Cajun Chicken with Creamy Sauce

Cajun Chicken is one of those skillet dinners that looks fancy but comes together easily on a weeknight. The creamy sauce balances bold spices with a hint of sweetness, making every bite exciting without being overwhelming.

I’ll never forget the first time I made this dish on a busy Tuesday when my neighbor dropped off a jar of homemade Cajun seasoning. I was craving something with serious flavor but didn’t want to spend hours in the kitchen. As the chicken sizzled in the pan and that incredible aroma of garlic and Cajun spices filled my kitchen, I knew this Cajun Chicken recipe was going to become a regular in my rotation. The cream sauce with Rotel tomatoes creates this perfect balance of heat and richness that makes plain rice feel like a restaurant-quality meal. What makes this recipe so practical is that it’s truly a one-skillet wonder. You get that beautiful golden crust on the chicken, then build an award-winning sauce right in the same pan using all those flavorful bits stuck to the bottom.

Ingredients You’ll Need for Cajun Chicken

Pounding your chicken to an even thickness ensures everything cooks at the same rate and stays juicy. Using a cast iron skillet gives you the best sear and helps build that incredible fond for the sauce.

For the Sauce:

• 1 ½ cups chicken broth
• ¾ cup heavy cream (half and half works too)
• 1 tablespoon honey
• 2 teaspoons hot sauce (Frank’s recommended)
• 2 teaspoons Cajun seasoning
• 1 teaspoon light brown sugar
• ½ teaspoon mustard powder
• ½ teaspoon oregano
• 1 pinch cayenne pepper
• 1 pinch red pepper flakes

For the Chicken:

• 2 large boneless skinless chicken breasts
• 1 ½ teaspoons Cajun seasoning (McCormick works best)
• 3 tablespoons flour
• 1-2 tablespoons olive oil or avocado oil

Other Ingredients:

• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 10 oz Rotel diced tomatoes with green chilies, juice reserved
• ¾ cup shredded cheddar jack cheese (shred from a block for smoothest melting)
• 2 teaspoons lime juice

For Serving:

• Lime wedges
• Fresh cilantro, roughly chopped

Step-by-Step Instructions for Making Cajun Chicken

Getting all your prep work done before you start cooking makes the process so much smoother. Mix your sauce ingredients ahead of time so you’re ready when things get busy at the stove.

Step 1: Drain the Rotel tomatoes and save about ¼ cup of the juice. Mix all the sauce ingredients together in a large measuring cup with a spout and set aside.

Step 2: Slice each chicken breast in half lengthwise to create 4 thinner pieces total. Cover with plastic wrap and use the textured side of a meat mallet to pound them to ½ inch thickness. This step ensures even cooking and tender results.

Step 3: Season both sides of each chicken piece with Cajun seasoning. Sprinkle the flour over the chicken and rub it into the surface on both sides. The flour creates texture and prevents sticking while also helping thicken your sauce later.

Step 4: Heat the oil in your 12-inch cast iron skillet over medium-high heat. Once it’s shimmering, sear the Cajun Chicken in batches for 4-5 minutes per side. You want a beautiful golden crust to develop and an internal temperature of 165°F. Don’t move the chicken around too much or it won’t get that gorgeous color. Set the cooked chicken aside on a plate.

Step 5: Add the reserved tomato juice to the skillet and reduce heat to medium. Use a silicone spatula to scrape up all those browned bits from the bottom and sides. This fond is pure flavor.

Step 6: Add the butter and minced garlic, cooking for about 1 minute until fragrant. Watch carefully so the garlic doesn’t burn and turn bitter.

Step 7: Stir in the 3 tablespoons of flour and cook continuously for 2 minutes. The mixture should turn slightly golden and you’ll notice the raw flour smell disappearing. This step prevents a pasty-tasting sauce.

Step 8: Add your prepared sauce mixture in small splashes, stirring constantly between each addition. This gradual method prevents lumps and creates the smoothest texture. If you add it all at once, you’ll end up with a clumpy mess.

Step 9: Bring the sauce to a boil, then reduce to a gentle bubble. Add the drained tomatoes and let everything simmer for 5-7 minutes. The sauce will reduce and the flavors will concentrate beautifully. Stir occasionally to prevent sticking.

Step 10: Reduce heat to low. Slowly sprinkle in the shredded cheese while stirring continuously until it’s fully melted and combined. If your heat is too high, the cheese will separate and become grainy. Slowly stir in the lime juice. The lime brightens all the flavors.

Step 11: Nestle the Cajun Chicken back into the sauce and spoon some over the top. Let it simmer uncovered for 4 minutes to warm through. Add fresh lime wedges to the skillet and simmer for 1 more minute. Remove from heat, sprinkle with cilantro, and serve immediately.

What to Serve with Cajun Chicken

This creamy, spicy Cajun Chicken pairs beautifully with sides that can soak up that incredible sauce.

White Rice: The classic choice for serving with Cajun Chicken. Make it with chicken broth instead of water for extra flavor. Bring 2 cups of broth to a boil, add 1 cup long grain white rice, cover, and simmer for 15 minutes, then let it sit covered for 10 more minutes. The fluffy rice absorbs every drop of that creamy sauce.

Black Beans: Adding protein and fiber, black beans complement the spicy flavors while providing a hearty, satisfying element. They’re also perfect if you want to stretch this meal further.

Fresh Green Salad: A crisp salad with a light vinaigrette cuts through the richness of the cream sauce and provides a refreshing contrast. Add cucumber and tomatoes for extra crunch.

Roasted Vegetables: Broccoli, green beans, or asparagus roasted with a little olive oil bring color and nutrition to your plate while their slight char echoes the Cajun flavors.

More Delicious Chicken Dinners to Try

This Cajun Chicken with creamy sauce pairs wonderfully with other bold-flavored chicken dishes that bring excitement to weeknight dinners. For another skillet sensation, try the Crispy Parmesan Chicken with Rich Garlic Sauce which offers a similar one-pan approach with Italian-inspired flavors that complement the Cajun spices beautifully.

When you’re craving more comfort food with a kick, the Honey Garlic Butter Chicken with Mac Cheese delivers that same satisfying richness, while Creamy Jalapeno Chicken Skillet brings heat and cream together just like this Cajun Chicken. For a lighter but equally flavorful option, the Chicken Shawarma with Garlic Sauce offers aromatic spices that work perfectly alongside rice or salad.

How to Store Cajun Chicken

Store leftover Cajun Chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually get better as they sit together overnight.

For reheating, use the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce. You can also microwave individual portions, but stir halfway through for even heating. This Cajun Chicken also freezes fairly well for up to 3 months.

If you’re reheating from frozen, thaw overnight in the fridge first. Then place in a lightly greased, covered casserole dish and bake at 350°F for 20-25 minutes until heated through. Add a tablespoon of cream or broth before reheating to keep the sauce silky.

Frequently Asked Questions About Cajun Chicken

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