This Creamy Cajun Chicken is made with seasoned chicken cutlets, bell pepper, onion, and mushrooms in a creamy Cajun season sauce made of butter, Cajun seasoning, white wine, broth, and cream.
A Few Ingredient Notes:
- Chicken Cutlets: Thin chicken cutlets cook quickly and work especially well here. If using regular chicken breasts, you can slice them in half horizontally or pound them thinner.
- Cajun Seasoning: Use your favorite Cajun seasoning and adjust the amount depending on how spicy you like things.
- White Wine: Adds a little acidity and depth to the sauce. If you don't cook with wine, you can substitute additional chicken broth.
Dietary Swaps:
- Gluten-Free: Use a gluten-free flour or cornstarch in place of the all-purpose flour. Also check your Cajun seasoning to make sure it is gluten-free.
- Lower Carb: Serve over cauliflower rice or mashed cauliflower instead of traditional rice or mashed potatoes.
Recipe Variations:
- Cajun Shrimp & Chicken: Add sautéed shrimp to the finished dish for a Cajun surf-and-turf situation.
- Extra Veggies: Add spinach, zucchini, or extra mushrooms to the vegetable mixture.
- Cajun Chicken Pasta: Slice the cooked chicken and toss everything with your favorite pasta instead of serving it over rice or mashed potatoes.
Tips & Notes:
- Use the same pan. Those browned bits left behind after cooking the chicken add tons of flavor to the sauce.
- Taste before adding extra salt. Cajun seasoning and Parmesan can both be fairly salty.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If the sauce has thickened too much, add a splash of chicken broth or cream when reheating.
Recipe
Creamy Cajun Chicken
This Creamy Cajun Chicken is made with seasoned chicken cutlets, bell pepper, onion, and mushrooms in a creamy Cajun season sauce made of butter, Cajun seasoning, white wine, broth, and cream.
Ingredients
- 3 tablespoons butter divided
- 4 chicken cutlets
- 2-3 teaspoons Cajun seasoning divided
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- ¼ red onion sliced
- 4 ounces mushrooms sliced
- 1 tablespoon garlic minced or grated
- 1 tablespoon all-purpose flour
- 2 tablespoons white wine
- ½ cup chicken broth
- 1 cup heavy cream
- 2 tablespoons grated Parmesan
Instructions
- Melt 1 tablespoon of butter in a large skillet over medium-high heat.
- Sprinkle the chicken cutlets with about ½ teaspoon of Cajun seasoning.
- Add the chicken to the pan and cook for about 6 minutes per side, or until cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Add the remaining butter to the pan along with the sliced red and green bell peppers, red onion, and mushrooms. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender.
- Add the garlic and cook for another 1-2 minutes.
- Reduce the heat to medium-low. Sprinkle the flour over the vegetables and stir until everything is evenly coated.
- Pour in the white wine and chicken broth, stirring well to combine and scrape up any browned bits from the bottom of the pan.
- Add the heavy cream and Parmesan. Stir to combine, then simmer until the sauce has thickened.
- Add the chicken back to the pan and spoon some of the sauce and vegetables over the top.
- Serve warm over rice or mashed potatoes.
Notes
- Find ingredients notes, dietary swaps, recipe variations, and more tips in the notes above.
- Nutrition information is an estimate only.
Nutrition
Calories: 620kcalCarbohydrates: 12gProtein: 44gFat: 44gSodium: 700mgFiber: 2gSugar: 6g
Tried this recipe?Let me know how it was!
Must Love Garlic says
Super flavorful and easy enough for beginners!