Description
This Cajun Chicken recipe is easy to make in a skillet and serve with rice. It features a creamy, spicy sauce with bold Cajun flavors, perfect for a comforting dinner.
Ingredients
- Sauce:
- 1 ½ cups chicken broth
- ¾ cups heavy cream (or half-and-half)
- 1 tablespoon honey
- 2 teaspoons hot sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon light brown sugar
- ½ teaspoon EACH: mustard powder, oregano
- 1 pinch EACH: cayenne pepper, red pepper flakes
- Chicken:
- 2 large boneless skinless chicken breasts
- 1 ½ teaspoons Cajun seasoning
- 3 tablespoons flour
- 1-2 tablespoons olive or avocado oil
- Other:
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 10 oz Rotel diced tomatoes with green chilies (reserve juice)
- ¾ cup shredded cheddar jack cheese
- 2 teaspoons lime juice
- For Serving:
- Lime wedges
- Fresh cilantro, roughly chopped
Instructions
- Drain and reserve juice from tomatoes.
- Combine sauce ingredients in a measuring cup and set aside.
- Slice chicken in half lengthwise and pound to ½ inch thick. Season with Cajun seasoning and flour.
- Sear chicken in skillet 4-5 minutes per side until golden. Set aside.
- Deglaze skillet with reserved tomato juice, scrape fond.
- Add butter and garlic, cook 1 minute. Stir in flour for 2 minutes.
- Add sauce mixture gradually, bring to gentle boil, then add tomatoes and simmer 5-7 minutes.
- Reduce heat, stir in cheese and lime juice until melted.
- Return chicken to skillet, spoon sauce on top, simmer 4 minutes. Add lime wedges 1 more minute.
- Garnish with cilantro and serve with rice, beans, or salad.
Notes
- Use reduced or no-sodium Cajun seasoning if preferred.
- Hot sauce and cayenne can be reduced for less heat.
- Cheese options: Cheddar Jack, Monterey Jack, Cheddar, Mozzarella (preferably shredded from block).
- For tomato-free version, use ¼ cup white wine or chicken broth to deglaze skillet.
- Black beans or corn can be added when tomatoes are added.
- Store leftovers airtight in fridge 3 days or freeze up to 3 months.
- Rice: Cook 1 cup rice in 2 cups chicken broth, simmer 15 minutes, optionally stand 10 minutes covered.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American