I happen to have a bowl of cooked yellow rice in my fridge. I’m not recommending that as part of the menu. Any tpe of rice or potatoes and a green veggie are great accompaniments to this tasty chicken
This may be the easiest chicken you’ve ever made. Alright, maybe not the easiest, if you are used to throwing chicken breasts in the oven with a jar of marinara sauce on it. But for a fancy, very delicious dinner, this chicken is really quite simple to make. You only need to open several spice jars and marinate the chicken in those spices for as long as convenient. I like to do it overnight, but all day works too.
It works beautifully with chicken breasts, but I prefer tenders. As their name implies, they are more tender, although that really has nothing to do with their name. Tenders are cuts of chicken removed from the breast, but I like them for their size and tender meat.
Part of the ease of this chicken is that half the spice mixture is used on the chicken and the other half flavors the sauce. Although I call this Cajun because it was invented in New Orleans by a famous chef in Brennan’s, it is not very spicy. You can control the spices by using more cayenne. One-quarter teaspoon
quite mild
The sauce goes together very quickly. After the chicken is sautéed the remaining spices are added to the skillet., then the lemon juice, water and cream are added. Simmer this for a minute or two and then return the chicken to the pan. Baste it with the sauce and continue cooking until it is cooked throough. If you are cooking tenders, they should be done by now. Chicken breasts will take a few minutes longer. If you prefer the sauce thicker, simmer a little longer.
That’s it. You’re done and the chicken is ready to serve.
Creamy Cajun-Spiced Chicken
1 1/2 teaspoons chili powder
1/2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
4 skinless, boneless chicken breasts or 1 lb. chicken tenders
1 1/2 teaspoons kosher salt, or to taste
1 tablespoon vegetable oil
1/2 lemon, juiced
2/3 cup heavy cream
1/3 cup water
1/4 cup sliced green onions
1 tablespoon cold butter, cubed
1.Mix chili powder, smoked paprika, cayenne, black pepper, garlic powder, and onion powder together in a small bowl; set aside. Half will be used for the chicken rub and half for the sauce.
2.Season chicken on both sides with salt. Sprinkle half the spice mixture over both sides of chicken. Wrap and refrigerate for 1 hour (or up to overnight), or until ready to cook.
3.Heat oil in a heavy-duty nonstick pan over medium-high heat. Sear chicken, turning once, about 3 to 4 minutes per side; chicken will be about 75% cooked at this point, and will finish cooking in the sauce. Turn off heat; transfer chicken to a plate and set aside.
4.Add remaining spice mixture to the pan and stir around in the hot oil for 30 seconds. Add lemon juice, cream, and water. Stir in a pinch of salt.
5.Bring to a simmer over medium-high heat, stirring occasionally. Reduce to medium-low and return chicken to the pan along with any accumulated juices. Simmer gently, turning occasionally to coat with sauce, until chicken is no longer pink at the center and juices run clear, 8 to 10 minutes. Time will vary based on size of chicken breasts. An instant-read thermometer inserted near the center will read 165 degrees F (74 degrees C).
6.Reduce heat to low and add green onions and butter. Stir into the sauce, while also basting chicken with the sauce. Taste for seasoning and serve.
Makes 4 servings.
Recipe adapted from All recipes Chicken Lazone
