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1.Cook the Chicken.
Also a big fan of using the air fryer here, if you’re not feeling the pan-frying.
2
Start The Sauce.
This picture shows the shallots minced; I also really love to do this with a thinly sliced shallot, sliced on a mandoline. The shape will give you these little ribbons through the sauce.
3
Make It Creamy.
Add cream and broth, and simmer till it’s GLORIOUS.
4
Pop the Chicken Back!
I mean, showstopper material right there.
5
Finish and Serve!
My favorite combo for serving is mashed potatoes and green beans. LIGHTS OUT. So good.
Chicken With Cajun Sauce
Pan-fried chicken in a luscious Cajun cream sauce, served with mashed potatoes and green beans – loving this easy, cozy weeknight dinner!
INGREDIENTS
Chicken:
- 1 tablespoon avocado oil
- 1 lb. chicken breast
- 1 1/2 teaspoon Cajun seasoning (I used McCormick)
Sauce:
- 1 tablespoon butter
- 1 shallot, minced or thinly sliced
- 1 tablespoon tomato paste
- 1 teaspoon Cajun seasoning (I used McCormick)
- 1 tablespoon flour
- 3/4 cup heavy cream
- 1 cup chicken broth (I use water + 1 tsp Better Than Bouillon)
For serving:
- Mashed Potatoes
- Green beans or salad
INSTRUCTIONS
- Prep the Chicken: Cut the chicken into thinner pieces horizontally, or pound them out a bit so they’re thinner.
- Cook the Chicken: Season the chicken filets with Cajun seasoning. Heat the oil in a skillet over medium-high heat (I use a nonstick for this). Sauté the chicken on each side for 3-4 minutes, until the internal temperature reaches 165 and the outside is golden; remove from the pan and set aside on a plate.
- Sauté Shallots: Wipe off any overly browned bits from the pan. Turn the heat to medium-low so the butter and shallots don’t burn. Add butter and shallots; saute until softened and fragrant.
- Make The Roux: Add tomato paste and Cajun seasoning; saute for 3-4 minutes until the tomato paste has developed a rich color. Add flour and mix; cook for 2-3 minutes to remove any floury taste.
- Finish Sauce: Add broth gradually; whisk to incorporate after each addition. Once it’s smooth, add heavy cream and whisk again to incorporate. Let it simmer for 5-10 minutes to thicken slightly. Add chicken back to the pan so it is partially submerged with sauce.
- Serve: Serve pieces of chicken with a spoonful of the sauce over the top. I love this SO MUCH with mashed potatoes and broccoli – see notes!
NOTES
To air fry the chicken: Air fry at 375 for 10-12 minutes, or until at least 165 degrees internal temperature.
Roasted Potatoes and Broccoli (Oven): Toss 3-4 cups halved baby potatoes with avocado oil and salt on a sheet pan. Roast the potatoes at 425 for 15 minutes. Scoot the potatoes over, add 3-4 cups broccoli and ¼ cup water to the same sheet pan, and roast for another 15 minutes.
Roasted Potatoes and Broccoli (Air Fryer): Toss 2 cups halved baby potatoes with avocado oil and salt. Air fry at 375 for 12 minutes. Add 2 cups frozen or fresh broccoli; air fry at 400 for another 10-12 minutes.
