In a small bowl, mix 1 tablespoon of the Cajun seasoning and 1 teaspoon of black pepper. Rub this mixture generously over the chicken pieces, ensuring they are well-coated with flavor.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. You want the skillet hot enough that the fat shimmers, indicating it’s ready for the chicken.
Add the seasoned chicken to the pan, arranging it so that it's not overcrowded. Cook for about 3 minutes on each side, or until the pieces are golden brown but not fully cooked. This step is crucial for achieving a nice sear.
Carefully remove the chicken from the pan and set it aside. It’s important to let the chicken rest so it retains its juices.
In the same skillet, add ½ cup of chopped onion and 3 teaspoons of minced garlic. Sauté these until the onion becomes translucent, which should take about 2 to 3 minutes. The aromas will start filling your kitchen!
Next, whisk in 2 tablespoons of all-purpose flour into the onion and garlic mixture to create a roux. This will help to thicken the sauce.
Slowly pour in 1 cup of chicken broth while stirring continuously. This will help to deglaze the pan, lifting all those delicious brown bits from the bottom. Take your time with this step.
Then, add 1 cup of heavy whipping cream and ½ cup of grated parmesan cheese along with the remaining 1 tablespoon of Cajun seasoning. Stir everything together and reduce the heat to medium-low.
Return the chicken to the skillet, allowing it to simmer in the sauce for another 5 to 8 minutes, or until the chicken is cooked through. You can tell it’s done when the internal temperature reaches 165°F.
Finally, season with salt to taste if needed. Garnish with fresh parmesan cheese and a sprinkle of red pepper flakes before serving. This final touch adds a pop of color and spice!
