Pan-Seared Chicken with Cajun-Spiced Cream Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared and served with a rich Cajun-spiced cream sauce that brings a Southern flair to your dinner table. This American-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 American cuisine 450 cal/serving

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Ingredients

2 pieces (6 oz each) chicken breasts
2 tbsp olive oil
1 tbsp Cajun seasoning
2 tbsp unsalted butter
3 cloves minced garlic
3/4 cup heavy cream
1/2 cup chicken broth
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 tbsp, chopped fresh parsley

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Instructions

Step 1: Pat 2 chicken breasts dry and season both sides evenly with 1 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts. Sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; remove from skillet and keep warm.
Step 3: Lower heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Pour in 1/2 cup chicken broth and 3/4 cup heavy cream, stirring constantly. Cook for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Stir in 1 tbsp lemon juice and 1 tbsp chopped fresh parsley, then return the chicken to the skillet to coat with sauce for 1 minute before serving.