Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- Optional: 1 teaspoon hot sauce for extra spice
Instructions
- Pat the chicken breasts dry and rub each with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds. Pour in heavy cream, scraping browned bits from the pan, and stir in Parmesan cheese. Cook until the sauce thickens slightly.
- Return the chicken to the skillet, spoon sauce over, and simmer for 2-3 minutes until heated through. Add hot sauce if desired.
- Garnish with chopped parsley before serving. Serve hot over rice, mashed potatoes, or vegetables.
Notes
- Adjust the spice levels by modifying Cajun seasoning and hot sauce quantities.
- For a dairy-free version, substitute coconut cream or cashew cream for heavy cream.
- Ensure chicken is cooked thoroughly — internal temperature should reach 165°F (74°C).
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Cajun
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of the recipe)
- Calories: 520 Kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg