2boneless skinless chicken breasts6 to 7 ounces each (or 4 chicken cutlets)
2tablespoonscajun seasoningdivided
2tablespoonsolive oil
1tablespoonbutter
3clovesgarlic minced
½cupchicken broth
⅓cupheavy cream
salt and pepperto taste
Instructions
Slice each chicken breast horizontally into two even pieces and season with 1½ tablespoons Cajun seasoning.
Heat olive oil over medium-high heat in a large skillet and cook the chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Transfer the chicken to a plate and set aside.
Add the butter, garlic, and remaining ½ teaspoon cajun seasoning to the skillet and cook for 30 seconds.
Add the chicken broth, scraping up any brown bits and simmer until reduced by half, about 4 to 5 minutes
Whisk in the heavy cream and simmer for 2-4 minutes or until slightly thickened. Add the chicken, along with any juices, to the skillet and cook until heated through, about 3 minutes. Season with salt and pepper to taste.
Notes
Use a meat thermometer to prevent overcooking the chicken. It should be removed from heat when the internal temperature reaches 165°F.
Creamy Cajun chicken will keep in the refrigerator in a covered container for up to 4 days, and frozen for up to 2 months.