Creamy Cilantro Chicken recipe

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Ingredients

6 thin skinless, boneless chicken breasts
1 tablespoon Cajun seasoning, divided
salt and ground black pepper to taste
2 tablespoons olive oil
4 green onions, sliced
1 red bell pepper, sliced
2 cups chicken broth
¼ cup dry white wine
¾ cup heavy cream
½ cup halved cherry tomatoes
½ cup chopped cilantro

Nutrition Info

266.9 calories
carbohydrate: 4.7 g
cholesterol: 91.1 mg
fat: 17.9 g
fiber: 1 g
protein: 19.3 g
saturatedFat: 8.1 g
servingSize: -
sodium: 710 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.

  2. Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.

  3. Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.

  4. Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

Recipe Yield

6 chicken breasts

Recipe Note

Chicken breasts in a light cajun and cilantro cream sauce are best served with cubed red potatoes and green beans or asparagus. Dish can also be served over rice, pasta, or egg noodles.

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