Description
A flavorful Cajun Chicken recipe featuring tender seared chicken breasts smothered in a creamy, spicy sauce made with Rotel tomatoes, cheese, and a blend of Cajun spices. Perfect served with rice, beans, or a fresh salad for a 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 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 deglaze the skillet later. Combine all sauce ingredients (chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes) in a large measuring cup and set aside.
- Make the Chicken: Slice each chicken breast horizontally to create two thinner pieces. Cover with plastic wrap and gently pound to ½ inch thickness using a meat mallet. Season both sides with Cajun seasoning, then sprinkle and rub flour evenly over each side to add texture and prevent sticking.
- Sear the Chicken: Heat olive or avocado oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden crust forms. Remove chicken and set aside.
- Make the Sauce: Add reserved tomato juice to the skillet and set heat to medium. Use a spatula to scrape the browned bits (fond) from the pan for extra flavor. Add butter and minced garlic, cooking for 1 minute until fragrant.
- Build the Roux: Stir in 3 tablespoons flour continuously for 2 minutes to cook out the raw flour taste.
- Add Sauce Mixture: Slowly pour in the prepared sauce mixture in small splashes while stirring continuously. Bring to a boil, then reduce heat to a gentle simmer.
- Add Tomatoes and Simmer: Add the drained diced tomatoes and simmer for 5-7 minutes until sauce thickens and flavors meld.
- Add Cheese and Lime: Lower heat to low and slowly stir in shredded cheddar jack cheese until melted and smooth. Stir in lime juice gently.
- Combine Chicken and Sauce: Return chicken to the skillet, spoon sauce over the pieces and simmer uncovered for 4 minutes. Add lime wedges and simmer for another 1 minute, then remove from heat.
- Finish and Serve: Sprinkle chopped cilantro over the dish and serve immediately with rice, beans, or salad.
Notes
- Use reduced or no-sodium Cajun seasoning to control salt levels.
- Frank's Hot Sauce provides a good flavor balance; reduce to 1 tsp and omit cayenne/red pepper flakes for less heat.
- If avoiding tomatoes, substitute tomato juice with ¼ cup dry white wine or additional chicken broth for deglazing.
- Cheddar Jack, Monterey Jack, Cheddar, or low-moisture mozzarella are excellent cheese options; fresh shredded melts better than pre-packaged.
- Add black beans or corn with the tomatoes to boost dish volume and nutrition.
- Store leftovers airtight in the fridge for up to 3 days or freeze for 3 months. Reheat baked covered at 350°F for 20-25 minutes.
- For perfect rice, simmer 1 cup long grain white rice in 2 cups chicken broth for 15 minutes covered, then let rest 10 minutes off heat for fluffy results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
