Description
This flavorful Cajun Chicken recipe features tender chicken breasts seared to golden perfection and served with a creamy, spicy sauce made from chicken broth, cream, diced tomatoes with green chilies, and a blend of Cajun spices. Finished with cheddar jack cheese, lime juice, and fresh cilantro, this dish offers a perfect balance of heat and creaminess, ideal for serving over rice, beans, or salad.
Ingredients
Scale
Sauce
- 1 ½ cups chicken broth
- ¾ cups heavy cream
- 1 tablespoon honey
- 2 teaspoons hot sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon light brown sugar
- ½ teaspoon mustard powder
- ½ teaspoon oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
Chicken
- 2 large boneless skinless chicken breasts
- 1 ½ teaspoons Cajun seasoning
- 3 tablespoons flour
- 1-2 tablespoons olive oil
Other
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 10 oz. Rotel diced tomatoes with green chilies, juice reserved
- ¾ cup cheddar jack cheese, shredded
- 2 teaspoons lime juice
For Serving
- Lime wedges
- Fresh cilantro, roughly chopped
Instructions
- Prep Work: Drain and reserve about ¼ cup juice from the diced tomatoes to deglaze the skillet later. Combine all sauce ingredients—chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes—in a large measuring cup with a spout and set aside.
- Make the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and gently pound with a meat mallet to about ½ inch thickness. Season each side with Cajun seasoning, then sprinkle evenly with flour and rub it over the surface. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust forms. Remove chicken and set aside.
- Make the Sauce: Add the reserved tomato juice to the skillet and set heat to medium. Use a silicone spatula to scrape up any browned bits from the skillet bottom (fond) to add flavor. Add butter and minced garlic, cooking for 1 minute until fragrant. Stir in flour and cook continuously for 2 minutes to remove raw flour taste. Gradually add the prepared sauce mixture in small splashes while stirring continuously. Bring sauce to a boil, then reduce to a gentle simmer.
- Simmer Sauce and Combine: Add the drained diced tomatoes to the sauce and simmer for 5-7 minutes until the sauce thickens and flavors meld. Reduce heat to low, gradually sprinkle in shredded cheese while stirring until melted and fully incorporated. Stir in lime juice slowly.
- Finish the Dish: Return the seared chicken to the skillet and spoon sauce over each piece. Simmer uncovered for 4 minutes to combine flavors and thicken sauce further. Add fresh lime wedges to the skillet and simmer for an additional 1 minute. Remove from heat, garnish with chopped fresh cilantro, and serve immediately with rice, beans, or salad.
Notes
- Use reduced or no sodium Cajun seasoning for lower salt content if preferred.
- Frank's Hot Sauce is recommended for authentic flavor but adjust the quantity for heat preference.
- If avoiding tomatoes, deglaze the skillet with ¼ cup dry white wine or extra chicken broth.
- Cheese options include Cheddar Jack, Monterey Jack, Cheddar, or Mozzarella (preferably low moisture/whole milk); freshly shredded cheese melts best.
- For less heat, reduce hot sauce to 1 teaspoon and omit cayenne and red pepper flakes. Use plain diced tomatoes instead of Rotel.
- Add black beans or corn with the tomatoes for extra texture and nutrition.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 3 months.
- To reheat frozen leftovers, thaw overnight or defrost in microwave, then bake covered at 350°F for 20-25 minutes.
- Cook rice by boiling 2 cups chicken broth, adding 1 cup long-grain white rice, then simmer covered for 15 minutes. Optionally let rest covered off heat for 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 130 mg
