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Creamy Cajun Chicken Skillet

Several pieces of seared chicken breasts swimming in a rich, orange-hued Creamy Cajun Chicken Skillet sauce, garnished with parsley.
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Make this flavorful, one-pan Creamy Cajun Chicken Skillet for a quick weeknight dinner featuring tender chicken breasts coated in a rich, spicy cream sauce.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning blend
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces evenly with the Cajun seasoning, salt, and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let the broth simmer and reduce slightly for 2 minutes.
  5. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce begins to thicken slightly.
  6. Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
  7. Return the cooked chicken to the skillet. Toss gently to coat the chicken completely in the cream sauce.
  8. Heat through for 1 minute. Garnish with fresh parsley before serving.

Notes

  • For a spicier sauce, add 1/4 teaspoon of cayenne pepper with the Cajun seasoning.
  • Serve this skillet dish over rice, pasta, or alongside steamed green beans.
  • If you do not have heavy cream, you can substitute with half-and-half, but the sauce will be thinner.

Nutrition

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