Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breasts, sliced into 2.5 cm strips
  • 2 tbsp Cajun seasoning
  • 2 tbsp Olive oil
  • 1 tbsp Unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 cup Heavy cream, room temperature
  • 1/2 cup Chicken bone broth
  • 1/2 cup Freshly grated Parmesan cheese
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Pat the chicken strips completely dry with paper towels. Toss the chicken in a bowl with 2 tablespoons of Cajun seasoning until thoroughly coated.
  2. Heat 2 tablespoons of olive oil in a 12-inch heavy-bottomed skillet over medium-high heat for 2 minutes until the oil ripples and a faint wisp of smoke appears. Then, drop 1 tablespoon of butter into the same pan.
  3. Place the chicken in the pan in a single layer. Cook for 3-4 minutes per side until the exterior is dark golden and has a firm crust. Remove the chicken from the pan and set it on a plate.
  4. Drop the 1 tbsp of butter into the same pan. Once it foams, add the diced onion and sliced red pepper. Cook for 5 minutes until the onions are translucent and the peppers soften.
  5. Stir in the 3 cloves of minced garlic. Cook for only 30-60 seconds until you can smell the aroma clearly but the garlic isn't brown.
  6. Pour in the 1/2 cup chicken bone broth. Use a wooden spoon to scrape all those brown bits off the bottom of the pan.
  7. Lower the heat to medium and pour in the 1 cup of room temperature heavy cream. Let it simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  8. Whisk in the 1/2 cup of Parmesan cheese. Keep stirring until the sauce is silky and the cheese is fully integrated.
  9. Return the chicken and any juices from the plate back into the pan. Simmer for 2-3 minutes until the chicken is heated through and the sauce is bubbling gently. Top with fresh parsley.