Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon Cajun seasoning (approximately 5g)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter (14g)
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 teaspoons/6g)
  • 1 red bell pepper, seeded and chopped (about 1 cup/150g)
  • 1 green bell pepper, seeded and chopped (about 1 cup/150g)
  • 1 teaspoon Cajun seasoning (approximately 5g, adjust to taste)
  • 1/2 teaspoon smoked paprika (about 2g)
  • 1/4 teaspoon cayenne pepper (about 1g, optional, for extra heat)
  • 1 cup chicken broth (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Season chicken breasts with olive oil, Cajun seasoning, salt, and pepper.
  2. Sear the chicken in a preheated skillet over medium-high heat until golden brown on both sides and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Melt butter in the same skillet. Add onion, garlic, and bell peppers and sauté until softened, about 5-7 minutes.
  4. Stir in Cajun seasoning, smoked paprika, and cayenne pepper (if using) and cook for 1 minute, until fragrant.
  5. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
  6. Bring the sauce to a simmer and cook until slightly reduced, about 5 minutes.
  7. Stir in heavy cream and bring back to a gentle simmer.
  8. Return the chicken to the skillet and simmer in the sauce for another 5 minutes, until heated through.
  9. Garnish with fresh parsley and serve immediately.