Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream or coconut cream for a dairy-free option
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- Fresh parsley, chopped (for garnish)
- Juice of half a lemon (optional, for brightness)
Instructions
- Start by seasoning the chicken breasts generously with Cajun seasoning, salt, and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Stir in paprika, thyme, oregano, and cayenne pepper if using.
- Pour in the heavy cream and bring to a simmer, scraping up browned bits from the bottom. Let the sauce thicken for 3-5 minutes.
- Return the chicken to the skillet, spooning the sauce over it. Simmer for 2-3 minutes to meld flavors. Garnish with parsley and lemon juice if desired.
Notes
- Adjust the cayenne pepper to control spiciness according to your preference.
- Use coconut cream for a dairy-free version that remains rich and flavorful.
- Serve with rice, vegetables, or crusty bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to preserve the sauce’s creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American, Cajun
- Diet: Gluten-Free, Dairy-Free (if using coconut cream)
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 125 mg