Chicken with Cajun Cream Sauce Recipe

Ingredients

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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

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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

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.

Prep Time: 10 minutes
Cook Time: 30 minutes