I Could Drink That Sauce.
That tomatoey, creamy, shallot-infused gravy is something I haven’t been able to stop thinking about.
I made this dinner for my family on the first barely chilly day a few weeks ago. I think my body had just been waiting for permission to go fall cooking mode, and I just unleashed.
Pan-fried chicken. Luscious, savory Cajun cream sauce. Homemade mashed potatoes. Green beans. Apple crisp for dessert.
I served it in deep bowls and we let the girls eat on the living room floor, using the coffee table as their table, while we watched American Ninja Warrior together with the windows open – which, frankly, is the move of two parents who are feeling extra generous and a little out of their mind with the joys of early fall weather. But that meal will be a top 5 meal for me this year, for sure. We all devoured in silence and then cozied up with full bellies to watch some ridiculous TV together.
Here’s an idea I keep coming back to: shrimp. Like what if you just made the sauce, and then threw a pound of uncooked jumbo shrimp in there? It would poach right in the sauce! I haven’t been able to pull myself away from the chicken and mashed potatoes combination, but I feel shrimp should at least be considered.
Hope this recipe gives you all same cozy fall feelings it gave me.
How To Make This Chicken (In Photos!)
1
Cook the Chicken.
Pan-frying is my go-to, but also a big fan of air-frying here. 375 for 10-12 minutes should do it.
2
Start The Sauce.
Shallots, cajun seasoning, tomato paste. This picture shows the shallots minced; I also really love to do this with a thinly sliced shallot, sliced on a mandoline. The shape will give you these little ribbons through the sauce.
3
Make It Creamy.
Add cream and broth, and simmer till it’s GLORIOUS.
4
Pop the Chicken Back!
I mean, showstopper material right there.
5
Finish and Serve!
My favorite combo for serving is mashed potatoes and green beans. LIGHTS OUT. So good.
Chicken with Cajun Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Pan-fried chicken in a luscious Cajun cream sauce, served with mashed potatoes and green beans – loving this easy, cozy weeknight dinner!
Ingredients
Chicken:
- 1 tablespoon avocado oil
- 1 lb. chicken breast
- 1 1/2 teaspoon Cajun seasoning (I used McCormick)
Sauce:
- 1 tablespoon butter
- 1 shallot, minced or thinly sliced
- 1 tablespoon tomato paste
- 1 teaspoon Cajun seasoning (I used McCormick)
- 1 tablespoon flour
- 3/4 cup heavy cream
- 1 cup chicken broth (I use water + 1 tsp Better Than Bouillon)
For serving:
- Mashed Potatoes
- Green beans or salad
Instructions
- Prep the Chicken: Cut the chicken into thinner pieces horizontally, or pound them out a bit so they’re thinner.
- Cook the Chicken: Season the chicken filets with Cajun seasoning. Heat the oil in a skillet over medium-high heat (I use a nonstick for this). Sauté the chicken on each side for 3-4 minutes, until the internal temperature reaches 165 and the outside is golden; remove from the pan and set aside on a plate.
- Sauté Shallots: Wipe off any overly browned bits from the pan. Turn the heat to medium-low so the butter and shallots don’t burn. Add butter and shallots; saute until softened and fragrant.
- Make The Roux: Add tomato paste and Cajun seasoning; saute for 3-4 minutes until the tomato paste has developed a rich color. Add flour and mix; cook for 2-3 minutes to remove any floury taste.
- Finish Sauce: Add broth gradually; whisk to incorporate after each addition. Once it’s smooth, add heavy cream and whisk again to incorporate. Let it simmer for 5-10 minutes to thicken slightly. Add chicken back to the pan so it is partially submerged with sauce.
- Serve: Serve pieces of chicken with a spoonful of the sauce over the top. I love this SO MUCH with mashed potatoes and broccoli – see notes!
Notes
Roasted Potatoes and Broccoli (Oven): Toss 3-4 cups halved baby potatoes with avocado oil and salt on a sheet pan. Roast the potatoes at 425 for 15 minutes. Scoot the potatoes over, add 3-4 cups broccoli and ¼ cup water to the same sheet pan, and roast for another 15 minutes.
Roasted Potatoes and Broccoli (Air Fryer): Toss 2 cups halved baby potatoes with avocado oil and salt. Air fry at 375 for 12 minutes. Add 2 cups frozen or fresh broccoli; air fry at 400 for another 10-12 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
I can’t wait to try this with pan fried tofu! That sauce sounds incredible.
I wasn’t sure what to make for dinner tonight and this looks delicious. Do you have a recommendation for a heavy cream substitute for those of us who have a slight dairy intolerance?