A bold and spicy one-pan dish featuring seared chicken breasts coated in authentic Cajun spices, served with sautéed bell peppers and onions. This quick weeknight dinner delivers restaurant-quality flavor in under 30 minutes.
Serve over rice, pasta, or with crusty bread to soak up the creamy Cajun sauce. Pairs well with a simple green salad or steamed vegetables on the side.
Store covered in an airtight container at room temperature up to 2 hours, or refrigerate up to 3 days before serving.
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- 2 tbsp Cajun seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 large red bell pepper
- 1 large yellow onion
- 3 cloves garlic
- 1 cup chicken broth
- ½ cup heavy cream or half-and-half
- 1 tsp hot sauce
- 2 tbsp fresh parsley
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- 2 tbsp Cajun seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 large red bell pepper
- 1 large yellow onion
- 3 cloves garlic
- 1 cup chicken broth
- ½ cup heavy cream or half-and-half
- 1 tsp hot sauce
- 2 tbsp fresh parsley
Instructions
Season the chicken
Pat the chicken breasts dry with paper towels.
Season both sides evenly with Cajun seasoning (2 tbsp), salt (1 tsp), and black pepper (½ tsp).
Equipment: paper towels
Heat the skillet
Heat olive oil (2 tbsp) in a large skillet over medium-high heat until shimmering.
Equipment: large skillet
Sear the chicken (first side)
Carefully place the seasoned chicken breasts in the hot skillet.
Sear without moving until golden brown.
Equipment: large skillet
Sear the chicken (second side)
Flip the chicken.
Sear until golden and cooked through (internal temperature of 165°F).
Equipment: large skillet, meat thermometer
Rest the chicken
Transfer the cooked chicken to a clean plate and set aside.
Equipment: plate
Cook the vegetables
In the same skillet, add diced bell pepper, onion, and minced garlic (3 cloves).
Stir frequently until softened.
Equipment: large skillet, wooden spoon
Deglaze the pan
Pour in the chicken broth (1 cup).
Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Equipment: large skillet, wooden spoon
Simmer with chicken
Return the chicken to the skillet and reduce heat to medium.
Simmer.
Equipment: large skillet
Add cream and finish sauce
Stir in the heavy cream (½ cup) and hot sauce (1 tsp) if using.
Cook until the sauce is heated through.
Equipment: large skillet
Garnish and serve
Taste and adjust seasoning as needed.
Garnish with fresh parsley (2 tbsp) before serving.
Before you cook
Cook notes
- • Serve over rice, pasta, or with crusty bread to soak up the creamy Cajun sauce
- • Store covered in an airtight container at room temperature up to 2 hours, or refrigerate up to 3 days before serving
- • Pairs well with a simple green salad or steamed vegetables on the side
- • Can be assembled 1 hour ahead; reheat gently over low heat just before serving
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