Description
This Cajun Chicken recipe features tender, juicy chicken breasts seared to golden perfection and smothered in a creamy, spicy Cajun sauce with melted cheddar jack cheese and a hint of lime. Ready in just 30 minutes, this flavorful dish is perfect for a quick weeknight dinner that brings a burst of bold, southern-inspired flavors to your table.
Ingredients
Scale
Sauce Ingredients
- 1 ½ cups chicken broth
- ¾ cups heavy cream (can substitute half and half)
- 1 tablespoon honey
- 2 teaspoons hot sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon brown sugar (light)
- ½ teaspoon mustard powder
- ½ teaspoon oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
Chicken and Coating
- 2 large boneless, skinless chicken breasts
- 1 ½ teaspoons Cajun seasoning
- 3 tablespoons flour
- 1-2 tablespoons olive oil or avocado oil
Sauce Preparation
- 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
- Lime wedges (for serving)
- Fresh cilantro, roughly chopped (for garnish)
Instructions
- Prep Work: Drain and reserve the juice from the diced tomatoes for later use.
- Make the Sauce Base: In a large measuring cup, combine chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes. Set this sauce mixture aside.
- Prepare the Chicken: Slice each chicken breast in half lengthwise and pound to ½ inch thickness to ensure even cooking. Season both sides with 1 ½ teaspoons of Cajun seasoning and lightly sprinkle with 3 tablespoons of flour to create a light coating.
- Sear the Chicken: Heat 1-2 tablespoons of olive oil or avocado oil in a skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Deglaze the Pan: Pour the reserved tomato juice into the skillet and use a spatula to scrape up any browned bits from the bottom, incorporating their flavor into the sauce.
- Sauté Garlic and Make Roux: Add 3 tablespoons of butter and the minced garlic to the skillet. Cook for about 1 minute until fragrant. Stir in 3 tablespoons of flour and cook for another 2 minutes to form a roux that will thicken the sauce.
- Add Sauce Mixture: Gradually whisk in the prepared sauce mixture, bringing it to a boil. Once boiling, reduce the heat to a simmer to allow the flavors to meld and the sauce to thicken.
- Incorporate Tomatoes: Add the drained diced tomatoes to the skillet and simmer the sauce for 5-7 minutes, stirring occasionally.
- Finish the Sauce: Reduce the heat to low and slowly stir in the cheddar jack cheese until it melts smoothly into the sauce. Add the lime juice to brighten the flavor.
- Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet, spooning sauce over them. Let them simmer in the sauce for about 4 minutes to finish cooking and absorb the flavors.
- Final Touches: Add lime wedges to the skillet and simmer for an additional 1 minute.
- Serve: Remove the skillet from heat, garnish the dish with freshly chopped cilantro, and serve hot.
Notes
- You can substitute half and half for heavy cream to lighten the sauce.
- Adjust the amount of hot sauce and cayenne pepper based on your preferred spice level.
- Pounding the chicken breasts to an even thickness helps them cook evenly and stay juicy.
- Using the reserved tomato juice adds extra flavor to the sauce and prevents waste.
- Serve with rice, grits, or crusty bread to soak up the creamy Cajun sauce.
