Description
This Cajun Chicken Skillet recipe delivers tender, flavorful chicken cutlets cooked in a rich, creamy Cajun sauce with sun-dried tomatoes, garlic, and a hint of lime. Perfectly seared chicken is simmered in a luscious parmesan cream sauce, making for a quick and satisfying stovetop meal ideal for weeknight dinners.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless skinless chicken cutlets
- 2 tablespoons all purpose flour
- 1 ½ tablespoons Cajun seasoning (divided)
- Salt and pepper to taste
Cooking Fats
- 2 tablespoons olive oil (divided)
- 1 tablespoon unsalted butter
Vegetables and Aromatics
- 1 medium yellow onion, diced
- ½ cup sun-dried tomatoes, roughly chopped
- 3 garlic cloves, minced
Sauce Ingredients
- Juice of 1 lime (divided as 1 tbsp + 2 tsp lime juice)
- ¼ cup chicken broth
- 1 cup heavy cream
- ½ cup parmesan cheese, grated
Garnish and Serving
- 1 tablespoon fresh chopped parsley (for garnish)
- Lime wedges (for serving)
- Rice (for serving)
Instructions
- Heat the fats: Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large skillet pan over medium-high heat to prepare for cooking the chicken.
- Prepare and season chicken: Pat chicken cutlets dry. Season both sides with half of the Cajun seasoning, salt, and pepper. Lightly coat the chicken with flour, shaking off any excess before adding to the skillet.
- Cook chicken: Sear chicken for 4-5 minutes on each side until browned and cooked through (internal temperature 165°F). Remove from skillet and keep warm, covered with foil to retain juices.
- Sauté onions: Add remaining olive oil to the skillet with diced onions. Cook for 3-5 minutes until softened and translucent.
- Add garlic and sun-dried tomatoes: Stir in minced garlic and chopped sun-dried tomatoes, sauté for 1 minute to release their flavors.
- Deglaze pan with broth: Pour chicken broth into the skillet along with remaining Cajun seasoning, scraping up browned bits from the pan bottom. Let the broth reduce slightly over medium heat.
- Create cream sauce: Stir in heavy cream, parmesan cheese, and 2 teaspoons lime juice. Simmer, stirring occasionally, until the sauce has thickened to a creamy consistency.
- Return chicken to skillet: Place the cooked chicken cutlets back into the pan, spooning the sauce over them. Simmer for 1-2 minutes to warm through and meld flavors.
- Serve and garnish: Remove skillet from heat. Garnish with fresh chopped parsley and serve immediately with lime wedges and cooked rice for a complete meal.
Notes
- For best results, use fresh chicken cutlets patted dry to ensure proper browning.
- If you prefer milder heat, reduce the amount of Cajun seasoning used.
- Sun-dried tomatoes add depth and slight sweetness; drain any excess oil if packed in oil.
- Use freshly grated parmesan cheese for optimal flavor and melting texture.
- Serve with steamed white or brown rice to soak up the creamy sauce.
- Check chicken internal temperature with a meat thermometer to ensure it’s fully cooked.
