Cajun Chicken
User Reviews
5.0
243 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Calories
481 kcal
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Course
Main Course
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Cuisine
American
Cajun Chicken
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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!
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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
- Pro Tips:
- Storage:
- My Process for Perfectly Cooked Rice:
- Nutrition information is an estimate and is per serving. There are 4 servings in this recipe.
- 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.
- 📘 Find this recipe on page 114 of my 2nd cookbook, Let’s Eat!
- 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.
- 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
Show Details
Calories
481kcal
(24%)
Carbohydrates
18g
(6%)
Protein
21g
(42%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.4g
Cholesterol
132mg
(44%)
Sodium
674mg
(28%)
Potassium
493mg
(14%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
2133IU
(43%)
Vitamin C
11mg
(12%)
Calcium
226mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 18g | 6% |
| Protein | 21g | 42% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 132mg | 44% |
| Sodium | 674mg | 28% |
| Potassium | 493mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2133IU | 43% |
| Vitamin C | 11mg | 12% |
| Calcium | 226mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
243 reviews
Excellent
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