Ingredients
Method
- Pat chicken breasts dry. Season both sides generously with 1.5 tbsp Cajun seasoning, salt, and pepper.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, until golden and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, melt the remaining 1 tbsp butter over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer. Reduce heat to medium-low and stir in heavy cream and the remaining 1/2 tbsp Cajun seasoning.
- Allow sauce to simmer for 2-3 minutes to thicken slightly. Remove from heat and stir in grated Parmesan cheese until the sauce is smooth.
- Return chicken to the skillet, spooning sauce over it. Garnish with fresh parsley and serve immediately.
Nutrition
Notes
For Extra Spice: Add a pinch of red pepper flakes along with the garlic for an extra kick.
Make it Tangy: A squeeze of fresh lemon juice at the end can brighten up the flavors beautifully.
Cheese Matters: For the smoothest sauce, always use a block of Parmesan and grate it yourself.