Creamy Skillet Cajun Chicken
A quick and creamy Cajun chicken dish that is full of flavor and ready in under 30 minutes, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 pieces chicken breasts (about 6–8 oz each) Boneless and skinless preferred.
- 1 tablespoon Cajun seasoning Adjust to taste.
- 2 tablespoons olive oil For cooking.
- 1 cup heavy cream Can substitute with half-and-half.
- 1 cup chicken broth Low-sodium recommended.
- 1 cup cooked rice For serving.
- to taste salt and pepper For seasoning.
- to taste chopped parsley For garnish.
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with Cajun seasoning, salt, and pepper.
- Warm olive oil in a large skillet over medium heat until it shimmers.
Cooking
- Add the chicken to the skillet and cook 5–7 minutes per side until golden and cooked through (internal temperature should reach 165°F/74°C).
- Transfer the chicken to a plate and tent with foil.
- Pour chicken broth into the same skillet and bring to a simmer, scraping the browned bits from the bottom for flavor.
- Stir in the heavy cream and simmer gently for 2–4 minutes until the sauce thickens slightly. Adjust seasoning as necessary.
- Return the chicken to the skillet, spoon the sauce over it, and let it warm for a minute.
Serving
- Serve the chicken over cooked rice and sprinkle with chopped parsley.
Notes
Refrigerator leftovers for 3–4 days. Can freeze for up to 3 months. Reheat gently, ensuring the chicken reaches 165°F (74°C).