Description
This Cajun Chicken Breast recipe features tender chicken fillets dredged in a flavorful Cajun spice and flour mix, seared to golden perfection, and simmered in a creamy Parmesan bell pepper sauce with onions, garlic, cherry tomatoes, and bell peppers. It's a comforting, creamy, and zesty dish perfect for a gourmet home-cooked dinner.
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-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: Mix together all Cajun seasonings (smoked paprika, garlic powder, onion powder, salt, oregano, thyme, pepper, cayenne pepper) in a shallow dish. Remove 1 tablespoon of this seasoning mixture to reserve for the sauce. Whisk 2 tablespoons of flour into the seasoning remaining in the dish.
- Prepare Chicken: Slice each chicken breast in half horizontally to make 4 fillets. Cover with plastic wrap and pound to an even thickness using a meat mallet or the side of a can. Pat the fillets dry with paper towels.
- Dredge Chicken: Dredge each chicken fillet in the Cajun flour mixture, shaking off any excess. Lay the coated chicken on a dry surface while you prepare to cook.
- Sear Chicken: In a large skillet over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil. When hot, add the chicken fillets and cook for 5 minutes on each side until golden brown and cooked through. Transfer chicken to a plate and don’t wipe out the skillet.
- Cook Vegetables and Sauce Base: Add additional olive oil to the skillet if needed to equal 1 tablespoon. Heat over medium-high. Add the chopped onions and cook for 3 minutes. Then add cherry tomatoes, bell peppers, minced garlic, and the reserved Cajun spice mix. Cook for another 2 minutes, stirring occasionally.
- Add Broth and Thickener: Pour half of the chicken broth into the skillet. In a separate small bowl, whisk the remaining chicken broth with cornstarch until smooth. Add this mixture to the pan along with the heavy cream. Bring the sauce to a gentle simmer and cook until thickened, stirring occasionally.
- Finish Sauce and Combine: Reduce heat to low. Stir in the grated Parmesan cheese until melted and smooth, then add the lime juice. Return the cooked chicken fillets to the skillet and cook for about one more minute to heat through. Taste the sauce and season with additional salt, pepper, or cayenne pepper as desired.
- Serve: Garnish with fresh parsley and lime juice if desired. Serve over mashed potatoes, pasta, or rice for a complete meal.
Notes
- This recipe is versatile: you can serve just the chicken or include the creamy Parmesan bell pepper sauce to create a one-pot meal.
- For a lighter alternative, substitute evaporated milk plus an extra teaspoon of cornstarch for the heavy cream.
- The acidity of lime juice brightens the rich sauce—do not skip this ingredient.
- For best results, pound the chicken to an even thickness to ensure even cooking.
- This dish pairs beautifully with mashed potatoes, pasta, rice, strawberry salads, and garlic bread for a full gourmet experience.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
