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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!

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

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.

A plate of cooked chicken next to a skillet of 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.Making a Cajun sauce in a skillet by adding broth, cream, seasonings, and tomatoes.

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!

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

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.

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

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

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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

5 from 6 ratings
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

Chicken

  • 2 large boneless skinless chicken breasts
  • 1 ½ teaspoons Cajun seasoning
  • 3 tablespoons flour
  • 1-2 tablespoons olive oil, or avocado oil

Sauce

  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1 ½ cups chicken broth
  • ¾ cups heavy cream, can sub half and half
  • 1 tablespoon honey
  • 2 teaspoons hot sauce
  • 10 oz. Rotel diced tomatoes with green chilies , juice reserved
  • ¾ cup cheddar jack cheese, shredded. See notes.
  • 2 teaspoons lime juice

Seasonings

  • 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

For Serving

  • Lime Wedges
  • Fresh Cilantro, roughly chopped

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 chicken broth, heavy cream, honey, hot sauce, and seasonings 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 chicken broth mixture in small splashes, stirring continuously. (This is the mixture that we combined in step 1 of prep work.)
  • 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.

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.

My Process for Perfectly Cooked Rice:
  • Bring 2 cups chicken broth to a boil. Add 1 cup white long grain rice and cover tightly.
  • 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.

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!

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14 comments on “Cajun Chicken”

  1. Hi Stephanie,

    This was absolutely delicious and loved by the whole family (which is not always easy)! This is the second time I have made it and will many times more.
    Thank you,
    Wendy

    • I’m so happy you’ll be making this again Wendy, sounds like it was a big hit with the family! Thanks so much for taking the time to leave a review!😃

  2. Hi Stephanie!

    Just a quick note to Thank You for sharing this recipe! I made this tonight for dinner and I didn’t change a thing. My husband and my son both LIVED this which is hard in this picky palate family! This got ALL the RAVE REVIEWS! It’s going in my cookbook under  “The Cozy Cook’s Cajun Chicken”. And will be in our regular dinner rotation!  A new favorite for sure!  Thank you again, this was beyond delicious! 

  3. One of my new favs! I can’t tell you how good this was! This is my 4th recipe of yours I’ve used, and everything has come out absolutely amazing!

    • I am sooooooo happy to hear that Ashley!!! You made my dayyy!!! Thank you SO much for taking the time to leave a review, I really appreciate it!! 🙂 Stephanie

  4. Made the entire dish and still have the seasonings sitting in the dish on the counter. You have cajun seasoning listed twice once under chicken and once under seasonings very confusing.

    • Hi Melissa, Cajun seasoning is used 2 times. It’s used to flavor the chicken, and it’s used to flavor the sauce itself. If you have the seasonings sitting on the counter, that means you didn’t follow step 2 of prep work. (“Combine the chicken broth, heavy cream, honey, hot sauce, and seasonings and set aside.”) If you do that, it’s not possible to forget to add them, because the chicken broth mixture is then added to roux when you make the sauce.

  5. Stephanie. Thank you, I have enjoyed all of your recipes that I have tried.

  6. We LOVED this recipe. You are right…this recipe is perfectly spiced and slightly sweetened to make everyone happy! We did add some black beans as you suggested as an option to make it go a little further. It was amazing over rice! The kids and my husband all raved about it and I know I will be making it often. I love how you cut the chicken into thinner pieces. I’ve never been that much of a chicken breast fan but now that it is thinner, I love it with all your wonderful sauces. Thank you!

    • I’m so happy this was a hit, especially with the kids Charlotte! It’s amazing how cutting the chicken thin and tenderizing it makes such a difference. Thanks so much for taking the time to leave a review!💗

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