The ideal accompaniments for chicken breasts in a mild cajun and cilantro cream sauce are cubed red potatoes, green beans, or asparagus. The dish can also be put on top of egg noodles, rice, or pasta.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 chicken breasts |
Ingredients
- 6 thin skinless, boneless chicken breasts
- 1 tablespoon Cajun seasoning, divided
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 4 green onions, sliced
- 1 red bell pepper, sliced
- 2 cups chicken broth
- ¼ cup dry white wine
- ¾ cup heavy cream
- ½ cup halved cherry tomatoes
- ½ cup chopped cilantro
Instructions
- Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
- Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
- Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.
- If using standard chicken breasts, put chicken between sheets of plastic wrap and flatten to an even thickness of about 1/4 inch (not necessary if using already thin breasts).
- Best served with cubed red potatoes, baked at 350 degrees F for 30 minutes in olive oil (with parsley and seasoned salt to taste), or with a side of green beans or asparagus stovetop-cooked in butter on medium-high for 5 to 10 minutes.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 8 g |
| Sodium | 710 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This is one of the best recipes I have gotten off the internet! I simply cannot say enough how much the family and myself enjoyed this!
Followed recipe exactly except I did not add any more salt. And it was still way too salty. I think 2 tsp of the cajun seasoning might be enough. Also – it took a lot longer than 5 min to cook down the liquid which made the red pepper a bit too soft. I’ll make it again and adjust cooking times and seasoning and revisit my rating.
This is perfect!
We loved this! A little spicy (so make note of that for kiddos), but really good. I made it exactly as written and wouldn’t change a thing.