Before you cook
Before you start Equipment you'll need
- Large skillet (12-inch) — Provides sufficient surface area to cook chicken pieces without overcrowding, ensuring even browning and proper heat distribution for the Cajun spice crust
- Meat thermometer — Ensures chicken reaches safe internal temperature of 165°F, critical for food safety when cooking poultry
- Wooden spoon or spatula — Heat-resistant tool for stirring ingredients and turning chicken pieces without scratching the skillet surface
- Measuring spoons and cups — Accurately measures Cajun seasonings and other ingredients to maintain proper flavor balance in the dish
- Cutting board and knife — Safely prepares chicken pieces and any vegetables to uniform sizes for even cooking
- Paper towels — Pats chicken dry before cooking to promote better browning and crust formation
Safety Safety & allergen notes
- Raw chicken can cause cross-contamination - wash hands, utensils, and cutting board thoroughly after handling raw chicken breasts
- Hot oil in skillet can splatter when placing chicken - use tongs or a spatula to carefully place chicken away from your body, and keep a lid nearby in case of flare-ups
- Chicken must reach internal temperature of 165°F to be safe - use a meat thermometer inserted into the thickest part without touching bone
- Skillet handle and rim remain extremely hot throughout cooking - always use pot holders or oven mitts when touching or moving the skillet
- Hot steam and liquid can cause burns when deglazing - pour broth slowly and keep your face and hands away from the pan
Non-negotiables Rules for success
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Pat chicken dry before seasoning
Moisture on the surface prevents proper seasoning adhesion and creates steam that inhibits browning during searing
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Heat oil until shimmering before adding chicken
Shimmering oil indicates proper temperature (around 350°F); cold oil won't create a golden crust and allows chicken to absorb oil instead of searing
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Don't move chicken during first sear (6-7 minutes)
Constant movement prevents the Maillard reaction from developing a flavorful golden crust and releases juices that create steam
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Verify internal temperature reaches 165°F before removing
Undercooked chicken poses food safety risk; this temperature kills harmful bacteria while ensuring meat stays moist
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Scrape browned bits when deglazing
Browned bits (fond) contain concentrated flavors that dissolve into the liquid, creating a rich, flavorful sauce base
Prep Get set first
About 8 min of prep
- Pat chicken breasts dry with paper towels
- Measure out Cajun seasoning, salt, and black pepper
- Dice bell pepper and onion; mince garlic cloves
- Have meat thermometer ready
- Gather all ingredients: olive oil, chicken broth, heavy cream, hot sauce, fresh parsley
- Set out large skillet, wooden spoon, measuring spoons/cups, and clean plate
This is a quick weeknight skillet dinner that takes about 30 minutes total, with most time spent searing chicken and simmering the sauce.
Ingredients
Instructions
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Season the chicken
Pat the chicken breasts dry with paper towels and season both sides evenly with Cajun seasoning, salt, and black pepper.
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Heat the skillet
Heat olive oil in a large skillet over medium-high heat until shimmering.
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Sear the chicken (first side)
Carefully place the seasoned chicken breasts in the hot skillet and sear for 6-7 minutes on the first side without moving them, until golden brown.
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Sear the chicken (second side)
Flip the chicken and sear for another 5-6 minutes on the second side until golden and cooked through (internal temperature of 165°F).
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Rest the chicken
Transfer the cooked chicken to a clean plate and set aside.
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Cook the vegetables
In the same skillet, add diced bell pepper, onion, and minced garlic, stirring frequently for 3-4 minutes until softened.
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Deglaze the pan
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
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Simmer with chicken
Return the chicken to the skillet and reduce heat to medium, simmering for 3-4 minutes.
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Add cream and finish sauce
Stir in the heavy cream and hot sauce if using, cooking for another 2 minutes until the sauce is heated through.
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Garnish and serve
Taste and adjust seasoning as needed, then garnish with fresh parsley before serving.
Chef's notes
Serve over rice, pasta, or with crusty bread to soak up the creamy Cajun sauce
Store covered in an airtight container at room temperature up to 2 hours, or refrigerate up to 3 days before serving
Pairs well with a simple green salad or steamed vegetables on the side
Can be assembled 1 hour ahead; reheat gently over low heat just before serving