Cajun Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
Cajun Chicken is prepared by pounding chicken breasts to an even thickness, seasoning them with Cajun spices, coating lightly with flour, and searing until golden. The pan is then deglazed with reserved tomato juice, and a sauce is made using chicken broth, cream, honey, hot sauce, Cajun seasoning, and diced tomatoes with green chilies. The sauce is thickened with flour and butter, finished with shredded cheddar jack cheese, garlic, and a splash of lime juice. This cooking method offers a flavorful contrast between the tender chicken and the creamy, slightly spicy sauce.
The sauce's blend of spices and heat gives the dish a well-rounded Cajun character, while the cheddar jack adds creamy richness. Fresh cilantro and lime wedges are served alongside to add brightness and fresh herbal notes.
The recipe yields four servings and includes suggestions to adjust the heat level by varying hot sauce and chili flakes. Leftovers store well refrigerated for several days or can be frozen. Reheating gently in an oven helps retain moisture. Optional additions like black beans and corn can be added with the tomatoes to extend the dish.
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 mustard powder
- ½ teaspoon oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
Chicken
- 2 chicken breast large, boneless, skinless
- 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
- cilantro roughly chopped, fresh
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
- When deglazing, if avoiding tomatoes, substitute dry white wine or chicken broth.
- Use freshly shredded cheese from blocks for better melting; cheddar jack, Monterey Jack, Cheddar, or low-moisture mozzarella work well.
- Reduce hot sauce and omit cayenne and red pepper flakes for milder heat.
- This recipe produces about 4 servings and leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
- Reheat frozen leftovers by thawing overnight and baking covered at 350°F for 20-25 minutes.
- Consider adding black beans or corn along with the diced tomatoes for variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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