Cajun Chicken
A comforting yet exciting Cajun chicken dish featuring a rich, creamy sauce with a spicy kick, perfect for weeknight dinners.
Ingredients
For the Sauce
- 1.5 cups chicken broth
- 0.75 cups heavy cream (can substitute half and half)
- 1 tablespoon honey
- 2 teaspoons hot sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon brown sugar
- 0.5 teaspoon mustard powder
- 0.5 teaspoon oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
- 3 tablespoons flour for thickening
- 3 tablespoons butter
- 3 cloves garlic, minced
- 10 oz Rotel diced tomatoes with green chilies
- 0.75 cups cheddar jack cheese, shredded
- 2 teaspoons lime juice
For the Chicken
- 2 large boneless skinless chicken breasts
- 1.5 teaspoons Cajun seasoning for seasoning the chicken
- 1-2 tablespoons olive oil or avocado oil for cooking
For Serving
- lime wedges for serving
- fresh cilantro, roughly chopped for garnish
Instructions
Preparation
- Start by draining the juice from the diced tomatoes and setting it aside.
- In a measuring cup, combine the chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne, and red pepper flakes.
Cooking the Chicken
- Slice each chicken breast in half lengthwise and pound them to about ½ inch thick.
- Season the chicken with Cajun seasoning and sprinkle with flour.
- Heat oil in a skillet over medium-high heat. Add the chicken and sear for 4-5 minutes on each side until golden brown.
Making the Sauce
- In the same skillet, pour in the reserved tomato juice, add butter and garlic, and cook for a minute until fragrant.
- Sprinkle in the flour and stir for about 2 minutes.
- Gradually mix in the sauce mixture, stirring until smooth and thickened.
- Bring to a boil, reduce to a simmer, and add diced tomatoes. Cook for about 5-7 minutes.
- Lower the heat and stir in the cheddar jack cheese until melted, then add lime juice.
Final Steps
- Return the chicken to the skillet, spoon sauce over the top, and let simmer uncovered for a few minutes.
- Garnish with fresh cilantro before serving.
Notes
Serve over rice or creamy mashed potatoes. For leftovers, store in an airtight container in the fridge for up to 3-4 days.