Description
Delicious and creamy Cajun Chicken featuring a perfectly seared chicken breast tossed in a rich, flavorful Cajun sauce made with chicken broth, cream, spices, and topped with melted cheddar jack cheese. Serve with lime wedges and fresh cilantro for a tasty and satisfying meal.
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 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
- 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 the Ingredients: Drain and reserve about ¼ cup of the juice from the diced tomatoes to use later for deglazing the skillet. Combine all sauce ingredients in a large measuring cup and set aside.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to make thinner pieces, then cover with plastic wrap and pound to ½ inch thickness. Season both sides with Cajun seasoning, then sprinkle and rub 3 tablespoons of flour evenly over each side of the chicken to add texture and help with sauce thickening.
- Sear the Chicken: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken pieces in batches, searing for 4 to 5 minutes per side until a golden crust forms. Remove chicken and set aside.
- Deglaze the Skillet: Lower heat to medium and add the reserved tomato juice to the skillet. Use a silicone spatula to scrape and loosen any browned bits (fond) from the bottom and sides as these add deep flavor to your sauce.
- Make the Sauce Base: Add 3 tablespoons butter and the minced garlic to the skillet; cook for 1 minute until fragrant. Stir in 3 tablespoons flour continuously for 2 minutes to cook off the raw flour taste.
- Add Sauce Mixture: Gradually pour the prepared sauce mixture into the skillet in small splashes, stirring continuously to prevent lumps. Bring to a boil, then reduce to a gentle simmer.
- Simmer with Tomatoes: Add the drained diced tomatoes to the sauce and let it simmer uncovered for 5 to 7 minutes to thicken and develop the flavors.
- Add Cheese and Lime: Reduce heat to low and slowly sprinkle in shredded cheddar jack cheese while stirring continuously until melted and combined. Stir in 2 teaspoons lime juice slowly to brighten the sauce.
- Combine Chicken with Sauce: Return the seared chicken to the skillet, spoon sauce over the pieces, and simmer uncovered for 4 minutes to meld flavors and finish cooking the chicken.
- Final Touch: Add fresh lime wedges to the skillet, simmer for 1 more minute, then remove from heat. Sprinkle chopped fresh cilantro on top and serve immediately with rice, beans, or salad.
Notes
- Use reduced or no sodium Cajun seasoning if preferred for a lower salt version.
- Frank's Hot Sauce works well, adjust amount based on your heat tolerance; omit cayenne and red pepper flakes for less heat.
- If you cannot use tomatoes, substitute the tomato juice with ¼ cup dry white wine or chicken broth for deglazing.
- Shred cheese from a block for better melting; a mix of Cheddar Jack, Monterey Jack, Cheddar, or low moisture mozzarella works best.
- Add black beans or corn with the tomatoes for additional texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- To reheat frozen leftovers, thaw overnight and bake covered at 350°F for 20-25 minutes.
- For perfect rice, cook 1 cup long grain rice with 2 cups chicken broth: boil, simmer covered for 15 minutes, then rest 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: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
