Creamy Cajun Chicken
This chicken is packed with Cajun flavor and a creamy sauce—all ready in just 30 minutes. A satisfying high-protein, gluten-free dinner.
Servings: 4 chicken cutlets with sauce
Ingredients
- 2 large chicken breasts skinless and boneless
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Cajun seasoning use one that has little to no salt, divided
- 1 tsp garlic powder
- 1/4 cup cornstarch
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1/4 cup sun-dried tomatoes finely chopped
- 1/4 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan
Garnish
- Parsley chopped
Instructions
- Cut the chicken horizontally lengthwise, you'll end up with 4 thinner chicken cutlets.
- Cover the chicken with salt, black pepper, 1/2 tbsp Cajun seasoning, and garlic powder.
- Add cornstarch to a shallow plate and spread it around. Now coat each chicken cutlet in cornstarch on both sides.
- Heat a large skillet over medium-high heat. Add in the butter and olive oil, let it melt and once the pan is hot add in the chicken cutlets. Cook for 4-5 minutes on each side until the cutlets turn golden. Take the chicken out and set aside.
- Add in the garlic, sun-dried tomatoes, and chicken broth to the pan. Stir and bring it to a simmer.
- Reduce the heat and pour in the heavy cream, stirring throughout and add the remaining 1/2 tbsp of Cajun seasoning.
- Add chicken back into the pan and cook for another 5 minutes until it reheats and the sauce thickens. Sprinkle with parmesan cheese and garnish with parsley before serving.
Nutrition
Serving: 1 chicken cutlets with sauce (7 oz) | Calories: 498kcal | Carbohydrates: 15g | Protein: 28g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 11g | Trans Fat: 1.1g | Cholesterol: 163mg | Sodium: 1500mg | Potassium: 548.2mg | Fiber: 0.9g | Sugar: 3.2g | Calcium: 165mg | Iron: 1mg