Creamy Cajun Chicken

4.86 from 64 votes

This creamy Cajun chicken recipe has juicy, golden pan-fried chicken in a boldly seasoned cream sauce. It's ready in just 30 minutes for an easy, elegant meal!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Cajun

Keyword: creamy Cajun chicken

Servings:

Author: Natasha Bull

Ingredients

2 large chicken breasts
Salt & pepper to taste
1/4 teaspoon garlic powder
1/2 teaspoon + 1 tablespoon Cajun seasoning (use a no or low salt variety)
Flour for dredging
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic minced
1/4 cup sun-dried tomatoes
1/4 cup chicken broth
1 cup heavy/whipping cream
1/2 cup freshly grated parmesan cheese

Instructions

Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
Add the chicken back into the pan and cook for another 5 minutes or so, until the sauce is thickened a bit and the chicken is cooked through. Sprinkle the parmesan cheese over top (or stir it into the sauce). Season with salt & pepper as needed and serve immediately.

Notes

There's quite a bit of Cajun seasoning in this recipe, so I strongly encourage you to use one without salt because the recipe will be way too salty otherwise. I used Tony Chachere's No Salt Creole Seasoning.
I used oil-packed sun-dried tomatoes and drained the oil prior to adding them to the pan.
If you have smaller chicken breasts, you can leave them whole, but you may need to cook them a little longer.

Nutrition