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.
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Tried This Recipe?
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Cajun Chicken
Ingredients
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 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
- 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 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.
Nutrition information is an estimate and is per serving. There are 4 servings in this recipe.
Hi Stephanie!
This recipe is delicious! I now want to make some Cajun Chicken Stuffed Shells with some leftover rotisserie chicken (I’m gonna have to “wing it” with the filling unless you happen to have a recipe?) and I was wondering if you think this sauce would be good to bake them in.
Thank you for all the wonderful recipes!
Hi Cindy!! I am soo happy that you loved the recipe! (And thank you so much for the review!!) I DO think that this sauce would be wonderful to bake stuffed shells in, I have a Taco Stuffed Shells recipe that you can look at for some inspiration and combine it with your own spin with this Cajun Chicken!! 🙂
This was so good. Thank you
You’re very welcome Anne! I’m so happy you liked it. Thanks so much for the review!❤️
The sauce alone was worth this. So much flavor. The chicken turned out great as well. I added peppers and mushrooms too and I thought I would have plenty of leftovers. Nope. Everyone taking seconds took care of the whole thing! Making again soon:)
Sounds like you nailed it Jessie, nice work! I love that you added peppers and mushrooms, yummm! Thanks so much for taking the time to leave a review!🩷
Delicious! Worried it would be to spicy, as all I had was hot Rotel tomatoes & green chilies, but it was perfect!
Nice work Tonja! I’m so happy you liked it. Thanks so much for the review!🩷
This was phenomenal!! I don’t often come back to leave reviews for recipes but this dish deserves more attention. The only modification I made was using 2% instead of cream because it’s what I had and I just added a bit more flour to help it thicken as a result. I served it over rice with a side of broccoli. Will definitely make this often!!
I am SOOO happy that you loved it Beth!! Nice work making do with what you had on hand! And thank you SO much for taking the time to leave a review, you’re the BEST! 🙂 -Stephanie ❤️
Loved it!! What great flavor in the sauce, really nice with the rice too. Saved the leftover sauce to have with tortilla chips and also used it as a dressing on taco salad. Shared with my mom and my sister. This one is definitely a keeper.
I’m so happy this one is a keep Sara, nice work! Thanks for sharing it with your mom and sister!🩷
This recipe is my absolute favorite now…I’m learning to find my way around the kitchen and this recipe is very simple and easy to follow. The element of being easy to follow however, does not affect the taste of this meal at all. The flavors all come together perfectly, and even without the chicken (sometimes I just make the sauce to put on some rice), it is amazing. I would highly recommend that if you are considering making this recipe…MAKE IT NOW!!!
I am soooo happy that you love the recipe Hannah, thank you for encouraging others to try it out, I agree with you! The flavors here are hard to beat 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
I made this with corn starch instead of all the flour and it turned out great!!!! Looks exactly the same as the pictures!
I’m happy to hear you enjoyed it! Thanks for taking the time to leave a review!🩷
What an excellent recipe! 🤌 I also made the rice you mentioned and I’ll never make it any other way.
Thanks so much Brandy! I’m so happy you enjoyed it. I love that you used my tips for making rice. It really is a game changer! Thanks again❤️
Amazing!!!! I needed a new chicken recipe that wasn’t morning. Luckily I had all the ingredients on hand however I decided to leave out the cheese. It was soooo good and flavorful. Thank you! Can’t wait to try your other recipes.
You’re very welcome Jennifer! I love realizing that I have all the ingredients on hand. Thanks so much for the review, I can’t wait for you to make other recipes!
Wow… Just wow. I rarely leave reviews, but this recipe was astoundingly good. I didn’t have rotella tomatoes, so I substituted with diced tomatoes with garlic and oregano. I also add extra garlic, because that is my preference. This recipe is going into the “definitely make again” list. Thank you so much for sharing it.
I am sooooo happy that you LOVED the Cajun Chicken Rebecca!! You made my day, I’m so glad that it compelled you to leave a review! 🙂 Thank you so very much!! -Stephanie