This Cajun Chicken recipe features tender, golden-seared chicken breasts smothered in a creamy Cajun sauce with tomatoes, garlic, and a touch of lime. It’s packed with bold flavor and easy to make in one skillet. Serve it over rice or pasta for a delicious dinner!

Be sure to try my Hot Honey Chicken and Jalapeño Popper Chicken recipes next!

Cajun Chicken in a skillet with sauce and lime wedges with fresh cilantro.

Cajun Chicken

This Cajun Chicken is one of my favorite ways to turn ordinary chicken breasts into a flavorful, restaurant-style dinner! The chicken is seasoned, lightly coated in flour, and seared until golden before being finished in an incredible creamy Cajun sauce.

The sauce has the best combination of flavors. Cajun seasoning and hot sauce add a little kick, while garlic, tomatoes, chicken broth, and cheese create a rich, savory base. A touch of honey and brown sugar balances the spices, and fresh lime juice adds the perfect finishing touch.

I love serving this over rice to soak up all that delicious sauce, but it’s also amazing with pasta! Be sure to check out my tips below for adjusting the heat level and getting perfectly tender chicken every time. 

Why This Recipe Works

  • Golden-Seared Chicken: Slicing the chicken into thinner cutlets helps it cook evenly, while the Cajun seasoning and light flour coating create a flavorful golden crust.
  • Incredible Skillet Sauce: The browned bits left behind from searing the chicken add even more flavor to the sauce.
  • Balanced Cajun Flavor: The sauce is creamy, savory, slightly sweet, and a little spicy, with fresh lime juice to bring everything together.
  • Easy to Customize: Adjust the heat level to your liking and serve the chicken with rice, pasta, or your favorite sides.

How to Make It

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

Prepare and sear the chicken: Slice the chicken breasts in half lengthwise and pound to an even ½-inch thickness. Season both sides with Cajun seasoning, lightly coat with flour, and sear in olive oil until golden. Remove and set aside.

Deglaze the skillet: Add the reserved juice from the diced tomatoes and use a silicone spatula to loosen the browned bits from the bottom of the skillet. Add the butter and garlic and cook for 1 minute.

A plate of cooked chicken next to a skillet of garlic and butter.

Make the Cajun sauce: Stir in the flour and cook for 2 minutes. Gradually add the prepared sauce mixture, stirring continuously. Bring to a boil, then reduce to a gentle bubble. Add the drained tomatoes and simmer for 5–7 minutes, until the sauce has thickened.Making a Cajun sauce in a skillet by adding broth, cream, seasonings, and tomatoes.

Finish and serve: Reduce the heat to low and gradually stir in the cheese until melted. Add the lime juice, then return the chicken to the skillet. Spoon the sauce over the chicken and simmer for 5 minutes, adding the lime wedges during the final minute. Garnish with fresh cilantro and serve with rice, pasta, or your favorite sides!

Adding cheese to Cajun Sauce next to a skillet of Cajun Chicken in sauce with tomatoes and limes.

Pro Tips

  • Chicken: Slice the chicken breasts in half lengthwise and pound them to an even ½-inch thickness. This helps them cook evenly and prevents the thinner portions from drying out.
  • Cajun Seasoning: I use McCormick Cajun Seasoning. Some brands contain considerably more salt than others, so consider using a reduced-sodium or salt-free blend if preferred. Low-sodium chicken broth is another great way to control the salt level.
  • Hot Sauce: I use Frank’s Hot Sauce. It adds great flavor to the sauce, and the amount can be adjusted to suit your preferences.
  • Heat Level: For a milder sauce, reduce the hot sauce to 1 teaspoon and omit the cayenne pepper and red pepper flakes. Regular diced tomatoes can also be used in place of Rotel with green chilies.
  • Tomatoes: The reserved tomato juice is perfect for deglazing the skillet. If you can’t have tomatoes, use ¼ cup dry white wine or chicken broth instead.
  • Cheese: Cheddar Jack, Monterey Jack, Cheddar, and low-moisture whole milk mozzarella are all great options. I like using a combination! Shred the cheese from a block for the smoothest consistency.
  • Keep the Sauce Smooth: Reduce the heat to low before adding the cheese, and sprinkle it in gradually while stirring. Avoid boiling the sauce once the cheese has been added.
  • Additions: Black beans and corn make great additions! Stir them in along with the tomatoes.
  • 📘 Find this recipe on page 114 of my 2nd cookbook, Let’s Eat!

What to Serve With Cajun Chicken

This Cajun Chicken has plenty of creamy, flavorful sauce, so I love serving it with something that can soak up every last drop!

A skillet of Cajun Chicken in a sauce with cilantro and lime wedges.

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze: This recipe freezes fairly well! Allow it to cool completely, then store it in an airtight, freezer-safe container for up to 3 months.
  • Reheat: For the best results, reheat the chicken and sauce gently in a covered skillet over low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. Avoid overheating, which can dry out the chicken.
  • Reheat From Frozen: Thaw overnight in the refrigerator, then transfer to a lightly greased, covered casserole dish. Reheat at 350°F for approximately 20–25 minutes, or until heated through to 165°F.

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Cajun Chicken on a white plate with lime wedges and rice.

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Cajun Chicken in a skillet with a wooden spoon and lime wedges.

Cajun Chicken

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
5 from 94 ratings
Servings: 4 people
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This Cajun Chicken recipe features tender, golden-seared chicken breasts in a rich and creamy Cajun sauce with tomatoes, garlic, and fresh lime. It's full of bold flavor and perfect for serving over rice or pasta!

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

Instructions

Prep Work

  • Drain the diced tomatoes and reserve the juice, approximately ¼ cup. We'll use this to deglaze the skillet after searing the chicken.
  • Combine the sauce ingredients in a large measuring cup with a spout and set aside.

Make the Chicken

  • Slice the chicken breasts in half lengthwise to create 2 thinner slices from each breast. Cover with plastic wrap and use the textured side of a meat mallet to pound to an even ½-inch thickness.
  • Season both sides with Cajun seasoning. Sprinkle with flour and rub it over the surface of each side. This adds a little texture, helps prevent sticking, and contributes to thickening the sauce.
  • Heat the oil in a large skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side, until a golden crust develops. Transfer to a plate and set aside. The chicken will finish cooking in the sauce.

Make the Sauce

  • Add the reserved tomato juice to the skillet and reduce the heat to medium. Use a silicone spatula to release the browned bits from the bottom and sides of the skillet. These add delicious flavor to the sauce.
  • Add the butter and garlic and cook for 1 minute. Sprinkle in the flour and stir continuously for 2 minutes to cook off the raw flour taste.
  • Gradually add the prepared sauce mixture in small splashes, stirring continuously to maintain a smooth consistency.
  • Bring the sauce to a boil, then reduce to a gentle bubble. Add the drained tomatoes and simmer uncovered for 5–7 minutes, allowing the sauce to thicken and the flavors to meld.
  • Reduce the heat to low. Gradually sprinkle in the cheese, stirring continuously until melted and combined. Slowly stir in the lime juice.
  • Return the chicken to the skillet and spoon the sauce over the top. Simmer gently, uncovered, for 4 minutes. Add the fresh lime wedges during the final minute and continue cooking until the chicken reaches an internal temperature of 165°F.
  • Remove from heat, garnish with fresh cilantro, and serve over rice or with beans, pasta, or your favorite sides! See the notes below for my rice-cooking method.

Notes

Pro Tips:
  • Chicken: Use large boneless, skinless chicken breasts. Slice in half lengthwise and pound to an even ½-inch thickness for uniform cooking.
  • Cajun Seasoning: I use McCormick Cajun Seasoning. Salt levels vary by brand, so consider a reduced-sodium or salt-free blend if preferred. Low-sodium chicken broth can also help control the overall saltiness.
  • Hot Sauce: I use Frank's Hot Sauce for this recipe.
  • Heat Level: For a milder sauce, use 1 teaspoon of hot sauce and omit the cayenne pepper and red pepper flakes. Regular diced tomatoes can be substituted for Rotel with green chilies.
  • Tomatoes: If you can't eat tomatoes, use ¼ cup dry white wine or chicken broth to deglaze the skillet instead.
  • Cheese: Cheddar Jack, Monterey Jack, Cheddar, and low-moisture whole milk mozzarella all work well. I like using a combination. Shred from a block for the smoothest consistency and add gradually over low heat.
  • Additions: Black beans and/or corn can be stirred in when the tomatoes are added.
  • 📘 Find this recipe on page 114 of my 2nd cookbook, Let’s Eat!
Storage:
  • Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
  • Reheat gently in a covered skillet over low heat. Add a splash of broth or cream if needed to thin the sauce.
  • To reheat from frozen, thaw overnight in the refrigerator. Transfer to a lightly greased, covered casserole dish and bake at 350°F for approximately 20–25 minutes, until heated through to 165°F.
My Process for Perfectly Cooked Rice:
  1. Bring 2 cups of chicken broth to a boil. Add 1 cup of uncooked long-grain white rice and return to a boil.
  2. Cover tightly and reduce to a low simmer. Cook for 15 minutes, then turn off the heat.
  3. Optional: Remove from heat and let the rice sit, covered, for 10 minutes. This helps release any rice stuck to the bottom of the pot.
  4. Fluff with a fork and serve!
Yield: Approximately 3 cups of cooked rice.
Note: Other varieties of rice may require different amounts of liquid and cooking times.
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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie