From DN Recipes by David Nagy · Food & Beverage
Article: Creamy Cajun Chicken Is a 30-Minute Weeknight Winner
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Creamy Cajun Chicken Is a 30-Minute Weeknight Winner
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Chicken sometimes gets a reputation for being #basic, but that’s just because other proteins are jealous! Chicken is not code for “plain” (!!) — and if you want to get dinner on the table pronto and still have it taste good, chicken is pretty much the easiest, most reliable ways to get there. Take, for example, this recipe from Salt & Lavender, which transforms boneless, skinless chicken breasts into a rich, delicious, and just-the-right-amount-of-spicy meal in 30 minutes. We call that a weeknight winner.
The author recommends looking for a Cajun seasoning that does not include salt, because the recipe calls for at least a tablespoon of the spices, and if it includes salt, your dish could wind up way too salty. You could also mix your own spices, but once you try this recipe you’ll probably want to make it again and again, so if you buy a bottle of Cajun seasoning, it won’t go to waste.
And for those of you who are sensitive to heat, know this: The spices give a bit of kick, but it’s not a particularly spicy dish. Heavy cream, grated Parmesan, and sun-dried tomatoes make the sauce more rich and savory than tongue-searing. Serve it with cooked rice, or stir the rice right into the sauce so it soaks up all the flavor. You could also serve it with pasta or spaghetti squash. And if you want a few more vegetables, stir some spinach into the sauce at the very end, just long enough for the leaves to wilt.
Get the Recipe: Creamy Cajun Chicken from Salt and Lavender
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