
- Prep Chicken: Slice chicken breasts horizontally through the center to create 4 fillets. Cover with plastic wrap and pound the fillets to an even thickness using a meat mallet or the side of a can. Pat dry with paper towels.
- Dredge Chicken: Coat each chicken fillet evenly with the Cajun flour seasoning mixture, shaking off any excess. Place them on a dry surface while preparing to cook.
- Cook Chicken: Heat butter and olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 5 minutes per side or until golden brown and fully cooked through. Remove chicken from skillet and set aside; do not clean the skillet.
- Sauté Vegetables: Add additional olive oil to the skillet if needed to total 1 tablespoon. Heat over medium-high heat, add chopped onions, and cook for 3 minutes. Add cherry tomatoes, bell peppers, minced garlic, and the reserved tablespoon of Cajun seasoning. Cook for 2 more minutes, stirring occasionally.
- Make Sauce: Pour half of the chicken broth into the skillet. Whisk the remaining chicken broth with cornstarch until smooth, then add to the skillet along with heavy cream. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens.
- Finish Sauce and Combine: Reduce heat to low and stir in grated Parmesan cheese until melted. Add lime juice and stir. Return the chicken breasts to the skillet and cook for about a minute to heat through. Taste and adjust seasoning with salt, pepper, and cayenne pepper as desired.
- Serve: Garnish with freshly chopped parsley and an extra squeeze of lime juice if desired. Serve hot over mashed potatoes, pasta, or rice for a complete meal.
Notes
- You can use evaporated milk and an extra teaspoon of cornstarch in place of heavy cream for a lighter sauce.
- To make the dish spicier, increase the amount of cayenne pepper in the seasoning.
- For even cooking, ensure the chicken is pounded to uniform thickness before dredging.
- Serve with a strawberry salad and garlic bread for a restaurant-quality dinner experience.
- Leftovers store well and can be reheated gently on the stovetop to preserve the creamy sauce texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
