Creamy Cajun Chicken

This Creamy Cajun Chicken is the best quick weeknight dinner! This one pan chicken recipe is low carb, easy, and ready in under 30 minutes.

~INGREDIENTS~

2 large chicken breasts cut lengthwise to make 4 thinner breast cutlets

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/8 teaspoon cayenne pepper optional

1 tablespoon olive oil + 1 tablespoon butter

2 tablespoons salted butter

1 1/4 cups heavy cream

~INSTRUCTIONS~

Combine the spices in a small bowl. Sprinkle each side of the chicken breast with the spices.

Heat a large skillet to medium heat. Add the olive oil and 1 tablespoon of butter. When the butter is melted add the chicken to the skillet and cook for 3-4 minutes on each side until golden brown.

Remove the chicken from the skillet and reduce the heat to medium-low. Stir in the heavy cream and scrape up any bits from the bottom of the pan. Add the butter and allow the mixture to slowly come to a simmer, stirring occasionally.

When the sauce has simmered softly for 3-4 minutes add the chicken back to the skillet and cover.

Cook the chicken over medium-low for 6-10 minutes or until the chicken reaches an internal temperature of 165 degrees F.

~Why you’ll love it~

•EASY: This one pan meal requires little cleanup and has a short ingredients list! It’s a forgiving recipe with simple instructions. A meat thermometer makes it easy to tell when your chicken is ready!

•QUICK: Cutting the chicken breasts in half gives you four quickly cooked chicken cutlets perfect for a busy weeknight. A simple air fryer veggie would make this a simple, healthy, fast meal.

•VERSATILE: You can easily adjust this recipe to more or less spicy depending on your preferences. This seasoning blend goes with so many vegetables making this an inexpensive, accessible meal all year round.

~Creamy Cajun Chicken Ingredients~

•Chicken Breasts – Boneless, skinless. You could use chicken thighs if you prefer, but they likely will be finished sooner, so check frequently with a meat thermometer.

•Garlic powder, Onion powder, Chili powder, Paprika, Dried oregano, Kosher salt, Cayenne pepper (optional) – This is a great all-purpose seasoning blend with a hint of Cajun-inspired spices! If you don’t enjoy spicy food, you can leave out the cayenne all together.

•Olive oil, Salted butter, Heavy cream – Extra virgin olive oil generally has a high enough smoke point to work, but you could use an avocado oil or your favorite cooking oil. If you use unsalted butter, you may need to add more salt later.

~How to Make Creamy Cajun Chicken~

This easy one-pan dinner is gives the perfect juicy chicken in a creamy, rich sauce. Here’s a step-by-step guide to making this simple weeknight meal.

~Season chicken~

Dry and trim your chicken breasts, removing any excess fats or loose bits. In a small bowl, mix together spices. Sprinkle seasoning blend over each side of the chicken breasts to coat.

•Heat a large skillet to medium heat, then add olive oil and one tablespoon of the butter. Once melted, add chicken to the skillet and cook for 3-4 minutes on each side until golden brown. Remove chicken from the pan and set aside.

Tip: Give the chicken breasts space in the pan if possible. This leads to a better sear and more even cook.

•This Creamy Cajun Chicken is the best quick weeknight dinner! This one pan chicken recipe is low carb, easy, and ready in under 30 minutes.

~Make sauce~

•Reduce heat to medium-low. Stir in the heavy cream, scraping up any bits from the bottom of the pan for added flavor. Add in remaining butter and allow the mixture to slowly come to a simmer. Stir occasionally, allowing the sauce to simmer softly for 3-4 minutes.

•Add chicken back to the skillet with the simmering sauce and cover with a lid. Cook over medium-low for 6-10 minutes or until chicken reaches 165 degrees F as measured by a meat thermometer. Be gentle with the sauce–Low and slow is a safer approach to prevent the sauce from curdling.

~NOTES~

•TIPS: do not cook the heavy cream too quickly or at too high of a temperature. You want to be gentle with the sauce to prevent it from burning or curdling. Use a meat thermometer and once the chicken has reached a temperature of 165 degrees F remove this dish from heat.

~NUTRITION~

Serving: 1piece of chicken + 1/4 cup cream sauce

Calories: 323kcal

Carbohydrates: 3.6g

Protein: 20.8g

Fat: 25.3g

Cholesterol: 119.7mg

Sodium: 279.9mg

Fiber: 0.9g

Sugar: 1.3g