Hey there! So, let me tell you about this dish I absolutely love making – it’s called Creamy Cajun Chicken Skillet. I first tried it when I was at a friends’ place, and we were just throwing stuff together, you know? It was one of those ‘let’s see what happens’ meals, and boy, did it happen! It’s now a staple in my kitchen. Plus, who doesn’t love a one-pan wonder that saves on washing up?
Why You’ll Love This
I make this dish when I need something quick yet indulgent. My family goes crazy for this because it’s got that spicy kick (hello, Cajun seasoning!) and creamy goodness. It’s perfect for those nights when you just want to curl up with a comforting meal. Oh, and a little secret? It’s just as good the next day for lunch—if there’s any left!
Ingredients
- 2 tablespoons olive oil (but I sometimes use butter for extra richness)
- 1 pound chicken breast, sliced thinly (you can sub in thighs if you prefer)
- 2 tablespoons Cajun seasoning (store-bought is fine, but I sometimes mix my own for fun)
- 1 cup heavy cream (I’ve tried half-and-half in a pinch)
- 1 bell pepper, sliced (any color, but red looks lovely!)
- 3 cloves garlic, minced (never too much garlic, right?)
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese (my grandma swears by a specific brand, but honestly, any will do)
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sprinkle with Cajun seasoning. Cook until browned on both sides, about 5 minutes. This is where I usually sneak a taste!
- Add the bell pepper and garlic; sauté until the pepper softens a bit. Don’t worry if it looks a bit weird at this stage – it always does!
- Pour in the heavy cream and bring to a simmer. Let it bubble away for about 5 minutes. Actually, I find it works better if you stir occasionally.
- Stir in the Parmesan cheese, and season with salt and pepper. Cook until the sauce thickens slightly.
- Serve it hot, maybe with some crusty bread or over pasta. Enjoy!
Notes
I’ve learned (the hard way) that overcooking the chicken can make it dry, so keep an eye on it. And, if you like it extra spicy, add a pinch of cayenne.
Variations
I’ve added mushrooms before, which was a hit! But once I tried broccoli, and it just didn’t quite fit. Maybe it’s just me, though.
Equipment
If you don’t have a skillet, a large frying pan works in a pinch. I’ve even used a wok, believe it or not!
Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a side of garlic bread to mop up all that sauce, but my kids are all about the rice. Go figure!
Pro Tips
Don’t rush the simmering part, even if you’re starving. I once tried cutting corners here and regretted it because the flavors didn’t meld properly.
FAQ
Can I use chicken thighs? Absolutely, they’re juicier and work just as well!
Is it very spicy? It has a kick, but you can adjust the Cajun seasoning to your taste. I like it a bit fiery!
Can this be made ahead? You bet. It tastes even better when the flavors have had time to develop overnight.
