Gather the ingredients.

Put boneless chicken breasts between sheets of plastic wrap and use the smooth side of a meat tenderizer or other heavy tool to flatten to an even thickness of about ¼ inch. Sprinkle with salt and pepper and about half of the Cajun seasoning.

Heat olive oil in a large skillet over medium-high heat. When oil is very hot and shimmering, add chicken. Cook for about 10 to 15 minutes, turning to brown both sides. The juices should run clear when chicken is pricked with a fork. Remove chicken to a plate.

Add butter, green onions, and red bell pepper to drippings in skillet. Cook while stirring until vegetables are tender, about 1 minute.

Add chicken broth and wine; bring to a boil. Simmer until juices have reduced to about ½ cup.

Add cream and continue simmering to reduce slightly. Stir in tomatoes and cilantro, along with remaining Cajun seasoning. Taste and add salt and pepper, if necessary. Cook for 1 minute longer.

Add chicken back to skillet; cover and heat through.