Season the Chicken: Generously season both sides of the chicken breast with Cajun spices. Massage well to ensure the spices are well incorporated.
2 teaspoons Cajun seasoning, 24 oz Chicken Breast
Fry the Chicken: In a large skillet, heat a little oil over high heat. Add the chicken and fry on both sides until nicely browned. Once browned, remove the chicken and set it aside on a plate.
2 teaspoons Olive Oil
Cook the Garlic: Reduce the heat to low. In the same skillet, add the chopped garlic to the oil left from frying the chicken. Cook for about 30 seconds.
2 cloves Garlic
Make the Sauce: Sprinkle the all-purpose flour into the skillet and fry for another 30 seconds. Gradually add the half-and-half cream, stirring continuously to form a homogeneous sauce. Stir in the Parmesan until fully incorporated.
2 teaspoons All-purpose Flour, 1 cup Half and Half Cream, ¼ cup Parmesan
Combine Ingredients: Return the fried chicken and add the sliced bell peppers to the pan. Stir gently to coat with the sauce. Cover with a lid.
½ piece Bell pepper
Simmer: Let everything cook on low heat for about 20 minutes with the lid on, ensuring the chicken is cooked through but remains juicy.
Serve: Enjoy hot, ideally with a side that complements the creamy sauce, or with a slice of bread to soak up the delicious flavors.
Quick Note
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Notes
Adjusting Creaminess: For a thicker sauce, you can add a bit more flour or let the sauce simmer longer. If you prefer a thinner sauce, simply add a splash more cream or some chicken broth to reach your desired consistency.
Salt Content: Be mindful of the salt content in your Cajun seasoning mix. If it's already quite salty, you may want to reduce or skip adding extra salt to the dish.
Herb Variations: While the recipe calls for specific herbs in the Cajun seasoning, feel free to experiment with others like basil or cilantro for a different flavor profile.
Lemon Zest for Freshness: A bit of lemon zest can be added at the end of cooking for a fresh, citrusy lift to the dish. It contrasts nicely with the creamy, spicy flavors.
Wine Pairing: This dish pairs beautifully with a medium-bodied white wine like Chardonnay or a light red like Pinot Noir. The wine can complement the richness and spice of the dish.
Searing Chicken: For an added depth of flavor, consider searing the chicken on high heat quickly before reducing the heat to cook fully. This method helps in developing a more complex flavor in the chicken.
Garnishing: Garnish the dish with fresh chopped parsley or chives before serving. This not only adds color but also a fresh flavor that cuts through the richness.
Cheese Variations: While Parmesan is recommended, feel free to try other hard cheeses like Romano or Pecorino for a slightly different cheesy flavor.