Creamy and easy, this Creamy Cajun Chicken is a delicious pan-fried recipe that takes less than 30 minutes to make! Smothered with a thick and delicious creamy cajun flavored sauce, this is the perfect weeknight meal.
2large chicken breastssliced horizontally to make 4 pieces
3tbsps.all purpose flour
1cuphalf and halfor use 50/50 heavy cream and milk
¾cupchicken brothlow sodium
1tbsp.Cajun seasoningno sodium added blend
3tbsp.chipotle pepperfrom adobo sauce
1tbsp. olive oil
To coat the chicken, mix the flour, salt, Cajun seasoning and paprika together then coat the chicken with it.
Bring a large skillet to medium heat and add in the 3 tbsps. of olive oil. Pan sear the chicken on each side for 4-5 minutes, until golden brown and cooked through. Remove and set aside.
In the same skillet, sauté the garlic and spices (onion powder, Cajun seasoning and paprika) with 1 tbsp. of olive oil for about 30 seconds, until fragrant.
Add in the chipotle pepper sauce, chicken broth and sundried tomatoes. Simmer on medium low heat for about 1-2 minutes to tender up the sundried tomatoes a little.
Add in the half and half, oregano and salt. Simmer on low heat for about 1-2 minutes then add in the parmesan cheese. Mix well and simmer to let the sauce thicken up for another 2-3 minutes, mixing at least once half way through.
Once the sauce thickens up, return the chicken back into the pan. Coat the chicken well with the sauce and cover to let the chicken cook for another 2-3 minutes on low heat.
Remove from the heat, garnish with some fresh parsley and serve.
You can check the doneness of the chicken by using a meat thermometer. Stick the thermometer into the thickest part of the chicken, if it reads 160F then it's ready.
If you would like to make this cajun chicken with a more cheesy texture, you can add ¼ cup of grated parmesan cheese along with ¼ cup extra broth.
Since we use only 3 tbsp of chipotle pepper, you probably will have some left in your can. You can freeze leftover chipotle pepper in adobo sauce for later to prevent waste.