Description
This Cajun Chicken Breast recipe features tender chicken cutlets dredged in a flavorful Cajun spice blend, pan-fried to golden perfection, and served with a creamy Parmesan bell pepper sauce. A comforting, easy-to-make dish perfect for a gourmet restaurant-quality 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
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” pieces
- 4 garlic cloves, minced
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch)
- 1 tablespoon lime juice
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Prepare Cajun Seasoning and Flour Mix: Combine smoked paprika, garlic powder, onion powder, salt, oregano, thyme, pepper, and cayenne pepper in a shallow dish. Remove 1 tablespoon of this seasoning mix for the sauce, then whisk 2 tablespoons flour into the remaining seasoning.
- Prepare Chicken: Slice chicken breasts in half horizontally to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry with paper towels.
- Dredge Chicken: Coat each chicken fillet in the Cajun flour mixture, shaking off excess. Set aside on a dry surface.
- Cook Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Once hot, fry chicken for 4-5 minutes per side until golden and cooked through. Transfer chicken to a plate and keep the skillet with residual oil; do not wipe it out.
- Sauté Vegetables: Add more olive oil to make 1 tablespoon total in the skillet if needed. Over medium-high heat, cook chopped onions for 3 minutes, then add cherry tomatoes, bell peppers, garlic, and reserved Cajun seasoning. Cook for an additional 2 minutes.
- Make the Sauce: Pour half of the chicken broth into the skillet. In a separate bowl, whisk the remaining chicken broth with cornstarch until smooth, then add to the skillet along with heavy cream. Bring 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 the skillet and warm for about 1 minute. Taste and adjust seasoning with salt, pepper, and cayenne if desired.
- Serve: Garnish with fresh parsley and extra lime juice if desired. Serve over mashed potatoes, pasta, or rice for a complete meal.
Notes
- This dish pairs wonderfully with mashed potatoes, pasta, or rice and a fresh salad like strawberry salad for a full gourmet meal.
- For a lighter cream sauce, substitute heavy cream with evaporated milk plus 1 teaspoon cornstarch.
- Adjust cayenne pepper to taste to control spiciness.
- Use kitchen twine to keep chicken fillets flat while pounding if desired.
- Leftover sauce can be stored for up to 3 days in the refrigerator and gently reheated.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
