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Cajun Chicken

Cajun Chicken

This Cajun Chicken recipe features a flavorful cream sauce with a kick, perfect for serving over rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 481 kcal

Equipment

  • Skillet

Ingredients
  

Sauce

  • 1.5 cups chicken broth
  • 0.75 cups heavy cream can sub half and half
  • 1 tablespoon honey
  • 2 teaspoons hot sauce
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon brown sugar I use light
  • 0.5 teaspoon mustard powder
  • 0.5 teaspoon oregano
  • 1 pinch cayenne pepper
  • 1 pinch red pepper flakes

Chicken

  • 2 large boneless skinless chicken breasts
  • 1.5 teaspoons Cajun seasoning
  • 3 tablespoons flour
  • 1-2 tablespoons olive oil or avocado oil

Other

  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 3 tablespoons flour
  • 10 oz Rotel diced tomatoes with green chilies juice reserved
  • 0.75 cups cheddar jack cheese shredded. See notes.
  • 2 teaspoons lime juice

For Serving

  • Lime Wedges
  • Fresh Cilantro roughly chopped

Instructions
 

Prep Work

  • Drain and reserve the juice from the diced tomatoes; we’ll use the liquid to deglaze that skillet after searing the chicken. (You should have about ¼ cup.)
  • Combine the sauce ingredients in a large measuring cup with a spout and set aside.

Make the Chicken

  • Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
  • Season each side with Cajun seasoning. Sprinkle with flour and rub it over the surface of each side.
  • Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

  • Add the reserved juice from the tomatoes and set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet.
  • Add the butter and the garlic and cook for 1 minute.
  • Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.
  • Add the sauce mixture in small splashes, stirring continuously. Bring the sauce to a boil, then reduce to a gentle bubble.
  • Add the drained tomatoes and let it simmer and reduce for 5-7 minutes.
  • Reduce heat to low. Slowly sprinkle in the cheese, stirring continuously, until melted and combined. Slowly stir in the lime juice.
  • Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 4 minutes, uncovered.
  • Add the fresh lime wedges to the skillet and simmer for 1 more minute. Remove from heat. Sprinkle with cilantro and serve with rice, beans, or salad!

Notes

Cajun Seasoning: I use McCormick Cajun Seasoning. Hot Sauce: I use Frank's Hot Sauce for this recipe. Tomatoes: If you can’t eat tomatoes, use ¼ cup dry white wine or chicken broth to deglaze the skillet after searing the chicken. Cheese: Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella are great options. For less heat, use just 1 tsp. of hot sauce and omit the cayenne/red pepper flakes.

Nutrition

Serving: 1servingCalories: 481kcal
Keyword Cajun Chicken, chicken recipe, cream sauce, dinner, easy recipe, skillet recipe
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