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Creamy Cajun Chicken Skillet

Juicy pan-seared chicken cutlets smothered in a rich, spicy, and creamy sauce with colorful bell peppers and onions.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 2 lbs chicken breast cutlets
  • 2 tbsp Cajun seasoning divided
  • 2 tbsp olive oil
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
Sauce & Vegetables
  • 1 tbsp butter unsalted
  • 1 medium red bell pepper sliced
  • 1 medium yellow bell pepper sliced
  • 1 small red onion sliced
  • 4 cloves garlic minced
  • 0.5 cup chicken broth low sodium
  • 1 cup heavy cream
  • 2 tbsp fresh parsley chopped

Equipment

  • Cast iron skillet
  • Chef's knife
  • Cutting board
  • Tongs

Method
 

  1. Pat chicken dry and season generously with 1 tablespoon of Cajun seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, melt butter over medium heat. Add sliced peppers and onions, sautéing until softened (about 5 minutes).
  4. Add minced garlic and remaining 1 tablespoon Cajun seasoning. Stir for 1 minute until fragrant.
  5. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Let reduce for 2-3 minutes.
  6. Lower heat and stir in heavy cream. Simmer for 3-4 minutes until the sauce slightly thickens.
  7. Return chicken to the skillet, spooning sauce over the top. Garnish with parsley and serve hot.

Notes

Serve over pasta, rice, or mashed potatoes. For a low-carb option, serve with cauliflower rice or steamed vegetables.