Cajun Bayou Chicken
Take your taste buds on a southern-inspired adventure with this rich and flavorful Cajun Bayou Chicken recipe. Perfectly seared chicken breasts are infused with bold Cajun seasoning, then simmered in a creamy garlic and bell pepper sauce that’s packed with zesty southern flair. The savory blend of chicken broth, heavy cream, and a hint of butter creates a velvety smooth base that complements the tender chicken beautifully. A medley of vibrant red and green bell peppers, paired with fragrant onion and parsley, adds both color and depth to every bite. Served over a bed of fluffy white rice, this comforting dish is ideal for weeknight dinners or special occasions alike. With straightforward steps and a cooking time of just 45 minutes, Cajun Bayou Chicken delivers big flavors with ease—making it your new favorite go-to for a heartwarming, restaurant-quality meal!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Cajun seasoning
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Green bell pepper
- 1 medium, diced Red bell pepper
- 3 minced Garlic cloves
- 1 cup Heavy cream
- 1 cup Chicken broth
- 2 tablespoons Unsalted butter
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups (for serving) Cooked white rice
Instructions
Pat the chicken breasts dry with paper towels and sprinkle both sides evenly with Cajun seasoning, salt, and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside (they don’t need to be fully cooked yet).
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil along with the butter. Once melted, add the diced onion and bell peppers. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and loosen any browned bits. Let the broth simmer for 3 minutes to reduce slightly.
Lower the heat and pour in the heavy cream. Stir well to combine, then return the chicken breasts to the skillet. Spoon some of the sauce over the chicken.
Cover the skillet and let simmer for 12-15 minutes on low heat, or until the chicken breasts are fully cooked through (internal temperature should reach 165°F/75°C).
Once cooked, remove the chicken breasts from the skillet and set them aside on a plate. Stir the chopped parsley into the sauce.
To serve, place a scoop of cooked white rice on each plate, top with a chicken breast, and generously spoon the creamy Cajun sauce over the top. Garnish with more fresh parsley, if desired.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 7905 mg | 344% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 14.1 g | ||
| Protein | 239.3 g | 479% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1272 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
