Creamy Cajun Chicken and Sausage Skillet with Peppers

Serves 5 · 15 min prep · 30 min cook

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch strips
• 12 oz andouille sausage, sliced into 1/2-inch coins
• 2 Tbsp Cajun seasoning
• 2 Tbsp olive oil
• 1 medium yellow onion, sliced
• 3 bell peppers (mixed colors), sliced
• 4 garlic cloves, minced
• 3/4 cup chicken broth
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1/2 cup parmesan cheese, grated
• 1/2 tsp kosher salt
• 3 Tbsp fresh parsley, chopped
• for serving cooked white rice or crusty bread

Instructions

1. 1Pat chicken strips dry and toss with Cajun seasoning until evenly coated.
2. 2Heat olive oil in a large 12-inch deep skillet over medium-high heat. Add andouille coins in a single layer and cook 3–4 minutes, flipping once, until browned and edges crisp; transfer to a plate.
3. 3Add remaining oil to the same skillet. Place chicken strips in a single layer and sear 3 minutes per side until golden and nearly cooked through; transfer to the plate with sausage.
4. 4Reduce heat to medium. Add onion and bell peppers to the skillet; cook 5–6 minutes, stirring occasionally, until softened and lightly charred at the edges.
5. 5Stir in garlic and remaining Cajun seasoning; cook 30 seconds until fragrant.
6. 6Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and let reduce 2 minutes.
7. 7Lower heat to medium-low. Add heavy cream and cream cheese cubes; stir constantly until cream cheese melts into a smooth, pinkish sauce, about 2–3 minutes.
8. 8Return chicken and sausage to the skillet along with any accumulated juices. Stir in parmesan and simmer gently 3–4 minutes until chicken is cooked through (165°F) and sauce thickens enough to coat a spoon.
9. 9Taste and add salt if needed. Sprinkle with fresh parsley, remove from heat, and let rest 2 minutes.
10. 10Serve hot over rice or with crusty bread for sopping up the creamy Cajun sauce.