Cajun Chicken and Vegetables with Cream Sauce featuring SOLA Seasonings

Season chicken thighs generously with Sola cajun Seasonings on both sides.

Heat unsalted butter in a large skillet over medium-high heat until melted.

Add chicken thighs to the skillet and cook for 6-7 minutes per side until golden and cooked through.

Remove chicken from the skillet and let rest on a plate.

In the same skillet, add chopped asparagus, sweet corn, and sliced carrots.

Sauté vegetables for 5-6 minutes until they are tender and slightly caramelized.

Add baby spinach and grape tomatoes, cooking for an additional 1-2 minutes until spinach is wilted.

Pour in water and scrape up any browned bits from the bottom of the skillet.

Stir in cream and bring to a simmer, cooking for 3-4 minutes until slightly thickened.

Add shredded parmigiano reggiano and stir until melted and smooth.

Slice the rested chicken and return it to the skillet, coating it in the cream sauce.

Season with salt and black pepper to taste, and garnish with chopped fresh basil before serving.

Equipment Needed

Spice Level:

Dietary

Allergens