Description
This Cajun Chicken recipe features tender chicken breasts seasoned with a vibrant blend of Cajun spices, seared to a golden perfection, and smothered in a creamy, spicy sauce made with diced tomatoes, cheese, and a hint of lime. Perfect for a flavorful weeknight dinner, this dish balances spice and creaminess beautifully with fresh herbs for garnish.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- 1 ½ teaspoons Cajun seasoning
- 3 tablespoons flour
- 1-2 tablespoons olive oil or avocado oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- Fresh cilantro, roughly chopped (for garnish)
- Lime wedges (for serving)
Sauce
- 1 ½ cups chicken broth
- ¾ cups heavy cream (can substitute half and half)
- 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
- 3 tablespoons flour
- 10 oz. Rotel diced tomatoes with green chilies (juice reserved)
- ¾ cup cheddar jack cheese, shredded
- 2 teaspoons lime juice
Instructions
- Drain Tomatoes and Reserve Juice: Drain the diced tomatoes and set aside the juice for later use in the sauce.
- Combine Sauce Ingredients: In a large measuring cup, mix together chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes. Set this mixture aside.
- Prepare the Chicken: Slice each chicken breast in half lengthwise and pound the pieces to about ½ inch thickness to ensure even cooking.
- Season and Coat: Season the chicken pieces with 1 ½ teaspoons Cajun seasoning and lightly sprinkle with 3 tablespoons of flour to create a light coating.
- Sear the Chicken: Heat oil in a skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
- Prepare the Sauce Base: Pour the reserved tomato juice into the skillet and use a spatula to scrape and clean any browned bits from the bottom to incorporate flavor.
- Sauté Garlic and Butter: Add the butter and minced garlic to the skillet and cook for about 1 minute until fragrant.
- Make Roux: Stir in 3 tablespoons flour to the skillet and cook for 2 minutes, stirring continuously to cook out the raw flour taste.
- Add Sauce Mixture: Gradually whisk in the prepared sauce mixture. Bring to a boil, then reduce heat to a simmer.
- Add Tomatoes and Simmer: Stir in the drained diced tomatoes and let the sauce simmer for 5-7 minutes to thicken and develop flavor.
- Add Cheese and Lime Juice: Lower the heat to low and slowly stir in shredded cheddar jack cheese until melted and smooth. Add lime juice and stir well.
- Finish Cooking Chicken in Sauce: Return the seared chicken pieces to the skillet and spoon sauce over the top. Simmer for 4 minutes to finish cooking the chicken and meld flavors.
- Add Lime Wedges and Simmer: Add lime wedges to the skillet and simmer for 1 additional minute to infuse more citrus notes.
- Garnish and Serve: Remove skillet from heat, garnish with freshly chopped cilantro, and serve immediately.
Notes
- For a lighter version, substitute heavy cream with half and half.
- Adjust the amount of hot sauce and cayenne pepper to control the spice level.
- Pounding chicken breasts ensures even cooking and tender texture.
- Use a non-stick or cast iron skillet for best searing results.
- Serve with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
