This might be the most satisfyingly rich and flavorful dinner you can pull off in under an hour. If you’re craving something both creamy and spicy that hits all the right notes, this Creamy Cajun Chicken with Tomatoes Recipe is absolutely worth trying tonight.
Jump to:
Why You'll Love This Recipe
I first made this Creamy Cajun Chicken with Tomatoes Recipe on a hectic weeknight when I needed something fast but satisfying—and it instantly became a go-to. The balance of creamy sauce, juicy chicken, and a touch of Cajun spice keeps everyone at the table happy and coming back for seconds.
- Fast & Flavorful: This recipe comes together quickly without sacrificing any bold Cajun flair you want in your dinner.
- Comforting Creaminess: The sauce is silky and rich thanks to heavy cream and cheese, making it feel indulgent but still easy to make.
- Simple Ingredients: Most ingredients are pantry staples with an easy twist from Rotel tomatoes for that spicy kick.
- Customizable Heat: You control the spice level easily by adjusting the hot sauce and cayenne pepper, perfect for everyone at the table.
Ingredients & Why They Work
This dish strikes a perfect balance because of how the ingredients complement each other—spicy and smoky Cajun seasoning marries beautifully with the cool cream and tangy lime juice, and the tomatoes add a fresh, slightly acidic zip.
- Chicken breasts: Choosing boneless, skinless makes it quick to cook and easy to slice thin for that perfect sear and tender bite.
- Cajun seasoning: The key to that classic spicy, smoky Cajun flavor without overwhelming complexity.
- Rotel diced tomatoes with green chilies: Adds freshness and heat in one, plus the reserved juice adds rich flavor when deglazing.
- Heavy cream (or half and half): Creates that dreamy sauce texture that makes this dish feel extra special.
- Cheddar jack cheese: Melts smoothly to thicken the sauce and add a mild cheesy richness.
- Garlic and butter: Form the flavour base that adds a savory depth.
- Hot sauce & spices (mustard powder, oregano, cayenne, red pepper flakes): Bring a little kick and complexity to the cream sauce without making it too spicy.
- Lime juice: Brings a bright contrast that wakes up all the other flavors.
- Flour: Used to dust the chicken for a lovely crust and to thicken the sauce just right.
Make It Your Way
I love mixing up this Creamy Cajun Chicken with Tomatoes Recipe depending on what I have on hand or how much heat my family wants. It’s really a forgiving base that rewards experimentation.
- Variation: Sometimes I swap the Rotel tomatoes for plain diced tomatoes and add a teaspoon of smoked paprika to amp up that smoky flavor even if I want less heat.
- Lower Heat: If you’re not into spicy foods, just use less hot sauce and leave out the cayenne and red pepper flakes. It still tastes fantastic and creamy.
- Extra Veggies: I’ve added corn and black beans directly to the sauce for a heartier meal packed with more color and texture.
- Cheese Options: I like blending cheddar jack with a little mozzarella for super melty sauce, especially if I’m serving this to kids.
Step-by-Step: How I Make Creamy Cajun Chicken with Tomatoes Recipe
Step 1: Prep Your Chicken for Maximum Flavor
Slice each chicken breast in half horizontally so you get thinner pieces—this helps them cook evenly and quickly. Cover with plastic wrap and gently pound to about half an inch thick using the textured side of a meat mallet. Season both sides with Cajun seasoning and then dust with flour, rubbing it in evenly. This flour coating helps create a delicious crust and keeps the chicken from sticking to your skillet.
Step 2: Sear Your Chicken to Golden Perfection
Heat oil (olive or avocado) over medium-high heat in a large skillet. Sear the chicken pieces for 4 to 5 minutes on each side until they develop a gorgeous golden crust. Avoid flipping too much or turning the heat too low—high enough for a good sear but not so hot that it burns. When done, transfer the chicken to a plate and set it aside.
Step 3: Create the Silky Cajun Cream Sauce
Pour the reserved tomato juice into the skillet and turn the heat down to medium. Use a spatula to scrape up all the browned bits stuck to the bottom—that’s where the magic lives. Add the butter and minced garlic, cooking just until fragrant, about one minute. Stir in the flour and keep stirring for two minutes to cook out the raw taste. Gradually pour in your sauce mixture (the chicken broth, cream, honey, seasonings), stirring continuously to avoid lumps. Bring it to a boil and then let it simmer gently. Add the drained tomatoes now, and watch the sauce slowly thicken and the flavors deepen for 5-7 minutes.
Step 4: Finish It Off with Cheese and Lime
Lower the heat and sprinkle the cheese in slowly to melt it smoothly into the sauce. Stir in the lime juice for that fresh zing. Return the chicken to the pan, spooning sauce over each piece. Let everything simmer uncovered for four more minutes so the chicken soaks in the sauce flavors. A quick last minute with fresh lime wedges adds a burst of brightness that really sets this dish apart.
Top Tip
After making this Creamy Cajun Chicken with Tomatoes Recipe many times, I’ve learned a few tricks that make a huge difference in flavor and texture:
- Don’t Rush the Sear: Getting a nice golden crust means a better flavor base and texture, so don’t crowd the pan and give the chicken enough time on each side.
- Reserve That Tomato Juice: This little step adds big flavor when you deglaze—don’t toss it, just pour it into the hot pan right after the chicken comes out.
- Cheese Quality Matters: Shred your cheese fresh from a block rather than pre-shredded for smoother melting and richer taste.
- Adjust Your Heat After Cooking: Start with less cayenne and hot sauce, then spice it up gradually—you can always add more once everything’s combined.
How to Serve Creamy Cajun Chicken with Tomatoes Recipe
Garnishes
I almost always finish this dish with a handful of fresh chopped cilantro and a few lime wedges on the side. The cilantro adds a fresh herbal brightness and the lime juice squeezed over just before eating lifts all those creamy Cajun flavors.
Side Dishes
This dish pairs beautifully with fluffy white rice cooked in chicken broth for extra flavor. Black beans or a simple green salad help balance the richness nicely. For a cozy dinner, serve it alongside creamy mashed potatoes or roasted veggies to soak up that luscious sauce.
Creative Ways to Present
For a festive occasion, I like plating this chicken over a bed of cilantro-lime rice topped with avocado slices and a drizzle of extra hot sauce. A sprinkle of scallions or a dollop of sour cream also makes it feel a bit fancy without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in an airtight container in the fridge and usually enjoy them within three days. The chicken stays tender, and the sauce thickens up, making for an even richer taste the next day.
Freezing
This recipe freezes surprisingly well. I portion the chicken and sauce into freezer-safe containers, and it keeps for up to three months without losing much flavor or texture.
Reheating
When reheating, I thaw leftovers overnight in the fridge and then warm them gently in the oven at 350°F in a covered dish to keep the chicken moist and sauce creamy. Stovetop reheating on low works too, but I like the oven method for even warming.
Frequently Asked Questions:
Absolutely! Boneless skinless thighs work well too and bring a little more juiciness. Just adjust cooking time to ensure they are cooked through.
You can substitute with regular diced tomatoes and add a pinch of cayenne pepper or a little extra hot sauce to maintain the heat.
Yes! Swap heavy cream with coconut cream or a dairy-free alternative, and use a dairy-free cheese or omit the cheese—it will still be tasty but a bit less rich.
The heat level is moderate but can be easily adjusted by controlling the amount of hot sauce and cayenne pepper you add. I always recommend starting with less and increasing to taste.
Final Thoughts
This Creamy Cajun Chicken with Tomatoes Recipe is one of those dishes I keep coming back to because it fits so many occasions—from busy weeknights to casual dinner parties. The layers of flavor, creamy sauce, and juicy chicken make it both comforting and exciting. I hope you enjoy making and sharing it as much as I do—it's truly a crowd pleaser that's easy to master.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This Cajun Chicken recipe features tender, lightly spiced chicken breasts seared to a golden crust and smothered in a rich, creamy sauce packed with Rotel tomatoes, cheddar jack cheese, and a tangy hint of lime. Perfect for a flavorful dinner served with rice, beans, or salad.
Ingredients
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 use for deglazing the skillet after searing the chicken. Combine all sauce ingredients in a large measuring cup with a spout and set aside.
- Make the Chicken: Slice each chicken breast in half lengthwise to make thinner pieces. Cover with plastic wrap and pound to about ½ inch thickness. Season both sides with Cajun seasoning, then sprinkle and rub flour evenly over each side. Heat 1-2 tablespoons oil in a large skillet over medium-high heat, then sear the chicken in batches for 4-5 minutes per side until golden crust forms. Remove from skillet and set aside.
- Make the Sauce: Add the reserved tomato juice to the skillet and set heat to medium. Use a spatula to scrape the browned bits (fond) from the bottom for extra flavor. Add butter and minced garlic, cooking for 1 minute until fragrant. Stir in 3 tablespoons flour continuously for 2 minutes to cook off raw flour taste.
- Add Sauce Mixture: Gradually add the pre-mixed sauce liquids in small splashes, stirring constantly. Bring to a boil, then reduce to a gentle simmer. Add the drained diced tomatoes and simmer for 5-7 minutes to thicken and meld flavors.
- Add Cheese and Lime: Lower heat to low and slowly sprinkle in shredded cheese, stirring continuously until fully melted and combined. Stir in lime juice gently.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, spoon sauce over the top, and let simmer uncovered for 4 minutes to meld flavors and reduce sauce slightly. Add fresh lime wedges to the skillet and simmer for an additional 1 minute. Remove from heat and garnish with chopped cilantro.
- Serve: Serve hot with rice, beans, or salad as desired.
Notes
- Use reduced or no sodium Cajun seasoning to control salt levels.
- Frank's hot sauce is recommended, but any hot sauce will work.
- For tomato-free version, use ¼ cup dry white wine or chicken broth to deglaze the pan.
- Cheddar Jack, Monterey Jack, Cheddar, or Mozzarella cheeses all melt well—shred fresh from a block for best texture.
- Adjust heat by reducing hot sauce to 1 teaspoon and omitting cayenne/red pepper flakes.
- Add black beans or corn along with tomatoes for extra texture and flavor.
- Store leftovers in airtight container in fridge for up to 3 days or freeze for up to 3 months.
- Reheat frozen leftovers by thawing overnight and baking covered at 350° for 20-25 minutes.
- For perfectly cooked rice: boil 2 cups chicken broth, add 1 cup long grain white rice, cover and simmer for 15 minutes. Let rest covered off heat for 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
Leave a Reply