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Creamy Cajun Chicken Skillet

Tender pan-seared chicken breasts and sweet bell peppers simmered in a rich, spicy Cajun cream sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 large chicken breasts boneless, skinless
  • 2 tbsp Cajun seasoning divided
  • 1 tbsp olive oil
  • 1 tbsp butter
Sauce & Veggies
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 0.5 onion diced
  • 3 cloves garlic minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.33 cup parmesan cheese grated
  • 1 tbsp fresh parsley chopped

Equipment

  • Cast iron skillet
  • Tongs
  • Knife

Method
 

  1. Season chicken breasts generously with half of the Cajun seasoning.
  2. Heat oil and butter in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until cooked through. Remove and set aside.
  3. Add peppers and onions to the skillet. Sauté for 3-4 minutes. Add garlic and cook 1 minute more.
  4. Pour in chicken broth to deglaze the pan, scraping up browned bits. Reduce heat to medium-low.
  5. Stir in heavy cream and remaining Cajun seasoning. Simmer for 3 minutes until thickened.
  6. Stir in parmesan cheese. Return chicken to the pan and spoon sauce over the top.
  7. Garnish with parsley and serve hot.

Notes

Serve over pasta, rice, or mashed potatoes. For a lighter version, use half-and-half instead of heavy cream (sauce will be thinner).