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Homemade Spicy Cajun Chicken photo

Spicy Cajun Chicken

A bold, creamy Cajun chicken skillet with peppers, tomatoes, and a spicy Parmesan sauce.
Print Recipe Save it
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Shallow Dish
  • meat mallet or heavy can
  • Cutting Board
  • Knife
  • Whisk
  • Measuring Spoons

Ingredients
  

  • 24 ounces chicken breasts (about 2 large) sliced in half through the equator to make 4 fillets, pounded to even thickness
  • 2 tablespoons all-purpose flour whisked into the seasoning
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika part of the Cajun seasoning mix
  • 2 teaspoons garlic powder part of the Cajun seasoning mix
  • 2 teaspoons onion powder part of the Cajun seasoning mix
  • 1 teaspoon salt part of the Cajun seasoning mix
  • 1 teaspoon dried oregano part of the Cajun seasoning mix
  • 1 teaspoon dried thyme part of the Cajun seasoning mix
  • 1/2 teaspoon black pepper
  • 1/4-1/2 teaspoon cayenne pepper adjust to taste
  • 1/2 medium red onion chopped
  • 1 pint cherry tomatoes halved
  • 2 bell peppers any color combo, chopped into 1-inch pieces
  • 4 cloves garlic minced
  • 1.5 cups low-sodium chicken broth divided
  • 1 tablespoon cornstarch whisked with some broth to thicken sauce
  • 1 cup heavy cream or evaporated milk + 1 tsp cornstarch
  • 1 tablespoon lime juice
  • 1/2 cup Parmesan cheese freshly grated

Instructions
 

  • Combine smoked paprika, garlic powder, onion powder, salt, oregano, thyme, black pepper, and cayenne in a shallow dish; remove and reserve 1 tablespoon of this seasoning for the sauce, then whisk 2 tablespoons flour into the remaining seasoning.
  • Slice each chicken breast in half horizontally to make four fillets. Cover with plastic wrap and pound to even thickness, then pat dry.
  • Dredge each chicken fillet in the seasoned flour mixture, shaking off excess, and set aside on a plate.
  • Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add chicken and cook 4–5 minutes per side until golden and cooked through. Transfer chicken to a plate; do not wipe out the skillet.
  • If needed, add oil so there is about 1 tablespoon of fat in the skillet and heat over medium-high. Add chopped onion and cook about 3 minutes, then add halved cherry tomatoes, chopped bell peppers, minced garlic, and the reserved 1 tablespoon seasoning; cook about 2 minutes.
  • Add about half of the chicken broth to the pan, then whisk the remaining broth with 1 tablespoon cornstarch until smooth and pour it into the skillet along with the heavy cream. Bring to a simmer and cook until the sauce thickens, stirring occasionally.
  • Reduce heat to low, stir in the grated Parmesan until melted, then add the lime juice. Return the cooked chicken to the skillet and heat 1–2 minutes until warmed through. Taste and adjust salt, pepper, or cayenne as desired.

Notes

  • Use 1/4 teaspoon cayenne for mild heat and up to 1/2 teaspoon for spicier flavor.
  • Reserve 1 tablespoon of the seasoning before dredging to flavor the sauce.
  • Pound chicken to even thickness so it cooks uniformly.
  • Substitute evaporated milk plus 1 tsp cornstarch if you prefer a lighter sauce.
  • Serve immediately for best texture.