Season the Chicken: Start by patting the chicken breasts dry with paper towels so the seasoning sticks well. In a small bowl, mix paprika, garlic powder, onion powder, cayenne, black pepper, and salt. Rub the seasoning evenly over both sides of the chicken, pressing it in gently. Let the chicken rest for a few minutes while the pan heats so the spices settle into the meat.
Sear Until Golden: Heat a large skillet over medium heat and add the butter. Once melted and lightly bubbling, place the chicken into the pan in a single layer. Let it cook without moving for about five minutes so a golden crust forms. Flip and cook the other side until the chicken cooks through and stays juicy. Transfer the chicken to a plate and keep it warm.
Build the Sauce Base: Lower the heat slightly and add minced garlic to the same pan. Stir it gently for about thirty seconds until fragrant. Pour in the chicken broth and scrape up all the browned bits from the bottom of the skillet. Those bits add deep flavor and should fully dissolve into the liquid.
Finish the Cream Sauce: Slowly pour in the heavy cream while stirring. Sprinkle in Cajun seasoning and keep the heat low so the sauce thickens smoothly. Let it simmer for five to seven minutes until it coats the back of a spoon. Return the chicken to the pan and spoon sauce over the top so everything warms together.
