I always say that midweek meals are never easy. This creamy cajun chicken is an exception to the rule, however. Combine well spiced chicken breasts in a delicious Cajun sauce and your tastebuds will come alive. The great thing is this is another 30 minute recipe which makes it perfect for a delicious midweek meal.
Season the chicken, on both sides, with salt, pepper, and half the cajun seasoning.
Add the oil to a pan over medium high heat. Let it melt down. Place the chicken breasts in and fry until seared and cooked through on both sides. This shouldn't take long as they are thin. Remove and set them aside on a plate.
In the same pan, add in another tbsp of butter and 1 tbsp of oil. Allow the butter to melt down.
Put the onion and garlic in and saute until fragrant. Add in the celery, bell peppers, and sun dried tomatoes. Saute over medium heat until they cook down. About 5 minutes.
Pour in the chicken stock and heavy cream followed by the the remaining pepper and the other half of the cajun seasoning. Stir and bring to a boil.
Put the chicken back in and allow it to simmer for 8 to 10 minutes. Rotate and spoon sauce over occasionally.
Serve and enjoy your creamy cajun chicken.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I use boneless skinless breasts, buy you can use thighs or the cut of your choice. I always cut mine in half so they cook evenly and faster.
You can replace the heavy cream with half and half or table cream.
You can add or omit veggies. I just keep with the Cajun trio for traditional reasons.
A cast iron skillet works best for presentation, but a regular pan could be used.