Cajun Cream Skillet Chicken Breast
This Cajun Cream Skillet Chicken Breast features perfectly seared chicken in a rich, spiced cream sauce. The dual-temperature cooking approach ensures juicy meat with a flavorful crust, while the silky sauce balances heat with richness.
Ingredients
- 2 boneless, skinless chicken breasts (approximately 8oz each)
- 2 tablespoons Cajun seasoning preferably without added salt
- 1 teaspoon kosher salt omit if Cajun seasoning contains salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons high smoke point oil avocado or grapeseed
- 1 tablespoon unsalted butter
- 3 cloves garlic minced
- 1 small shallot finely diced
- ½ cup chicken stock low sodium preferred
- 1 cup heavy cream 36% fat content
- 1 teaspoon tomato paste
- 1 teaspoon lemon juice freshly squeezed
- ¼ teaspoon cayenne pepper optional for additional heat
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme leaves
Method
- Place chicken breasts between plastic wrap and pound to an even ¾-inch thickness. Pat thoroughly dry with paper towels.
- Combine Cajun seasoning, salt (if using), and black pepper in a small bowl. Sprinkle evenly over both sides of the chicken breasts, pressing gently to adhere.
- Allow the seasoned chicken to rest at room temperature for 15-20 minutes.
- Heat a skillet over medium-high heat and add the oil. Heat until shimmering but not smoking (approximately 350°F).
- Place chicken breasts in the hot skillet, presentation side down. Cook undisturbed for 4-5 minutes until a deep golden crust forms.
- Turn chicken and cook for an additional 4-5 minutes on the second side until internal temperature reaches approximately 155-160°F.
- Transfer chicken to a plate and tent loosely with foil to keep warm.
- Reduce heat to medium-low and add butter to the same skillet. Once melted, add garlic and shallot, cooking for 1-2 minutes until fragrant.
- Add chicken stock, scraping up all browned bits from pan bottom. Simmer until reduced by half, approximately 2-3 minutes.
- Reduce heat to low and slowly whisk in the heavy cream. Simmer gently for 3-4 minutes until sauce begins to thicken slightly.
- Whisk in tomato paste, lemon juice, cayenne (if using), and half the herbs. Simmer for an additional 2 minutes.
- Return chicken breasts to the skillet, including any accumulated juices. Spoon sauce over the chicken and simmer for 1-2 minutes to reheat.
- Verify chicken has reached a safe internal temperature of 165°F.
- Serve chicken topped with additional sauce and remaining fresh herbs.
Note
- Never add cold cream to a very hot pan to prevent separation
- Uniform chicken thickness is essential for even cooking
- For a thicker sauce, create a slurry with 1 tsp cornstarch and 2 tsp cold water
- Add acidic ingredients (lemon, tomato paste) after cream has stabilized
- Store leftovers in refrigerator up to 3 days; cream sauce is not suitable for freezing