Cajun Chicken
A spicy and creamy Cajun chicken dish served over rice, perfect for a quick weeknight meal or a casual dinner with friends.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1¾–2 lbs total) Trim any excess fat.
- 2 tablespoons Cajun seasoning (store-bought or homemade) Reduce to 1 tbsp for milder heat.
- to taste N/A Salt and freshly ground black pepper
- 2 tablespoons olive oil (or avocado oil for higher smoke point)
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 1 tablespoon onion, finely chopped (about ¼ small onion)
- 1 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream (or half-and-half for a lighter sauce) Cream yields best texture.
- N/A N/A Cooked rice, for serving
Instructions
Preparation
- Pat the chicken breasts dry. Season both sides evenly with Cajun seasoning, a pinch of salt, and pepper.
- Heat a large skillet over medium-high heat. Add the olive oil and let it warm until shimmering.
Cooking
- Place the chicken in the skillet. Don’t crowd the pan — sear for 6–7 minutes per side until golden brown and cooked through.
- Remove the chicken and set it aside on a plate.
- Reduce heat to medium. Add the minced garlic and chopped onion to the skillet. Sauté 1–2 minutes until fragrant and softened.
- Pour in the chicken broth to deglaze the pan. Bring to a simmer and let it reduce slightly, about 2 minutes.
- Stir in the heavy cream and mix until the sauce becomes smooth. Simmer for 1–2 minutes to slightly thicken.
- Return the chicken to the skillet. Spoon the sauce over each breast and simmer for another minute.
Serving
- Serve the chicken over cooked rice and spoon extra sauce over the top.
Notes
For dairy-free, swap heavy cream with canned coconut milk and use a dairy-free butter or oil. This dish can also be modified with veggies such as sliced bell peppers or mushrooms for added flavor and nutrition. Refrigerate leftovers for up to 3–4 days.