Description
This flavorful Cajun Chicken recipe features tender chicken breasts seared to perfection and smothered in a creamy, spicy sauce made with chicken broth, heavy cream, Rotel diced tomatoes with green chilies, and a blend of Cajun spices. Enhanced with garlic, butter, and cheese, it's a rich and comforting dish that pairs wonderfully with rice, beans, or salad.
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
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 the juice from the diced tomatoes to use later for deglazing the skillet. Combine all the sauce ingredients in a large measuring cup with a spout and set aside.
- Prepare the Chicken: Slice each chicken breast in half horizontally to create two thinner pieces. Cover with plastic wrap and pound with the textured side of a meat mallet until about ½ inch thick. Season both sides with Cajun seasoning, then sprinkle flour evenly and rub it over the surface to prevent sticking and to help thicken the sauce later.
- Sear the Chicken: Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until a golden crust forms. Remove the chicken and set aside.
- Deglaze the Skillet: Add the reserved tomato juice to the skillet and set heat to medium. Use a silicone spatula to scrape up the flavorful browned bits (fond) from the bottom and sides of the pan.
- Make the Sauce Base: Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in 3 tablespoons of flour continuously for 2 minutes to cook out the raw flour taste.
- Add the Sauce Mixture: Gradually add the reserved sauce mixture from step 1 in small splashes, stirring constantly to avoid lumps. Bring the sauce to a boil, then reduce the heat to a gentle simmer.
- Combine Tomatoes and Simmer: Add the drained Rotel tomatoes to the sauce, allowing it to simmer and reduce for 5-7 minutes so the flavors meld and the sauce thickens.
- Add Cheese and Lime Juice: Lower the heat to low and gradually sprinkle in the cheddar jack cheese, stirring continuously until melted and smooth. Slowly stir in the lime juice.
- Return Chicken to Sauce: Place the seared chicken back into the skillet, spoon sauce over the pieces, and let it simmer uncovered for 4 minutes to absorb flavor and heat through.
- Final Touches and Serve: Add fresh lime wedges to the skillet and simmer for 1 more minute. Remove from heat, sprinkle with chopped fresh cilantro, and serve warm with rice, beans, or salad.
Notes
- Use McCormick Cajun seasoning or reduced/no sodium alternatives for health preferences.
- Frank's Hot Sauce is ideal, but any favorite hot sauce will work.
- If avoiding tomatoes, substitute the deglazing step with ¼ cup dry white wine or additional chicken broth.
- Cheddar Jack cheese works best; a mix of Monterey Jack, Cheddar, and low-moisture mozzarella are also good options. Always shred cheese from a block for better melt.
- Reduce heat level by using only 1 teaspoon of hot sauce and omitting cayenne and red pepper flakes. Use plain diced tomatoes instead of Rotel for less spice.
- Add black beans or corn when adding tomatoes to boost texture and nutrition.
- Store leftovers in an airtight container: refrigerate up to 3 days or freeze up to 3 months.
- Reheat frozen leftovers by thawing overnight or defrosting in microwave, then bake covered at 350°F for 20-25 minutes.
- Cook rice by boiling 2 cups chicken broth, adding 1 cup long grain white rice, simmering covered for 15 minutes, then letting sit off heat for 10 minutes for perfect texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 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
