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Cajun Comfort
Creamy Cajun Garlic Butter Chicken
A 30-minute creamy Cajun garlic butter chicken with seared cutlets in a rich Parmesan-garlic cream sauce.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Thin cutlets cook fast and stay juicy. Building the sauce in the same skillet pulls in all the seared flavor.
Ingredients
Protein
• 1½ lb boneless skinless chicken breasts, halved into thin cutlets
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon Cajun seasoning, for the sauce
Sauce
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 6 cloves garlic, minced
• ½ cup low-sodium chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan
Topping
• 2 tablespoons chopped fresh parsley
How to Make It
1
Pat chicken dry and season both sides with Cajun seasoning, smoked paprika, salt, and pepper.
2
Heat olive oil in a large skillet over medium-high. Sear cutlets 4 to 5 minutes per side until golden and cooked through, then transfer to a plate.
3
Lower heat to medium and melt butter in the same skillet. Add garlic and cook 30 seconds until fragrant.
4
Pour in broth and scrape up the browned bits. Stir in cream and the 1/2 teaspoon Cajun seasoning and simmer 3 to 4 minutes.
5
Whisk in Parmesan until smooth. Return chicken and any juices to the skillet and spoon sauce over.
6
Garnish with parsley and serve.
How to Make It
1
Pat chicken dry and season both sides with Cajun seasoning, smoked paprika, salt, and pepper.
2
Heat olive oil in a large skillet over medium-high. Sear cutlets 4 to 5 minutes per side until golden and cooked through, then transfer to a plate.
3
Lower heat to medium and melt butter in the same skillet. Add garlic and cook 30 seconds until fragrant.
4
Pour in broth and scrape up the browned bits. Stir in cream and the 1/2 teaspoon Cajun seasoning and simmer 3 to 4 minutes.
5
Whisk in Parmesan until smooth. Return chicken and any juices to the skillet and spoon sauce over.
6
Garnish with parsley and serve.
Ingredients
Protein
• 1½ lb boneless skinless chicken breasts, halved into thin cutlets
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon Cajun seasoning, for the sauce
Sauce
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 6 cloves garlic, minced
• ½ cup low-sodium chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan
Topping
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store in an airtight container up to 3 days.
Reheat:
Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.
Swaps
No heavy cream? Use the same amount of evaporated milk here; the result will be a little lighter and less rich.
Avo's Tip
Halve the chicken into thin cutlets so they sear in minutes and soak up more sauce.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken breasts or thighs?
Both work. Boneless breasts sliced into cutlets cook fastest, but boneless thighs stay extra juicy.
What can I serve with it?
Spoon it over pasta, rice, or mashed potatoes to catch the sauce.
Can I make it less rich?
Swap half the heavy cream for low-sodium broth for a lighter sauce that still clings.
Quick Fixes
Sauce too thick: loosen with a splash of broth.
Want more heat: add a pinch of cayenne.
Sauce splitting: lower the heat before adding Parmesan.
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