Description
This Cajun Chicken recipe features tender, seasoned chicken breasts seared to a golden crust and served with a rich, creamy spicy sauce made from chicken broth, cream, Rotel tomatoes, and a blend of Cajun spices. The dish is finished with melted cheddar jack cheese, garlic, lime juice, and fresh cilantro for a flavorful and satisfying meal perfect to serve 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 or avocado 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 of juice from the diced tomatoes to use later for deglazing the skillet. 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 create thinner cutlets. Cover with plastic wrap and pound gently with the textured side of a meat mallet to about ½ inch thickness. Season both sides with Cajun seasoning and sprinkle with flour, rubbing it evenly onto the surface to add texture and prevent sticking.
- Sear the Chicken: Heat 1-2 tablespoons of olive or avocado 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 and set aside.
- Make the Sauce: Add the reserved tomato juice to the skillet and heat to medium. Use a silicone spatula to scrape the browned bits from the bottom and sides of the skillet for flavor. Add butter and minced garlic; cook for 1 minute until fragrant.
- Thicken the Sauce: Stir in 3 tablespoons flour and cook while stirring continuously for 2 minutes to eliminate the raw flour taste.
- Add Sauce Mixture: Slowly add the prepared sauce mixture in small splashes while stirring constantly to prevent lumps. Bring the sauce to a boil, then reduce heat to a gentle simmer. Add the drained diced tomatoes and let simmer for 5-7 minutes until sauce thickens and flavors meld.
- Finish the Sauce: Lower heat to low and gradually add the shredded cheddar jack cheese, stirring continuously until melted and combined. Stir in lime juice slowly to balance the flavors.
- Combine Chicken and Sauce: Return the seared chicken to the skillet and spoon sauce over each piece. Simmer uncovered for 4 minutes to meld the flavors and reduce the sauce slightly.
- Final Simmer and Garnish: Add fresh lime wedges to the skillet and simmer for an additional 1 minute. Remove from heat and sprinkle with chopped fresh cilantro. Serve hot with rice, beans, or salad.
Notes
- Use low or no sodium Cajun seasoning if preferred to control salt levels.
- Frank's Hot Sauce works well for the hot sauce ingredient, but adjust quantity to control heat level.
- If avoiding tomatoes, substitute the deglazing liquid with ¼ cup dry white wine or additional chicken broth.
- Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella are all great cheese options; shred from a block for better melting.
- For less heat, reduce hot sauce to 1 teaspoon and omit cayenne pepper and red pepper flakes. Use plain diced tomatoes if preferred.
- Optional additions like black beans and corn can be stirred in with the tomatoes for extra texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Reheat from frozen by thawing overnight and baking covered at 350°F for 20-25 minutes.
- For perfectly cooked rice, simmer 1 cup long grain white rice with 2 cups chicken broth for 15 minutes covered, then let sit off heat for 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg
