Why Make This Recipe
Creamy Cajun Chicken is a delicious dish that combines flavors and comfort in every bite. This recipe is perfect if you’re looking for something rich, spicy, and satisfying. It’s easy to prepare and can be served with various sides, making it a versatile choice for any dinner. Whether you’re cooking for yourself or entertaining guests, this dish will impress everyone.
How to Make Creamy Cajun Chicken
Ingredients
- 3 chicken breasts (about 650g)
- 1⅓ tablespoon cajun seasoning
- 1 cup single cream half and half cream
- ⅓ cup chicken broth/stock
- 40 g unsalted butter
- ⅓ cup onion, finely chopped
- 3 large garlic cloves
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
Directions
Prep the Chicken: Cut the chicken breasts lengthwise into cutlets and pat them dry with a kitchen paper towel. Finely chop the onions and garlic and set them aside.
Season the Chicken: Season the chicken cutlets on both sides with salt, black pepper, and cajun seasoning. Reserve about 1 teaspoon of cajun seasoning for later.
Prepare the Flour Mixture: In a separate bowl, add the flour and a pinch of cajun seasoning (from the reserved amount). Mix to combine.
Coat the Chicken: Working with one seasoned cutlet at a time, add it to the prepared flour and coat the chicken, shaking off the excess flour. Repeat this for the rest of the chicken.
Cook the Chicken: Heat a skillet over medium-high heat and add butter. Allow it to melt until hot. Carefully add the floured chicken to the hot butter and cook on each side for 3 minutes until golden. Remove from the pan and set aside.
Sauté Onions and Garlic: Add the chopped onions and garlic to the hot pan and sauté for about 1-2 minutes, stirring continuously to prevent burning.
Make the Sauce: Carefully add chicken broth and stir to deglaze the bottom of the pan. Pour the cooking cream into the pan, add the rest of the cajun seasoning, and stir to combine. Reduce the heat and simmer for 1 minute. Adjust seasoning if needed.
Combine Chicken and Sauce: Return the chicken to the creamy sauce and continue to simmer for 3-5 minutes, or until the chicken is cooked through. Spoon the sauce over the chicken if desired.
Serve: Take it off the heat and serve the dish with mashed potatoes, rice, or over pasta. Enjoy!
How to Serve Creamy Cajun Chicken
Creamy Cajun Chicken is best served hot. Pair it with sides that can soak up the delicious sauce, such as mashed potatoes, rice, or pasta. You can also add a side salad or some steamed vegetables to balance the meal.
How to Store Creamy Cajun Chicken
If you have leftovers, let the chicken cool to room temperature and store it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the chicken for up to 2 months. Reheat it on the stove or in the microwave until heated through.
Tips to Make Creamy Cajun Chicken
- For extra flavor, marinate the chicken in cajun seasoning and some oil for a few hours before cooking.
- Don’t skip the deglazing step; it adds depth to your sauce.
- You can adjust the spice level according to your preference. If you like it extra spicy, add more cajun seasoning or some hot sauce.
Variation
To switch things up, you can add vegetables like bell peppers or spinach to the sauce for added nutrients and flavor. You can also substitute the chicken with shrimp or tofu for a different twist.
FAQs
1. Can I use frozen chicken breasts?
Yes, but make sure to fully thaw them before you start cooking.
2. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce beforehand. Just reheat before serving.
3. Is this recipe spicy?
The spiciness comes from the cajun seasoning. You can adjust the amount to make it less spicy if needed.
Creamy Cajun Chicken
Ingredients
For the Chicken
- 3 pieces chicken breasts (about 650g) Cut into cutlets
- 1⅓ tablespoons cajun seasoning Reserve 1 teaspoon for later
- 1 cup single cream half and half cream
- ⅓ cup chicken broth/stock
- 40 g unsalted butter
- ⅓ cup onion, finely chopped
- 3 large cloves garlic Minced
- 3 tablespoons all-purpose flour
- to taste Salt and pepper
Instructions
Preparation
- Cut the chicken breasts lengthwise into cutlets and pat them dry with a kitchen paper towel.
- Finely chop the onions and garlic and set them aside.
Seasoning
- Season the chicken cutlets on both sides with salt, black pepper, and cajun seasoning.
- Reserve about 1 teaspoon of cajun seasoning for later.
Coating
- In a separate bowl, add the flour and a pinch of cajun seasoning (from the reserved amount). Mix to combine.
- Working with one seasoned cutlet at a time, add it to the prepared flour and coat the chicken, shaking off the excess flour.
- Repeat this for the rest of the chicken.
Cooking
- Heat a skillet over medium-high heat and add butter. Allow it to melt until hot.
- Carefully add the floured chicken to the hot butter and cook on each side for 3 minutes until golden. Remove from the pan and set aside.
- Add the chopped onions and garlic to the hot pan and sauté for about 1-2 minutes, stirring continuously to prevent burning.
- Carefully add chicken broth and stir to deglaze the bottom of the pan.
- Pour the cooking cream into the pan, add the rest of the cajun seasoning, and stir to combine. Reduce the heat and simmer for 1 minute. Adjust seasoning if needed.
- Return the chicken to the creamy sauce and continue to simmer for 3-5 minutes, or until the chicken is cooked through.
- Spoon the sauce over the chicken if desired.
Serving
- Take it off the heat and serve the dish with mashed potatoes, rice, or over pasta.