Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Pat the chicken breasts dry and season both sides generously with Cajun seasoning, paprika, salt, and pepper. Set aside.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens. Adjust seasonings as needed.
- Return chicken to the skillet, spoon sauce over, and simmer for 3-5 minutes until flavors meld. Garnish with chopped parsley and serve.
Notes
- Adjust the cayenne pepper to your spice tolerance.
- For a dairy-free version, substitute heavy cream with coconut milk or Greek yogurt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove or in the microwave, adding a splash of cream or broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Cajun, American
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal Kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 125 mg