Creamy Cajun Chicken: 30-Minute Skillet Dinner
By Emma Collins
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Thirty minutes and one large skillet get this Cajun chicken on the table, with pan-seared chicken breasts in a Parmesan cream sauce and a clear hit of spice. I make it when dinner needs to move fast, and the browned bits left in the skillet give the sauce more depth (I like those little bits best).
Patting the breasts dry is the first thing I do, then I use medium-high heat and leave them for the full 5 to 7 minutes per side. Pull them when they're cooked through, not after they go tight and dry. The onion softens in the same skillet, and garlic gets only one minute, long enough to smell warm without turning bitter.
Pouring broth into the hot skillet loosens the browned bits, then I turn the sauce down to medium-low before the cream goes in, and it stays there while the sauce comes together. Freshly grated Parmesan melts smooth, while bagged shreds can leave the sauce grainy. If it thickens beyond what you want, whisk in more chicken broth until it coats the chicken the way you like.
I spoon it over pasta when I want dinner to stretch, though white rice works too, and steamed asparagus fits alongside it with parsley scattered on right before it reaches the table. For a lower-carb plate, put the chicken beside steamed broccoli or zucchini noodles, then let the extra sauce run over the side.
Why you'll love this recipe
- Thirty minutes from start to finish suits a night when dinner needs to move fast.
- One skillet handles the chicken, onion, and sauce, leaving fewer dishes after dinner.
- No special gear beyond a large skillet and whisk, both used for the whole meal.
- Four chicken breasts make dinner for four without scaling up or pulling out a second pan.
- The skillet drippings go straight into the sauce, so the browned bits don't get washed away.
- Every ingredient is easy to find, and the sauce comes together after the chicken leaves the pan.
Ingredients
- •4 chicken breasts (boneless, skinless, about 6 oz each)
- •2 tbsp Cajun seasoning (divided)
- •1 tsp salt
- •½ tsp black pepper
- •1 tbsp olive oil
- •2 tbsp butter (divided)
- •½ cup yellow onion (diced)
- •4 cloves garlic (minced)
- •½ cup chicken broth
- •1 ½ cups heavy cream
- •½ cup Parmesan cheese (grated)
- •2 tbsp fresh parsley (chopped, for garnish)
Instructions
- 1
Pat the chicken breasts dry. Season both sides with 1.5 tbsp of Cajun seasoning, salt, and pepper.
- 2
Heat the olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until browned and cooked through. Remove it from the skillet and set aside.
- 3
Melt the remaining 1 tbsp of butter in the same skillet over medium heat. Cook the onion until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- 4
Pour in the chicken broth and scrape up the browned bits from the pan. Bring it to a simmer, reduce the heat to medium-low, then stir in the heavy cream and remaining 1/2 tbsp of Cajun seasoning.
- 5
Simmer the sauce for 2-3 minutes to thicken slightly. Remove the skillet from the heat and stir in the Parmesan cheese until smooth.
- 6
Return the chicken to the skillet and spoon the sauce over it. Garnish with parsley and serve immediately.
FAQ
Nutrition (per serving)
Calories
650
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