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Kylling i cremet cajun sauce - Opskrift på kylling i cajun sauce
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Chicken in Creamy Cajun Sauce

Recipe for pan-fried chicken and vegetables in a creamy Cajun sauce.
Course Main course
Cuisine American
Nøgleord Easy dinner, Easy food, One pan, One pot
Total Time 30 minutes
Servings 4 people
Calories 624kcal

Ingredients

Pan-fried chicken

  • 4 chicken breasts – approx. 600 g
  • Plain flour
  • 30 g butter
  • 2-3 tbsp oil
  • 1/2 tbsp Cajun seasoning – click here for recipe
  • Salt and pepper

Creamy Cajun sauce with vegetables

  • 2 peppers, cut into strips
  • 2 onions, sliced into strips
  • 4 cloves garlic, grated or crushed
  • 1 tin chopped tomatoes or polpa (finely crushed tomatoes)
  • 2 tbsp tomato purée
  • 250 ml cream whipping cream or cooking cream
  • 60 g Parmesan, grated
  • 2 tbsp Cajun seasoning – click here for recipe
  • Salt and pepper

To serve

  • Rice, pasta or potatoes, to serve
  • Finely chopped fresh jalapeños (optional)

Instructions

Pan-fried chicken

  • Season the chicken breasts with salt, pepper and a little Cajun seasoning, then dust them in plain flour.
  • Melt the butter with the oil in a frying pan over a medium heat and fry the chicken until golden on both sides and cooked through.
    Set the chicken aside on a plate, loosely covered with foil.

Creamy Cajun sauce with vegetables

  • In the same pan, fry the onions and garlic until the onions are translucent.
    Add a little extra oil if needed.
  • Then add the peppers and cook for a couple of minutes before sprinkling over the Cajun seasoning and cooking for about a minute more.
  • Add the tomato purée and stir it well into the vegetables, then pour in the cream and the chopped tomatoes.
  • Heat the sauce through for 5 minutes, then add the Parmesan.
  • Let the sauce simmer for a further couple of minutes and season to taste with salt and pepper.
  • Return the chicken to the pan, scatter over the fresh jalapeños and serve with boiled rice, potatoes or pasta.
    If you are plating individually, you can skip returning the chicken to the pan and arrange it on the plates instead – unless you want to warm the chicken through in the sauce.

Nutrition

Calories: 624kcal | Carbohydrates: 18g | Protein: 40g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 712mg | Potassium: 1106mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1743IU | Vitamin C: 66mg | Calcium: 243mg | Iron: 2mg