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A close-up shot of pan-seared chicken cutlets seasoned with a vibrant Cajun spice blend, resting on a plate next to the skillet.

Creamy Cajun Chicken (Ready in 30 Minutes!)

This Creamy Cajun Chicken is the ultimate 30-minute, one-pan meal! Tender chicken is smothered in a rich, spicy cream sauce for a dinner that's bursting with flavor. Perfect for a busy weeknight indulgence.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts about 1.5 lbs, sliced horizontally into 4 thin cutlets
  • 1 tablespoon Cajun seasoning use more or less to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
For the Creamy Cajun Sauce
  • 1/2 cup diced yellow onion
  • 3 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream at room temperature
  • 1/2 cup grated Parmesan cheese freshly grated is best
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet A 12-inch skillet works best.
  • 1 Meat Thermometer Optional, but recommended for perfectly cooked chicken.

Method
 

  1. Pat the chicken cutlets dry and season both sides generously with the Cajun seasoning, salt, and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (165°F). Remove from skillet and set aside.
  3. Reduce heat to medium. Add the diced onion to the skillet and sauté for 3 minutes until soft. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Pour in the chicken broth to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
  5. Reduce heat to low and slowly whisk in the room temperature heavy cream until combined. Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
  6. Return the chicken to the skillet. Spoon the sauce over the chicken and let it simmer for 1-2 minutes. Garnish with fresh parsley and serve immediately.

Notes

Tip 1: For the creamiest sauce, use full-fat heavy cream and make sure it is at room temperature before adding it to the hot pan.
Tip 2: Adjust the spice level by using more or less Cajun seasoning. For an extra kick, add a pinch of red pepper flakes with the garlic.