Creamy Cajun Chicken

This creamy Cajun chicken recipe has juicy, golden, pan-fried chicken in a zingy cream sauce. It’s ready in only 30 minutes! Perfect over pasta.

Ingredients

• 2 large chicken breasts sliced in half lengthwise
• 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
• Salt & pepper to taste

Instructions

1. 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.
2. 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.
3. Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
4. Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
5. 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.

Recipe 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.