This Cajun Chicken recipe is easy to make in a skillet and served with rice, beans, or salad. It has a rich, award-winning cream sauce with bold Cajun flavors you’re sure to love. The flavor combines sweet, savory, spicy, and fresh elements, creating a delicious dinner that’s both comforting and exciting.
Ingredients
Sauce
- 1 ½ cups chicken broth
- ¾ cup 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
- A pinch of cayenne pepper
- A pinch of 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. diced tomatoes with green chilies, juice reserved
- ¾ cup shredded cheddar jack cheese
- 2 teaspoons lime juice
For Serving
- Lime wedges
- Fresh cilantro, roughly chopped
Step-by-Step Instructions
1. Prep Work
- Prepare the tomatoes: Drain and reserve the juice from the diced tomatoes; this liquid will be used to deglaze the skillet later. You should have about ¼ cup of juice.
- Mix the sauce: In a large measuring cup with a spout, combine all the sauce ingredients: chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne, and red pepper flakes.
2. Cook the Chicken
- Slice the chicken: Slice each chicken breast in half lengthwise to create two thinner pieces. Place them between plastic wrap and use a meat mallet to pound them to about ½-inch thick.
- Season: Season both sides of the chicken pieces with Cajun seasoning. Sprinkle the flour over each piece and rub it into the surface — this helps add texture and keeps the chicken from sticking to the pan, and also helps thicken the sauce slightly later.
- Sear: Heat the olive or avocado oil in a large skillet over medium-high heat. Add the chicken pieces (in batches if necessary) and sear for 4–5 minutes on each side until a golden crust forms. Once cooked, transfer the chicken to a plate and set aside.
3. Make the Sauce
- Deglaze the pan: Add the reserved tomato juice to the skillet over medium heat. Use a spatula to scrape up any browned bits from the bottom and sides — these add deep flavor to the sauce.
- Add garlic & butter: Add the butter and minced garlic, and cook for about 1 minute until fragrant.
- Form the roux: Sprinkle in flour and stir continuously for about 2 minutes until the raw flour smell has cooked off.
- Add sauce mixture: Slowly pour in the sauce mixture you prepared earlier, adding small splashes and stirring constantly so the sauce becomes smooth and begins to thicken.
- Simmer: Bring the sauce to a boil, then reduce heat so it simmers gently. Add the drained diced tomatoes and let the sauce cook, uncovered, for 5–7 minutes, allowing the flavors to meld and the sauce to reduce.
4. Finish the Dish
- Add cheese: Reduce the heat to low, then slowly sprinkle in the shredded cheddar jack cheese, stirring continuously until it melts into the sauce.
- Add lime juice: Stir in the lime juice for a burst of fresh brightness.
- Return chicken: Place the seared chicken pieces back into the skillet, nestling them into the sauce and spooning sauce over the top.
- Simmer: Let everything simmer for about 4 minutes, then add the lime wedges and simmer for 1 more minute.
- Serve: Remove from heat, sprinkle with fresh cilantro, and serve hot with your choice of rice, beans, or salad.
Cooking Tips
- If you prefer a milder heat, reduce the hot sauce and omit the cayenne/red pepper flakes.
- If you can’t eat tomatoes, you can deglaze the skillet with chicken broth or white wine instead of tomato juice.
- Cheese shredded from a block melts better than pre-shredded cheese.
- You can add black beans or corn during the sauce stage for more texture and heartiness.
Storage
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze cooked Cajun Chicken for up to 3 months; thaw before reheating.
- Reheating: Heat gently in a covered dish in the oven or on the stovetop until warmed through.