Cajun Chicken
This easy Cajun Chicken is packed with bold, spicy flavor and covered in a rich and creamy cheese sauce. Juicy skillet-cooked chicken combines with tomatoes, Cajun seasoning, garlic, lime, and just a touch of sweetness for a delicious balance of flavors. Serve this creamy Cajun chicken with rice, beans, or a fresh salad for a satisfying dinner.
Servings: 4
Calories: 534kcal
Ingredients
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1 tbsp honey
- 2 tsp hot sauce
- 2 tsp Cajun seasoning
- 1 tsp light brown sugar
- 1/2 tsp mustard powder
- 1/2 tsp oregano
- 1/16 tsp cayenne pepper
- 1/16 tsp red pepper flakes
- 2 large boneless skinless chicken breasts
- 1 1/2 tsp Cajun seasoning
- 3 tbsp flour
- 2 tbsp olive oil or avocado oil
- 3 tbsp butter
- 3 cloves garlic minced
- 3 tbsp flour
- 10 oz diced tomatoes with green chilies drained with juice reserved
- 3/4 cup Cheddar Jack cheese shredded
- 2 tsp lime juice
- 1 lime cut into wedges
- 2 tbsp fresh cilantro chopped
Instructions
- Drain the diced tomatoes and reserve about 1/4 cup of the juice. In a large measuring cup, combine the chicken broth, heavy cream, honey, hot sauce, 2 teaspoons Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes.
- Slice each chicken breast in half lengthwise to make 4 thin pieces. Cover with plastic wrap and pound the chicken to about 1/2 inch thick.
- Season both sides of the chicken with 1 1/2 teaspoons Cajun seasoning. Sprinkle with 3 tablespoons flour and rub it evenly over the chicken.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches for 4-5 minutes per side, or until golden brown. Transfer the chicken to a plate.
- Pour the reserved tomato juice into the skillet and reduce the heat to medium. Scrape up the browned bits from the bottom of the pan with a silicone spatula.
- Add the butter and garlic and cook for 1 minute. Stir in the remaining 3 tablespoons flour and cook for 2 minutes, stirring continuously.
- Slowly pour the prepared cream mixture into the skillet a little at a time while stirring. Bring to a boil, then reduce to a gentle simmer.
- Add the drained tomatoes and simmer uncovered for 5-7 minutes, or until the sauce thickens.
- Reduce the heat to low. Gradually stir in the shredded cheese until melted, then mix in the lime juice.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer uncovered for 4 minutes. Add the lime wedges and cook for 1 more minute. Remove from heat, sprinkle with cilantro, and serve.
Notes
- For a milder Cajun chicken, reduce the hot sauce to 1 teaspoon and leave out the cayenne pepper and red pepper flakes.
- Cheese shredded from a block will melt more smoothly into the creamy sauce than packaged shredded cheese.
Nutrition
Calories: 534kcal | Carbohydrates: 23g | Protein: 21g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 132mg | Sodium: 674mg | Potassium: 515mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2147IU | Vitamin C: 16mg | Calcium: 232mg | Iron: 2mg