Cajun Chicken
A delightful dish capturing the rich flavors of Louisiana cuisine, combining Cajun seasoning, creamy sauce, and tender chicken that's perfect for any dinner occasion.
Ingredients
For the Sauce
- 1 1/2 cups chicken broth
- 3/4 cups heavy cream
- 1 tablespoon honey
- 2 teaspoons hot sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon brown sugar
- 1/2 teaspoon mustard powder
- 1/2 teaspoon oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
For the Chicken
- 2 large boneless skinless chicken breasts
- 1 1/2 teaspoons Cajun seasoning For seasoning the chicken
- 3 tablespoons flour For dusting
- 1-2 tablespoons olive oil or avocado oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 10 oz. Rotel diced tomatoes with green chilies Reserve juice for later use
- 3/4 cup cheddar jack cheese, shredded
- 2 teaspoons lime juice
- 1 bunch Fresh cilantro, roughly chopped For garnish
Instructions
Preparation
- Reserve the juice from the diced tomatoes for later use. Combine the sauce ingredients and set aside.
- Slice the chicken breasts, pound thin, season with Cajun seasoning, dust with flour, and sear in a skillet until golden. Set aside.
Cooking the Sauce
- In the same skillet, deglaze with the reserved tomato juice, add butter and garlic, then sprinkle in flour. Stir until well combined.
- Gradually add the sauce mixture while stirring, bring to a boil, then simmer.
- Add the drained tomatoes, allowing the sauce to thicken.
- Reduce heat, add cheese to melt, then stir in lime juice.
- Return chicken to the skillet, spoon sauce over, and simmer briefly.
Serving
- Garnish with cilantro and serve with rice, beans, or salad.
Notes
For extra flavor, marinate the chicken in the Cajun seasoning for a few hours before cooking. Adjust the level of spice by adding more or less hot sauce and cayenne pepper according to your preference. Experiment with different types of cheese for additional flavor, like pepper jack or mozzarella.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw in the fridge before reheating.