You'll love the soft and tender pan-fried chicken that's covered in a beautifully spiced Cajun cream sauce!
Preparation:
10mins
Cooking:
20mins
Total:
30mins
Serves:
4
Ingredients
2chicken breastslarge, cut in half lengthwise
½tspgarlic powder
2tbspbutter
1tbspolive oil
1cupheavy/whipping cream
½tsppaprika
½tsponion powder
½tspchili powder
¼tspcayenne pepper
1tspItalian seasoning
1cupall-purpose flourfor dredging
parsleyfresh, chopped (optional)
salt and pepperto taste
Instructions
Prepare your chicken (cut it half lengthwise to have 4 thinner cutlets), then sprinkle both sides of the chicken with garlic powder, salt, and pepper.
Drop the chicken breasts into the flour bowl and coat well. Before searing, shake off excess flour.
In a skillet, add butter and olive oil over medium-high heat. Once the pan is hot, cook the chicken for 4 to 5 minutes per side until nice and golden. Remove the chicken pieces from the skillet and set them aside.
Stir in the cream and scrape up the brown bits from the bottom of the skillet. Mix gently until they are fully incorporated.
Add the remaining spices and stir them until you get a smooth sauce.
Add the chicken back into the pan and cook for another 5 minutes until the chicken is cooked through and the sauce has thickened up a bit. Season with salt and ground black pepper if necessary.
Top with the sauce and garnish with chopped parsley. Enjoy!
Recipe Notes
Leftovers can be stored in an airtight container be refrigerated for up to 4 days.