Cajun Chicken Skillet

Name: Cajun Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless skinless chicken cutlets; 2 tablespoons all purpose flour; 1 ½ tablespoons Cajun seasoning; Salt and pepper to taste; 2 tablespoons olive oil (divided); 1 tablespoons unsalted butter; 1 medium yellow onion (diced); ½ cup sun-dried tomatoes (roughly chopped); 3 garlic cloves (minced); Juice of a lime; ¼ cup chicken broth; 1 cup heavy cream; ½ cup parmesan cheese; 2 teaspoons lime juice; 1 tablespoon fresh chopped parsley (for garnish, lime wedges and rice, for serving)

This easy Cajun Chicken Skillet recipe is a flavorful one-dish meal that will bring the bold taste of Cajun flavors to your dinner table in just 30 minutes. Tender, juicy chicken breasts are seasoned with a homemade Cajun seasoning, then cooked to perfection in a hot pan with a little bit of olive oil and butter.

The creamy sauce, infused with garlic, sun-dried tomatoes, and lime juice, perfectly complements the spice of the Cajun seasoning. Served over white rice and garnished with fresh parsley and lime wedges, this dish is a great option for dinner time when you need something quick, delicious, and satisfying.

cajun chicken skillet in a bowl with rice and limes

How do I make homemade cajun seasoning if I can’t find it at the store?

Combine 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of black pepper, 1 teaspoon of cayenne pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano in a small bowl.

How should I store and reheat this receip?

Absolutely! The cooked chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.

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How add extra spice?

Add a pinch of red pepper flakes to the Cajun seasoning for extra spice.

Ingredients Needed

Boneless skinless chicken cutlets: These provide the tender, juicy chicken base for the dish, absorbing all the Cajun flavors.
All-purpose flour: Lightly coats the chicken to help create a crispy, golden-brown exterior when seared in the skillet.
Cajun seasoning: Adds the bold, spicy flavors characteristic of Cajun cuisine, infusing the chicken and sauce with warmth and depth.
Salt and pepper: Enhances the natural flavors of the chicken and balances the spices in the seasoning.
Olive oil: Used to sear the chicken and sauté the vegetables, adding a rich flavor and helping to cook everything evenly.
Unsalted butter: Adds a layer of richness and depth to the sauce while preventing the dish from becoming overly salty.
Yellow onion: Provides a sweet, savory base that complements the spices and adds texture to the dish.
Sun-dried tomatoes: Infuse the sauce with a concentrated tomato flavor and a slight tangy sweetness that balances the creaminess.
Garlic cloves: Imparts a robust, aromatic flavor that enhances the savory notes of the sauce and chicken.
Juice of a lime: Brightens the dish with a fresh, tangy acidity that cuts through the richness of the cream.
Chicken broth: Adds depth to the sauce and helps deglaze the pan, picking up all the flavorful browned bits left from the chicken.
Heavy cream: Creates a luxurious, creamy sauce that coats the chicken and ties all the flavors together.
Parmesan cheese: Adds a salty, nutty flavor to the sauce, enhancing its creaminess and adding a layer of umami.

Substitutions & Additions:

Cream Cheese: For an extra creamy sauce, add 2 tablespoons of cream cheese along with the heavy cream.
Tomato Paste: If you prefer a richer tomato flavor, add a tablespoon of tomato paste when sautéing the sun-dried tomatoes.
Green Onions: Swap out the yellow onion for green onions for a milder flavor, or use red onions for a slightly sweeter taste.
Creole Seasoning: Creole seasoning can be used in place of Cajun seasoning for a different flavor profile.
Red Bell Peppers: Add chopped red or green bell peppers for extra color and crunch.
Hot Sauce: For a little heat, drizzle some hot sauce into the sauce before serving.
Low Carb: Skip the rice and serve over cauliflower rice for a low-carb option.

How to make Cajun Chicken Skillet

Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large skillet pan over medium high heat.
Pat chicken cutlets dry with a paper towel. Season both sides of the chicken cutlets lightly with half of the Cajun seasoning, salt and pepper. Lightly coat the chicken in the flour, shake off any excess and add into the hot skillet.
Cook chicken for 4-5 minutes per side, until the chicken is browned and cooked through (with an internal temperature of 165F). Set chicken aside on a plate and cover with foil to seal in the juices.
Add the remaining oil to the skillet along with the diced onions. Saute for 3-5 minutes, or until onions are softened.
Add the minced garlic to the pan along with the sun-dried tomatoes and saute for 1 minute.
Pour the broth into the pan along with the remaining Cajun seasoning and scrape up any browned bits from the bottom of the pan. Simmer until the broth is slightly reduced.
Add the cream, parmesan cheese and lime juice to the skillet, simmer, stirring occasionally until the sauce thickens.
Return the chicken cutlets to the pan and spoon the warm sauce over the chicken, simmering for 1-2 minutes.
Remove skillet from heat, garnish with fresh chopped parsley and serve immediately with lime wedges and rice. Enjoy!