Chicken breast dinners / Recipe 45 of 50
Cajun cream chicken
Cajun seasoning adds a peppery warmth to a creamy sauce with sweet red pepper.
By Kitchenware UK ·
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A closer look
Why this combination works
Cajun seasoning gives a cream sauce a peppery, spiced edge. Red pepper supplies sweetness and spring onions add a fresher note. Since seasoning blends often contain salt, check the final sauce before adding any more.
What you need for cajun cream chicken
Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.
The chicken and seasoning
- Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
- Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
- Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
- Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.
The sauce and finishing touches
- Cajun seasoning. Cajun seasoning supplies a ready-made mix of peppery spices. Salt and heat levels differ between brands, so taste before adding more seasoning.
- Red pepper. Red pepper adds sweetness, colour and a tender bite. Thin slices cook evenly in the sauce while keeping more shape than finely chopped pieces.
- Spring onions. Spring onions add a fresh, gentle onion flavour and green colour. Slice them thinly so they soften quickly while still giving a little bite.
- Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
- Double cream. Double cream adds body and softens sharp or salty flavours. Simmer gently rather than boiling hard, and stir so it combines evenly with the stock.
- Parsley. Parsley adds a fresh, grassy finish that contrasts with the cooked sauce. Stir it in near the end to keep its colour and delicate flavour.
How to make cajun cream chicken
1. Prepare the chicken
Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
2. Sear until golden
Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
3. Build the sauce
Soften pepper and spring onions for 5 minutes. Stir in Cajun seasoning for 20 seconds. Add stock and cream and simmer for 3 minutes.
4. Finish gently
Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
Finish with the parsley. Rest for 3 minutes off the heat, then serve with rice and sweetcorn.
The recipe
Cajun cream chicken
Serves 4 · Prep 10 min · Cook 30 min · Rest 3 min
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/4 tsp ground black pepper
- 1 tsp Cajun seasoning
- 1 red pepper, thinly sliced
- 2 spring onions, sliced
- 150 ml low-salt chicken stock
- 120 ml double cream
- 1 tbsp chopped parsley
Method
- Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
- Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
- Soften pepper and spring onions for 5 minutes. Stir in Cajun seasoning for 20 seconds. Add stock and cream and simmer for 3 minutes.
- Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
- Finish with the parsley. Rest for 3 minutes off the heat, then serve with rice and sweetcorn.