Description
This Cajun Chicken Breast recipe features tender chicken fillets coated in a robust blend of Cajun spices, pan-seared to golden perfection and smothered in a creamy Parmesan bell pepper sauce. Bursting with bold flavors from smoked paprika, garlic, and cayenne, it's a comforting and indulgent main course that pairs beautifully with mashed potatoes, pasta, or rice for a restaurant-quality dinner made effortlessly 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 black 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-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 Seasoning Mix: 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 mix for the sauce and whisk 2 tablespoons flour into the remaining seasoning in the dish.
- Prepare Chicken: Slice each chicken breast in half horizontally to create 4 fillets. Cover with plastic wrap and pound them to an even thickness using a meat mallet or the side of a can. Pat the chicken dry with paper towels.
- Dredge Chicken: Coat each chicken fillet thoroughly in the Cajun flour mixture, shaking off any excess, and place them on a dry surface.
- Cook Chicken: Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add the chicken fillets and cook for 5 minutes per side or until golden brown and cooked through. Transfer the chicken to a plate and do not wipe out the skillet.
- Cook Vegetables: Add additional olive oil to the skillet as needed to equal 1 tablespoon. Over medium-high heat, sauté the chopped red onion for 3 minutes. Then, add the cherry tomatoes, bell peppers, minced garlic, and reserved seasoning mix; cook for 2 more minutes.
- Make 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 it to the pan along with the heavy cream. Bring the mixture to a simmer and cook until the sauce thickens, stirring occasionally.
- Finish Sauce: Reduce heat to low, stir in the grated Parmesan cheese until melted, then add the lime juice. Return the chicken to the skillet and cook for about 1 minute more to heat through.
- Season and Serve: Taste the sauce and add additional salt, pepper, or cayenne pepper if desired. Optionally, garnish with fresh parsley and extra lime juice before serving.
Notes
- For a lighter sauce, substitute heavy cream with evaporated milk combined with 1 teaspoon cornstarch.
- Serve this Cajun chicken over mashed potatoes, pasta, or rice to soak up the creamy sauce.
- Adding fresh parsley as garnish brightens the dish visually and adds a fresh flavor balance.
- Adjust cayenne pepper quantity to control the heat level to your preference.
- Use a meat mallet or heavy pan to pound chicken evenly for consistent cooking.
- The sauce can be made spicier or milder by modifying the amount of Cajun seasoning reserved for the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
