Creamy Cajun Chicken
Blackened, spice-crusted chicken in a velvety cream sauce with just the right slow-building kick.
Ingredients (serves 4)
- 4 chicken breast
- 1.25 cups heavy cream
- 2 tsp smoked paprika
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 2 tbsp olive oil
- 0.5 cup Parmesan
- 1 bell pepper
- salt and black pepper
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Save this recipeInstructions
- 1
Mix the smoked paprika, cayenne, garlic powder, onion powder, oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper. Slice the chicken in half horizontally and coat all over with the spice mix.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat and sear the chicken 4 minutes per side until darkly crusted and 165°F. Move to a plate.
- 3
Add the sliced bell pepper to the skillet and cook 3 minutes until just softened.
- 4
Pour in the heavy cream, scraping up the spiced browned bits, and simmer 3 minutes until slightly thickened.
- 5
Stir in the grated Parmesan until melted and the sauce turns a rusty orange.
- 6
Return the chicken to the pan, coat in the sauce, and serve over pasta or rice.
