Chicken New Orleans
Transform your dinner table with the vibrant flavors of Chicken New Orleans, a Cajun-inspired dish brimming with bold spices and creamy decadence. Perfectly seared chicken breasts are seasoned with Cajun spices, then simmered in a rich and zesty sauce made with heavy cream, chicken broth, smoked paprika, and a touch of hot sauce. A medley of sautéed onions, bell peppers, and celery adds a classic Southern depth, while fresh green onions and parsley brighten every bite. This one-pan recipe, served over fluffy white rice, is a comforting blend of spice and creaminess, ready in just 45 minutes. Ideal for cozy weeknights or entertaining guests, this dish will transport your taste buds straight to the heart of Louisiana!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 1 stalk celery stalk, diced
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon hot sauce
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 2 stalks green onions, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice (for serving)
Instructions
Season both sides of the chicken breasts with salt, black pepper, and Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken breasts for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the chopped onion, red bell pepper, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the skillet.
Reduce the heat to medium-low and stir in the heavy cream, hot sauce, smoked paprika, and dried thyme. Simmer for 2-3 minutes.
Return the seared chicken breasts to the skillet, spooning the sauce over the chicken. Cover and cook for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt or hot sauce if needed.
Sprinkle chopped green onions and parsley over the chicken before serving.
Serve the Chicken New Orleans over a bed of cooked white rice, with lots of the flavorful sauce drizzled on top.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 75.6 g | 28% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.8 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 803 mg | 17% | |
*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.
