Creamy Cajun Chicken Skillet Recipe
Creamy, spicy, full of tender chicken, onions, mushrooms and red bell peppers, cooked outdoors in a cast iron skillet on the New Camp Chef Somerset III Patio Stove! A perfect combination of outdoor cooking magic! I paired mine Creamy Cajun Chicken Skillet recipe with some old-fashioned Mixed Greens and Red Bean Rice!
(Closed Captioning available on this video)
Creamy Cajun Chicken Skillet Recipe Ingredients:
2 lrg skinless boneless chicken breast
Tony Chachere’s Creole Seasonings
1 stalk celery, chopped
2 green onions, chopped
1 yellow onion, sliced
1 red bell pepper, sliced
6 crimini mushrooms, quartered,
heavy cream
white wine
salt pepper
1/4 stick butter
extra virgin olive oil
- 2 lrg skinless boneless chicken breast
- Tony Chachere’s Creole Seasonings
- 1 stalk celery, chopped
- 2 green onions, chopped
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 6 crimini mushrooms, quartered,
- heavy cream
- white wine
- salt pepper
- ¼ stick butter
- extra virgin olive oil
For additional information on the Camp Chef Somerset Patio Stove go to: http://www.OutdoorCooking.com
Video Transcript:
Presenter:
Hey, everyone, today I’m making my Cajun chicken skillet recipe on the Somerset gas stove on the Cooking Everything Outdoors show.
Now, this is the maiden voyage of the Somerset gas grill from Camp Chef.
Just put this together.
Really excited about firing it up.
We’re going to be going all cast iron today.
It’s going to be a quick and easy recipe.
So let’s go over the ingredients and get started.
I have 2 large skinless, boneless chicken breasts that I have already cut into cutlets and preseason for a couple of hours with Creole seasoning from Tony Chachere.
1 stalk of celery, chopped.
2 green onions, chopped.
1 yellow onion halved and cut into half ringlets, if you will.
1 red bell pepper.
About 6 mushrooms that I’ve pretty much quartered.
You’ll need some heavy cream.
Some white wine, this is a chardonnay, your choice.
Basic salt and pepper.
Maybe a 1/4 of a stick of butter.
And a few tablespoons of extra virgin olive oil.
So our skillet is preheating right now.
I have it set on medium on my burner.
It’s as 30,000 BTU burners, so it’s just going to heat up pretty darned quick.
So what I want to do is I’m going to put just a little bit of butter and some of my olive oil.
And what I’m going to do is cook my chicken first.
Now, as this cooks we want to start removing the pieces that are nicely browned up, giving some of the other ones some more skillet time.
You could certainly do this in batches that would expedite the browning.
Making sure at all times that your chicken is cooked thoroughly.
Once everything is done to your liking, just remove the chicken.
Look at all those really great sucks at the bottom.
We don’t want to burn those.
I was just going to add all that incredible flavor as we cook our dish.
And let’s get a little more butter in there.
Tad more oil.
If this starts burning on you, turn the skillet down.
Let’s get our onions in there.
Let’s start sautéing those down.
I’m going to turn my heat just a bit down.
I’m going to start lifting up all those pieces in there.
Sometimes they are called fond, but for fresh meal they are known sucks.
And our red bell peppers.
At this point salt and pepper.
And you could also add a little of Tony stuff.
Hey, these are coloring up just fantastic.
I’m going to get my celery in there.
This is coming along really nice.
Now, I do want for me to do this I want it a little bit al dente with the vegetables, I want a little bit of bite in there.
I don’t want them so soft that they just mooch.
So they’re coming along just the way I like them.
I’m going to add the mushrooms now and my green onion because this cooked the quickest.
I’m just going to cook those down a little bit.
Just tad more pepper, tad more salt, tad Tony stuff.
I’m going to let that cook down for just a couple of minutes more.
Now, how beautiful does that look?
Smells phenomenal.
Let’s get our chicken in there.
Let’s mixed up.
Bring that chicken back up to temp.
Now, it’s time to add our white wine in.
And you’re looking for, maybe, 1/2 a cup.
Okay.
Maybe 3/4 of a cup.
And what we’re going to do is we’re going to pick up all those sucks on the bottom and we’re just going to burn those off.
Start marrying all these flavors together.
We’re going to burn off that alcohol.
And this is going to be part of our sauce.
And we’re just going to make the sauce right in the pot.
So our wine, we’ve reduced it maybe by half.
It’s lifted up all those sucks from the bottom of the pot.
Now we’re ready to add our heavy cream in.
And this is going to make a rich creamy sauce, about 3/4 of a cup.
We’re going to let this cook at a nice slow simmer till it thickens up a bit.
So our sauce is thickening up nicely.
I’m going to finish it off with one last thing.
Dip a little more butter.
What butter does on the sauce is that it makes it simmer and shine.
We’re ready to plate.
We’ll start off perhaps, some mixed greens here.
And a little bit of red bean rice, just because you need it.
Creamy chicken.
Look at that.
Well, there you have it.
That’s my Cajun chicken skillet recipe.
And before I go I got a question for you in a minute, but I want to take a second to recognize my sponsors, Camp Chef and www.OutdoorCooking.com and www.IslandGrillstone.com.
Without them, as you know and I always tell you, none of this would be possible.
So go visit them.
Go say hi.
Tell them Gary sent you.
Buy something.
They’re great people.
So my question is what’s your favorite Cajun dish, is it authentic, or is it something you just whipped up?
Put it in the comments below and I will really appreciate it.
This is Gary.
Adios.
