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Cajun Chicken in a skillet with a wooden spoon and lime wedges.
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Cajun Chicken

This Cajun Chicken recipe is easy to make in a skillet and serve with rice. It has the best cream sauce with a kick, you will love these Cajun flavors!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 481kcal
Author: Stephanie

Ingredients

Sauce

  • 1 ½ cups chicken broth
  • ¾ cups heavy cream can sub half and half
  • 1 tablespoon honey
  • 2 teaspoons hot sauce
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon brown sugar I use light
  • 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 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. See notes.
  • 2 teaspoons lime juice

For Serving

  • Lime Wedges
  • Fresh Cilantro roughly chopped
US Customary - Metric

Instructions

Prep Work

  • Drain and reserve the juice from the diced tomatoes, we’ll use the liquid to deglaze that skillet after searing the chicken. (You should have about ¼ cup.)
  • Combine the sauce ingredients in a large measuring cup with a spout and set aside.

Make the Chicken

  • Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
  • Season each side with Cajun seasoning. Sprinkle with flour and rub it over the surface of each side. (The flour gives it a little texture and prevents it from sticking to the skillet. It also thickens the sauce a little more at the end.)
  • Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

  • Add the reserved juice from the tomatoes and set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce.
  • Add the butter and the garlic and cook for 1 minute.
  • Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.
  • Add the sauce mixture (from step 2), in small splashes, stirring continuously.
  • Bring the sauce to a boil, then reduce to a gentle bubble. Add the drained tomatoes and let it simmer and reduce for 5-7 minutes. During this time the flavors will meld, and the sauce will thicken and concentrate.
  • Reduce heat to low. Slowly sprinkle in the cheese, stirring continuously, until melted and combined. Slowly stir in the lime juice.
  • Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 4 minutes, uncovered. Add the fresh lime wedges to the skillet and simmer for 1 more minute. Remove from heat. Sprinkle with cilantro and serve with rice, beans, or salad! (See notes for rice cooking tips.)

Notes

Pro Tips:
  • Cajun Seasoning: I use McCormick Cajun Seasoning, consider using reduced or no sodium seasoning if preferred.
  • Hot Sauce: I use Frank's Hot Sauce for this recipe.
  • Tomatoes: If you can’t eat tomatoes, use ¼ cup dry white wine or chicken broth to deglaze the skillet after searing the chicken.
  • Cheese: Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella are all great options for this, I like to use a combination of cheeses. Shred it from a block, packaged shredded cheese doesn’t melt quite as well. If using mozzarella, use low moisture/whole milk.
  • Heat Level: For less heat, use just 1 tsp. of hot sauce and omit the cayenne/red pepper flakes. You can also use regular diced tomatoes instead of Rotel with green chilies.
  • Additions: Black beans and/or corn can also be added to this dish, you can add them when the tomatoes are added.
  • 📘 Find this recipe on page 114 of my 2nd cookbook, Let’s Eat!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.  Leftovers do freeze fairly well!
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
My Process for Perfectly Cooked Rice:
  • Bring 2 cups chicken broth to a boil. Add 1 cup white long grain rice and bring it back to a boil. 
  • Cover tightly and reduce to a simmer. Cook for 15 minutes. Turn heat off.
  • Optional: Remove from heat and let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time.
  • This will yield 3 cups of flavorful rice.
  • Note: Other varieties of rice will require different amounts of liquid and simmering time.
Nutrition information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 481kcal | Carbohydrates: 18g | Protein: 21g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 132mg | Sodium: 674mg | Potassium: 493mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2133IU | Vitamin C: 11mg | Calcium: 226mg | Iron: 2mg