1-Step One: Prepare the Chicken Cutlets Start by slicing your chicken breasts. Take each large boneless skinless chicken breast and slice it lengthwise into thinner cutlets. This technique gives you four pieces total from two breasts. Cutting the chicken this way serves two purposes: it helps the meat cook evenly and reduces the overall cooking time. Thinner cutlets also absorb seasoning better and develop a nicer crust when seared. Once sliced, season both sides of each cutlet generously with salt, pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Make sure to coat the edges as well for maximum flavor in every bite.

2-Step Two: Dredge in Flour Place flour in a shallow dish or plate. Dredge each seasoned chicken cutlet in the flour, pressing lightly to help it adhere. Shake off any excess flour, a thin coating is all you need. This light dusting creates a barrier between the meat and the hot pan, promoting even browning and giving the sauce something to grip onto later.

3-Step Three: Sear the Chicken In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. The combination of butter and oil gives you the flavor of butter with the higher smoke point of oil. Wait until the butter stops foaming and the pan is hot, then add the chicken cutlets. Don’t crowd the pan, work in batches if necessary. Cook the chicken for 4-5 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F. Remove the chicken from the skillet and set it aside on a plate. The chicken will finish cooking in the sauce later, so don’t worry if it’s slightly underdone at this stage.

4-Step Four: Build the Sauce Base With the chicken removed, you’ll see browned bits stuck to the bottom of the pan. These are packed with flavor. Add 3 cloves of minced garlic, 1/4 cup of drained sun-dried tomatoes, and 1/4 cup of chicken broth to the skillet. Sauté for about 30 seconds, using a wooden spoon to scrape up those flavorful bits from the bottom of the pan. The garlic should become fragrant but not brown. If it starts to darken, reduce the heat immediately. Burnt garlic tastes bitter and will ruin the sauce.

5-Step Five: Create the Creamy Sauce Lower the heat to medium. Pour in 1 cup of heavy cream and add the remaining 1 tablespoon of Cajun seasoning. Stir well to combine everything. The cream will bubble and start to thicken almost immediately. Add the seared chicken back into the skillet, nestling the cutlets into the sauce. Let everything simmer together for about 5 minutes. During this time, the sauce will continue to thicken and the chicken will finish cooking through, absorbing the flavors of the sauce.

6-Step Six: Finish with Parmesan and Serve Once the sauce has reached your desired consistency and the chicken registers 165°F internally, stir in or sprinkle the 1/2 cup of freshly grated parmesan cheese. The cheese will melt into the sauce, making it even richer and helping it coat the chicken perfectly. Taste the sauce and adjust the seasoning as needed. You might want a pinch more salt, pepper, or Cajun seasoning depending on your preference. Serve immediately while hot.