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Cajun Chicken

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This Cajun Chicken is a comforting, creamy dinner packed with bold Cajun flavor, tender seasoned chicken, tomatoes, green chilies, and a rich cheesy sauce. A touch of honey balances the heat while lime juice and fresh cilantro add a bright finish. Serve it with rice, pasta, or crusty bread for an easy weeknight meal.

Ingredients

Sauce

  • 1½ cups chicken broth
  • ¾ cup heavy cream, or 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 dried oregano
  • 1 pinch cayenne pepper
  • 1 pinch red pepper flakes

Chicken

  • 2 large boneless, skinless chicken breasts
  • 1½ teaspoons Cajun seasoning
  • 3 tablespoons all-purpose flour
  • 1–2 tablespoons olive oil or avocado oil

Other

  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 10 ounces Rotel diced tomatoes with green chilies, juice reserved
  • ¾ cup shredded cheddar jack cheese
  • 2 teaspoons lime juice

For Serving

  • Lime wedges
  • Fresh cilantro, roughly chopped

Instructions

  1. In a medium bowl, whisk together the chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes. Set aside.
  2. Slice each chicken breast horizontally to create thinner cutlets if needed. Season both sides with Cajun seasoning, then lightly coat the chicken with the flour.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side, or until golden brown and nearly cooked through. Transfer the chicken to a plate.
  4. Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 30 seconds, until fragrant.
  5. Sprinkle the remaining flour into the skillet and whisk continuously for about 1 minute to form a roux.
  6. Slowly pour in the prepared sauce mixture while whisking to prevent lumps. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring frequently, until it begins to thicken.
  7. Stir in the Rotel diced tomatoes with green chilies and their reserved juice. Simmer for another 2 to 3 minutes.
  8. Reduce the heat to low and stir in the shredded cheddar jack cheese until melted and smooth.
  9. Return the chicken to the skillet and spoon the creamy Cajun sauce over the top. Simmer gently for 3 to 5 minutes, or until the chicken is fully cooked and reaches 165°F (74°C) internally.
  10. Stir in the lime juice and taste the sauce. Adjust the Cajun seasoning or hot sauce if desired.
  11. Garnish with fresh chopped cilantro and serve with lime wedges.

Notes

  • If using half-and-half instead of heavy cream, simmer the sauce gently and avoid boiling it to prevent curdling.
  • Adjust the cayenne, red pepper flakes, and hot sauce according to your preferred spice level.
  • For the best texture, use freshly shredded cheddar jack cheese, which melts more smoothly.
  • If the sauce becomes too thick, whisk in a small splash of chicken broth until it reaches your desired consistency.
  • Chicken breasts can vary in thickness, so use a meat thermometer to ensure the thickest part reaches 165°F (74°C).
  • Serve over white rice, mashed potatoes, pasta, or alongside crusty bread to soak up the creamy Cajun sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream.

Find it online: https://ayoubrecipe.com/cajun-chicken/