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
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 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
