Cajun Chicken

This Cajun Chicken recipe is easy to make in a skillet and serve with rice. It has an award-winning cream sauce with a kick, you will love these Cajun flavors!

Be sure to try my Hot Honey Chicken recipe next!

Cajun Chicken

This Cajun Chicken recipe is the best, most flavorful way to switch up your dinnertime routine! The flavor profile here is just incredible. ⬇️

We have flavors that are sweet, (honey and brown sugar), savory, (chicken broth and cheese), spicy, (Cajun seasonings and hot sauce), cool, (heavy cream), and everything in between (lime, tomatoes, cilantro, and more!)

This dish packs a flavor punch that you won’t soon forget! Be sure to check out my PRO tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Slice the chicken in half lengthwise to create 2 thinner slices. Season each side with Cajun seasoning and dredge it in flour. Sear in olive oil and set aside.

Add drained tomato juice to the same skillet. Use a silicone spatula to “clean” the pan. Add the garlic and butter.

Add flour and cook for 1 minute. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a gentle bubble. Add the drained tomatoes and simmer, uncovered, for 5-7 minutes.

Reduce heat to low and gradually sprinkle in the Cheddar Jack cheese, stirring continuously. Stir in the lime juice and add the chicken back. Spoon the sauce on top. Simmer for 5 minutes. Add lime slices during the last minute. Sprinkle with cilantro and serve with rice, beans, or salad!

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.

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.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 12-inch cast iron skillet– Same size as pictured in this recipe.
• Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
• Kitchen Tongs– makes it easy to handle the chicken when searing.
• MyFavorite Chef Knife
• Meat Tenderizer
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

Try These Next

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Cajun Chicken

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

5 from 48 ratings

Servings: 4 people

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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!

Ingredients

US Customary - Metric

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

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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.

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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.

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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.

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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

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Course: Main Course

Cuisine: American

Author: Stephanie